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Oatmeal Crisps with blueberries & walnuts

Ingredients
2 cup Wood Praire Farm whole wheat or spelt flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon salt
1 cup butter
1 cup sugar
1 cup dark brown sugar
2 large eggs
1 teaspoon vanilla
3 cup old fashioned oats
1 cup dried blueberries
1 cup chopped walnuts

Directions
Blend first 5 ingredients in medium bowl. Beat butter and sugar, beat in eggs and vanilla. Stir in oats, blueberries, and walnuts. Drop batter by spoonfuls onto a cookie sheet. Bake until golden brown, about 10-12 minutes in a 350 degree oven.

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Zucchini Oatmeal Muffins

Ingredients
1 1/2 cup all purpose flour
1 cup WPF whole wheat flour
1/2 cup WPF rolled oats
1 1/2 cup sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup walnuts (optional)
4 eggs
1 medium zucchini, grated
3/4 cup vegetable oil

Directions
Preheat oven to 400 degrees. Grease muffin tin. In large bowl, mix first 7 ingredients. In medium bowl, beat eggs slightly; stir in zucchini and oil. Stir egg mixture into flour just until flour is moistened. Spoon batter into muffin pan. Bake 20-25 minutes or until golden and toothpick inserted in center of muffin comes out clean.

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Roasted Carrots and Parsnips with Shallots

Ingredients
1 lb carrots (WPF chantenay carrot is perfect)About 5 large
1 lb parsnips(4 large)
3 tablespoon extra-virgin olive oil
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup unsalted butter, softened
2 tablespoon minced shallots
2 tablespoon finely chopped fresh chives
1 1/2 teaspoon finely chopped fresh rosemary
1 1/2 teaspoon chopped fresh thyme
1 clove garlic, finely chopped

Directions
Heat the oven to 450 degree F. Cut the carrots and parsnips into 2×1/4inch matchsticks. Put them in a large bowl; toss with the oil. Sprinkle with the salt and pepper and toss again. Transfer the vegetables to a 10×15 inch Pyrex dish and roast, stirring every 15 minutes, until the vegetables are nicely browned…40-45 minutes. Meanwhile, combine the butter, shallot, chives, rosemary, thyme, and garlic in a small bowl and stir well. Add the butter to the roasted vegetables and toss to coat. Serve immediately. Fine Cooking, March 2005

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Buttermilk Potato Soup

Ingredients
4 small onions, thinly sliced
3 cup buttermilk
1 tablespoon olive oil
1 tablespoon unsalted butter
1 teaspoon coarse salt, plus more to taste
2 lb potatoes, such as Rose Gold, ALl Blue, and Swedish Peanut; cut to similar size
Freshly ground pepper
1 tablespoon dill, roughly chopped

Directions
Place potatoes in a medium saucepan, cover with cold water and add salt. Bring to a boil, and reduce to a simmer; cook until tender, 10 to 20 minutes. While potatoes cook, heat butter and oil in a medium skillet over high heat, and add onions. Reduce heat to medium, and saute until golden brown and slightly caramelized, 10 to 12 minutes. Heat buttermilk in a saucepan over medium low heat. Drain potatoes, and let cool briefly. Divide potatoes between soup bowls and pour 3/4 cup buttermilk into each bowl. Top with caramelized onions, season with salt and pepper and garnish with dill. Serves 4. From marthastewart.com

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Carrot Almond Cake

Ingredients
1 teaspoon orange zest
3 tablespoon ground almonds or 3 T flour
1 1/2 cup maple syrup
6 eggs, seperated
1 1/2 cup steamed, pureed carrots
1 teaspoon salt
2 teaspoon cardamom
Cream cheese frosting

Directions
Preheat oven to 350 degrees. Butter a 9-inch cake pan. Combine the carrot puree with the egg yolks, then the maple syrup. Mix in the almonds, zest, salt, and cardamom. Beat egg whites in a separate bowl until stiff, then fold them gently into the carrot mixture. Spread in a greased pan. Bake until springy, about 40 minutes. Cool. Frost if desired. From the Maine Organic Farmers and Gardeners Assoc. Newspaper, March-May 2005

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New England Boiled Dinner

Ingredients
5 carrots, cut into 2 inch pieces
10 small boiling onions, peeled
1/2 cup maple syrup
2 quart water
2 1/2 lb cured corned beef brisket
3 baking potatoes, peeled and quartered
1 small green cabbage, cored and cut into wedges

Directions
Trim fat from brisket. Place in a large stockpot; add water. Bring to a boil, cover and reduce heat, simmering 2 hours or until tender. Preheat oven to 400 degrees. Remove brisket from pot. Set cooking liquid aside. Place brisket in a large baking dish coated with cooking spray. Drizzle with syrup. Bake, uncovered, at 400 for 20 minutes. Add onions, carrot, potato, and turnip to liquid in pot; bring to a boil over high heat. Cover; reduce heat to medium. Cook 25 minutes. Add cabbage; cook 5 minutes or until vegetables are tender. Drain; place on a serving platter. Cut brisket across grain into thin slices, and place on serving platter; drizzle with drippings from baking dish. Serves 5 From The Complete Cooking Light Cookbook Traditionally served for lunch (referred to dinner in our parts), this New England Boiled dinner provides a good meal before heading back out into the fields or barn to work.

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Crisp Roasted Parsnips

Ingredients
1-1 1/2 lb parsnips, peeled
3 tablespoon olive oil
2 generous pinches cayenne pepper (optional)
1/4 teaspoon salt;; more to taste
2 large garlic cloves, minced

Directions
Position an oven rack on a lower-middle rung; heat the oven to 450 degrees. Cut the parsnips into matchsticks 2 inches long and a scant 1/2 inch thick. Dump the matchsticks onto a rimmed baking sheet large enough to fit them in a single layer. Sprinkle the olive oil, cayenne or herbs, and salt over all; toss to mix and coat well. Roast for 15 minutes, stirring once or twice. Sprinkle with the garlic, stir well, and continue roasting until the parsnips are well browned, about another 15 minutes. Let cool slightly, taste for salt, and serve. Note: These are tasty eaten just like fries, sprinkled with a little malt vinegar. Serves 4.

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Greek Potato and Garlic Dip

Ingredients
1/3 cup parsley
freshly ground pepper
1/4 cup lemon juice
1 cup olive oil
2 cup warm unseasoned mashed potatoes
4 large garlic cloves
Greek black olives
Pita bread warmed & cut into triangles

Directions
In a food processor, finely chop garlic, add potatoes, 1/2 c. oil, lemon juice, salt and pepper, process until very smooth. With machine running, add remaining oil in thin stream until the consistency of mayonnaise. Add parsley and process until chopped. Serve with warm pita and olives. All the Best Potatoes by Joie Warner

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Fruit Scones

Ingredients
1/2 cup dried fuit
1 1/2 cup Spelt Flour
1/4 cup sugar
1 1/2 teaspoon baking powder
1/3 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup butter
3/4 cup mashed potatoes
1 egg
3 tablespoon milk
sliced almonds
dash sugar

Directions
Soak 1/2 cup dried fruit in small pieces (raisins, dates, figs, etc.) in hot tap water for 10 minutes. In a large bowl combine spelt flour, sugar, baking powder, salt, and cinnamon. Mix dry ingredients, then cut in butter until the flour is in small crumbs. Add mashed potatoes and the drained fruit. In a small bowl, whisk together one egg with the milk. Set a spoonful of the milk/egg mixture aside. Stir the rest into the flour mixture just until moistened. Knead briefly to form a ball. Place on a baking sheet and flatten into a 7 circle. With a floured knife cut into 6-8 wedges, but don’t separate. Brush top with reserved milk/egg mixture and sprinkle with sliced almonds and a shake of sugar if desired. Bake at 400 for 22 to 24 minutes. Serve immediately with butter or jam.

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Classic Roasted Potatoes

Ingredients
1 tablespoon chopped fresh thyme or rosemary (optiional)
3 tablespoon olive oil, melted butter, or duck fat
2 lb waxy potatoes, left whole if small, halved or cut into chunks, if large
1 teaspoon coarse salt
Plenty of fresh ground black pepper

Directions
Heat the oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50-60 minutes, depending on their size and variety. Serve hot.