This week's recipes incorporate our yummy carrots, and you can even order some of Deb's maple syrup for the turnips!

Recipes include Classic Carrot Cake with Fluffy Cream Cheese Frosting and Roasted Turnips with Maple and Cardamom.

Newsletter Week 19

Introducing Week 16th's Recipes, Enjoy:

* SAUTEED ESCAROLE WITH ANCHOVIES

* ALCHEMICAL KALE

* WARM ROASTED BEET SALAD WITH SAUTEED LEEKS,
TOASTED WALNUTS, AND HERBED CHEVRE

* CARROTS WITH THYME, CUMIN AND
ORANGE BUTTER

newsletter-week-16

• 6 cups watermelon
• 1/2 lime, juiced
• 1 zucchini
• 1 carrot
• 1 handful of pine nuts
• 1/2 cup rice wine vinegar (or whatever vinegar you like)
• 1 tsp ginger powder
• 1 tbsp olive oil
• 2 small shallots
• Salt and pepper to taste

Use a vegetable peeler lengthwise on the zucchini and the carrot to make long broad strips.  Then cut them into long, thin strips.  Steam lightly, about 3 minutes.  Remove from heat immediately and put in a mixing bowl with the vinegar.

Add the olive oil to to a hot skillet.  Slice the shallots into thin strips and add to the pan, cooking for about 2-3 minutes.  Add to the zucchini/carrot mixture.  Add ginger, salt and pepper to the bowl and mix.  Put the mixture in the refrigerator to cool or just leave it out to reach room temperature.

Cut the watermelon enough so that it will fit in the blender.  Blend at a slow setting, it does not need to be a puree.  Once all the melon is blended, add the lime juice.  Chill the melon soup.

Toast the pine nuts for a couple of minutes in a dry pan for a couple of minutes.  Watch over them so they do not burn.

Add the soup to the bowl, add the vegetables in the middle, ring the mixture with the pine nuts.  After the fact I thought parsley would be a nice touch.

Steven Waxman

Bok Choi - 1 head
Ginger - 1 knob
Onion - 1
Carrots - 2
Amchoor - 1 tbsp. (mango powder)
Cumin - 1 tbsp.
Rice Vinegar - 2 tbsp.
Soy Sauce - 1 tbsp.
Water - ¼ cup
Canola Oil - 1 tbsp.
Salt
Pepper

Amchoor is a sweet and sour dried mango powder available at Indian spice stores. It's   not critical, use whatever seasonings you like.

Cut the bok choi greens off of the stems, trim the stems, cut into ½-inch pieces, wash and let dry. Cut the greens lengthwise and crosswise into 1-inch squares, wash and let dry. Cut the skin off the ginger then cut into small matchsticks. Wash and chop carrots. Dice the onion.

Put the oil into a pan and let it heat up. Add the onion, carrots and ginger and sauté for a couple of minutes to let the onions soften a bit. Add the bok choi stems and salt to draw out the fluid. After a minute or two, add the vinegar, soy and water. Start adding the cumin, amchoor, salt and pepper to taste. The stems should get tender but not too soft in about five minutes. Add the greens, stir everything and adjust the seasonings for about two or three minutes. Serve with rice.

Steven Waxman