Brussels Sprouts

Ingredients

• 2 1/2 pounds Brussels sprouts
• 12 slices bacon, diced
• 1/2 cup chopped onion
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 3/4 teaspoon dried dill weed
• 1/8 teaspoon black pepper

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Cut an X in the stem end of the Brussels sprouts. Bring a pot of water to a boil. Add Brussels sprouts and cook until tender, about 7 to 10 minutes. Drain and place in a shallow baking dish.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 1 tablespoon of grease, and set aside.
4. Saute onion in reserved bacon grease, until limp. Stir in flour and cook until bubbly. Remove from heat and whisk in milk. Return to heat and cook, stirring, until the mixture boils and thickens. Stir in wine, salt, oregano, dill, pepper, and all but 2 tablespoons of bacon. Pour mixture evenly over the Brussels sprouts and sprinkle with remaining bacon.
5. Bake in preheated oven for 20 minutes, or until heated through.

Swiss Chard with Portobellos

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon crushed red pepper
• 1 clove garlic, crushed and chopped
• 1 (8 ounce) package portobello mushrooms, stemmed and cut into 1/2-inch wide by 2-inch long pieces
• 1 leek, chopped
• 1 cup chicken broth
• 1 bunch Swiss chard, trimmed and chopped
• 2 cups grated Parmesan cheese

Directions

1. Heat the olive oil in a large pot over medium-high heat. Stir in the red pepper, garlic, and portobello mushrooms. Cook and stir until the mushroom has softened and begun to release its liquid, 3 to 5 minutes. Stir in the leek, and continue cooking until the leek has softened, about 5 minutes.
2. Stir in the chicken broth and Swiss chard. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until the chard leaves have wilted, about 10 minutes. Remove the lid, and continue cooking until the chard is tender and most of the liquid has evaporated, about 5 minutes. Sprinkle with the Parmesan cheese; let stand until melted.

As the growing season comes to a close.

As the growing season comes to a close next Tuesday will be our last share of the year. I'm sad to say that with the way things are at home we will be unable to purchase a share next year due to rising costs. I have a few things up my sleeve we may "try" to grow some at my grandparents house, or I just don't know yet.  I know I wasn't a very dedicated blogger this year but I plan on blogging a lot more next year. I will post a few more recipes that are great for the holidays in the next couple of days. I wish everyone a Happy, Healthy Holiday season.

With Love

Stacey & Damon

Stuffed Acorn Squash

Ingredients

• 1 acorn squash, halved and seeded
• 1lb hamburger
• 1 small to medium onion
• 2 cloves of garlic
• Spaghetti sauce of your choosing
• green pepper (not necessary)
• salt and pepper to taste
• provolone cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place squash, face up, in a shallow baking dish.Bake in preheated oven for 40 minutes, or until squash is very tender. may take longer depending on the size of your squash
3. Chop the onion, green pepper and garlic mix in to the hamburger let sit.
4. when the squash have about 20 min left to cook. place the hamburger mixture in a pan and cook until the hamburger is done.
5. Drain the hamburger and return to pan. Mix in spaghetti sauce let simmer.
6. When squash are soft remove from oven and fill with the hamburger mixture. Place a piece of provolone cheese over top of the hole in the squash and place back in the oven until the cheese melts.
7. Serve and enjoy

side note you can always add rice to the hamburger mixture if you like.

Fresh spinach and mushrooms

2 - 3 hand fulls of fresh spinach (cooks down to be about 1/4 to 1/2 of what you see)
1 package of mushrooms (your choice) you may only want 1/2 but I love mushrooms
clove of garlic
chicken broth
salt & pepper

1. Wash the spinach then remove fat stems at the end. I grab the leafy part in one hand the stems in another   and twist them off.

2. in a frying pan place about 1/4cup of chicken broth, garlic, and place the spinach leaves in the pan let cook down. Once the spinach has cooked down (you will notice pan goes from full to not so full) I add the mushrooms.

3. let simmer until everything is soft. you may need to add a little more chicken broth just depends on how fast you cook it.

Turnips one of my FAVORITE veggies...

5 turnips, peeled and chopped

1 pound bacon

4 tablespoons rendered bacon fat

Directions

Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
2. In the large bowl, combine turnips, bacon, reserved bacon fat. Mix together and serve.

Roasted Spaghetti Squash

Roasted Spaghetti Squash

half the squash remove seeds

place a few slices of butter in the bottom of a baking dish

salt and pepper squash place cut side down in the baking dish

bake on 350 for about 40 min squash will be soft and easy to fork the insides out..

fork the insides out and place in a hot frying pan stir constantly until they start to brown a bit (not all will brown)

plate and serve with butter, salt and peper to taste!

enjoy