side dish

5 medium potatoes

1/2 c. butter

1/4 c. milk

1 shallot bulb (finely chopped)

1 bunch of kale (stemmed and chopped)

1/4 head of cabbage (coarsely chopped)

1 c. mushrooms (chopped)

salt & pepper


Cut up the potatoes in quarters and boil in water as if you were making mashed potatoes.  Drain water off of the potatoes.  Add half of butter and all the milk.  Mash together.  Salt and pepper to taste.  Keep warm on a low flame.

Melt the remaining butter over medium heat in a large deep sided skillet.  Add the shallots and saute until they begin to soften.  Add the kale and toss until soft and wilted but still bright in color (I had green and purple kale, so I can’t say “till bright green”).

Add the cabbage and mushrooms.  Cook until the cabbage is soft and the mushrooms start to wilt.  Mix the mashed potatoes into the kale/cabbage mixture.  Salt and pepper to taste.


Ok, so this doesn’t have any veggies in the recipe, but I thought I would share anyways.  I HATE store bought applesauce.  I have ever since I was a kid.  I have no idea what they do to the apples to make them so anemic that the applesauce looks white, but it just isn’t as flavorful as homemade applesauce and the sugar content is crazy.  The way I make my applesauce, there is no added sugar, preservatives, or things you can not pronounce.



1.  Get a bunch of different varieties of apples from a local orchard or the Farmer’s Market.  This is key – the flavor is so much better when the varieties are mixed and you do not have to add any sugar because the apples are sweet enough.  This year I used Cortland, Jona Gold, Crispin, Golden Delicious, and Empire.

2.  Quarter, core, and peel the apples and fill a 6-quart slow cooker with the apple quarters.  Pour some cider (the real stuff from the cider mill or farmer) into the slow cooker to add a little liquid.  (I usually just eyeball it, but it is probably somewhere around 1/4 c.  Make sure the bottom of the crock has a shallow layer of liquid on it.)

3.  Cook on high for an hour.

4.  Turn down to low and cook another 2-3 hours.  The quarters will keep their shapes for the most part, so when you see that the bulk has diminished by about  third, stir the apples and they should all mush up into sauce.

5.  Add cinnamon to taste.  Let cool.  Pack it into freezer containers and freeze.  From my latest batch we have 3 containers in the freezer, one in the fridge, and we already performed quality control on a few bowls.

*At this point, if you are really feeling industrious, you can use the peels and cores to make apple jelly.  Or you can just put them in your compost pile.*

This is a really easy and yummy beet green recipe.  Enjoy!

Cut greens off of the beets about an inch or two above the beet.  Hold the greens and rip off the greens and any stems that come with the greens.  Discard the harder stems.

Chop up a medium onion.  Heat about a tablespoon of butter in a frying pan over a medium flame.  Put onions in the frying pan and cook until onions are soft.  Put the greens in the frying pan and toss around in the butter.  Add about 1/4c. of vegetable stock and turn the flame down to medium low.  Cover the pan and let cook about 5 minutes.

Uncover the beet greens and let simmer until most of the liquid is gone.  Serve while warm with a little bit of balsamic vinegar sprinkle over the top.

This is a pretty easy recipe.  It takes relatively little effort to make a nice side dish. Enjoy!

2 medium kohlrabi (watch out for any woodiness)

4 medium carrots

5 small to medium potatoes





Cut up the veggies into chunks (the potatoes should be new enough that you shouldn’t have to peel them).  Put the chunks into a pot and cover with water.  Add a pinch of salt and then bring to a boil.  Once the mixture is boiling, turn down the heat to about medium and boil the mixture for 20 minutes.

Drain the mixture.  Add a bit of milk and some butter. Mash it using a potato masher or a hand held mixer.  Salt and pepper to taste.

Here is another recipe from my CSA that I made this weekend.  Mom was very skeptical of this again.  She did know about the stinky feet cheese or fresh dill.  In the end, she was presently surprised and really liked it.

1 lb fresh beans (I used green, yellow, and purple)

1/4 c. Italian Salad Dressing

2 Tbsp Feta Cheese

2 Tbsp finely chopped onions

2 Tbsp finely chopped dill


Wash the beans and cut into pieces (about 2 inches long).  Steam for 5-7 minutes or until crisp-tender.  Rinse with cold water.  Toss beans with dressing, cheese, onion,  and dill.  Serve immediately or chill until ready to use.

Kohlrabi is an interesting and unloved vegetable.  I stared at this vegetable at the Farmer’s Market and finally asked the gentleman selling it “what do I do with it?”  He told me that his wife mashes it up with potatoes which gives the potatoes a nice flavor.  He also said something about maple syrup which I blocked out of my mind because I don’t like maple syrup on my veggies.  (Yes, I live in NY and I am not a big maple syrup fan.  I know it is a sacrilege.) 

The one to one potato to kohlrabi mash was very good and it got me thinking about using kohlrabi as a potato substitute in other ways.  Kohlrabi is low in calories and high in dietary fiber and potassium, so they are very good for you.  Also, they have a naturally sweet flavor that is a nice change from the normal potato fare.  So, I decided to try to use kohlrabi instead of potatoes when I had a craving for fried potatoes.


2 medium kohlrabis

1 medium white sweet onion

4oz sliced mushrooms

Extra Virgin Olive Oil


Peel and slice the kohlrabis (just like you would potatoes). 

Cover the bottom of a frying pan with olive oil and heat up on a medium high flame.  Add the kohlrabi slices.  Slice up the white onion and add to the kohlrabi.  Watch the pan and adjust the flame if necessary.  Fry until onions start to become opaque.  Add mushrooms.  Fry until mushrooms match your preference (I like mine a little less cooked than others I know).  Salt and pepper to taste. 


I admit it sounds weird.  I really wouldn’t have made it had they not been giving away samples at the CSA this week when I picked up my share.  Mom was skeptical when I said I was going to make it, especially since it had feta in it (she claims it smells and tastes like feet).

The recipe makes enough for a side salad for two people.


1 slicing cucumber

1/2 c. blueberries

3 Tbsp feta cheese


Slice the cucumber, leaving the peel still on.






Add the blueberries and feta cheese.






(I picked these fresh of the bushes in the backyard this afternoon)



2 Tbsp balsamic vinegar

1/2 c. vegetable oil

1/4 tsp dijon mustard

Combine all the ingredients for the dressing and whisk together.

Pour dressing over the salad and toss.









I think I may put less oil in next time.  It was very yummy!  Mom even said that it made the feta cheese taste less “footy”.  😉

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