Week 20

There will be Kale, Arugula, Celery, Potatoes, Peppers, Tatsoi or Mustard Green Choice, Cauliflower/Romanesco/Cabbage Choice, Rutabaga, Dumpling or Acorn Winter Squash Choice, Garlic & Onions.

Rutabaga not to be confused with a turnip but a sweet nutty root crop can be used to make fries, chips, as a substitute for potatoes in any recipe including potato salad, can be mashed on it’s own or with other root vegetables or apples or pears, roasted rutabaga & is commonly part of a New England Boiled Dinner.


Potato & Tatsoi Pizza
1 lb pizza dough
1 cup ricotta cheese
4 cloves garlic, minced
3/4 tsp salt, divided
1/4 tsp pepper
2 large potatoes
2 cups tatsoi, roughly chopped
olive oil for drizzling
salt to taste
Place a pizza stone or large rimless baking sheet int eh center rack of the oven and preheat to 450°. Combine the ricotta, garlic, 1/4 tsp of the salt and the pepper in a small bowl an set aside. Slice potatoes very thinly.  Place potatoes in a colander and rinse off excess starch.  Toss the potatoes with remaining 1/2 tsp salt and let sit 10 minutes, allowing them to release the excess moisture.  Pat dry with a kitchen towel and set aside. Form dough into a 14″ circle.  Spread dough with ricotta mixture.  Top evenly with potatoes, creating two layers, and discarding any remaining.  Lightly drizzle with olive oil and bake 20-30 minutes or until crust is golden brown and the potatoes tender.  Slide out the rack and top with the tatsoi.  Bake 5 minutes longer or until tatsoi is wilted.  Cool slightly before slicing.  Drizzle with olive oil and season with salt to taste.

Braised Celery

8 stalks of celery, scrubbed and ends trimmed (chop and reserve leaves)
1 tablespoon butter
Pinch of salt and freshly ground black pepper
½ cup of vegetable stock

Cut celery into 1-inch slices on the diagonal. Heat butter in a large skillet over medium heat.  Add celery, along with salt and pepper and cook until it starts to become tender. Add broth, reduce heat to low, cover and simmer for 5 minutes. Uncover and cook for 5 minutes longer, allowing the broth to reduce caramelize a bit. Serve immediately, garnished with reserved chopped leaves.

Maple Squash

1-2 Sweet Dumpling Squash or Acorn Squash
1/2 cup Pure Maple Syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 tablespoons Butter

Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1″ of water to bottom of pan. Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour maple syrup on each squash half. Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft. Serve hot. Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.

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