Ingredients:
1 cup leftover meat, cut into bite sized pieces
1 cup leftover rice or millet
2 cups garlic scapes cut into 2″ pieces
6 eggs, beaten
1 onion, chopped
1 clove garlic, pressed or chopped
1 banana pepper, chopped
1/4 cup frozen or canned corn kernals
1/2 cup chopped tomato, fresh or canned
olive oil
salt and pepper to taste
Saute onion and garlic in olive oil. Add banana pepper and tomato and stir. Add garlic scapes, stir and cover for a couple of minutes so the scapes can steam cook. Add meat, grain and corn and stir. Pour the beaten …

4 cups rhubarb, chopped fine
2 cups sorrel, chopped fine
1 cup sugar
1 Tbsp grated orange peel (optional)
1 tsp vanilla (almond extract works well, too)
Combine in a large saucepan. Brind to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.
 
1/4 cup water
3Tbs cornstarch
Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.
 
1 1/2 cups flour (may substitute part wheat germ or oat bran)
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter, softened
1/2 tsp salt
1/2 tsp cinnamon (cardomom works well, …

The winter squash is in. It’s a variety called Delicata. We sampled it yesterday, steamed without anything added.  It was sweet and tasty.
The lettuce was not ready last week, but is definitely ready this week. Beautiful heads.
Kale, always one of our bountiful summer staples, was slow to come in.  It looks good this week.
There are many tomatoes. You’ll have enough Roma tomatoes to make tomato sauce. I plan to dehydrate them for use as ’sun-dried’ tomatoes. Lots of peppers. The hot orange Habenero peppers as well as the sweet red …

Parsley Chutney
from The Enchanted Broccoli Forest Cookbook, by Mollie Katzen
Submitted by Peggy Garrigues-Cortelyou
2 packed cups minced, fresh parsley
½ t. salt
1 -1/2 t. grated, fresh ginger root
4-6 cloves garlic, chopped
3 T. dried mint [I use a little less]
2 T. fresh lemon juice
½ c. plain yogurt
dash cayenne pepper
Combine everything in a blender or food processor fitted with its steel blade.
Puree. Cover tightly and refrigerate.
Serve with crackers or chips or tortilla pieces.
Parsley Chutney
from The Enchanted Broccoli Forest Cookbook, by Mollie Katzen
submitted by Peggy Garrigues-Cortelyou

2 packed cups minced, fresh parsley
½ t. salt
1 -1/2 t. …

Chicken, Turnip, and Chard Curry
(adapted from Turnip Curry on indobase.com)
10 Turnips, cut into thin half-slices
1 lb. boneless chicken, cut into bite-size pieces
8 stalks of Swiss Chard, chopped (if using stems, cook w/ turnips)
1 Cup Onions (chopped)
1 cup Yoghurt
1/2 cup Oil
2 T Slivered Almonds
¼ cup Grated coconut
1 T. Poppy seeds
1 T. Sesame seeds
1 T.  Ground Coriander
1 T. Chili powder
2 T. Curry powder
1 T. Garlic powder, or 2 T. chopped fresh garlic
1 T. ground Ginger or grated fresh ginger
¼ c. chopped fresh cilantro
Mix together almonds, coconut, seeds, and spices; set aside. Saute …