Did you know that pot belly pigs like collard greens? It’s true. This week was the final week for the CSA from Strites’ Orchard. I received apples, Brussels sprouts, spinach, potatoes, onions, and collard greens. My co-worker did not want anything because she is a bum (just kidding!), so I took the spinach and the collard greens to a place where I volunteer that has two pot belly pigs. The pigs were very thankful for the greens.
Speaking of being thankful, we had a potluck at work this week to celebrate Thanksgiving. Other co-workers brought desserts, so I decided to go with a vegetable dish.
Brussels sprouts are interesting to prepare when they are still on the stalk. All it takes is a little pressure and they snap right off. I cut off the thick part from the stem and cut them in half. Some of the outer leaves fell off when I was cutting them, so I just threw them away. This recipe is a great starter recipe for a person who is not a fan of Brussels sprouts since there is a lot of flavor from the other ingredients.
Brussels Sprouts with Lemon, Garlic, and Parmesan
- 1 lb Brussels sprouts, cut in half
- 2 Tbsp olive oil
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- ½ cup Parmesan
- Preheat oven to 375 and grease a baking sheet.
- Mix olive oil, lemon zest, lemon juice, and garlic. Toss with Brussels sprouts.
- Spread the Brussels sprouts on the baking sheet and top with the Parmesan. Bake 35-40 minutes, stirring once in the middle. Serve warm.
This leek and potato tart is a savory dish that can be served for brunch or as an appetizer before dinner. Enjoy this vegetarian dish warm. If you have leftovers, cut them in slices, wrap them in aluminum foil, and freeze for an easy portioned breakfast.
When cooking with leeks, use only the white and pale green parts. Discard the dark green tops. I used a mandolin to slice the potatoes and then I quartered them. Cutting them smaller helps to soften them up quicker when baking.
I wanted to mix the parsley in with the milk, egg, and cheese, but I completely forgot about it until right as I put the tart in the oven, so I just sprinkled it on top. It still turned out very good.
Leek and Potato Tart
- 1 prebaked pie crust
- 2 leeks, sliced
- 2 sm-med potatoes, sliced (about 1 cup)
- 2 cloves garlic, minced
- ½ onion, diced
- 2 Tbsp olive oil
- ½ cup grated Swiss cheese
- ½ cup milk
- 1 egg
- 1 tsp parsley
- Preheat oven to 375. Saute leeks, potatoes, garlic and onion in olive oil for about 5 minutes.
- Mix the cheese, milk, and egg.
- Pour the potato mixture in the pie crust. Pour the milk mixture on top. Sprinkle with parsley. Bake 35-40 minutes.
This week was week 25 for the CSA. There is only one week left. This week I received apples, swiss chard, potatoes, an eggplant, leeks, and peppers.
I will have the recipe I made with this week’s CSA posted on Saturday because I am out of just about everything I need and am waiting on my delivery from Apple Valley Creamery.
The pumpkin pie I made this week is both dairy free and gluten free. It is not so much focused on local ingredients because it was a request from my neighbor. She has rheumatoid arthritis and eating dairy or gluten aggravates her symptoms.
The pumpkin pie was very easy to make and while it is gluten and dairy free, my neighbor told me it still tasted delicious. If you need a pie for the upcoming holidays and have relatives with dietary restrictions, try a pie made with coconut ingredients in place of conventional dairy and flour. Even your gluten and dairy enjoying family members will like it.
I did not want to mess up the pie crust so I used this recipe from Coconut Mama. It is a simple recipe and obviously I used coconut oil instead of butter to keep it dairy free.
So, this recipe didn’t quite turn out the way I expected. I did burn the crust and I accidentally added too much coconut milk, but my neighbor enjoyed it. I will have to make it again so that it turns out properly and then I may post the recipe.
I do not think I have ever eaten mashed turnips, let alone any type of turnip. Turnips are root vegetables that are very nutritious. When I researched recipes using turnips, I found that the turnips were used very similar to potatoes. Turnips have fewer carbohydrates and calories than potatoes, however. Mashed turnips seemed like an easy way for me to start using the vegetable. I added bacon, garlic, and shallots to make the recipe tastier. I was worried the recipe might turn out bitter because of the rooty taste from the turnip, but I was happily surprised that there was no bitterness whatsoever. I do recommend salt to season the turnips which I omitted in this recipe.
I only received three turnips in the CSA this week and it was a good amount to start, but this recipe can easily be doubled or tripled if you want to serve it at Thanksgiving (hint hint). Serve this at a family meal in place of mashed potatoes and it’s sure to be a hit!
- 3 turnips, peeled and diced
- 2 cloves garlic, minced
- 2 Tbsp butter
- 2 Tbsp milk
- 4 slices bacon
- 2 shallots, diced
- Place peeled and diced turnips in a pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 15 minutes. Drain and mash.
- While the turnips are cooking, cook the bacon over medium heat until crispy. Remove bacon from the pan and set aside.
- Reduce the bacon grease in the pan to about a tablespoon and add the garlic and shallots. Cook on medium-low heat until soft and slightly crispy if desired. Add the butter and milk and stir. Stir the bacon back in.
- Add the bacon mixture to the mashed turnips and stir. Enjoy!
This was week 24 for the CSA at Strites’ Orchard. I received apples, apple cider, broccoli, shallots, turnips, and peppers.
Apples are one thing Strites’ does best. They grow many different varieties from July to November. If you are looking for a good apple, visit Strites’.
Because I keep receiving apples in my CSA, I decided to make another variety of apple crisp. Please check out the recipe for my first clean eating Apple Crisp.
The apple crisp below uses a paleo nut butter from Blindspot Nut Butters. If you are not local, you can still visit them and order online!
My co-workers give this recipe full approval. One co-worker even recommended drizzling maple syrup on top of the crisp and I fully support this. Serve it warm with some vanilla ice cream and enjoy!
Nut Butter Apple Crisp
- 3 large Rome apples, sliced
- 2-3 Tbsp maple syrup
- 1 Tbsp lemon juice
- 1 Tbsp cinnamon
- 1 cup Daisy flour
- ¾ cup oats
- 3-4 Tbsp coconut oil, melted
- 3 Tbsp maple syrup
- ½ cup Squirrelly Tail Nut Butter
- Preheat oven to 350 and spray a baking dish with non-stick cooking spray.
- Toss the apples with the syrup, lemon juice, and cinnamon. Layer the apples in the baking dish.
- Whisk the flour and oats. Stir in the coconut oil, maple syrup, and nut butter. Crumble on top of the apples and bake 35-40 minutes.
I am excited to announce that this recipe for Warm Napa Cabbage Salad is made with 100% local ingredients. The cabbage and apple came in my CSA this week. I picked up the dressing and walnuts at Strites’ Orchard as well. The bacon once again comes from Anschuetz Farm in Gettysburg. I really wanted to top this salad with Camelot Valley goat cheese, but Strites’ was all out.
One thing that requires attention in this recipe is heating the cabbage. It does not take long for the cabbage to heat throughout. Be sure not to overcook it or it will wilt and become too soft. If there is too much bacon grease in the pan after cooking it, drain a little of it out before adding the cabbage.
You can even toast the walnuts ahead of time and store them in an airtight container at room temperature.
This salad makes a quick lunch during these cold fall days. If company is coming over, you could add chicken and serve it as a simple, yet elegant, meal.
Warm Napa Cabbage Salad
- 1 head Napa cabbage, chopped
- 8 slices bacon
- 1 apple, sliced
- 1 cup walnuts
- ½ cup goat cheese, crumbled (optional)
- Strites’ Orchard Vidalia Onion Honey Mustard dressing
- Preheat oven to 375 and line a pan with parchment paper. Spread the walnuts on the pan and bake 5 minutes.
- Cook the bacon in a pan over medium heat until it is crispy. Crumble and set aside. Add the cabbage to the pan and stir until it is heated throughout.
- In a large bowl, combine the cabbage, bacon, apples, and walnuts. Top with the honey mustard dressing.
There are only three weeks left in the CSA at Strites’ Orchard. This week was week 23. I received apples, beets, potatoes, sweet potatoes, onions, and cabbage. I was feeling lazy, so I gave most of it to my co-worker.
My sister makes an amazingly easy dish with sweet potatoes. It can be served as a side dish with dinner or even topped with a sunny side up egg for breakfast. The sweet potato obviously came in the CSA and the rosemary came from my garden. I still have to figure out if there are any places around here that have local Parmesan, but so far I have not found anywhere, but Parmesan is a staple in my diet, so I will take it from wherever I can get it.
The olive oil I used in this recipe is a garlic infused olive oil from a local gourmet store called Tastealotta. Tastealotta sells specialty olive oils, balsamic vinegars, and spices in Lemoyne, PA. They even allow you to taste their products before you buy them.
Rosemary Sweet Potatoes
- 1 large sweet potato, chopped
- 1-2 sprigs of rosemary
- ¼ cup Parmesan, grated
- 2 Tbsp olive oil
- Preheat oven to 425 and line a baking pan with aluminum foil and spray with cooking spray.
- Spread the chopped sweet potato on the foil. Drizzle on the olive oil. Strip the leaves off the rosemary sprigs and sprinkle on the sweet potato. Sprinkle on the Parmesan.
- Bake for 30 minutes. Enjoy!