This is from an old mennonite cookbook printed in 1968 - another comfort food made from potatoes.  The recipe says: To make these delicious, wonderful things as they should be made, you must have someone who will stand over the kitchen stove and fry these while you eat them as they come out of the frying pan, crisp, sizzling, and golden, topped with maple syrup.5-6 medium sized potatoes3 eggs5-6

From CSA Member Julia50 g walnuts1 tb cumin seeds25 g stale bread, crusts removed200 g cooked beetroot (not pickled) cut into cubes1 tb tahini1 large garlic clove, crushedJuice of one lemonSea salt and freshly ground black pepperA little canola oil (optional)Put the walnuts on a baking tray and toast in a preheated oven at 180 C for 5-7 minutes, until fragrant.  Leave to cool.Warm a small frying

From CSA Member Jenna10 medium beets4 large oranges1/4 cup olive oil1/4 cup red wine vinegar1 tb Dijon mustard1 tsp sugar3/4 tsp salt1/4 tsp coarsely ground pepper3 bunches watercress, tough stems removed1 medium red onion, thinly slicedIn a 4 quart saucepan over high heat, heat beets and enough water to cover to boiling.  Reduce heat to low; cover and simmer 30 minutes or until beets are fork-tender.Meanwhile,

1 3/4 lb fresh beets1 tb canola oil2 tb butter1/4 cup maple syrup3 tb horseradish (or less)2 tb cider vinegar1/4 tsp salt1/4 tsp pepperPeel beets and cut into wedges.  Place in a 15x10 baking pan, drizzle with oil and toss to coat.  Bake at 400 for 40-50 minutes or until tender.In a saucepan, melt butter.  Stir in syrup, horseradish, vinegar, salt and pepper. 

There are many versions of this recipe on the internet.  Here is a basic version that you can modify to suit your tastes.1 medium bunch of fresh kale1-2 tablespoons oilOptional additions:  sea salt, balsamic vinegar, soy sauce or garlicCut the leaves away from the stems and spines.  Rip into bite size chunks.  Wash and spin or dry.  Place in a bowl and drizzle with oil. 

28 small new red potatoes (about 3 lb/1.5 kg)12 radishes2 stalks celery½ cup thinly sliced red onion¼ cup chopped fresh dillDressing:½ cup vegetable oil¼ cup lemon juice1 tablespoon grainy or Dijon mustard½ teaspoon each salt and pepper¼ teaspoon granulated sugarCover and cook potatoes in salted water until just tender (10-15 minutes). Drain and cool.Slice radishes in half and place in large

1 cup hot water½ cup soya sauce4 tablespoons brown sugar¼ cup cornstarch1 teaspoon ginger2 teaspoons garlic powder – or 3 garlic cloves (optional)2 teaspoons sesame oil (optional)Whisk all ingredients together. Add to stir fried vegetables in last 2 minutes of cooking.

Shell broad beans and discard shell.  Cook beans in boiling water for approximately 20 minutes and drain.  Cooked broad beans can then be eaten as a side dish with salt and butter or stir-fried quickly with garlic or onions for a more savoury dish.  Boiled beans can be added to soups, stews or anywhere that you would use cooked beans.

Cook 5 cups of shredded cabbage in 1 quart of boiling, salted water for 7 minutes or until tender; drain well.  Combine 3 tablespoons of melted butter or oil, 1 teaspoon each lemon juice and horseradish and ½ teaspoon each salt and sugar; mix with cabbage.  Serves 4-6.

Chop leaves and stems of swiss chard into bite size chunks or strips.  Stir fry either chopped onion or garlic (or both) in a small amount of oil.  Add swiss chard to the pan and saute until leaves are wilted and stems are tender-crisp.  Sprinkle with either aged balsamic vinegar or fresh lemon juice.  Season with salt and pepper to taste.  Enjoy!

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