Recipes to use with this week's shares:

Watercress & Chicken Stir-Fry
Good Food Magazine - http://www.bbcgoodfood.com/recipes/3724/watercress-and-chicken-stirfry

1 tbs sunflower oil
2 skinless & bonesless chicken breasts, cut into strips
1/2 cup cashews
1 red or yellow pepper, deseeded and cut into chunks
1 red onion cut into chunks
1 bunch watercress (~1/3 lb)

For the sauce:
3 tbs hoisin sauce
2 tbs soy sauce
1 knob fresh ginger, peeled & finely grated
2 garlic cloves, crushed
1 tbs sesame oil
2 tbs rice vinegar or white wine vinegar

To make the sauce, mix all the ingredients together in a small bowl until completely blended.
Heat the oil in a frying pan. Throw in chicken, cashew nuts, pepper, and onion and stir-fry for 4-5 minutes or until the chicken is cooked and the nuts roasted. Pour in the sauce and simmer with a splash of water. Remove from heat. Stir in the watercress just before serving.


Bok Choy Chips
Eating Rules - https://eatingrules.com/bok-choy-chips

2 heads bok choy
1/2 tsp extra-vergin olive oil
A bit of sea salt

Heat oven to 325 degrees. Cut bottoms off bok choy leaves, leaving the green tops. Tear leaves in half if they are large.
Place leaves in a large mixing bowl. Add a touch of olive oil and stir - just enough to coat the leaves but not make them soggy. Place in a single layer on a nonstick baking sheet, spreading out any leaves that are folded. Sprinkle a few sea salt grains over the leaves.
Bake for about 6 minutes. Remove tray from oven and remove individual chips that are crispy and done. Leaves with more stem may need to go back in the oven for another minute or so.
And enjoy!


Apple Dandelion Green Smoothie 
Healthy Smoothie Headquarters - http://www.healthysmoothiehq.com/apple-dandelion-green-smoothie

1 cup water
1 apple, cored and diced
1 banaana, fresh or frozen
1 cup greens - dandelion greens are bitter/tangy so you may want to do a mix with lettuce, spinach, etc
1/2 lemon, peeled & seeded

Optional:
1 tbs chia sed
1 tbs coconut flakes
1 tsp coconut oil

Place all ingredients in the blender and blend for 30-45 seconds, or until the desired consistency is reached.


Crispy Sesame Brussels Sprouts 
PaleOMG - http://paleomg.com/crispy-sesame-brussels-sprouts-with-creamy-curry-dipping-sauce/

2 cups bruseels sprouts, cut in half
3 tbs coconut oil
3 tbs sesame oil
1 tbs sesame seeds
1/4 tsp salt
1/4 tsp garlic powder

Preheat oven to 400 degrees
Mix together all ingredients in a large bowl - make sure brussels are coated on all sides
Place brussels on a parchment lined baking pan - spread the brussels out so they don't overlap and can cook evenly.
Place in oven and bake for 35 minutes.
Mix together ingredients for dipping sauce (below) and place in fridge to cool.
Remove brussels and serve with the the sauce.

For the dipping sauce:
1/2 cup mayo
handful of cilantro, minced
2 tsp curry, or to taste
1/8 tsp cayenne pepper


Crisp Fennel Apple Salad with Tangerine Vinaigrette 
The Hungry Hounds - http://www.thehungryhounds.com/blog/2015/2/18/crisp-fennel-apple-salad-with-tangerine-vinaigrette

1 large fennel head, stems and fronds removed, sliced into thin wedges (slice the white part, set aside the green for another use)
1 tangerine, peeled and sliced
1 large apple, sliced into thin wedges
1 small head lettuce, washed and torn
juice from 1/2 lemon

Tangerine vinagrette:
3 tbs tangerine juice ( from 1-2 tangerines)
5 tbs olive oil
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/4 tsp garlic powder

Mix together fennel, tangerine, apples, and lettuce in a large bowl. Drizzle with lemon juice to prevent discoloration.
In a small bowl, whisk together the tangerine juice, oil, salt, pepper, and garlic powder until smooth.
Toss the salad with the vinaigrette. Garnish with fennel fronds (feathery green part) and serve immediately.

Shares for the last week of November:

This week the shares have broccoli, spinach, potatoes, brussels, carrots, arugula, bosc pears, and granny smith apples.

Large shares also have sweet potatoes, spring mix, celery root, and fennel.

Herbs are sage or parsley.

Fruit shares have cranberries, asian pears, and rome apples.

Reminder: We are closed 11/27-11/30 (Thanksgiving Day and Thanksgiving weekend). There will be no shares on those dates. We will re-open on Monday, December 1st. 

September Vegetable Soup

- 6 tomatoes, heirloom preferred, chopped
- 2 bunches scallions, including greens, sliced
- 2 generous handfuls green and wax beans, ends removed & snapped into fourths
- 3 or 4 carrots sliced 
- A generous handful shelled fresh limas
- 2 medium gold or red potatoes, diced
- 3 ears of fresh corn, husked and then kernels sliced if cobs
- 1TBS sea salt
- 1TBS garlic powder 
- 1TBS dried Italian seasoning 
- 1 tsp black pepper

Bring 2 quarts of water and 1 TBS sea salt to a boil in a large stock pot as you prep vegetables. Stir in tomatoes, scallions, green/wax beans, carrots, limas and potatoes. Simmer covered on low heat for 20 minutes. Stir in corn, garlic, Italian seasoning and pepper and simmer uncovered for another 10 minutes. Let cool a bit and serve. 

A tasty way to use in season and end of season September veggies! Adjust vegetable/seasoning amounts to fit your taste. 

~ Candice Linton, Highland Orchards

Roasted Sunchokes-Parsnips-Artichokes

Sunchokes, a.ka. Jerusalem Artichokes, have a root that look similar to ginger, but are sweet and crunchy like a carrot. They can be eaten raw, cooked, peeled, or unpeeled. The following recipe is based on feeding a family of four as a side dish, with leftovers. Enjoy!  ~ Dave Lattomus

> 1 lb Sunchokes/Jerusalem Artichokes
> 1 lb Parsnips
> 1 lb Canned Artichoke Hearts
> 1/2 Cup Extra Virgin Olive Oil
> 1 Tbs Kosher Salt
> 2 Tbs Honey
> 2 Tsp Fresh Thyme
> 2 Tsp Fresh Rosemary
> 1 Tsp Minced Garlic
> 1 Tbs Minced Shallot
> Fresh Cracker Black Pepper To Taste

- Preheat Oven to 375 degrees.
- In a mixing bowl, mix olive oil, salt, honey, thyme, rosemary, garlic, shallots, &
   pepper
- Drain excess liquid off of artichoke hearts.
- Peel parsnips and cute into small dice or half-inch cubes.
- Peel sunchokes (optional), and cut into half inch slices.
- Coat artichokes, parsnips, and sunchokes with oil mixture. Spread on a cookie sheet.
- Bake for 35 minutes or until golden brown and cooked through.

Roasted Turkey

Dave's Spice Rub 
3 Tbs Black Peppercorns
2 Tbs Fennel Seed
1 Tbs Crushed Red Pepper Flakes
3 Tbs Kosher Salt
2 Tbs Paprika
2 Tbs Garlic Powder
2 Tbs Onion Powder
1 Tbs Fresh Rosemary, Finely Chopped
1 Tbs Thyme, Finely Chopped
1 Tbs Sage, Finely Chopped
1 Cup Extra Virgin Olive Oil

In a spice grinder or with a mortar & pestle, grind the peppercorns, fennel seed, and red pepper flakes to a medium grind consistency (slightly chunky, not too fine).
Mix all ingredients in a bowl. Add oil to make a paste. Rub turkey all over with paste.

Actually Cooking the Turkey: 
You will need an accurate meat thermometer and a turkey

Preheat the oven to 350 degrees. Cover the turkey with aluminum foil. Place in the oven and cook for 15 minutes per 1 pound of turkey (and stuffing) --> so a 10 lb turkey will take about 150 minutes (2.5 hours). For crispy skin remove the foil for the last 40 minutes of cooking.
To test for 'doneness,' stick your meat thermometer into the thickest part of the bird - but not against bone. Your bird is "cooked" at 160 degrees. Remove from oven and let rest at least 20 minutes. Slice. Serve. Enjoy!