Monthly Archives: November 2010

Ronda’s Winter Medley (Potato, Turnip and Rutabaga Mash)

Posted on November 21, 2010 by

This recipe was shared by our friend Ronda Falkena, a frequent visitor to the Rogowski Farm.  It’s a great mash of favorite winter root veggies, with many variations and swaps available.  Just use your imagination! Ingredients: (6 generous servings) 1/2 … Continue reading →

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Celery and Potato Soup

Posted on November 19, 2010 by

Ingredients: (serves 4-6) 2 tablespoons butter 1 tablespoon olive oil 1 medium onion, small dice 1 large parsnip, small dice (or use carrot or leek) 3/4 pound trimmed Celery Stalks, sliced thin to prevent stringiness 2 or 3 garlic cloves, … Continue reading →

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Macaroni and Cheese (don’t tell them it’s healthy!)

Posted on November 11, 2010 by

This quick and easy Mac and cheese recipe swaps out a lot of cheese (and calories) with pureed squash.  For an even healthier version use lowfat milk, lowfat ricotta and whole wheat pasta.  This baked pasta dish has a wonderfully rich flavor, … Continue reading →

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Cranberry Apple Crisp

Posted on November 11, 2010 by

This dessert is a tart and colorful alternative to the usual baked apple desserts.  The bright red of the cranberries will get you in the mood for Thanksgiving! Ingredients:  (serves 4) 1/3 cup orange juice 1 cup white sugar 3 … Continue reading →

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Pumpkin pie from scratch

Posted on November 11, 2010 by

This will make a deep pie, any leftover filing can be baked on it’s own as a crustless version or use to dip bread into for a yummy french toast.  For the crust I will either make my own or … Continue reading →

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Pumpkin Puree

Posted on November 11, 2010 by

This recipe can be used for any winter squash. Wash the pumpkin, snap off the stem, cut the pumpkin in half – a serrated knife can make the process easier.  Scoop out the seeds and stringy fibers with a large … Continue reading →

Posted in Winter Squash | 3 Comments

Jerusalem Artichoke Soup

Posted on November 9, 2010 by

Ingredients:  (serves 4) 1 1/2 pounds Jerusalem artichokes, peeled, chop in a 1 inch dice 1/2 pound of potato, peeled, chop in a 1 inch dice Juice of one lemon 1/4 pound of bacon, rough chop (optional, see vegetarian option … Continue reading →

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Jerusalem Artichoke and Arugala Salad

Posted on November 8, 2010 by

Jerusalem Artichokes (or Sunchokes) are best used soon after harvest, however they will keep well in the refrigerator.  Be sure the chokes are firm to the touch. Ingredients: 1 bunch of arugala (try baby spinach, Cheryl’s Spicy Mix, or other salad … Continue reading →

Posted in Jerusalem Artichoke, Salad, Salad Greens | 1 Comment

Potato and Jerusalem Artichoke Pancakes

Posted on November 2, 2010 by

Jerusalem Artichokes (or Sunchokes) are a versatile root vegetable.  They can be eaten raw, or cooked like a potato … scrubbed and roasted with olive oil, salt & pepper.  They can also be combined in a 1/3 choke to 2/3 potato ratio, … Continue reading →

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