Winter Potato and Turnip Dal

Winter Dal with Potatoes and Turnips

Winter Dal with Potatoes and Turnips

This recipe is based on one I found in Eating Well magazine a couple of years ago. It has become a winter staple–it is easy and relatively quick. Dal refers to lentils, in this case red lentils. I have included turnips and potatoes from this week’s winter share.  Feel free to add/substitute ingredients. I have made this with and without coconut milk, and both turn out well. If you omit coconut milk, I recommend using vegetable or chicken broth in place of the water. You can also add other vegetables like winter squash, pumpkin, sweet potatoes, and cauliflower.

Winter Vegetable Dal

2 tbs coconut or canola oil

1 teaspoon cumin seeds

1 large bay leaf

1 medium onion, chopped

1 serrano chile, chopped [I used a chile that I dried from one of the fall boxes–I believe it was either a serrano or cayenne]

3 tbs finely chopped ginger

3 cloves garlic, chopped

4 1/2 cups water–or vegetable or chicken broth

1 1/2 cups red lentils

1 14 oz can coconut milk

1 tsp salt

1 tsp ground turmeric

3 potatoes–peeled and chopped into 1/2 inch chunks

1 large golden globe turnip–chopped into 1/2 inch chunks

1 tsp garam masala or curry powder

2 tbs red curry paste (optional–I just like Thai Kitchen curry pastes.)

Heat oil over medium high heat in a large pot. Add cumin seeds and cook for about 20 seconds. Add onion, chile, ginger, and garlic, and cook until the onions start to brown, about five minutes. Stir occasionally.

Add bay leaf, water, lentils, coconut milk, salt, and turmeric. Stir frequently to keep lentils from sticking, and bring to a boil. Add potatoes and turnips. Bring to a boil. Add curry powder and curry paste. Simmer uncovered, stirring occasionally, until the vegetables are tender–about 20-25 minutes.

This can be served on its own as a soup, accompanied by naan or flatbread. Or, as pictured here, serve over basmati or jasmine rice. You can also serve it with Siracha, as seen in the photo.

Members, we love recipes! Especially turnip recipes. How are you using your turnips? Do you have any great ideas to share? If so, email your recipe and a photo to

Wintershare 1/28/16


Dried African Cow Peas (25%protein)
Head of Lettuce
Quart of Tomato Juice
Pint of Canned Sauerkraut
Pint of Pickled Sweet Banana Rings
Kennebec Potatoes
Golden Globe Turnip
all items made from our local farm grown products

Wintershare 1/14/16


Dried Apple Snitz  1/4lb
Dried Celery Leaves 1oz
Apple Cider Vinegar w/Mother
Cantaloupe Jam
Tomato Juice
Green Onions

All items are made with our organically grown produce.

Wintershare 12/31/15


Beets w/tops
Lettuce Head
Baking Pumpkin
Green Onions
Pear Butter (preserves)
Spicy Sauerkraut (our cabbage, carrots, and peppers)

Wintershare 12/17/15


Rainbow Chard
Spaghetti Squash
Hakurei Turnips
Green Cabbage

Winter Produce & Kale Superfood Salad Recipe

Though the weather outside is chilly and we are turning toward winter, we still had a good size harvest in the boxes last week. In general, the types of produce that we will be sharing this month are fresh greens, root vegetables, and winter squash. Fresh greens include arugula, lettuce, kale, beet greens, turnip greens, cabbage and Brussels sprouts. When you get your box, it is a good idea to use the fresh greens first, and then move on to the winter squash and root vegetables. Winter squash and root vegetables keep rather well in a cool cellar or even in a kitchen cabinet, though certain veggies, like turnips and beets, are better kept in the refrigerator.

Super Kale

Super Kale

That said, this week’s kale salad is a keeper, meaning you can prepare it and it will keep for a couple of days. And it is delicious. You can also add other veggies to this salad, like thin-sliced turnips, chard, and arugula. The superfoods in this recipe include kale, beets, red cabbage, quinoa, apple cider vinegar–and really,  everything in the salad is good for you. All of the amounts are approximate.

Kale Superfood Salad

1 bunch kale, chopped

1/2 cup to cup thin-sliced red cabbage

1-2 beets, peeled and chopped into small pieces

1/2 cup quinoa prepared (rinse quinoa. Add quinoa and 1 cup water to small pan. Heat until boiling, and simmer for 15 minutes or so, covered)

1/4 cup olive oil

1/4 cup apple cider vineager

1/8 cup maple syrup

1 teaspoon Dijon mustard

salt & pepper to taste

dried cranberries

walnut pieces

Instructions: Place kale in a large bowl, sprinkle with salt, and massage until kale softens and turns greener. Add cabbage, beets, & quinoa. To prepare dressing, combine olive oil and remaining ingredients in a small container. Shake to combine. Add dressing to taste to salad. Add cranberries & walnut pieces to taste. Eat immediately or refrigerate for up to two days.



Wintershare 12/3/15


Brussel’s Sprouts
Red Cabbage
Green Cabbage
Curly Kale
Beets w/Tops
Turnips w/Tops
Green Lettuce
Red Lettuce
Giant Turnips
Tomato Juice (made with our tomatoes, celery, and onion)
Butternut Squash
Acorn Squash

HALFSHARE 11/19/2015


Beets w/tops
Brussel’s Sprouts
Red Cabbage
Red and Yellow Onions

Stuffed Pumpkin

stuffed pumpkins One of our members posted a picture of a stuffed pumpkin on our Facebook page, which inspired this post. The stuffed pumpkin is a great dish: it is a nice centerpiece, it is relatively easy to prepare, and it is nutritious as fresh pumpkin is a great source of vitamin A and other nutrients. This recipe will work for big or small pumpkins–I have made it twice, once with an eight pound pumpkin, and this time with a three pound pumpkin. You can also vary the filling based on what you have and adjust for taste and size of the pumpkin. This recipe calls for pork sausage, which is available through Fair Ridge Farms–fresh, local pork sausage from a small Amish farm. To make a great vegetarian (and vegan) main dish, omit sausage.

Stuffed Pumpkin (for 3-4 pound pumpkin, double for a larger one)

1 pumpkin

1 c. cooked rice, quinoa, wild rice, or other grain

1 onion, chopped

1-2 celery stalks, chopped

1/2 lb. pork sausage (or omit. A good substitution would be mushrooms)pumkin 1

Handful chopped turnip greens

Handful chopped cabbage

Thyme, sage, salt, and pepper to taste

olive oil

optional: 1/4 cup dried cranberries

Preheat oven to 400 degrees. To prepare pumpkin, cut top off and scoop out seeds. Coat inside of pumpkin and inside of top with olive oil. Set aside. To prepare filling, cook sausage in a large pan on medium-medium high heat. Remove from pan and set aside. Add olive oil and saute onion and celery, adding salt and pepper to taste. After about five minutes, add greens and cabbage and cook for 3-5 minutes. Add thyme, sage, and cranberries. Stir. Add grains. Stir. Remove from heat. Stuff pumpkin with filling and place the lid back on. Place on a baking sheet and bake for 45 minutes to an hour, or until the pumpkin is soft to the touch. Enjoy!

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Halfshare November 10th 2015


HALFSHARE                                     MINISHARE
Red Sails Lettuce                                            X1
Crimson Red Kale                                           X1
Brussell’s Sprouts                                           X1
Pears X3                                                           X2
Butternut Squash Xmed                               Xsm
Hakurei Turnips w/tops
Kennebec Potatoes

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