Meltaway Cabbage

Meltaway Cabbage

from Simply In Season

1/4 cup butter

Melt in Dutch oven or large soup pot with a heavy bottom.

1 large onion, diced

Add and

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saute 10 minutes until very soft.

2 tablespoons paprika

1 medium head cabbage (thinly sliced)

stems of 1 bunch Swiss Chard (thinly sliced)

2 teaspoons salt

Add paprika and saute briefly. Add cabbage, chard stems and salt, stir to coat vegetables with paprika, cover and cook on very low heat for 1 hour, stirring occasionally, until cabbage is very soft. The longer the cabbage cooks, the sweeter it will be.

1 pound egg noodles spaetzle or chunky pasta (cooked)

Mix into cabbage with pepper to taste. Serve with sour cream.

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Sorrel Pesto

Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.

2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated

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parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil

In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar with a tight fitting lid and chill it, covered. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.

To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well. Vermicelli works very well with this recipe.

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Sorrel and Goat Cheese Quiche

Sorrel and Goat Cheese Quiche

2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese

Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of

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a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.

Source: A Luna Circle Farm original recipe

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Oh, HI!!!

I’ve admittedly been slacking on this blog.  We recently found out that we are expecting another baby!! We are absolutely thrilled with this news, but with this news also comes a nice dose of morning (or all-day in my case!) sickness.   My desire to cook, or even to be IN my kitchen has been close to nothing.  I’ve been exhausted and nauseous and so the cooking has fallen on my amazing husband.  The good news is that I have been chopping and freezing like a mad-woman in hopes to keep this blog going through the winter months. I have so many veggies that will need to be used up, so that is something to look forward to!

A few weeks ago, we had some family pictures taken at The Farm. I wanted to share them with my readers here.  We thought The Farm would make a great setting for this family photo shoot and we were right! It was a gorgeous day and we had a great time!

Click here to see the pictures!

I will be back on Thursday with another post.  We have 2 weeks to go in the season, and we are getting a lot of squash and other fun, fall veggies. Stay tuned!!

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Roasted Tomato Pasta Sauce

This recipe is also from the Trillium Yahoo! group. I can’t seem to get enough of the recipes that are shared by the community. Most of them have been fabulous and I like to use recipes given to me via word of mouth. I figure someone must like it!!

This recipe is perfect for freezing and also helped me use up all of those delicious Roma tomatoes from last weeks U-pick.

Roasted Tomato Pasta Sauce

1 onion
1 full head of garlic
1 green (or red) sweet pepper
8-10 good sized, ripe sauce (Roma) tomatoes
1/2 tsp. sea or kosher salt
1/2 tsp. freshly ground black pepper
1/4 C. olive oil
1/4 C. fresh parsley, chopped**
1/4 C. fresh oregano, chopped**
1/4 C. fresh basil, chopped

Cut ends of onion and garlic, leave skins on; core tomatoes, leave whole; core
pepper, leave whole or cut in half is large. Place in 9×13 roast pan. Add salt
and pepper and drizzle with olive oil. Cover with foil and roast in oven @ 200
degrees 8 hrs or overnight.

Cool. Remove skins of onion and garlic and process in blender or food processor. (I used a food mill to separate the skins and the seeds)

Add herbs. Place in ziplock bags and freeze.

**I didn’t have fresh oregano or fresh parsley. I used 2 tablespoons of good quality dried instead.
I measured 2 cups per quart size bag and was able to get 3 bags. I froze them flat and stashed

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them in my deep freezer!

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Headed into the oven! (I used a red pepper instead of a green one. Can you spot it’s halves??)

Post-food mill, pre-herbs. Looks and smells delicious!!

All ready for freezing!

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    I'm a self-professed rookie in the kitchen who has opposed vegetables for much of my life. After having my son in 2008, and losing 40 pounds in 2010, I joined a CSA to broaden my knowledge of sustainable agriculture and to learn to cook with the bounties of a local farm. Follow me in my quest as I channel my inner locavore, continue my weight loss journey, and learn new ways to cook for my small family.

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