Christmas Tree Varieties

I know everyone most likely has their Christmas tress picked out, set up, and beautifully decorated in their homes. If you would like to know more about your tree variety and the many other popular Christmas tree varieties, follow this link.

Tree Varieties

Christmas Tree Care

Proper Christmas Tree Care   
Follow these tips to keep your real Christmas tree as fresh as possible.

1. Make a fresh cut.  Before you bring the tree into your home and place it in a stand, re-cut the trunk at least one inch from the bottom just before putting it in the stand. Even if you just cut it on a choose and cut farm, this re-opens the tree stem so it can drink water.

2. Place tree away from heat sources.  Heat sources like heat registers, space heaters, fireplaces, wood stove, televisions, computer monitors, etc. speed up evaporation and moisture loss of the tree. These can also be fire hazards.

3. Water immediately. After making the fresh cut, place the tree in a large capacity stand with warm water. The stand you use should hold at least one gallon of fresh water. Don’t add anything to the water.  Research has shown that plain tap water is by far the best. Some commercial additives and home concoctions can actually decrease a tree's moisture retention and increase needle loss.

4. Check water level daily.  Do not allow the water level to drop below the fresh cut or the stem will reseal and be unable to drink. Christmas trees are very thirsty! It is not unusual for a tree to drink 2 gallons of water the first day it is the stand. 

With proper care, your Christmas tree will bring warmth and pleasure throughout the holiday season!
http://www.mncta.com/

10 Super Foods that are Healthier than Kale

We can all agree that kale is an awesome veggie that is good for you and can be versatile in the many ways you can eat this green goodness. But it is not the only veggie that packs a healthy punch. Follow this link to find out about 10 foods that are even healthier than the almighty kale.

10 Super Foods Healthier Than Kale

How to Prepare Winter Squash

Follow this link to learn a few tips to how to prep different types of winter squash.
How to Prepare Winter Squash

How to Clean Leeks

Follow this link to learn how to clean your leeks and avoid any unpleasant crunches when you eat your yummy leek dishes.
How To Clean Leeks

Cheesy Baked Spaghetti Squash

Ingredients:
5 1/2 cups cooked spaghetti squash (from 1 large or 2 small spaghetti squash)
1 Tbsp. butter
1/2 Tbsp olive oil
1/4 cup white onion, minced
1/4 cup flour
2 1/2 cups milk
1 1/2 cups sharp cheddar cheese, shredded
4 cups baby spinach
Parmesan Cheese, grated (about 1/4 cup)
salt
pepper

Directions:
Preheat the oven to 375 degrees. Cut the squash in half, remove the seeds, and bake on a baking sheet for about an hour until tender (you should be able to pierce through the flesh easily). Using a spoon, start to scoop out and separate the flesh of the spaghetti squash until all that remains is the outer shell.
Preheat the oven to 375 degrees.
In a large sauce pan, heat the butter and olive oil on medium heat. Add the onions and cook for a few minutes. Add the flour and whisk to combine. Reduce the heat to medium-low and cook for a few minutes, stirring the flour/butter mixture occasionally.
Slowly add the milk and whisk continuously on medium heat until the mixture becomes smooth and starts to simmer. Continue to simmer, stirring frequently, until the sauce thickens in consistency.
Remove from heat and stir in the shredded cheddar cheese. Combine until smooth.
Season with salt and pepper.
Add 5 1/2 cups cooked spaghetti squash and spinach and combine.
Transfer everything to a baking dish and sprinkle the top with grated Parmesan Cheese.
Bake for 40-45 minutes until the dish is bubbly and the top is golden.
Remove from the oven and let it sit for 5-10 minutes to allow the dish to finish cooking.
Serve and enjoy!
By: VegetarianGastronomy

Sweet Potatoes with Cinnamon Sugar Crumble

Ingredients:
4 large sweet potatoes
1/4 cup unsalted butter, softened
1 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt

oatmeal crumble
2/3 cups old fashioned rolled oats
2/3 cups brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup unsalted butter, softened

Directions:

Preheat oven to 375 degrees F.
In a small bowl, combine butter with sugar, cinnamon and salt, combining well until throughly mixed. Place the butter mixture on a sheet of plastic wrap and form it into a small rectangle or square. Place in the freezer for 20-30 minutes, until firm.
Very carefully slice the sweet potatoes every 1/8 to 1/4 inch and only 3/4 of the way down the potato. Remove the butter from the freezer and slice very, very thin pieces, then cut those in half. Ideally you want about about 24-30 small, thin pats of butter. Gently pull apart the sweet potatoes and place a butter pat in every three or four slices. Sprinkle potatoes with additional cinnamon if desired and place in a baking dish so they sit upright.
To make the crumble, combine the sugar, oats, cinnamon and salt and mix well. Using your hands, crumble in the butter and mix until the entire thing is moistened and comes together. Place an equal amount of crumble on top of each potato, pressing firmly but gently. Bake for 30-35 minutes, then cover the potatoes with foil and bake for another 20-25 minutes.
By: How Sweet It Is

Macoun Apples

Macoun apples are a cross between the McIntosh and Jersey Black varieties. The Macoun (sometimes pronounced "McCowan") was developed at the New York State Agricultural Experiment Station in Geneva, by R. Wellington. Named after Canadian fruit grower W.T. Macoun, it was first introduced in 1923, and is an eating apple. Availability is generally October through November.
Aside from its short season of availability, the popularity of the apple is somewhat compromised by the problems it gives orchardists. The Macoun has a short stem, and there is a tendency for the apple to push itself off the branch as the fruit matures. The skin is a dark red with a purplish flush. Its very firm flesh is juicy and snow white, tasting sweet with a hint of berry.

Apple Pie

Pie Dough:
1 1/2 cups all-purpose flour
1/4 teaspoon fine salt
1 teaspoon granulated sugar
8 tablespoons cold unsalted butter (1 stick), cut into small pieces
4 to 5 tablespoons ice water
*(if making a lattice top for your pie, double this recipe)

Directions:
Combine the flour, salt, and sugar in a food processor and stir briefly until the mixture is aerated. Add the butter into the dry ingredients and pulse until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.) 
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes, then use it in the pie or tart recipe of your choice.

Filling:
4-5 medium sized apples, peeled, cored, and roughly chopped
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/4 cup sugar

Directions:
Roll out your pie dough into a large enough circle to fit in a 9in pie pan. Mix together apples and dry ingredients. Place in the dough lined pie pan. Roll out your second ball of dough to about 1/4 inch thickness. Slice the dough into thin strips(about 1/2 inch). Weave the strips of dough on top of the filled pie pan to make a lattice top. Brush the lattice with egg and sugar if desired.
Bake in a 375 degree oven for about 45 minutes, or until filling is bubbling and apples are softened.
Enjoy!

 
 

Winesap Apples

Winesap is an heirloom apple variety. It is a medium-sized apple with a darker red skin. They are tart in taste. They keep very well, and are used primarily as dessert apples due to their tartness.

Caramelized Fennel and Onions

Ingredients:
1 tbsp extra-virgin olive oil
1 fennel bulb (trimmed, cored, and thinly sliced)
1 yellow onion (large, halved and thinly sliced)
coarse salt
ground pepper 

Directions:
In a large skillet with a tight-fitting lid, heat extra-virgin olive oil over medium-high. Add fennel and onion, and season with coarse salt and ground pepper. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Reduce heat to medium, cover, and cook 5 to 7 minutes. Uncover, add 1 tablespoon water, and cook, stirring constantly, until golden brown and soft, 2 minutes.
  By:Martha Stewart

Baked Fennel with Parmesan

Ingredients:
3 fennel bulb

1 tbsp softened butter

coarse salt
ground pepper
1/3 cup grated parmesan cheese
4 sprigs thyme 

Directions:
Preheat oven to 450 degrees. Boil 3 fennel bulbs, trimmed and split lengthwise, until tender, about 15 minutes. Drain fennel, cut side down, on paper towels, 5 minutes. 
Place fennel, cut side up, in a buttered 8-inch square baking dish and brush with 1 tablespoon softened butter. Season with coarse salt and ground pepper and top with 1/3 cup grated Parmesan and 4 sprigs thyme. Bake until cheese is golden brown, about 20 minutes.   
By:Martha Stewart 

Fennel

Fennel is in the same plant species as celery. It is an herb with yellow flowers and feathery leaves, similar to dill. The bulb of the vegetable is most often eaten, but the tops can also be used to flavor dishes. It is a highly aromatic and flavorful herb with culinary and medicinal uses. It is also one of the primary ingredients of absinthe.

Gourds

A gourd refers to a number of species and subspecies, many with hard shells, and some without. Likely one of the earliest domesticated types of plants, subspecies of the bottle gourd have been discovered in archaeological sites dating from as early as 13,000 BC. Gourds have had numerous uses throughout history, including as tools, musical instruments, objects of art, film and food. Used largely for decoration today they are not usually eaten.

Jack B Little Pumpkins

Jack-B-Little pumpkins are not actually pumpkins but a variety of gourd. These pumpkins are a petite, ribbed version of the common large, orange pumpkin and weigh about five to seven ounces. An attractive deep-orange color, the outer surface of this tiny pumpkin is usually smoother than traditional pumpkins. They are grown for decorations in the fall and are not usually eaten.

Green Tomatoes

Green tomatoes are unripe tomatoes that can be breaded and fried, used to make salsa, or pickled. They are less acidic than red tomatoes and are less juicy. 
5 Ways to Use Your Green Tomatoes
How to Cook Green Tomatoes

Parsnips

The parsnip is a root vegetable closely related to the carrot and parsley. Its long tuberous root has cream-colored skin and flesh and can be left in the ground when mature as it becomes sweeter in flavor after winter frosts. The parsnip is native to Eurasia. It has been used as a vegetable since antiquity and was cultivated by the Romans, although there is some confusion in the literature of the time between parsnips and carrots. It was used as a sweetener before the arrival in Europe of cane sugar. It was introduced into the United States in the nineteenth century. The parsnip is usually cooked but can also be eaten raw. It is high in vitamins and minerals, especially potassium. It also contains antioxidants and both soluble and insoluble dietary fiber.

Pumpkin Mac and Cheese

Ingredients:
1 lb pasta (macaroni)

4 tbsps unsalted butter

3 tbsps flour
1 cup beer (amber)
2 tbsps maple syrup
2 cups milk
1 pinch cayenne pepper
1/4 tsp nutmeg
14 ozs pumpkin purée(I used a cheese pumpkin, roasted and pureed)
21/2 cups cheddar (grated)
fresh parsley (for garnish) 

Directions:
Start by pre-heating your oven to 350F.
Bring a large pot of water to a boil. Salt the water and then cook the pasta until al dente. Drain and set aside.
Melt the butter in a medium sauce pan over medium heat. Whisk in the flour ensuring no lumps develop; cook for 1 minute. Raise heat a small bit and add beer. Whisk well to ensure no lumps form. Once the beer has evaporated a bit (about 5 minutes), whisk in the maple syrup and milk. Season with cinnamon, cayenne and the nutmeg. Add salt and pepper to taste.
Allow the mixture to cook on medium heat until the sauce leaves a thick coat on the back of a spoon (about 3 minutes).Whisk in the pumpkin purée then stir in 2 cups of grated cheddar cheese.
Mix until the cheese is melted. Combine the pasta and the sauce and arrange in a casserole dish. Sprinkle remaining cheese on top. Dust tops lightly with paprika. Bake for 15 minutes and/or broil to allow the top to get brown and bubbly.
Garnish with fresh chopped parsley. Enjoy!
  

Bosc Pears

Bosc pears develop their sweetness before other pears do in their ripening process. These pears can be eaten before their flesh has become fully soft. Ranging from deep yellowish-brown to dark tan, its tender skin is brushed with bronze-russet markings. The dense crunchy flesh of this pear is sweetly spicy. Pears offer a good source of vitamin C, folate and dietary fiber. One medium-sized pear has less than 100 calories. Most of the vitamin C content is in the skin of the fruit, so pears should be eaten unpeeled. Providing some potassium and iron, pears contain pectin, a soluble fiber that helps control cholesterol levels.

ranging from deep yellowish-brown to dark tan, its tender skin is brushed with bronze-russet markings. The dense crunchy flesh of this pear is sweetly spicy. To test for ripeness, use the typical thumb test for pears at its stem end. Bosc pears will yield to slight pressure somewhat less than other ripe pears because of their extra firm texture.
- See more at: http://www.specialtyproduce.com/produce/Bosc_Pears_334.php#sthash.ZK6lmLoy.dpu

ranging from deep yellowish-brown to dark tan, its tender skin is brushed with bronze-russet markings. The dense crunchy flesh of this pear is sweetly spicy. To test for ripeness, use the typical thumb test for pears at its stem end. Bosc pears will yield to slight pressure somewhat less than other ripe pears because of their extra firm texture.
- See more at: http://www.specialtyproduce.com/produce/Bosc_Pears_334.php#sthash.ZK6lmLoy.dpuf

Bosc pears develop their sweetness before other pears do in their ripening process, these pears can be eaten before their flesh has become fully soft. - See more at: http://www.specialtyproduce.com/produce/Bosc_Pears_334.php#sthash.ZK6lmLoy.dpuf

Penne with Balsamic Sweet Potatoes and Spinach

Ingredients:
2 sweet potatoes
2 cups fresh spinach
3 T olive oil
1/4 cup balsamic vinegar
3 cups cooked penne pasta
salt and pepper to taste

Directions:
Heat oil in a skillet. Peel and cube sweet potatoes and add to pan. Season with salt and pepper. When they begin to soften add in the balsamic vinegar.
Cook pasta according to box. Drain over the spinach and reserve about 1/2 cup of the water.
Add pasta and spinach to the sweet potatoes. Add in desired amount of pasta water.
Serve and enjoy.

Gala Apples

Gala apples are small and are usually red with a portion being greenish or yellow-green, and are vertically striped. They are fairly resistant to bruising and are sweet, grainy, with a mild flavor and a thinner skin than most apples. They are a softer apple. Gala apples can be added to salads, or cooked, and are especially suitable for creating sauces. Gala apples ranked at number 2 in 2006 on the US Apple Association's list of most popular apples.

Purple Carrots

You will find purple carrots in your share today. You can use these just as you would orange carrots. Their purple color is a great way to get kids to eat their veggies!

Purple Carrots: Facts and Health Benefits

All Carrots Were Once Purple!

Cauliflower Bites

Ingredients:
1 cup vegetable oil
1 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp. cumin
1 tsp. each salt and pepper
4 cups cauliflower florets
1/2 cup all-purpose flour
2 large eggs, beaten

Directions:
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine bread crumbs, Parmesan and cumin; set aside.
Mix salt and pepper with the flour. Working in batches, dredge cauliflower in flour, dip into eggs, then dredge in bread crumb mixture, pressing to coat.
Add cauliflower to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Serve immediately.

Pasta with Bacon and Leeks

Ingredients:
12 oz pasta (cooked)
3 oz bacon (chopped)
3 whole leeks (washed and sliced thin)

1 tbsp butter

1/2 cup dry white wine
1/2 cup heavy cream 
salt and pepper to taste
parmesan cheese

Directions: 
 Cook bacon in a skillet over medium high heat. Add in leeks and butter and cook until leeks are browned and soft. Add in wine and let reduce, about 2 min. Reduce heat to low and add in cream. Remove from heat and stir in cooked pasta. Sprinkle with parmesan cheese. Serve and enjoy!
By: The Pioneer Woman 

 

Homemade Apple Sauce

Ingredients:
4 lbs. apples
water
cinnamon

Directions:
Wash and quarter apples. Place apples in a large pot.
Add water to the pot to about 1/4 of the way up the apples. Boil apples until soft and liquid is reduced.
Using a large food mill, pour in apples and turn until all that is left on the mill is skin and seeds. Add cinnamon in amount desired.

Apple and Parsnip Mash

Ingredients:
1 1/2 tbsp unsalted butter (cold)
2/3 lb parsnips (peeled and sliced into 1/2-inch-thick rounds)
1 apple (peeled and cubed)
1 cup water
salt to taste

Directions: 

Melt 1 tbsp butter in a large heavy skillet over medium heat. Cook parsnips in a single layer until just golden on bottoms, about 10 minutes. Flip, and add the apple, water, and salt. Raise heat to medium-high, and simmer, covered, until parsnips and apples are very soft, about 20 minutes.

Remove from heat, and let stand, covered to retain moisture, until slightly cooled, about 5 minutes. Puree mixture in a blender until smooth. With machine running, add remaining 1/2 tablespoon butter.
Serve and enjoy!
By: Martha Stewart

Maple Roasted Carrots and Parsnips

Ingredients:
1/2 lb carrots (peeled, trimmed and cut into 3-inch pieces)
1/2 lb parsnips (peeled, trimmed and cut into 3-inch pieces)
1 tbsps extra-virgin olive oil
1/4 tsp kosher salt
1/4 cup maple syrup

Directions:

Preheat oven to 400F.
On a large baking sheet, roll carrots and parsnips in olive oil, salt and maple syrup until thoroughly coated.
Bake for 30-45 minutes or until vegetables are caramelized and tender.

Serve and enjoy!

By: Food Republic

Spaghetti Squash Pasta

Ingredients:

1 spaghetti squash

1/2 tsp salt
1/2 cup tomato sauce
1/2 cup ricotta

Directions:

Preheat the oven 375°F.
Place the spaghetti squash on a baking sheet. Pierce it on all sides with a knife. Bake in the oven for about an hour, or until easily pieced with a knife.
Allow to cool enough to touch then cut the squash in half and spoon out the seeds and pulp. Using a fork, scrape out the spaghetti squash, separating the strands as you go. It should yield about 2-4 cups.
Place the spaghetti squash on a towel and squeeze out some of the moisture.
Place in a mixing bowl, then toss together with the salt and tomato sauce. Add the ricotta and mix until incorporated.
Serve and enjoy!
By: Big Girls Small Kitchen

 

Apple and Cheddar Paninis

Ingredients:

4 slices whole grain wheat bread
1 gala apples (sliced thin)
1/2 cup shredded cheddar cheese
dijon mustard

 

Directions:

Heat a small skillet or grill pan over medium heat. Butter one side of each slice of bread. Spread dijon mustard on the other size. Place buttered side of bread down in hot skillet.  Layer bread with cheese, apples, then cheese.  Top with the other piece of bread, buttered side up.  Grill for 1/2 - 2 minutes per side pressing on sandwich until golden brown on each side 

Carrot Puree

Ingredients:
2 lbs carrots (chopped)
salt and pepper to taste
1 tsp cumin

Directions:
Place carrots in a sauce pan and cover with water. Bring to a boil and simmer for 10-15 minutes until carrots are tender.
Puree carrots in a food processor. Season with cumin, salt and pepper. Add water from boiled carrots if needed.
Serve and enjoy.

Carrot Cucumber Raita

Ingredients:

1 cup greek yogurt
1 cucumber (large, half grated on a coarse microplane and half coarsely chopped)
1 carrots (medium, peeled and coarsely grated)
1/4 cup fresh cilantro (finely chopped)
1/2 tsp black mustard seeds
1/2 tsp ground cumin
salt (to taste)

Directions:

Mix Greek yogurt, cucumber, carrot and cilantro in a large bowl and set aside.
Heat a small pan over medium high heat, then add mustard seeds and toast, shaking constantly to prevent sticking, for about a minute. Be careful, they burn easily.
Remove seeds from pan and allow to cool completely, then add mustard seeds and ground cumin to raita and mix well.
Taste for salt and serve. 

By: Food Republic