on our plates…

Share what you’ve been cooking, we’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Beet-Carrot Burgers

• 1/2 cup sesame seeds

• 1 cup sunflower seeds

• 2 cups peeled, grated beets

• 2 cups grated carrots (feel free to mix in other root veggies too)

• 1/2 minced onion (or shallot)

• 2 eggs lightly beaten

• 1 cup cooked brown rice

• 1 cup grated Cheddar cheese

• 1/2 vegetable oil

• 1/2 cup finely chopped parsley

• 3 tbsp flour

• 2 tbsp soy sauce

• 1 clove garlic minced

• 1/8-1/4 tsp cayenne

PREPARATION - from Farmer John’s Cookbook

1. Preheat oven to 350. LIghtly coat a baking sheet with butter or oil.

2. Place a small heavy skillet over medium heat. Add the sesame seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes, watching closely to avoid burning them. Immediately remove from heat and transfer the toasted seeds to a dish to cool.

3. Return the skillet to the heat. Add the sunflower seeds and stir them on the dry skillet just until lightly browned and fragrant, 3-5 minutes. Transfer them to the dish with the sesame seeds.

4. Combine the beets, carrots, and onion in a large bowl. Stir in the toasted sunflower and sesame seeds, eggs, rice cheese, oil, flour, parsley, soy sauce and garlic. Add cayenne and mix until thoroughly combined.

5. Using your hands shape the mixture into 12 patties and arrange them in rows on the baking sheet.

6. Bake the patties until brown around the edges, about 30-40 minutes. Unless they are very large and thick it shouldn’t be necessary to turn them.

Clauson Cranberry Relish

a family recipe from Lucy and Stick and Stone for this week’s fruit bowl:

• 1 lb. cranberries

• 1 whole orange, including skin, chopped

• 2 apples, cored and chopped

• sugar, or other sweetener, to taste

Combine all ingredients, feeding through grinder, or process in food processor or heavy duty blender. Better a day later and lasts at least a month in the fridge.

More in-season inspiration…

• Potatoes, garlic: Crispy Smashed Potatoes with Garlic & Za'atar

• Carrots: Carrot Cake Granola by Sara May

• Carrots: Moroccan Style Carrot Salad

• Beets, onion: Roasted Beet Salad with Barley, Feta, and Onion

• Beets: Red Wine Roasted Beets with Tahini Yogurt

Bitter cold and cloudy days have slowed the growth of greens this winter (after an already late start following a fire in our greenhouse last fall…) they’re still there, and growing slowly for our future enjoyment, but in the meantime we’re grateful to our trusty friend napa cabbage for providing some reliable fresh, leafy goodness suited for fresh eating or cooking, here are some napa ideas:

• Napa cabbage, garlic, carrot, onion: Kimchi / Vegan Kimchi

• Napa cabbage, potatoes, garlic, shallot: Cabbage & Mushroom "Lasagna"

• Napa, apples: Napa Cabbage Wedge Salad with Apples and Buttermilk Dressing

• Try napa cabbage wraps! Whip up whatever filling sounds good to you, from roasted veggies to meat, the napa is a perfect, gently crunchy vessel. My favorite filling is ground beef with some tamari, garlic and lots of ginger.