Potato Corn Bake with Bacon and Roasted Peppers

Talk about comfort food! These corn cakes have all the right ingredients in them. Make them smaller for a great appetizer.

Ingredients:
1/2 cup panko bread crumbs
2 tablespoons buttermilk
1 green bell pepper, roasted, peeled, seeded, and sliced* (see instructions below if you’ve never roasted a pepper)
2 yukon gold potatoes, peeled, cooked, and mashed
1/2 cup red onion, finely diced
1 (11 ounce) can Whole Kernel Sweet Corn Niblets, vacuum packed, (or
15.25 ounce can regular packed, drained)
1 egg, beaten
1/2 cup reduced fat sour cream
1/2 cup crumbled Queso Fresco
1 cup shredded sharp cheddar, divided in half
5 slices bacon, crisp cooked and crumbled
Shake of Cayenne pepper
Kosher salt and fresh ground black pepper to taste
2 scallions, sliced for sprinkling on top

To view the rest of this recipe, please visit: http://www.wherethecookiesare.com/2012/01/02/potato-corn-bake-with-bacon-and-roasted-peppers/

Cranberry and Citrus Vodka

Tis the season for holiday cocktails! Make them and pour them into mason jars for beautiful host/hostess gifts. Or keep for yourself, we won't judge :)

Ingredients:
1 Cup fresh cranberries
1/4 Cup sugar
2 Tablespoon water
1 Piece Tangelo Peel (2-By-1-Inch)
3 Cups vodka





To view the rest of this recipe, please visit: http://www.ezrapoundcake.com/archives/10473

Spicy Penne With Chicken and Broccoli

A simple pasta dish is a necessity for a weeknight dinner. This pasta has a little kick to it and some tang from the olives. Vegetarian? It's just as good without the chicken!

Ingredients:
Kosher salt
1/2 cup olive oil
4 cloves garlic, smashed
2 tsp. chopped fresh rosemary
1/2 tsp. crushed red pepper flakes
1/2 lb. (about 1 large) boneless, skinless chicken breast, cut into thin strips
2/3 cup pitted Kalamata olives, coarsely chopped
1 lb. penne
1/2 lb. broccoli florets, cut into 1-1/2-inch pieces (about 3 cups)
2 Tbs. fresh lemon juice
1 cup freshly grated Parmesan cheese

To view the rest of this recipe, please visit: http://www.finecooking.com/recipes/spicy-penne-chicken-broccoli-chopped-olives.aspx

Quick-Roasted Winter Vegetables

You all know by now that the best way to cook up root vegetables is to roast them, why not do them all together in a beautiful mix? This will make a great side dish for the family or arrange them by color at your winter gathering.They keep really well, so you can store them in the fridge to snack on later. 

Ingredients:
1 lb. beets (about 3 medium), ends trimmed, sliced thinly (use a mandolin if you have one)
1 lb. carrots (about 5 large), peeeled, ends trimmed, sliced on a sharp diagonal 3/16-inch thick
1 lb. red onions (about 3 small), peeled, ends trimmed, sliced 1/4 to 3/8-inch thick
1 lb. parsnips (about 4 large), ends trimmed, peeled, sliced on a sharp diagonal 3/16-inch thick
1 lb. red potatoes (3 to 4 small), scrubbed, sliced 3/16-inch thick
1-1/2 lb. sweet potatoes (2 medium), scrubbed, sliced 1/4-inch thick
1 lb. turnips (about 3 small), scrubbed, ends trimmed, sliced 1/8- to 3/16-inch thick
1 lb. acorn squash, ends trimmed, cut horizontally into 1/2-inch rings (trim away seeds by running a paring knife around the inside of the rings)

For the seasoning:
2 Tbs. vegetable or olive oil
1/2 tsp. kosher salt; more to taste
1 Tbs. fresh thyme, oregano, or sage (roughly chopped) or rosemary (finely chopped) 

To view the rest of this recipe, please visit: http://www.finecooking.com/recipes/quick-roasted-winter-vegetables.aspx?nterms=52350,53158,53160,53174

Nalls Deep Winter Crop Share Registration Now Open!

As our short winter round of Crop Share is slowly winding down, we have opened up registration for our Deep Winter Crop Share. For this round, all produce will be domestic. This is probably the most diverse Crop Share of the year. A lot of the southern states will have great summer produce available like zucchini, eggplant, lettuce, sweet onions, radishes and more!

Nalls will only be open on the weekends specifically for Crop Share and milk subscriptions. We will only have milk, eggs and bread available for folks who have subscriptions. We will not have any available for retail.

We are looking forward to seeing you all this winter! Get your friends involved! You get a $5.00 store credit for every referral. It will be a fun thing to look forward to on the cold and boring days of winter. Plus, if your New Year's resolution this year is to eat healthier, this is a great way to do it!

January 4-February 22, 8 pick ups

Pick-up at Nalls Fridays 3:00-7:00 p.m. and 11:00 a.m. - 4:00 pm on Saturdays

Large Share - Feeds 4 - $320

Small Share - Feeds 2 - $160

Add natural grass-fed milk for $42

Add organic brown eggs for $40

Click here to register online.

Click here to print out and bring in the store with you.

Have any questions about our Crop Share program? Want to gift it to a friend? Send us an e-mail at cropshare@nallsproduce.com or call us at 703-971-4068

Butternut Squash, Mushroom, Kale and Sausage Frittata

I was very excited to come across this recipe. I love a good brunch! Maybe it's because I immediately attribute mimosas and sleeping in with brunch. This frittata is a great way to use any leftover butternut squash you may have. 

Ingredients:
1/2 pound Italian sausage, casings removed (omit for vegetarian)
1 tablespoon oil
2 cups butternut squash, cut into bite sized pieces
1 tablespoon oil
1 onion, diced
4 ounces mushrooms, sliced
1 cup kale, torn into bit sized pieces
1 tablespoon sage, thinly sliced
8 eggs
1/2 cup milk or cream
1 cup gruyere, shredded
salt and pepper to taste

To view the rest of this recipe, please visit:  http://www.closetcooking.com/2012/11/butternut-squash-mushroom-sausage-and.html

Guest Post From Crop Share Member Tara Johnston

I’m one of those weird people who just bloody loves cabbage.  As a slaw, braised, sautéed, thrown in mashed potatoes, or pickled to sauerkraut perfection, you name a preparation and I love it (okay maybe not stuffed cabbage, but that’s due to a rather unfortunate encounter).  So it was a bit surprising that my joy over a lovely head of cabbage in this week’s crop share was rather short lived.  It’s been rather exhausting around our household lately, so I was not overly thrilled with the prospect of the time-intensive methods of cabbage prep that I tend to turn to.  And then, once again, Martha Stewart, like a mildly judgmental and creepy angel, swept into my life with a beautiful gift -- a recipe for roasted cabbage!  One hacked up cabbage and 30 minutes later, we beheld its majesty.  I may or may not have proposed marriage to my roasted cabbage, it was really all a blur, but my husband understands.  So if you’re still staring at your crop share cabbage and hoping it will speak to you about how to cook it, trust me when I say that cabbage wants to get a tan in your oven!

 Roasted Cabbage

Ingredients:

1 medium head of green cabbage, washed & cut into 1/2 inch slices

4-5 Tbsp olive oil

Sprinkle of coarse-ground salt & pepper

Juice of half a lemon

Preheat your oven to 400 degrees, and lay cabbage slices onto a baking sheet.  Drizzle with olive oil, and flip slices over to make sure both sides get coated.  Sprinkle some coarse-ground salt and pepper over top, and then squeeze lemon juice evenly over slices.

Pop into the oven and roast for about 25-35 minutes or until the edges are a nice golden brown.  Be careful when checking the oven as these bad boys give off lots of steam, so prepare for a steam facial when opening your oven door!

We served ours topped with some shrimp scampi, and the spare roasted slices even reheated amazingly in the microwave the next day.  I topped those with a bit more lemon juice and a sprinkle of dairy-free parm.

Adapted from Martha Stewart’s Roasted Cabbage Wedges (http://www.marthastewart.com/315062/roasted-cabbage-wedges)