HAPPY THANKSGIVING, EVERYONE!
The present moment fills us every day with tasks to use our hands and our backs as we pull the sweet, sugary carbohydrates from the soil to store them in the root cellar. Carrots, potatoes, turnips, and radishes all go into this earth chamber where it is cool and humid. The onions, garlic, and squashes all go into the thick-sided timber frame barn, which is cool and dry. Maybe for a few weeks or a few months they will be protected from the very coldest parts of the winter. At this time of year, we are hoping to store the harvest for the next four months. We carefully place our precious potatoes, carrots, turnips, and radishes within this giant treasure chest under the hill on the far edge of the farm. This is a simmple way to use the climate to preserve some vitamins and some complex carbohydrates and make these roots last through the winter.
To serve these most basic needs is a great joy, a coming together of many hands and great friendship, a labor of love. Many hours each day are spent rising and falling, bending and standing, stacking and dismantling, using hands and feet, arms and legs, gloves and boots, rain coats and wool sweaters, washing, drying, packing, cooling, preserving. These are the rites of autumn. After all this manual labor there comes a season for rest and a season for feasting that is well-deserved. This is the culture and the annual cycle for this farm. This is good work and at the end of it, we are tired. It feels good to rest knowing that we have packed away many weeks of food for our farm crew and our community with this Thanksgiving share. We also ready ourselves for the Immune Booster share that opens in a few weeks, and continue to sort, wash, and pack storage vegetables in the coming months for our friends at the Ann Arbor Farmers Market, the Sunflower Farm Market, Argus, Agricole, Vestergaard Market, Zingermans, White Lotus Cafe etc. in hopes of creating an economy for nutritious, simple vegetables that can bring vitality and health. It is a good feeling to commit to these worthy tasks, and we begin again one great adventure after another.
We are grateful that we can provide this sustenance for creating delicious, simple salads, soups, stews, hot dishes, and baked goods that warm our house and our insides. We are pleased to have so many people choose this Thanksgiving Share of local, seasonal vegetables, and through celebrating this contemplative season, we hope you too will find a balance of nutrition, flavor, and connection. We are especially thankful to all of our farm crew, the men and women, who have shared the hard work of this season. So many people have helped in so many ways, and it’s been an enjoyable fall. This is such a wonderful time of year to feel nurtured and valued by each other in the sharing of meals together.
The vegetables for this bountiful distribution have been compiled into 2 BOXES, so please make sure that you take 1 BIG box and 1 SMALL box. You may want to bring your own containers or bags, if you don’t want to haul these boxes home to keep. You can also return them at anytime to the Farm, the Washtenaw Food Hub, or the Ann Arbor Farmers Market throughout the rest of 2025. Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.
Thank you for buying locally and seasonally. We are proud to share this collaborative Thanksgiving offering with thanks to our friends’ additions from the Brinery and Second Spring Farm. We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2025 Tantre Farm Crew
ANNOUNCEMENTS
1. POP-UP with the NIGERIAN FOOD TRUCK, “O SO NAIJA”, on NOV. 22 (this Saturday!) from 9 AM to 11 AM at the Sunflower Farm Market: Join owner of O So Naija and Washtenaw Food Hub kitchen tenant, Demola Osofisan, for a Pop-Up demonstration with free samples featuring authentic Nigerian dishes prepared with imported spices and fresh, local produce. Sample bold, flavorful bites and discover how this food truck and catering service brings the warmth of Naija hospitality to Southeast Michigan—-one plate at a time. If you will be picking up your Thanksgiving Share box at the Washtenaw Food Hub (4175 Whitmore Lake Rd. Ann Arbor), plan on coming between 9 & 11 AM for these free samples and an interesting tasting experience!
2. BLACK FRIDAY PLANT WALK on NOVEMBER 28 from 12 PM to 2 PM at Tantre Farm: Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora with local foraging expert, Rachel Mifsud from “Will Forage for Food”. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and choose around 20-25 edible, medicinal, or otherwise useful plants and mushrooms to focus on. Kids under 12 are free with paid adult. Walks are almost never cancelled due to weather (one time in 13 years), so dress accordingly. We will be mostly on trails, no need to dress for bushwhacking. You may want to bring a notebook, camera, and water. No other gear is required. Unlimited class size, drop-ins welcome, the cost is $25, and all are welcome. All former or current Tantre CSA members are eligible for a discount if you sign up for this class due to our longtime partnership with Will Forage for Food. Use the code TANTRE at checkout for a 20% discount. To register ahead of time or to find more information, just go to this site: https://www.willforageforfood.com/store/p/plant-and-mushroom-walk
3. IMMUNE BOOSTER CSA STARTING AGAIN ON DECEMBER 6: As some of you may know, we took a break this past June from our weekly Immune Booster CSA this year, while we were finishing up our Summer and Fall CSA’s this year. This is a collaborative CSA, so it includes produce and value-added products from several local farms and food businesses with a weekly changing menu, so you can opt in or out of it each time it is offered. If you are not already on our Mailing List to be informed about this weekly changing menu, please email us back with IMMUNE BOOSTER CSA in the Subject Line, and we will add you. We will be offering this share box again with the menu up on Sunday, Nov. 30 through Wednesday, Dec. 3, after the Thanksgiving holiday time has passed! Pick ups will start on Saturdays, December 6, at the Washtenaw Food Hub in Ann Arbor and at Agricole Farm Stop in Chelsea. Please check this out at https://www.tantrefarm.com/how-does-our-immune-booster-csa-work/
4. THE HUB HOLIDAY MARKET on DECEMBER 13 from 10 AM to 2 PM at the WASHTENAW FOOD HUB: We are excited to invite you to the first annual Hub Holiday Market at the Washtenaw Food Hub (4175 Whitmore Lake Rd, Ann Arbor, MI)! This seasonal event showcases local makers, artisans, and small businesses offering one-of-a-kind gifts, tasty treats, agrarian-inspired goods, and holiday cheer including Mindo Chocolate, Michigan Flower Growers Collective, Smiling Jim’s Seasonings, Beeswax BARRN, Missy’s Clay Creations, N Kids Farm, Whitney Farmstead, Marosi Creations, Madaras Design Studio, Ira Richardson, Tiani Body Care, and Stewards Provisions. Come support local, explore unique finds, and enjoy a festive experience filled with warmth, community connections, and acoustic music. Hope to see you there!
5. CONTINUOUS TANTRE PRODUCE: Please feel free to give us a call or e-mail throughout the fall, winter, and spring, if you are interested in a refill of any of the following produce. We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 26, for any last minute Thanksgiving purchases. We will continue coming to the Kerrytown Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December, as much as the weather allows us. You may also visit us at the Washtenaw Food Hub’s Sunflower Farm Market, which is an indoor market that is a one-stop shop for healthy, local nourishment all year round with frozen, dried, and fresh items to purchase and support local farms and other local food businesses and plenty of parking. We are open on Wednesdays and Fridays from 4 – 7 PM and Saturdays and Sundays from 9 AM – 5 PM. If you have “liked” us on Tantre Farm’s or Washtenaw Food Hub’s Facebook page or Instagram, you will let you know what food items we may have available and what events are unfolding, since we will try to keep you updated. Also, throughout the fall and winter, we will continue delivering our produce to the People’s Food Coop, Argus Farm Stop on Liberty and Packard, the new White Lotus Cafe, and Vestergaard Farms in Ann Arbor, and Agricole Farm Stop in Chelsea. Thank you for your support!
6. SUMMER CSA 2026 & SAFE LISTS: Registration for the Summer CSA of 2026 will open in January, so watch for that email and make sure that tantrefarm@hotmail.com and info@tantrefarm.com are on your SAFE LISTS, so you don’t miss any emails through your email security systems. Several members end up with Tantre Farm emails in their spam folders, so don’t forget to check routinely there as well.
WHAT IS PART OF YOUR SHARE?
INSIDE BOX #1 (2-bushel -Big box)
BEETS (Red Ace): You will receive Second Spring Farm’s organic, round, smooth, deep red roots with sweet flavor. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI. To learn more about his operation, you can go to https://secondspringfarm.net/
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.
BRUSSELS SPROUTS STALK: You will receive 2 stalks of tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor. These sprouts are very easy to break off and often store better while still on the stalk until ready for use.
-How to use: break off sprouts by pushing down with a snap; sprouts may be boiled, steamed, stir fried, or roasted but without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter
-How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.
RED CABBAGE (Ruby Perfection): You will receive Second Spring Farm’s organic, fancy fall storage red head; medium-sized, dense, and a uniform high-round shape with good wrapper leaves. Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI.
-How to use: grated or chopped raw in salads; stir-fried; steamed for 5-7 minutes in wedges; boiled with a chopped onion for 5 minutes and then added to mashed potatoes; and put in soups.
-How to store: refrigerate in hydrator drawer without removing any outer leaves (a plastic bag will help retain moisture, but is not necessary) for 2 weeks to 2 months.
GARLIC: You will receive a net bag of Onions (described below) mixed with Garlic (a bulb of several papery white cloves; believed to help in fighting infections, cancer prevention, bolstering the immune system, lowering blood pressure and preventing heart disease, used as an expectorant or decongestant, and at least some people believe that it can ward off vampires and insects).
-How to use: excellent minced raw in salad dressings, sauteed and added to stir-fries, meats, vegetables, soups, stews.
-How to store: store for several months in a cool, dark, dry, well-ventilated place in a basket or a paper bag; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.
YELLOW ONIONS: You will receive Garlic (described above) and Onions mixed in a net bag. These yellow onions are Second Spring Farm’s organic Patterson (medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion).
-How to use: good in French onion soup, great for salads, soups, stirfries, sandwiches, slices, grilled.
-How to store: can last for 3 to 6 months if kept in a cold, dark place in a basket or paper bag. If any onion segments start to go soft, just cut out the bad part, chop up the rest of the onion and freeze in freezer bags.
POTATOES: You will receive a net bag of Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) and Second Spring Farm’s organic Russet Burbank (a brown-skinned, white-fleshed potato; commonly used in french fries; great baked, mashed, or fried)
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-45 degrees with high humidity (80-90%). A basement or very cool closet will work.
PIE PUMPKINS: bright orange skin with dry, sweet flesh; the traditional American pumpkin was used by the New England settlers and Native Americans several hundred years ago
-How to use: excellent for pies, muffins, cookies, cakes, breads, etc.
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity)
RAINBOW SWEET POTATOES: You will receive a combination of Second Spring Farm’s organic, edible roots related to the morning-glory family that have dark red, white, purple, or orange/brown skins. Different colors indicate different flavor profiles, textures, and nutritional benefits. Orange (brown, skin with orange flesh and a sweet, moist texture, making them ideal for mashing, baking, and desserts; rich in beta-carotene), Purple (have vibrant purple skin and/or flesh, which is a sign of anthocyanin antioxidants, a slightly nutty or mildly sweet and savory flavor, and a dense, dry, and starchy texture), White (cream-colored or light tan skin with white or light yellow flesh. They have a less sweet, slightly nutty flavor, and a drier, firmer, and sometimes more crumbly texture, making them a good choice for fries or dishes requiring a less sweet potato), and Red (sweet, buttery flavors; moist, juicy, slightly stringy, breaks down easily; mashing, baked goods, desserts, general all-purpose). Thanks to our former intern (2003)-turned-farmer, Reid Johnston, owner of Second Spring Farm from Cedar, MI.
-How to use: prepare like potatoes–baked, boiled, sauteed, fried; can be made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.
WHITE HAKUREI TURNIPS: a white salad turnip with round, smooth roots with a sweet, fruity flavor and a crisp, tender texture with edible greens)
-How to use: roots can be roasted, steamed, or sauteed; excellent in salads or cut thinly for dips
-How to store: roots can last up to 1-2 weeks in refrigerator.
WINTER SQUASH: You will receive most of the following varieties: Starry Night Acorn (a delicious acorn that stores through the holidays; unique, pixelated color pattern with attractive speckled dark green and yellow-colored skin, smooth creamy texture and sweet flavor), Black Futsu (a Japanese heirloom squash that has a flattened, round, and ribbed shape with a rich chestnut color and smooth texture and sweet, nutty, chestnut-like flavor which can be roasted or cooked with various seasonings), Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest), Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies), Spaghetti (golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet), Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage), North Georgia Candy Roaster (a long, banana-shaped, heirloom winter squash with pinkish-orange skin and a blue-green tip with a nutty, buttery, and exceptionally sweet flavor with creamy, orange flesh that is excellent for roasting, baking, and pies).
-How to use: bake, roast, boil or steam chunks, or until tender, mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature. **Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/
INSIDE BOX #2 (3/4-bushel -Little Box – your regular-size Summer or Ex Fall share box)
ARUGULA: an aromatic, bright green, salad green with a peppery mustard flavor; rich in iron and vitamins A and C.
-How to use: add to salads, soups, and sautéed vegetable dishes.
-How to store: very perishable, so use up quickly; store in plastic bag in refrigerator for up to 5 days.
ORANGE CARROTS WITH GREENS: You will receive a bunch of Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots). Carrot leaves are very nutritious with lots of protein, minerals and high levels of vitamins, especially ‘C’ and ‘K’. See recipe below for Carrot Top Soup.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sauteed, in stews, soups, casseroles, or stir-fries.
-How to store: remove greens from roots and refrigerate dry and unwashed roots in plastic bag for up to 2 weeks; greens may last up to a week refrigerated in plastic bag.
RAINBOW CARROTS: You will receive a mixed bag of Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade) and Red Dragon (beautiful magenta-purple, smooth, thin skin and broad, Chantenay-type shoulders with orange internal color and yellow core). A carrot is a root, whose skin color can be white, red, purple, or yellow, but more commonly known for their bright orange color; high in all kinds of various nutrients based on their color.
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks
ROMANESCO CAULIFLOWER: lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild; vary in size from small to medium this year
-How to use: raw for salads and dips, steamed, sautéed, or excellent roasted.
-How to store: sweetest and best when used within a week when stored in the refrigerator
FRESH HERBS: Please keep in mind that these herbs have been through some freezing temperatures and have bounced back, but may not be in supreme “summer” shape, so brown leaves on sage & rosemary are still useful with plenty of aromatic oils for cooking. You will receive all 3 kinds:
*Sage (an aromatic herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; perfect for Thanksgiving stews, breads, butters, and teas, roasted in vegetables)
*Parsley (curly or flat, dark green leaves; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces)
*Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water, changing the water as needed. Rosemary and Sage will dry very easily by hanging upside down in a well-ventilated and dark area for a week or two. Then break off leaves into a jar and store longterm for up to a year. Parsley can be chopped and frozen in a freezer bag for longterm storage.
KALE (Green Curly): You will receive 2 bunches of Green Curly (well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad). These bitter greens are remarkably sweeter after the past several frosts!
-How to use: Boil or steam until color brightens; great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.
-How to store: Refrigerate unwashed in plastic bag for 1 to 2 weeks.
PINK RADISHES with Greens: You will receive Pink Beauty (pink-colored root with mild, spicy flavor)
-How to use: roots can be eated raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens–excellent source of vitamins A, C, and the B’s; delicious in soups or stir-fries.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
TATSOI: an Asian green with small, spoon-shaped, thick, dark-green leaves with tangy, sweet flavor and whitish greenish succulent stems; mild, slightly mustardy and sweet flavor, similar to spinach
-How to use: commonly eaten raw in salads, but can be cooked in stir-fries/soups or use it as a substitute for spinach.
-How to store: refrigerate in plastic bag or wrap in a damp towel for up to a week
“The Brinery’s” FERMENTED PRODUCTS: We are pleased to offer TWO jars of the Brinery’s products: 1st jar- Galaxy Rose Sauerkraut (featuring Watermelon Radish, an heirloom radish with deep pink flesh gives this kraut its rosy glow, gentle bite, and hint of sweetness) AND 2nd jar- JKC Spicy Carrot Pickles (this Brinery favorite brings a little Latin flavor to the Midwest; made with carrots, green jalapeno, garlic, and sea salt). If you’re splitting the share, each of you can have a 16-oz jar or you can give one away as a gift if you don’t eat them both! Both the sauerkraut and pickles are raw, unpasteurized, and traditionally fermented, and they ARE NOT CANNED. Filled with flavor and beneficial bacteria, your microbiome will thank you! The Brinery is a local foods business at the Washtenaw Food Hub, specializing in naturally fermented local vegetables and operated by former Tantré farmer, David Klingenberger. You can find many of their products all over the nation, but especially at their headquarters at the Washtenaw Food Hub’s Sunflower Farm Market. For more information, please visit https://www.thebrinery.com/.
-How to use: use as a condiment with any dish, especially meat dishes, roasted veggies; a perfect topping for tacos, banh mi, sandwiches, and salads.
-How to store: Must be REFRIGERATED and will last up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: These fermented products have NOT been canned, so store in refrigerator.
***
Sauerkraut Background & Recipes:
www.timesunion.com/living/article/Sauerkraut-on-New-Year-s-a-Pennsylvania-tradition-561496.php
“The Brinery’s” TOMATO KVASS: This was tossed in as a bonus surprise for you to enjoy and explore memories of tomato summer! Tomato Kvass is a limited-batch, fermented, probiotic, vegetable drink made with tomatoes, spices, and horseradish, offering a savory and umami-rich flavor, and is sometimes referred as a tangy, slightly fizzy, “champagne-like” tonic. It is a variation of traditional kvass and is often enjoyed chilled or used as a mixer in drinks like a Bloody Mary (see recipe below). You can find this seasonally at the Brinery’s booth at the Ann Arbor Farmers Market and other select retailers in the Ann Arbor area, such as the Sunflower Farm Market, Argus, Agricole, etc.
-How to use: drink as a tonic, straight up, or it can be used in place of vinegar in cooking or in salad dressings; it’s also a great addition to soup and used as a base for a Bloody Mary.
-How to store: Keep this fermented product REFRIGERATED, since it is not canned.
RECIPES
TANTRÉ FARM SLAW (A simple, easy salad from Tantre Farm kitchens) Serves 4.
2 medium beets, grated
3 large carrots (any color), grated
1-3 radishes, grated
1-2 white salad turnips, grated
1/2 cup sesame or sunflower seeds, toasted
2 tsp. olive oil
2 tsp. lemon juice
salt and pepper to taste
Grate vegetables into a bowl. Chop onion, if desired, and add to bowl. Toast sesame or sunflower seeds. Add when cooled. Add olive oil and lemon juice as a salad dressing to suit your taste. Be careful of too much liquid. The tartness of the lemon should be prominent. Serve immediately or marinate for a few hours in the refrigerator. Variations: Add shredded cauliflower, cabbage, Brussels sprouts, chopped parsley, etc.
COOL and CRUNCHY RADISH AND TURNIP SALAD (from Eggs on Sunday) Serves 2
6-8 radishes, thinly sliced
3 white salad turnips, thinly sliced
1/4 tsp toasted sesame oil
1/2 tsp rice vinegar
Juice of half a lime
1 Tbsp chopped chives or parsley
Coarse kosher or sea salt, to taste
Combine all ingredients in a bowl, and stir gently but thoroughly to combine and coat all the slices. Taste and season with salt (start with a little pinch and gradually add it until the flavors “pop” as much as you like).
RAINBOW SWEET POTATO BOWL (from https://starseedkitchen.com/sweet-potato-bowl-recipes/ )
3-6 sweet potatoes, a mix of white, orange and purple
1 bunch radishes
1 large bunch kale (or 2 small)
½ small red cabbage
4 cups of mixed greens (tatsoi, arugula)
1 lemon
2 Tbsp olive oil, plus more for roasting vegetables
sesame seeds
¼ cup green pumpkin seeds
¼ cup toasted and salted sunflower seeds
*Turmeric Ginger Tahini Dressing (see below)
Sea salt
Coarse black pepper
Preheat oven to 400 degrees and line two baking sheets with parchment. Peel sweet potatoes and dice into cubes. Toss with olive oil, sea salt and coarse black pepper. Bake for 25 minutes, till lightly browned and cooked through. Wash radishes and trim the greens and ends. Slice in half, toss with olive oil and bake for 15 minutes till they turn pink. While vegetables are roasting, prepare your Turmeric Ginger Tahini Dressing by putting garlic, ginger, tahini, turmeric, sea salt, olive oil and cold water into the blender. Blend till smooth and set aside. Wash and chop kale into 2-inch strips. Bring 4 cups of water to a boil in a medium pot with 2 tablespoons of sea salt. Add kale and immediately drain in colander. Shred red cabbage into ¼ inch strips by carefully slicing thin pieces or using a mandolin. Prepare your bowls by mixing greens, red cabbage, 2 tablespoons of olive oil and juice of one lemon. Add to the bottom of each bowl. Add a handful of kale, remaining red cabbage, sweet potatoes and radishes. Drizzle with tahini dressing, top with a few shakes of sprinkles of sesame seeds, pumpkin seeds and sunflower seeds.
NOTES: This is an easy recipe to make for meal prep. Store your greens, kale, shredded cabbage and roasted vegetables separately or layer in individual bowls if you will be taking it to go. Store the dressing on the side and drizzle when ready to eat. If you do not like sweet potatoes, substitute with other root or roasted vegetables. Carrots, parsnips, beets and brussels sprouts all work well in this recipe.
*TURMERIC GINGER TAHINI DRESSING (from https://starseedkitchen.com/turmeric-ginger-tahini-dressing/ )
This recipe adds turmeric and ginger to ramp up the antioxidant and anti-inflammatory benefits to any meal.
1-2 garlic cloves
1 tsp turmeric powder
1-inch fresh ginger, peeled and sliced
¼ cup fresh lemon juice
¼ tsp sea salt
¾ cup tahini paste
¼ cup – ½ cup cold water
Using a high-speed blender, add garlic, turmeric, ginger, lemon juice and sea salt. Blend on high till garlic and ginger are completely incorporated. Add tahini and blend till incorporated (it will be thick). On a low setting, slowly add ice cold water. First add ¼ cup and blend well. Test consistency and add remaining water as desired. Store in an air tight glass container for 7 days in the fridge. Enjoy.
MAPLE SAGE DRESSING
2 large shallots or onions
6 cloves garlic
4 Tbsp chopped, fresh sage
1 oz lemon juice
3 oz red wine vinegar
3 oz maple syrup
1 sprig rosemary
Salt and pepper, to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 ounces of water, as needed, to adjust consistency. Serve with lettuce mix or spinach salad or over steamed potatoes.
LEAFY SALAD WITH PARSLEY-GARLIC VINAIGRETTE Serves 6-8
8-10 cups assorted salad greens (tatsoi, kale, arugula)
For the vinaigrette:
1 bunch parsley
2 garlic cloves
2 Tbsp stone ground mustard
2 Tbsp tamari or shoyu
1/4 tsp freshly ground pepper, or to taste
1/2 cup extra-virgin olive oil
Rinse the salad greens, tear them into bite-size pieces and set aside. Chop the parsley and mince or press the garlic and place in a large salad bowl. Mix in the mustard, tamari, pepper and oil. Add the greens to the bowl just before serving. Toss gently from the bottom to coat evenly with the dressing. Serve immediately.
COOKED GREENS WITH PARSLEY AND GARLIC (from Mad Mares Cookbook)
12 cups mixed greens (arugula, kale, tatsoi, carrot greens, radish greens, etc.)
4 large cloves garlic
Sea salt, to taste
2 good handfuls of parsley leaves
1-2 Tbsp olive oil
2 tsp paprika
2 tsp cumin
1 lemon, cut into wedges
Make a mixture of greens. Wash greens well and cut away stems. Put greens in a pot, cover, and steam (putting tougher greens on the bottom) until tender, about 8-10 minutes. Chop roughly. Put garlic, a little salt and fresh parsley in a food processor. Mix until everything is finely chopped (or by hand chop garlic, then add parsley and salt, and chop into rough paste). Gradually warm oil with paprika and cumin in a large skillet. Add the parsley paste and mix with oil. Add greens and cook everything together for about 1 minute, until excess moisture has evaporated from skillet. Garnish with lemon wedges.
SPICED & ROASTED BLACK FUTSU SQUASH (from https://normansfarmmarket.com/spiced-roasted-black-futsu/ )
1 Black Futsu pumpkin (seeds removed, any kind of squash, cut into 1-inch wedges)
1 Tbsp olive oil
Sea salt & ground black pepper (to taste)
1/8 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp paprika
1 tsp freshly chopped or dried rosemary
Carefully cut the squash in half. Scoop out the seeds and stringy bits. Then, slice the squash into 1-inch wedges. Keeping the skin on while cooking will help the pieces retain their shape. Preheat the oven to 400 degrees. In a large mixing bowl, toss together the olive oil, spices, and squash wedges until everything is thoroughly coated. Arrange the wedges in a single layer on a baking sheet and cook for about 45 minutes or until the squash is tender enough to pierce easily with a fork. NOTE: The skin is edible! Or you can peel it off as it will remove easily once it’s been cooked.
DELICATA SQUASH WITH BREADCRUMBS & PARSLEY (from https://soilborn.org/recipe/delicata-breadcrumbs-parsley/ )
1/2 cup breadcrumbs
2 tablespoons nutritional yeast (optional)
4 tablespoons olive oil, divided
2 Delicata squash, cut lengthwise and seeded
Kosher salt and ground black pepper to taste
1/2 teaspoon garlic powder or minced garlic clove
4 fresh sage leaves, minced
Fresh parsley, chopped, for garnish
Mix the breadcrumbs, nutritional yeast and 2 tablespoons oil in a small bowl. Toast the mixture in a small skillet over medium heat until just golden. Add salt and pepper to taste. Cut the squash cross-wise into 1/4-inch slices and add to a large bowl. Season with salt, pepper, garlic powder, and sage. Heat a large skillet with the oil over medium-high heat. Add the squash and cook about 4 minutes or until they are golden and crisp. Turn them over to cook on the other side for about 4 more minutes or until they are fork-tender. Depending on the size of your skillet, you may need to cook the squash in batches. Transfer the squash to a paper-towel lined plate. Arrange the on a platter and sprinkle the breadcrumb mixture over the squash and garnish with parsley. Serve while hot.
TOASTED CAULIFLOWER (from “Good Deal with Dave Lieberman”)
1-2 heads cauliflower
1/2 cup white wine
1/2 cup canned chicken broth or water
1 Tbsp extra virgin olive oil, plus more for drizzling cauliflower
1 tsp dried oregano
Kosher salt and freshly ground black pepper, to taste
6 garlic cloves, sliced thinly
1/2 cup dry bread crumbs
2 Tbsp chopped fresh parsley
1 cup coarsely shredded Parmesan or pecorino
Preheat the oven to 400 degrees. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13×9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE (from Bon Appetit, December 2004)
1 cauliflower (about 2 lbs), cut into 1-inch florets
1 lb fresh Brussels sprouts, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced onion
2 garlic cloves, minced
1 Tbsp grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh parsley
Orange slices
Additional chopped fresh parsley for garnish
Preheat oven to 450 degrees. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.
BROWNED BUTTER PASTA WITH TATSOI (from www.backyardfarming.blogspot.com ) Serves 2
Pasta of choice, preferably curved or with ridges
1/2 stick unsalted butter
Salt and pepper, to taste
Leaves of 2-3 bunches of tatsoi (or 1/2 bag), rinsed
1/2 cup chopped sage
Freshly grated Parmesan
Lemon wedges, optional
Cook pasta to al dente in salted water. When pasta almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1-2 minutes. Serve immediately with grated Parmesan and lemon wedges on the side.
ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com ) Serves 4
4 potatoes, scrubbed, and thinly sliced (about 4 cups)
1 large onion, peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh flat-leaf parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender. (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot.
WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6
1 tsp canola oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 medium carrot, chopped
1/2 cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
1/2 cup sweet red or green pepper, chopped
1 tsp garlic, minced
3 cups vegetable stock or water
1/2 tsp minced fresh thyme, or 2 Tbsp parsley, chopped
2 cups kale (or tatsoi or both)
1 cup unsweetened soymilk or regular milk
Salt and pepper, to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3-5 minutes. Drain and set aside. Puree soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.
CARROT TOP SOUP (from Local Flavors by Deborah Madison) Serves 4
1 bunch (6 small to medium) carrots, the tops and roots
2 Tbsp butter
3 Tbsp white rice
2 large leeks, white parts only
2 thyme or lemon thyme sprigs
2 Tbsp chopped parsley
Sea salt and freshly ground pepper, to taste
6 cups vegetable or chicken stock or water
Pull the lacy leaves of the carrot greens off their stems (2-3 cups, loosely packed). Wash, then chop finely. Grate the carrots, or finely chop them. Melt the butter in a soup pot. Add the carrot tops and carrots, rice, leeks, thyme, and dill. Cook for several minutes, turning everything a few times, then season with 1-1/2 teaspoons salt and add the stock. Bring to a boil and simmer until the rice is cooked, 16-18 minutes. Season with salt, pepper and serve.
SPICY COCONUT PUMPKIN (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson and Angelic Organics) Serves 3-4
3 Tbsp butter
1 Tbsp vegetable oil
1 large onion, thinly sliced (about 2 cups)
1 Tbsp minced fresh ginger
2-3 tsp curry powder
1 tsp finely chopped jalapeno
1/2 tsp ground cloves
1/4 tsp ground cardamom
1 1/2 lbs pie pumpkin (about 1/2 medium or 1 small pie pumpkin), peeled, seeded, and cut into 1-inch pieces
1 1/2 cups coconut milk
1 Tbsp raisins
1 tsp maple syrup or brown sugar
Salt and freshly ground black pepper, to taste
1 bunch kale
Heat the butter and oil in a heavy pan over medium heat. Add the onion; saute until lightly browned, about 20 minutes. Add the ginger; cook for 3 more minutes. Stir in the curry powder, jalapeno, cloves, and cardamom; cook for 2 minutes, stirring constantly. Add the pumpkin chunks, coconut milk, raisins, and maple syrup. Cover; cook over low heat until the pumpkin is tender, about 30 minutes. Uncover; if the sauce is thin, let the coconut milk boil away until the mixture thickens to your liking. Season with salt and pepper to taste. For a hearty meal, enjoy this over a bed of basmati rice accompanied by kale and chutney.
SUNSHINE KABOCHA CHEESECAKE (from www.growingchefs.org )
For the crust:
1 cup graham cracker crumbs
1/2 cups finely ground ginger cookies, homemade or store bought
1 Tbsp granulated white sugar
5 Tbsp unsalted butter, melted
For the cheesecake:
2/3 cup light brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/4 tsp salt
1 lb cream cheese or yogurt cheese, room temperature
3 large eggs
1 tsp pure vanilla extract
1 cup pureed winter squash (orange or gray kabocha)
Preheat oven to 350 degrees, and place the oven rack in the center of the oven. Grease 8-inch pie pan. In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snap cookies, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling. In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt. With a hand mixer on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1-2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pureed winter squash. Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degree and continue to bake the cheesecake for another 10-20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving. This recipe in an 8-inch pan serves 10-12 people.
Note: Using yogurt cheese instead of cream cheese gives a slightly sour flavor, making the cake more savory than sweet. To cook squash, cut in half, deseed and cook in a little water in an oven at 350-400 degrees.
TOMATO KVASS BLOODY MARY
1.5 – 2 oz vodka
4 oz chilled tomato kvass
0.5 oz fresh lemon juice
2 dashes Worcestershire sauce (omit if vegan)
3-4 dashes hot sauce (such as Tabasco), or to taste
Pinch of celery salt
Pinch of freshly ground black pepper
Ice cubes
Garnish: celery, lemon or lime wedge, pickle spear, olives, the Brinery’s JKC Carrot Pickles, pickled Brussels sprouts, etc.
Prepare the glass: If desired, rim a tall glass with celery salt and black pepper by moistening the rim with a lemon wedge and dipping it into a small plate of the salt/pepper mixture. Combine ingredients: In a shaker or mixing glass, combine the vodka, tomato kvass, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper. Mix: Add a few ice cubes to the shaker and either stir well to combine and chill, or “roll” the mixture back and forth between two glasses with ice to avoid over-dilution. Serve: Strain the mixture into your prepared glass filled with fresh ice.
Garnish: Add your desired garnishes.
