Wednesday, December 22, 2010

Happy Holidays from Lancaster Farm Fresh Cooperative! (And Roasted Turnips with Parmesan)

Microgreens still growing in the warmth of an LFFC greenhouse. Check back throughout the winter for the recipes that we're making using winter vegetables and additional items from Four Season Harvest, LFFC's online buying club!

Today is the last Lancaster Farm Fresh CSA share delivery in 2010. We are sad to see it end, but are looking forward to a busy winter preparing for our best season yet in 2011! From all of the farmers and staff here at LFFC, a big thank you to our site hosts and shareholders for their commitment to local, organic food and farmers this season. We truly appreciate your support and hope to see you again in the New Year! Just a reminder—our 2011 CSA membership application is now available our website ( Mail in your application and payment by January 15th and receive a $30 discount! Returning members are also eligible for a $10 returning member discount. Happy Holidays from Lancaster Farm Fresh Cooperative!

And now a recipe for the holidays from our CSA manager's favorite—Martha Stewart! This comes from this month's issue of Everyday Food.

Roasted Turnips with Parmesan
Serves 4

2 pounds turnips, peeled and cut into ½-wedges
⅛ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
¼ cup grated Parmesan (½ ounce)

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Monday, December 20, 2010

Golden Spinach and Sweet Potato Healthy Sauté

Spinach is ranked as one of the top “World’s Healthiest Vegetables,” as it is extremely rich in all sorts of vitamins and minerals, as well as high in phytonutrients such as beta-carotene, lutein, and zeaxanthin and flavonoids, which provide antioxidant protection. (Source: The World’s Healthiest Foods, The following recipe comes from The World’s Healthiest Foods.

Golden Spinach and Sweet Potato Healthy Sauté
1 medium onion, chopped
4 medium cloves garlic, minced
1 cup plus 1 tablespoon chicken or vegetable broth
½ teaspoon turmeric
½ teaspoon coriander
½ teaspoon cumin
¼ teaspoon cardamom
1 tablespoon fresh lemon juice
2 cups sweet potatoes, peeled and cubed
6 ounces spinach
2 tablespoons chopped fresh cilantro
salt and pepper to taste

1. Heat 1 tablespoon of broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for five minutes, stirring frequently. Add garlic and continue to sauté for another minute.
2. Add seasonings and lemon juice and stir to mix thoroughly. Add broth and sweet potatoes. Simmer covered over low heat, stirring occasionally, until sweet potatoes are tender, about 15 minutes.
3. Add spinach to sweet potatoes. Cook uncovered for a few more minutes to allow sauce to thicken. Add cilantro, salt, and pepper.

Spicy Chicken and Spaghetti Squash Skillet

Another winter squash recipe! This one comes from Fabulous Foods ( The author writes, “This spicy sauce, which makes good use of leftover chicken, is also great on true pastas, as well as the spaghetti squash suggested here. For a vegetarian version, simply eliminate the meat, or if you want a substitute, use extra firm tofu.”

Spicy Chicken and Spaghetti Squash Skillet
Serves 6

1 small spaghetti squash, cooked using your favorite method and separated into strands
2 tablespoons olive oil
½ cup minced onion
3 to 4 cloves garlic, minced
2 green onions, finely chopped
12 ounces cooked chicken or turkey meat
2 cups canned crushed tomatoes
¼ cup dry red wine
2 teaspoons capers
2½ teaspoons fresh oregano
1 teaspoon crushed red pepper, more to taste
3 tablespoon Italian parsley, finely chopped

Heat the oil in a skillet over medium high heat, and sauté onion, garlic and green onions for two minutes. Add the chicken or turkey and cook for three to four minutes. Stir in tomatoes and wine and bring to a boil, then lower heat and simmer for about 20 minutes. Add remaining ingredients and simmer for another five minutes. Pour sauce over heated spaghetti squash and serve.

Delicata Squash Bisque

If you’re like me, you still have a few Delicata squash leftover from October! Even if you don’t, this flavorful recipe from the October 2008 edition of Vegan Yum Yum will work with most winter squash varieties ( The author writes, “…this soup has a velvety rich texture and creamy flavor that won’t disappoint.” Enjoy!

Delicata Squash Bisque
Serves 4

3 pounds Delicata squash, deseeded and baked
oil for roasting
4 cups vegetable broth
1 teaspoon thyme
black pepper
1½ teaspoon salt, more or less to taste

For the Cashew Cream: 1 cup raw, unsalted cashews; 1 cup vegetable broth, divided.

1. Prepared baked squash in a 400 degree oven.
2. Add the cashews to your blender and ½ cup of veggie broth. Begin pulsing to incorporate, eventually turning the blender all the way on while slowly adding the other ½ cup of broth. Once all the broth is added, let the blender run for 1-2 minutes until very, very smooth. Set cream aside.
3. Transfer baked squash it into a large soup pot. Break up the squash into chunks with a spoon or your spatula and add four cups of veggie broth, thyme, and black pepper. Bring to a boil then turn down the heat and let simmer for 20 minutes, covered.
4. Working in batches if needed, blend the soup until very smooth.
5. Return the blended soup to the pot and add all but ¼ cup of the cashew cream. Season with salt and pepper.
6. Remove soup to bowls (or mugs!) and garnish with extra cashew cream drizzled on the top and some fresh black pepper.

Butternut Bean Soup

Winter squash is an incredible vegetable—encased in a hard, protective skin that allows us to store it for up to several months! Winter squash is also very nutritious, as it is an excellent source of beta-carotene, vitamin C, potassium, dietary fiber, and manganese. In addition, winter is also a good source of folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, niacin-vitamin B3, and pantothenic acid. (Source: The World’s Healthiest Foods, The following winter squash recipe comes from Animal, Vegetable, Miracle by Barbara Kingsolver, published in 2007.

Butternut Bean Soup
Serves 4

1½ cups dried white beans, soaked overnight and drained
3 medium portabella mushroom caps, sliced (optional)
6 garlic cloves, finely chopped
1 tablespoon thyme
1 tablespoon sage
4 teaspoons rosemary
2 butternut or blue hubbard squash, halved lengthwise and seeded
olive oil

1. Combine beans and spices in a large sauce pan, add water to cover amply, simmer for 30 to 40 minutes, until beans are tender and most water has cooked off. Add mushrooms toward the end.
2. While beans are cooking, drizzle a large roasting pan with olive oil and arrange squash skin-side-down. Bake at 400 degrees for about 40 minutes, until fully tender when pierced with a fork. Remove from oven and serve each half squash filled with a generous scoop of bean soup.

Thursday, December 16, 2010

Yukon Gold and Baby Spinach Masala

Mmm... I hope to make this recipe tonight with the pound of spinach in today's Lancaster Farm Fresh CSA share! This recipe is courtesy of the April 1, 2009 edition of Vegetarian Times. The author writes, "Serve with steamed rice, and a sweet-and-sour chutney, such as Fresh Mango Chutney (see Fresh Mango Chutney recipe on"

Yukon Gold and Baby Spinach Masala

2 tablespoons canola oil
1 pound Yukon Gold potatoes, cut into ½-inch cubes (4 cups)
1 large yellow onion, thinly sliced (1½ cups)
3 cloves garlic, minced (1 tablespoon)
2 tablespoon minced fresh ginger
1 jalapeño chile, finely chopped (1 tablespoon)
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon turmeric
1 13.5-oz. can light coconut milk
1 6-oz. bag baby spinach
1½ teaspoon garam masala
1 tablespoon lime juice
¼ cup chopped cilantro

1. Steam potatoes in steamer basket set over simmering water 10 minutes, or until just tender.
2. Meanwhile, heat oil in large skillet over medium heat. Add onion, and sauté 8 minutes, or until soft and golden. Add garlic, ginger, and jalapeño, and sauté 1 minute, or until fragrant. Stir in coriander, cumin, and turmeric. Add steamed potatoes, and sauté 1 to 2 minutes, to coat with spices. Add coconut milk and ¼ cup water, and season with salt and pepper, if desired. Bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 minutes, or until sauce begins to thicken.
3. Stir in spinach, garam masala, and ¼ cup water, and cook 2 to 3 minutes, or until spinach is wilted. Stir in lime juice and cilantro.

Wednesday, December 15, 2010

Butternut Squash Enchiladas

This recipe comes recommended by our CSA manager, Evan, from The Vegetarian Environmentalist (

Butternut Squash Enchiladas
1 cup cooked quinoa
1½ cups cooked black beans
½ baked butternut squash, flesh scooped out and diced
1 small onion, diced
1 bell pepper, cored and diced
14 oz. can diced green chilies, drained
1 cup cilantro, chopped
8 oz. cheddar cheese, grated and divided
salt, to taste
16 oz. red enchilada sauce
2 dozen fresh corn tortillas, fresh if possible
2 15 oz. cans green enchilada sauce

1. Preheat oven to 350 degrees. Combine rice, beans, squash, onion, pepper, chiles, cilantro, and half of the cheese in a large mixing bowl. Season with salt and mix well.
2. Pour red enchilada sauce into a deep plate; dip each tortilla to coat. Fill each tortilla with one large spoonful of enchilada mixture, roll tightly, and place in a 9" x 13" baking dish or lasagna dish. When dishes are full, cover each dish with one can green enchilada sauce.
3. Cover with foil and bake 45 minutes. Remove foil and top enchiladas with remaining cheese. Bake 10 more minutes. Serve immediately.

French Onion Soup with Celeriac

Another celeriac recipe! The author of this recipe (courtesy of writes that this traditional dish is “made extraordinary with the additional of celeriac and a cheese-topped, buttery roasted garlic toast crust.”

French Onion Soup with Celeriac
1 head garlic, whole
1 head garlic, finely chopped
1 teaspoon olive oil ½ cup butter, softened, plus 2 tablespoons butter, melted
2 tablespoons olive oil
3 large sweet onions, chopped
1 head celeriac, chopped
2 cups beef broth
1 cup dry red wine
2 cups vegetable broth
2 teaspoons paprika
2 tablespoons dried parsley
Cajun seasoning to taste
salt and pepper to taste
1 loaf French bread, toasted and sliced
1 cup shredded Swiss cheese

1. Preheat oven to 425 degrees. Slice the top off the whole head of garlic, sprinkle with 1 teaspoon olive oil, and season with salt. Wrap loosely in foil, and bake 45 minutes, or until the cloves are very soft. Squeeze the cloves into a small bowl, and mix with the 1/2 cup softened butter.
2. Meanwhile, heat 2 tablespoons olive oil in a large pot over medium heat. Melt 2 tablespoons butter in the pot, and blend with the oil. Stir in the onions and celery root, and sauté until the onions are lightly browned. Reduce heat to medium low, and mix in the beef broth, wine, and vegetable broth. Mix in the chopped garlic, and season with paprika, parsley, Cajun seasoning, salt, and pepper. Simmer, stirring occasionally, for 1 hour.
3. Preheat the oven broiler.
4. Spread the toasted bread slices with the garlic butter. Ladle the soup into oven safe bowls, and place the bowls on a baking sheet. Reserving remaining bread, place one slice of toasted bread on top of the soup in each bowl, and sprinkle with Swiss cheese.
5. Broil soup 5 minutes in the preheated oven, until the Swiss cheese is melted. Cool for about 2 minutes before serving warm with remaining garlic bread.

Cheddar Cauliflower Soup

The following recipe is adapted from La Tartine Gourmande Blog ( As always, the author has a few tartine suggestions to go with the meal (a French-style open-faced sandwich): “…a few slices of my favorite bread topped with goat cheese, thin pieces of Alaskan smoked salmon, steamed peels of zucchini and thin slices of pink radish. A few leaves of fresh Thai basil and gomasio complete these quick-to-make tartines."

Cheddar Cauliflower Soup
Serves 4

1 head cheddar cauliflower, washed and cut in pieces
1 large potato, peeled and diced
1 parsnip, peeled and diced
1 stick lemongrass, cut in small pieces
2 tablespoons Thai basil
1 tablespoon coriander, chopped
1 teaspoon grated fresh ginger root
2 garlic cloves
1 shallot
4 cups vegetable broth or water
2 tablespoons canola oil
salt and pepper
crème fraîche to serve (optional)
1 zucchini (for the peels, optional)

1. Cut and discard the outer part of the lemongrass, and slice the stick.
2. Take a large saucepan and heat 2 tablespoons oil.
3. Add the ginger, lemongrass, garlic and shallot and cook for 1 to 2 minutes on low heat until fragrant.
4. Add the vegetables and cook for 5 minutes.
5. Add the stock (or water) and the coriander. Season with salt and pepper. Cover and cook for 20 minutes. Then add half of the basil and let rest for 2 minutes before mixing the soup in a blender.
6. Serve with the rest of the basil, zucchini strips steamed for 2 min, and a dollop of crème fraîche. Accompany with your favorite tartines.

Friday, December 10, 2010

2011 CSA Application Materials Now Available!

Good news! Our 2011 CSA application materials are now available on our website!

To sign up:
1) Print out application form (available on our website,
2) Fill out application form.
3) Make check payable to Lancaster Farm Fresh Cooperative.
4) Mail both application and check to Lancaster Farm Fresh Cooperative, Attn: CSA, 48 Eagle Drive, Leola, PA1 17540. To qualify for a $30 early sign-up discount, please postmark by January 15th (at select sites only).

Feel free to contact us at with questions!

Your CSA Team,

Kathan and Evan

Celeriac Remoulade

Many of you may be enjoying celeriac (celery root) from Farmdale Organics this week! This is a new vegetable for me, and I'm excited to give it a try! I've been researching a few recipes to share with you. If you have any suggestions—send them our way! As always, we welcome recipe suggestions at A remoulade is mayonnaise sauce often flavored with herbs and mustard and served with a salad or cold meat. The following remoulade recipe comes from (

Celeriac Remoulade
Serves 4

4 lettuce leaves
salt and freshly ground black pepper
1 head celeriac, washed, peeled, and coarsely grated
½ small onion, peeled and finely chopped
8 ounces thick homemade mayonnaise
2 teaspoons spoons lemon juice
1 tablespoon French mustard
1 tablespoon diced chives to finish

1. Place a lettuce leaf on each serving plate and sprinkle with salt and pepper to taste.
2. Combine the remaining ingredients together in a mixing bowl, ensuring that the vegetables are thoroughly coated in the mayonnaise.
3. Season to taste. Spoon onto the lettuce and sprinkle with diced chives.

Thursday, December 9, 2010

Butternut Squash Casserole

My friends and family have been enjoying some delicious butternut squash from our Lancaster Farm Fresh CSA shares for the past few weeks and have been experimenting with a lot of new recipes. Below I've posted one that I hope to try this evening from the "Meatless Monday!" section of the Ezra Pound Cake Blog (, adapted from The Lee Bros. Southern Cookbook. How have you been preparing your winter squash? Email us your recipe suggestions at!

Butternut Squash Casserole
3½ pounds butternut squash, peeled and cut in ¼-inch-thick slices (about 6 cups)
5 tablespoons unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil
2 large yellow onions, trimmed, peeled and chopped (about 3 cups)
1 cup whole or low-fat buttermilk
2 large eggs, beaten
2½ teaspoons minced fresh thyme
½ cup bread crumbs, toasted
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup pumpkin seeds or pecans, toasted
2 cups coarsely grated cheddar cheese (about 6 ounces)
4 to 6 large handfuls of fresh spinach, washed and stemmed (add to the same water as the squash in step 2 during the last minute of boiling), optional

1. Preheat the oven to 375 degrees. Butter a 9-x-13-inch baking dish or 4-quart casserole.
2. Place 3 quarts water in a large stockpot and bring to a boil over high heat. Add the squash to the water, return to a boil, and cook for 6 minutes. The squash will turn a deeper orange. Drain it and set aside.
3. Melt the butter in the stockpot and add the oil. Add the onions and sauté over medium-low heat until translucent and limp, about 8 minutes, stirring to prevent browning. Add the warm squash and the buttermilk, eggs, thyme, bread crumbs, salt, pepper, ⅛ cup pumpkin seeds and 1⅓ cups cheese. Blend with a wooden spoon or spatula until the ingredients are well combined.
4. Spread the mixture evenly in the baking dish. Bake for 45 minutes. Remove from the oven and sprinkle with the remaining ⅛ cup pumpkin seeds and ⅔ cup cheese. Bake 15 minutes more. Remove from the oven and serve immediately.

Not-So-Meatless Sausage Squash Casserole Variation: Follow the recipe above (minus the spinach), but use 2½ pounds squash and 1 pound hot Italian sausage, cut on the bias into ½-inch-thick pieces and seared in a 12-inch skillet over high heat until golden brown. Add the sausage to the squash mixture in step 3 and complete the recipe as above.

Spinach Fettuccine with Spinach, Butter and Parmesan

This recipe is a creation of Janet Fletcher, food writer and author of many wonderful cookbooks, including Eating Local: The Cookbook Inspired by America’s Farmers. You can read more about Ms. Fletcher on her website ( This particular recipe comes from Four Seasons Pasta, and the author writes that she loves this dish "for its simplicity and pure taste."

Spinach Fettuccine with Spinach, Butter and Parmesan
Serves 4 to 6

1 pound fresh spinach or egg fettuccine
1½ to 2 pounds spinach (not baby spinach), thick stems removed
5 tablespoons unsalted butter, in 10 pieces
Salt and freshly ground black pepper
⅔ cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and boil until it is about 1 minute shy of al dente. Add the spinach leaves and stir them down into the pot to wilt. When the spinach is completely wilted, set aside 1 cup of the pasta water, then drain the pasta and return it to the warm pot. Add the butter and salt and pepper to taste, then toss well. Add ½ cup of the cheese and toss again, moistening with some of the reserved pasta water as needed. Divide among warm bowls, topping each portion with some of the remaining cheese. Serve immediately.

Wednesday, December 8, 2010

Cajun Cabbage with Rice

Another pick from our CSA manager—a great twist on traditional cabbage preparations. Courtesy of (

Cajun Cabbage with Rice
1 tablespoon vegetable oil
1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce
½ cup long grain rice, uncooked
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese

1. Preheat oven to 350 degrees.
2. Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
3. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese.
4. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.

Carrot Dill Soup

This is great soup recipe that Evan, our CSA manager, found on ( Thanks, Evan!

Carrot Dill Soup
1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3½ cups chicken stock
¾ cup milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Monday, December 6, 2010

Mashed Parsnips

Looking for an alternative to mashed potatoes? Try this very versatile change of pace. My late-season parsnips were big and had slight notes of horseradish.

2 lbs parsnips (or four large ones)
Salted water for boiling
2 tbsp butter, blue cheese or good olive oil
1/4 cup milk or mild soy milk

I chopped it into small pieces striving to keep the pieces to about equal sizes so that they'd all cook about the same. I added them to slightly salted water to enhance the flavor and put them on a rolling boil covered for about 12 minutes. If you don't like using timers just use the fork test to make sure they're nice and tender.

I have a ricer to put it through but a fork would work just as well. You may have heard that you shouldn't use a blender on potatoes because it makes it gluey. I don't think that would happen with parsnips.

Blend with your flavorings of choice. I didn't add salt because the salty water added all that I needed. Tonight I added butter and just a touch of garlic and served it alongside a salad that I made with spinach and sliced turnip tossed with balsamic and olive oil.