What to expect in your basket on Thursday, February 16th, 2012

Winter Greens - Earthly Farm & Lunar Rhythm Gardens

Winter Squash - Lunar Rhythm Gardens

Garlic - Gaelic Garlic & Cedar Grove

Beets - John Wood

Carrots - John Wood

Potatoes - Lunar Rhythm Gardens

Onions - Lunar Rhythm Gardens

Dried Herbs - Sun Roots Organics

Mushrooms - Waymac Farms

Sprouts - The Sprout House

Winter Radish - Lunar Rhythm Gardens

Rutabaga - Lunar Rhythm Gardens

Recipes

To share or find recipe ideas, check out our wikispaces page bythebushel.wikispaces.com

For other recipe ideas, check out Epicurious.com

• Cinderella Pumpkin Bowl with Vegetables and Sausage
• Jerusalem Artichokes and Potato au Gratin

Cinderella Pumpkin Bowl with Vegetables and Sausage

Cinderella Pumpkin Bowl with Vegetables and Sausage

Ingredients

1 whole (10 pound) Cinderella pumpkin

1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces

3 carrots, peeled and sliced

2 celery ribs, chopped

1 large onion, peeled and chopped

3 cloves garlic - minced, or amount to taste

2 cups parsnips, peeled and cubed (optional)

2 cups rutabagas, peeled and cubed (optional)

2 cups cabbage, coarsely chopped (optional)

1 green bell pepper, chopped

1 red bell pepper, chopped

1 head broccoli, cut into florets

2 zucchini, cut into chunks

1 1/2 cups canned or frozen corn

2 (13.75 ounce) cans chicken broth

2 cups cooked white or brown rice (optional)

1/2 cup chopped fresh parsley

1/2 teaspoon red pepper flakes, or to taste

1/2 (1.25 ounce) envelope dry onion soup mix

1/2 (1 ounce) packet dried Italian seasoning

salt and ground black pepper to taste

Directions

1.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

2.

Cut around the top of the pumpkin to make a lid. Use a large metal spoon to scoop out the inside membrane and seeds.

3.

Place the pumpkin on the prepared baking sheet, and place in the preheated oven. Cook for 1 hour, then lower heat to 325 degrees F (165 degrees C).

4.

Meanwhile, place the sausage in a deep pot over medium-high heat. Cook until evenly browned, turning frequently, 10 to 12 minutes. Stir in the carrots, celery, onion, and garlic; cook and stir until translucent and tender, about 5 minutes. If desired, stir in the parsnips, rutabaga, and/or the cabbage; cook until the vegetables are almost ender, about 5 minutes. Add the red and green peppers, broccoli, zucchini, and corn. Pour in the chicken broth, add the rice, and cook 5 minutes more. Stir in the parsley, red pepper flakes, onion soup mix, and Italian seasoning. Season to taste with salt and pepper.

5.

Keeping the pumpkin on the baking sheet, spoon the vegetable-sausage mixture into the pumpkin, and replace the lid. Loosely cover the pumpkin with aluminum foil.

6.

Cook the pumpkin in the preheated oven until the flesh is tender, about 4 hours. Scoop some of the pumpkin flesh away from the sides to combine with the vegetable mixture. To serve, place the pumpkin on a serving platter, and remove the lid to ladle out the contents.

Jerusalem Artichokes and Potato au Gratin

Jerusalem Artichokes and Potato au Gratin

Ingredients

6 Jerusalem artichokes, peeled and cut into 1/4-inch slices (about 3/4 pound)

2 large baking potatoes, peeled and cut into 1/2-inch slices (about 1 1/4 pounds)

Salt

Black pepper

Cayenne

1/4 cup olive oil

1 tablespoon butter

1/2 cup chopped onions

2 teaspoons chopped garlic

1 cup grated cheddar cheese

1 tablespoon flour

1/2 cup milk

1 cup dried fine bread crumbs

2 tablespoons chopped parsley

Essence, recipe follows

Directions

Preheat the oven to 400 degrees F.

Place the Jerusalem artichokes and potatoes in a mixing bowl and season with the salt, black pepper, and cayenne. Mix in 2 tablespoons of the olive oil and toss to coat.

Butter the bottom and sides of a 2 quart baking dish. Put half of the artichoke-potato mixture in the bottom of the pan, then sprinkle with 1/4 cup of the chopped onions, 1 teaspoon of the chopped garlic, and 1/4 cup of the cheese and the flour. Top this with the remaining artichoke-potato mixture. Sprinkle with the remaining 1/4 cup onions, 1 teaspoon garlic, and 1/2 cup cheese. Pour the milk over the mixture.

In a bowl, mix together the remaining 2 tablespoons olive oil with the bread crumbs, parsley and season with Essence. Spread this topping evenly over the mixture. Bake for 1 hour, or until the potatoes are tender.

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.