Big Leaf Farm

March 6, 2012

Winter Week #7 Recipes

Filed under: Uncategorized — Chris O'Brien @ 2:43 pm


Cabbage braised in red wine

2 T vegetable oil

1 cup chopped scallions (both white and green parts),

or red onion

5 cups thinly sliced red cabbage

1 ½ cups grated apples

1 cup dry red wine

¼ cup balsamic vinegar

1 t dried thyme

1 t salt

¼ t black pepper

2 T raisins, preferably golden


In a large pot, warm the oil and cook the scallions/onions until they soften over medium heat.  Then increase the heat and add the cabbage and cook, stirring, for 2-3 minutes.  Then add everything else, lower the heat, and simmer gently (covered), until the cabbage is very soft, about an hour.  Keep things stirred up every 10 minutes or so while cooking.  Enjoy!

Adapted from “Moosewood Restaurant Cooking for Health” by the Moosewood collective.


Butternut cookies

1 ½ cup butternut squash puree

1/3 cup packed brown sugar

½ cup olive oil

1 large egg, slightly beaten

1 t vanilla extract

2 cups whole wheat flour (ideally pastry or all-purpose, not bread flour.

1 t cinnamon

1 t baking powder

½ t baking soda

½ t salt

½ cup chopped toasted walnuts, almonds, peanuts, or pecans

½ cup semisweet chocolate chips

½ cup chopped raisins or dried cranberries

½ cup sunflower seeds or chopped pumpkin seeds

1 T sesame seeds (optional)


Preheat the oven to 375 and mix together the liquids, including the squash puree and the sugar.  In another bowl, add the flour, cinnamon, baking powder and soda and the salt.  Then add this to the liquid, and mix until moistened.  Then stir in the nuts, chocolate chips, dried fruit, and seeds.  Scoop up the cookie batter with a spoon and drop onto two large cookie sheets, making about 18 cookies per pan.  Bake for 10-15 minutes, until slightly browned on the bottom.

Adapted from “Moosewood Restaurant Cooking for Health” by the Moosewood collective.


Oricchiette with squash, pecans and sage brown butter.

5-6 ounces orechiette (“little ears”) or other small,

cutely shaped pasta

6-8 T butter

3 T finely chopped scallions (white part) or shallot

2 t minced garlic

2 T minced fresh sage

3 cups cubed cooked butternut squash

salt and pepper to taste

½ cup toasted pecans (toasted at 350 degrees for 6-10


freshly grated parmesan

Peel and cube the squash and then microwave or steam it until tender.  Then boil some water for the pasta and cook until tender.  Meanwhile, fry the scallions, garlic and sage until it begins to brown.  Reduce this to low, then stir in the squash and add salt and pepper.  Drain the pasta and toss in the pumpkin mixture and the toasted pecans.  Season with the grated parmesan and enjoy!


Adapted from “From Asparagus to Zucchini” by the Madison Area CSA coalition.

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