Recipes from our gardeners:

2 med rutabagas, peeled and sliced

3 onions, chopped fine

1/2 tsp clelery seed or black seed

1/4 - 1/2 tsp curry powder

Combine all ingredients in a saucepan, cover with water and cook until tender.  Drain, mash and add salt, pepper, butter and 1 tbsp grated parmesan cheese.

Serves 4  

A Fox Original

2 parsnips, peeled and sliced thin

Olive oil

1 1/2 to 2 tsp Harissa

1/2 tsp cinnamon

1 tsp black seed

Pre-heat oven to 500 degrees F

Mix and spread in single layer on baking sheet.  

Bake for appoximately 30 minutes.

Put under broiler for a few minutes if crispiness is desired.

A Fox Original

1 cup kale

1 cup Swiss chard

1 cup basil leaves

1/2 cup parsley

6 cloves garlic

1/3 cup walnuts

1/2 cup olive oil

1/2 cup parmesan or romano cheese

Blend all in food processor.

A Fox Original

1 1/2 lbs brussel sprouts, trimmed and halved lengthwise

3 tbs olive oil

1/2 tsp sea salt

1/2 tsp black seed

Mix and roast on baking sheet in 400 degreed F oven for 35 minutes or until tender and toasted.  Add 4 cups chopped kale; 3 tbs fresh lemon juice; 1/4 crumbled feta cheese and 2 tbs pepitos.

A Fox Original

Boil 6-9 sliced carrots in salted water until tender.  Drain and put in blender with juice from 1/2 lemon, 1 tbs minced fresh ginger, big handful of fresh basil leaves, and 1/4 to 1/3 cup olive oil.  Blend and serve with whatever you like.

A Fox Original

8 med size spuds

1 tsp salt

1/2 tsp fresh ground pepper

1/2 tsp black seed

1/4 cup dry white wine

2 tbs wine vinegar

1 tbs chopped parsley

1/4 cup vegetable oil

2 tbs consomme

Cook potatoes in salted water for 30 minutes or until tender.  Drain.  Pell while still warm and cut into slices.  Place in bowl.  Combine salt, pepper, black seed, vinegar, wine and consomme.  Mix until salt dissolves.  Add tarragon, parsley and oil.  Mix well.  Pour over potatoes. Toss gently and serve warm or at room temperature.