Dried Tomatoes---Whooee! These were so good the first time that I can’t wait to get some more! Eat straight out of the bag or chop some up and add to sandwiches. Grilled cheese? Chop one up and put in with the cheese for a burst of
tomato flavor with the bites. Add some to the beans if you don’t eat them all first!
Dried Beans---Montezuma. These are a great all purpose bean (but, really, they are almost all “all purpose.” Rinse well and take out any extraneous matter that you may find. Then either soak over night in cold water or do a quick soak before cooking them up for whatever purpose. What I often do is simmer for a couple of minutes and then put into the crock pot (after first draining them and putting in new water) and cook all day (or night). I sometimes use a pressure cooker where they usually cook up in about six or eight minutes, or you can cook on the stove for an hour or so. Then eat straight, add some onion/ leek/ other seasonings, make soup, add to burritos, enjoy.
Leeks---The leeks are doing okay in this freezing weather we have been having. Slice, chop, make soup, add to beans, saute up with some broccoli. Here’s a link Karen sent me. I am making a version of it tonight! http://foodguymontreal.com/2010/10/29/recipe-potato-leek-and-celery-root-soup/
Potatoes---Make soup, mash. http://www.riceoflife.com/2009/01/recipe-potato-celery-root-pancakes.html
Broccoli---Steam, add to one of the soups. I know leek and potato is great with broccoli so I imagine the leek/ potato/ celery root would also work wonderfully with this. Chop and throw in! Eat a few pieces raw to really appreciate how sweet they are.
Celery Root---This is another very versatile vegetable. Great cooked, great raw. Thanks to Karen Price and Erica Maier we have a few links for recipes. Thanks you two. http://www.saveur.com/article/Recipes/Whipped-Mashed-Potatoes-with-Celery-Root
http://www.bonappetit.com/recipes/2011/11/potato-and-celery-root-gratin-with-leeks
http://www.biggirlssmallkitchen.com/2009/01/cooking-for-one-in-praise-of-um.html
http://m.saveur.com/article/Recipes/Celeri-Rave-Remoulade-Celery-Root-Remoulade
Escarole---This freezing weather has made these “bitter greens” not so bitter! We actually think they are sweet! Add some to the cooked beans: chop and stir in shortly before serving. Make a little salad with a chopped dried tomato, lemon juice and a bit of oil, add to sandwiches.

A Recipe for Chile Beans
very forgiving, very adaptable

1 - 2 chopped leeks or onions

A few chopped garlic cloves
1 cup dried beans

Chopped dried tomatoes
Tomato sauce or can of tomatoes if you have them

Chile powders/ chipotle, etc of choice
Chopped cilantro (optional as well)

Rinse and soak the beans however you like either by long or short soak method. Drain that water and rinse beans in colander. Saute leek/ onion until translucent, 5 or 10 minutes in a bit of oil. Add some chopped garlic during this time and stir around so nothing sticks or burns. Add the soaked beans with water to cover, whatever chiles or powders you are using, and simmer. When the beans start to soften, maybe around 30 - 45 minutes, add the chopped dried tomatoes and canned (if you use them) tomatoes. Keep cooking until it’s all tender. Add salt and cilantro. Serve with a bit of shredded cheese on top!

PRESSURE COOKING DEMO/ Book Signing: On February 4 from 12 - 2 Jill Nussinow (AKA The Veggie Queen) will be doing a demo using our beans and produce at the Farm Stand. She will also have her new book, The  New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes available for sale and signing. It is FREE and should be lots of fun. Of course you will get to taste what she cooks up. Here’s her website for more info about her: http://www.theveggiequeen.com/

Box Schedule: January 26, then February 2, 16, March 1, 22, April 12 and May 3 (last dates may change depending on weather.) Farm Stand is Open all winter Thursday and Friday, 11 - 6 and Saturday 10 -

.