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Farm Share Week 20 (Oct 17-20, 2018)

Hi Veggie lovers!

Im pretty excited about our first ever sweet potato harvest!

I thought I’d give you a jump on things this week as you meal plan. Brrrr it was cold today. We are definitely in double socks season on the farm, which means we also had to go harvest all the lettuce!

New this past week we just harvested our first ever sweet potatoes! I was quite surprised at how large they turned out with our limited experience growing this crop. Now that they are harvested they are curing in the greenhouse. In this process the starches turn to sugars (thus making them super tasty!) and they are able to keep longer in storage. I will send them next week or on the last week. We’ll see how long I can wait, as I am so excited for them!

We also have some jalapeños for the whole shares to spice up your lives. Some of them have turned red and though they are definitely still spicy, there is some sweetness in there too. I made mine into jalapeno poppers again because I am a little obsessed.

Also this week we have Brussels sprouts again. My dear mother made me dinner while I worked today (I know, I am spoiled!) and sped along the cooking process while maintaining some amazing taste of a brussels sprouts-carrots combo by first boiling them until tender, then pan-frying them with cooked bacon pieces, garlic, onion powder and oregano. So good!

For those of you wondering: this is week 20 of 22. Those of you with weekly shares will get 2 boxes after this week, and those of you with biweekly shares are only due for one box after this one. The season has flown by! I hope you can savour every bite 🙂

Half Shares

  • brussels sprouts
  • pumpkin
  • carrots
  • red beets
  • radishes
  • green peppers
  • cilantro
  • green leaf lettuce
  • green kale
  • celery

Whole Shares (add)

  • spinach
  • Red cabbage
  • Parsnips or watermelon radish
  • romaine lettuce
  • eggplant
  • jalapeno peppers

Fruit Shares

  • 2.5lbs bananas
  • 3lbs gala apples
  • 5 oranges
  • 1lb kiwi or 3 large grapefruit
  • 1 pineapple

Enjoy!

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Farm Share Week 17 (Sept 26-29, 2018)

Hello from Holland!

Father and son check out the varieties of one of their favourite crops-kale!

 

The littlest farmer looking at the different carrot varieties.

We’ve spent just over a week here and we finally got to do a farm visit to the farm of one of our seed producers, Beyo. It’s cool to see some of the Dutch culture applied to farming. I love the “less is more” vibe I am experiencing here. The homes here are smaller, people travel less, enjoy tea with friends more, and space is used efficiently. Although we already grow cucumbers in a similar way, I loved seeing the pepper plants growing vertically. They look quite happy!

The food here consists of a lot of bread and very delicious cheese, though I have seen a beautiful assortment of vegetables and fruits in the open air markets we have gone to in a few different towns.

Fall is in the air and Thanksgiving is just around the corner, so I thought it was time to give you a gorgeous little pumpkin to add some hearty flavour to your dishes. No, you do not have to make pie! Pumpkin has a place on your dinner menus too! Here is a recipe idea for you. I can’t wait to dig into some pumpkin when I get home. Feel free to add peppers, greens and other veggies to this dish. To make the pumpkin puree, all you have to do is cut the pumpkin around the middle (using a large, sharp knife), scoop out the seeds (save for making a snack), and place halves facedown on a baking sheet and bake for about an hour at 400 degrees. Then scoop the flesh out of the skin and put in your blender. Blend until smooth. Voila! Pumpkin puree!

I should warn you, a few of the items below may have been changed based on availability. Each week I start with a plan, but nature can be surprising and sometimes a Veggie grows more quickly or slowly than I had planned. I hope you can embrace nature’s surprises along with me 🙂

Half
Pumpkin
Pepper squash
Leeks
Eggplant
Red peppers
Field tomatoes
Green or red kale
Red leaf lettuce
Parsnips Alt carrots
Spanish onions

Whole
grape tomatoes
celery
beets
parsley
green beans
Swiss chard

bananas
pears
blackberries
silken apples
kiwi

Have a simple and beautiful week!

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Farm Share Week 16 (Sept 19-22, 2018)

Hello from Holland! Doug and I are in the Netherlands to celebrate a family milestone and getting a little break from the busy days of late summer (just about fall now!).

Other family members and workers have stepped up to make sure you get your produce right on schedule. If you need to contact us, email info@zephyrorganics.com and Regina at the farm will help you out 🙂

Buildings over roads is an example of how the Dutch use space wisely.. 

I hope to visit one of the farms of one of the companies we get our seeds from, and take in some local markets! For now I have been inspired by the efficient use of space everywhere: farmers growing crops or pasturing animals on little straps of land alongside highways and buildings that stand above roads.

 

This weeks recipe I’m sharing a rainbow collard green spring wrap with shrimp recipe.  Truthfully I rarely follow a recipe 100% since I usually don’t have all the stuff to complete one.  This time I sautéed up some of the veggie from the share (tomatoes, peppers, cabbage from a few weeks ago, onions) and then cooked up rice and quinoa.  I put that in the center of the wraps and topped it with shrimp I cooked up and the family loved it and I forgot to get a photo.  It was our first time using collard greens instead of wraps and everyone enjoyed it! I’ll be doing it again.

In the mean time, here is the contents of your box this week:

Half Shares

radishes

carrots

butternut squash

Red or green cabbage

field tomatoes

cherry tomatoes

Green beans

ground cherries

red leaf lettuce

Baby bokchoy

Whole Shares

Spanish onions

romaine lettuce

saladette tomatoes

spaghetti squash

zucchini

garlic chives

Fruit shares

3lbs bananas

2lbs prune plums (BC)

2lbs red grapes

4 oranges

bag of avocadoes

Hope you enjoy the new fall Veggies and savour the last tastes of summer!

 

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Farm Share Week 15 (Sept 12-15, 2018)

Hello everyone. After a few days of reaching into that forgotten box of fall clothes, summer is giving us another surge of heat! Enjoy those last few days of shorts and sandals, and definitely catch some sun when you can.

Butternut squash ripe and ready in the fields! 

The produce mix is still mostly summery, but with a nod to fall with some butternut squash. If you have never made butternut squash soup, you are missing out! Butternut is the creamiest squash in my opinion, and especially when you add a few potatoes and puree it…it’s pure creamy soup heaven!

We included a little tomatillo salsa kit with a recipe right in your boxes this week. I adapted it to a smaller size for you to try out, complete with a jalapeño  (please use gloves when chopping it up and handling the seeds!) and a bunch of cilantro. Hope you enjoy some refreshing salsa in this heat. If you are getting overwhelmed with tomatoes at this point, why not think red salsa as well? Or load some tomatoes on tacos! Nothing is better than a tomato in season!

some tomatillo salsa to spice up your life!

An exciting note for myself (Jennifer) personally- from the 18th-30th I will be travelling to Holland for my husband’s Oma and Opa’s 60th wedding anniversary! Kind of a big deal, and we just couldn’t miss it. But rest assured, your veggies and fruit will still be delivered on schedule. My lovely sister in law will be responding to my emails and you may also phone her in case of an urgent need (her phone number will be included in my voicemail message). We have some capable workers and family at the farm who will be harvesting and lovingly packaging up your shares. I am so excited but it is also so hard to leave the farm mid-season!

Hard at work, enjoying an abundant harvest of baby bokchoy

Here is your list for this week:

Half Shares

  • green beans (great to blanch and freeze if you have too many 🙂
  • carrots
  • red beets
  • tomatillo salsa kit
  • field tomatoes
  • cherry tomatoes
  • bunch cilantro
  • green peppers
  • romaine lettuce
  • butternut squash

Whole Shares

  • ground cherries
  • eggplant
  • celery
  • bok choy/baby bokchoy
  • Collard greens
  • campari tomatoes
  • green onions

Fruit

  • 6 sunrise apples (BC)
  • 2lbs black plums (BC)
  • 3 red grapefruit
  • 3 nectarines  (BC)
  • 1.5lbs red grapes

Hope you can savour the summer and summery produce while it lasts!

 

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Farm Share Week 8 (July 25-28, 2018)

Picking blackberries for the fruit shares…so gorgeous!

Hello from the farm,

Hope you are having a wonderful week. We’ve been busy picking all sorts of yummy things as usual (more broccoli, now some cauliflower, and kohlrabi). What do you do with some kohlrabi you say? It’s got a nice crunchy texture and is in the brassica family like broccoli. The taste I find is similar. I peeled and sloced mine as a crudite, and also peeled and grated another one for in some collard green wraps with salmon salad and lettuce. What a satisfying and easy meal it was, and it’s low carb, gluten and dairy free as well.

I am super stoked about Melanie at Sparks Honey’s first harvest of the year with the bees living on our farm. I never knew the taste could vary that much in honey, but seriously, this is the best honey I’ve tasted! Looks like the organic veggie life is agreeing with our 6 legged friends :). If you are dying to know how great it tastes, or want the health benefits of raw local honey, message me and I’ll send a jar with your farm share or pick it up from the farm store. The cost is $15 for 2lbs.

This week I had the immense but slightly painful pleasure of picking blackberries! Those thorns had my by the head and shirt at some points, but they are so worth it! What a treat for me. This was the first time I got to try them freshly picked. Hope you are as jazzed as I am fruit share people.

Watermelom will be ready so soon! They really look gorgeous out there. Maybe 1 more week, and green beans are coming soon too.

Another new item is those pickling cucumbers. We will have them for bulk orders soon, but we thought we’d give you the first taste. No, you do not have to go to great efforts to enjoy pickles. Here’s an easy recipe to savour the fresh pickles for longer.

Now, for your list:

 

Half Shares

  • Cucumber
  • Zucchini
  • Snow or sugar snap peas
  • Beets
  • Broccoli, cauliflower or kohlrabi
  • Endive or dandelion greens (curly leafy veg. We recommend them as a cooking green as they are a bitter veg)
  • Collard greens (make amazing raw wraps)
  • Red kale
  • Romaine lettuce
  • Pickling cucumbers

Whole Shares (same as above with…)

  • Carrots
  • Radish
  • Cauliflower or broccoli and kohlrabi
  • Fennel
  • Mint (remember, it’s mojito season!) Try mint syrup with some club soda…yumm
  • Red leaf lettuce

Fruit Shares

  • 2.5lbs bananas
  • 1lb strawberries
  • 1/2 pint locally picked (and organic of course) blackberries
  • 4 grapefruits
  • 1 pineapple

Hope you enjoy the fruits of our labours!

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Farm Share Week 4: June 27-30th, 2018

Hi everyone!
The asparagus fermenting workshop is tomorrow at Port Perry Library at 7pm. Together we will be learning the tips and tricks of creating safe, fabulous ferments (basically the process whereby teeny tiny bugs transform food to make it more nutritious and tasty and last a whole lot longer!) All supplies included:) Hope to see you there! Register here: https://www.eventbrite.ca/e/fermenting-workshop-organic-asparagus-2-ways-tickets-47224165751?aff=efbevent
Here comes the rain! I hope it’s not ruining your plans…but we’re sure thankful for multiple good rains this past week. The peas are loving it, along with everything else. Growth is starting to accelerate as our cucumbers, peas, carrots and beets come on to more full production.
Asparagus is in its last couple days so we have a limited supply. I hope you’ve enjoyed asparagus season well with double bunches some weeks. Now we must let the plants go to seed: they shoot up like fuzzy bluish “dr seuss” trees this time of year. Zucchini, green beans and currants will be ready soon (redcurrants next week!) As we usher in the month of July. Broccoli, kolhrabi and cauliflower (all part of the Brassica family of veggies) are coming along and most summer and even fall crops are now in the ground.
I hope all the organic bounty helps you feel your best this week!
The pics enclosed: don’t throw away your beet tops- they make a lovely cooking green for pasta, soup or adding colour to salads.
Here is 7 things you can do with garlic scapes.
And recipe for beet greens.
Half Shares
-cucumbers
-radish
-black kale
-carrots
-beets
-garlic scapes
-snow peas
-red leaf lettuce
-baby bokchoy
-spinachWhole Shares (same as above with additional)…
-rhubarb
-asparagus or 2nd carrots
-mint
-sugar snap peas
-dandelion greens
Fruit
1 Watermelon
1lb strawberries (unfortunately could not find Ontario)
2.5lbs bananas
6 large gala apples
4 lemons
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Farm Share Week 1 June 6-9, 2018

Welcome to a new season of farm share!

It’s been a crazy year so far with a very cold April and super hot May, and this week it feels like fall…what?! We also just had our Open House! It was a perfect day and it was a pleasure to connect with the awesome folks who support our farm as farm share members, and other great folks eager to see what organic veggie farming looks like.

Great people, great produce and of course, great snacks at the open house!

I am excited to send you lots of fresh spring veggies, and plenty of asparagus. Asparagus is a short-lived season, so I hope you enjoy it often. Asparagus is fantastic on the barbecue (I put it in tin foil or a barbecue safe dish, slathered in MELT butter alternative and lightly salted). You can also put it right on the grill, but I don’t want to lose any of those delicious spears if they were to fall!

We also have some lovely rhubarb. If you were at our open house, you got to try it in gluten-free vegan strawberry rhubarb bars. These were a hit and quite simple. We used quinoa oats due to an oat sensitivity. You can get the recipe here.

If that sounds like too much work, why not whip up some rhubarb chia refrigerator jam? Healthy, easy, and great with yogurt, on toast, or topping ice cream. Here’s the recipe. Feel free to tweak the sweeteners to your own taste buds.

Ingredients

  • 1lb rhubarb, washed and finely chopped
  • 1/3 cup real maple syrup or honey
  • 1 tsp stevia powder (or other sweetener if needed)
  • 1 tbsp. chia seeds
  • optional: lemon juice to preserve colour, or I stirred in and then removed cooked beets to give it a pinkier hue

Directions

  1. Finely chop 1lb rhubarb. Add to small saucepan and cook on medium, stirring regularly. When it begins to cook down, add maple syrup, stevia, optional lemon or cooked beets and chia seeds.
  2. Stir and cook until you have a smooth jam. (Don’t worry if it’s not all the way thickened as it will thicken with chia seeds in the fridge).
  3. Refrigerate for a few hours and enjoy!
Rhubarb chia refrigerator jam is yummy and so easy!

Now for your box contents:

Half Shares

  • 1lb asparagus
  • another pound of asparagus (never too much, right!?)
  • 1lb baby bokchoy
  • 1lb rhubarb
  • 1 pint snow peas
  • 1 bunch green kale
  • 1 bunch green onions
  • 1 bunch garlic chives (chop up as needed with kitchen scissors and add to any savory dish)
  • 1lb rutabaga (makes a great mash, French fry, addition to soup or even raw in salad. One of my ingenious customers gave me the idea to slice them into rounds, bake them and then top as pizzas!)
  • 1 head green leaf lettuce

Whole Shares

All of the above…plus…

  • turnip greens (light green leafy veg, great in salad or as cooking green)
  • sugar snap peas
  • arugula (spicy salad green)
  • lemon balm (makes a lovely tea or chop and use in pasta for added lemony flavour)
  • a 3rd asparagus! (so good on pizza, in pasta, in stir fries, or just sautéed as a side)

Fruit Shares

  • 3lbs bananas
  • 8 nectarines
  • 1lb strawberries
  • 5 Valencia oranges
  • 1 honey dew melon

 

 

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Feb 20-21, 2018 Winter Shares

This week was an exciting one as all 3 of the farm owners, the owner of farm share (myself), and our littlest sprout were able to take a couple days away at the Ontario Fruit and Vegetable Convention in Niagara Falls. We go to this conference most years, but I especially enjoyed this one. I learned more about Jerusalem artichokes, the funky tubers in your veggie bins this week.

Some fun facts: the are indigenous to North America and one of the first cultivated plants in North America. The First Nations People were already using it in 1605 when it was first recorded by early settlers.

What was even more exciting to discover was that they are rich in inulin, a prebiotic that is stellar for our digestive and immune systems! I’ve learned you can make them into pickles, but for now, a creamy soup is the perfect way to enjoy these tubers.

Here’s a tip from fellow customer, environmentalist, herbalist, and overall awesome person Gloria:

“I made the most delicious sunchoke soup with the first winter veggie delivery. Didn’t peel, only washed well and scrubbed. Added leek, garlic, celery and a half bunch of kale.. Puréed in blender. Very elegant.”

I myself was torn between making butternut squash soup and jerusalem artichoke soup this week, having both items in our shares, so I decided on…both! I was excited to get all these nutrients into my family, from the grown-ups, to the kids, to the baby!

Butternut Squash & Jerusalem Artichoke Soup

After peeling, I slice the butternut squash thickly. The rounded end of the squash will have seeds.
I make about 5 angular cuts to separate the seeds from the flesh, creating cubes as I go.
All the ingredients in the slow cooker, ready to go!

 

Cooked, pureed, and ready to enjoy!Ingredients

Ingredients

  • 1   2lb butternut squash, peeled and cubed. (See photo for how I do this)
  • 1lb Jerusalem artichokes, scrubbed (I used a Norwex veggie and fruit cloth. A nylon bristle brush also works) and cubed
  • 2 medium sized potatoes, peeled and cubed
  • 4 cups water
  • 1 cube chicken boullion
  • 3/4 tsp stevia
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup coconut milk (optional) (from the carton or can- your choice)

Directions

  1. Place all ingredients except coconut milk in a slow cooker on high. Cook 4-5 hours.
  2. Transfer to blender or blend with immersion blender, being extra cautious with the hot liquid.
  3. Pour in coconut milk and mix. Enjoy!

In your shares this week:

  • butternut squash 2-4lbs
  • 1.5lbs zucchini
  • 2lbs carrots (Zephyr)
  • 2lbs red beets (Zephyr)
  • 2lbs purple top turnip (Zephyr)
  • 1lbs Jerusalem artichokes (Zephyr)
  • small package Cremini mushrooms (Ontario organic!)
  • 1 head romaine lettuce
  • 1 bunch broccoli or 1 head cauliflower

Fruit

  • 2.5lbs bananas
  • 1 red watermelon
  • 6 apples (Fuji, BC)
  • 4 oranges
  • 4 avocadoes

 

 

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Winter Share Delivery 2 (Nov 28/29, 2017)

Winter share Delivery 2

I’m getting in the Christmas mood, and I don’t think I’m alone: I was admiring the festive decorations I saw at many of your homes. Even if you do not celebrate Christmas, I hope you find opportunity to be generous to warm up your surroundings in this cool weather.

Your veggies this week:
-2lbs Zucchini
-head cauliflower
-3lbs yams
-2lbs carrots
-2lbs beets
-1 head red cabbage
-1lb baby bokchoy (the last of the season)
-1lb bunch collard greens (also last of the season from our farm)
-2lbs purple top turnip (instead of the spinach, which was sadly frozen 🙁

Your fruits
3lbs bananas
3 grapefruits
3lbs gala apples (QC)
1/2 pint blueberries
4 oranges

We had to make a couple changes to our original plan due to availability.

I’m guessing I don’t have to tell you what to do with cauliflower or carrots, but I figured red cabbage might be a little out of your comfort zones. To be honest, I generally resort to some sort of slaw with it, which is great, but I was looking to mix it up. I found many similar recipes, but settled on this one due to its quicker cooking time.  Check out the recipe for Red Cabbage and Apples

Why don’t people feed babies beets? Maybe this is why (the mess) but he sure liked it!
This recipe is quite easy and very tasty!

I also tried making Sweet Potato Pizza Crust (gluten free) with the yams. Here are some pics of making it.

The pizza crust is finally cooked and getting topped up with tomato paste.
The finished product. I loved it and found it very satiating compared with regular pizza, but the family was less than enthusiastic and it was a lot of work. I think I’ll stick to my regular pizza crusts and enjoy the yams in a curry or as fries.

 

 

 

 

 

 

 

Sweet Potato Crust Pizza w/BBQ Chicken from www.bakosweet.com

Ingredients

  • 3lbs sweet potatoes (or yams)
  • 1 medium red onion, thinly sliced
  • 1 cup chopped spinach
  • 1 cup pre cooked rotisserie chicken, shredded
  • 1 egg (I used a flax egg)
  • 1 cup almond flour (I used Brown rice flour and had to increase the amount)
  • are 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 Tbsp apple cider vinegar
  • 1/2 cup bbq sauce
  • 1/2 cup tomato sauce or paste

Directions

  1. Preheat oven to 400 degrees.
  2. Cook bake sweet potatoes until soft (40 mins or so)
  3. Peel sweet potatoes and add to large mixing bowl with 1 cup almond flour, 1 egg, spices and apple cider vinegar. Mash ingredients together until well combined and dough like.
  4. Use rubber spatula to spread on pizza stone until evenly distributed 1/3 inch thick (I used a fork and spread on parchment paper on a cookie sheet).
  5. Cook dough at 400 degrees for 30 mins.
  6. While dough is baking, shred 1 cup cooked chicken, chop 1 cup spinach, and Sautee on onion until soft.
  7. Remove pizza dough from oven. Let cool 20 mins to harden. Spread bbq and tomato sauce on top. Add cheese on top.
  8. Cover pizza with chicken mixture.
  9. Return pizza to oven and cook another 10-13 minutes. Slice and ebjoy.

 

Is anyone overwhelmed by 3lbs of bananas? I can’t seem to keep them in my house. Between easy snacks, slicing and adding to breakfasts and making great gluten free vegan pancakes and treats, my dreams of peeling them and throwing them in zip locks in  the freezer for smoothies are often dashed. I love the versatility of a banana! If you haven’t tried that yet, they freeze beautiful with the skins off. There is no need to let even one go to waste!

Well that’s it for this delivery. Let the prepping (and eating…) begin!

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Winter Share Delivery 1 (Nov 14/15 )

Well you’ve got your lovely bunch of vegetables (and maybe fruit too). Could you use some inspiration? Maybe a slightly embarrassing story about my ineptitude and sheer ignorance with avocados?

But first, your veggies and fruit baskets for this week Nov 14/15

Vegetables

  • 4lbs russet potatoes
  • 3lbs yellow onions
  • 1lb brussels sprouts
  • 2lb carrots
  • 2lbs rutabaga
  • 1lb red peppers
  • 1 caraflex (sweet) cabbage
  • 1lb baby bokchoy
  • 1 bunch green kale

Fruits

  • 3 grapefruits
  • 4 avocados
  • 2 pomegranates
  • 3lbs bananas
  • 3lbso apples

 

Well, here come the story and recipes. I was joining this group of farmer ladies for a luncheon, already feeling like a bit of an imposter because many of these women lead their own farms…bottle feed lambs, have kept them in their houses to protect against the cold…know all about livestock and germination and the like, and I married into this gig not knowing a bunch of kale from a head of bok choy. For some reason I thought it was wise to offer to bring the guacamole, a dish I loved but had never made. At least I knew you needed avocados…so I went to the store that same day and brought home my first bag of avocados.

My first challenge was getting into them. I think I used a vegetable peeler which worked ok, managed to wrestle the pits out and then as per the recipe, began to “mash” them. I put all of my might into the mashing and even bent my masher. No results. Then I got out the mixer and gave that a go. Still, nothing was mashed about those avocadoes. Next, I got out the blender and let that sad little thing try to get somewhere, stopping to mix it around. I think at the end I ended up with some half decent guacamole, but let me save you the trouble.

Green skin= not ripe
Rock hard= not ripe (my problem!)
Skin pulling away from insides= too ripe
Blackish skin, a little give or tenderness when lightly felt with your fingers= just right.

Now that I have at least a few hundred avocadoes under my belt, I like to cut mine around the middle, and twist the two halves in opposite direction tovopen. Then I normally cut square shapes right into the half and scoop out. You can also peel away the skin with a properly ripened avocado.

Then, make this pudding!

Avocado Coconut Milk Pudding

Ingredients
-2 – 2 1/2 ripe avocadoes
-3/4 cup pitted dates
-5 bsp. Cocoa powder
-1 1/2 Tbsp. Stevia, or to taste
-1 can full fat coconut milk (go organic if you can. I also like Arroy-D brand because it is free of additives)
-1 tsp vanilla extract

Directions
-peel the avocadoes and scoop flesh into blender. Add dates, cocoa powder, coconut milk and vanilla extract and blend on high until texture is smooth and pudding like. Add stevia  to taste for added sweetness (plant based and doesn’t spike your blood sugar)
-enjoy! Add some berries or bananas for a delicious snack or dessert full of fruit and healthy fats.

And for the rutabaga…a few people swapped theirs out this week. I don’t think they’ve given these fries a try! While the dietary fibre, potassium, manganese and vitamin C make these a great choice, they really hold up on the taste end too.

They definitely are more filling then their potato counterparts and ended up with a nice tender crisp texture in the oven.

Rutabaga Fries (serves 4 as a side)

Ingredients

-2 lbs rutabaga,  peeled and cut into 1/4 inch thick fry shapes
-2 Tbsp. Olive oil
-salt and paprika, liberally sprinkled

Directions

1. Preheat oven to 450 degrees. Toss rutabaga fries in olive oil and spread out on large baking sheet. Sprinkle with salt and paprika.

2. Cook about 30 minutes, turning part way for even cooking

Simple Steamed Brussels Sprouts

Ingredients
-1 lb Brussels Sprouts
-1 Tbsp MELT butter alternative
-sprinkle of salt

Directions
1. Put water in the bottom of a sauce pan and place washed brussels sprouts in steaming basket inside.

2. Place lid on. Bring water to boil and cook until slightly tender and bright green. Take off the heat when they seem a little under done as they will continue to cook in the steam. Remove steaming basket and sprouts, pour out water into sink and return sprouts only to pot. Toss in MELT and sprinkle with salt. Serve . (The kids even ate these without drama. Win!)

Enjoy!