You don't need tomato to make a super delicious and stomach-pleasing lasagna. This winter dish features leafy greens, butternut squash and a creamy white sauce. Yum!!

Ingredients:

For the white sauce:
3 Tbsp unsalted butter
3 Tbsp flour
3 cups of whole milk
2.5 cup Parmesan cheese
1 Tbsp Italian Seasoning
Salt & Pepper, to taste

For the lasagna: 
1 box lasagna noodles
6 Garlic cloves, minced
2 Bunches of Kale
1 4oz bag of Spinach
2 oz basil, roughly chopped
2 Large Eggs
16 oz Ricotta
8 ounces Mozzarella
1 teaspoon lemon zest

Directions:
For the sauce: Heat the butter in a saucepan over medium heat until small bubbles form. Whisk in the flour and Italian seasoning and cook about one minute (whisking constantly). Add the milk, whisking to incorporate. Add the minced garlic. Bring to a simmer and cook about 7 minutes, whisking occasionally. The mixture should be slightly thickened at this point. Remove from the heat and add the Parmesan cheese, whisking until the cheese is melted. Season to taste with salt and pepper. 

​Roasting the Butternut Squash: Cut the butternut squash in half. Scoop out the seeds and place flesh-down on a baking tray with a rim. Poke a few holes in the squash with a fork. Add about 1/2" of water to the pan. Bake for 30 minutes at 400 degrees, or until squash is tender. Once the squash is cool enough to handle, scoop the squash out of the skin. Set aside.

For the Lasagna: Preheat oven to 350 degrees. Cook the lasagna noodles (I like to cook them less than the package directions so they don't get mushy in the oven). While the noodles are cooking, heat a few tablespoons of oil in a pan over high heat. Add the kale and cook until tender, about 4 minutes. Season with salt and pepper.

Put the the ricotta, eggs, lemon zest, basil and butternut squash into a mixing bowl. Stir until well combined. 

Lighlty oil a 13"x9" pan. Arrange noodles to cover bottom of pan. Spread some of the ricotta mixture over the noodles. Then top with a layer of kale and spinach. Spoon some of the white sauce over the greens, spreading evenly to cover. Repeat these steps until you run out of sauce and noodles. Make sure you end with a coat of white sauce on top. Scatter the top of the lasagna with mozzarella. 

Bake the lasagna until bubbling and beginning to brown on top, about 40-45 minutes. Let cool for a few minutes before attempting to cut and serve. Enjoy!

This recipe is from Bon Appetit and it is delicious! The charred kale really amps up the flavor and is super quick to assemble. I opted to add both orange and pomelo. The creamy tahini dressing they describe is yummy, but I also found that it was equally delicious lightly dressed with some lime juice and sesame oil.

https://www.bonappetit.com/recipe/charred-kale-with-citrus

Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C. ​

​We are New Morning Farm: Growing certified organic vegetables, berries and herbs in the picturesque mountains of south-central PA for over 40 years. Visit our markets in Washington, D.C. and satisfy your hunger for organic, local, and sustainable food.

​Roasted Kohlrabi with Parmesan

 Peel 6 kohlrabi and cut into 1 inch wedges;  toss with 2 tablespoons olive oil, 3/4 tsp kosher salt and a pinch of cayenne on a rimmed baking sheet.  Roast at 450 degrees, stirring every 10 minutes, until tender and golden, about 30 minutes.  Toss with 3 tablespoons Parmesan and 1 tablespoon chopped parsley.

makes 4-6 servings

Ingredients:
1/4 cup butter
1 cup leek, sliced
3 cups celeriac, peeled and diced
4 cups of stock (chicken or veggie)
1 cup double cream
2 Tablespoons maple syrup
salt and pepper to taste
1 handful of fresh thyme or oregano, chopped
for the garnish: top with fresh chives or spring onion

Directions:
1. In a large saucepan, melt the butter over low heat. Add the leeks and cook for 5 minutes, covered. 
2. Add the celeriac and cook covered for 5 minutes.
3. Stir in the stock and bring to a boil.
4.Reduce heat to low, cook covered for 35 minutes, or until the celeriac is very tender when poked with a fork.
5. Transfer to a blender (or use an immersion blender) and puree until smooth.
6. Pass through a sieve for an even smoother texture.
7. Return to saucepan. Add the maple syrup and cream.
8. Season to taste with salt and pepper.
9. Gently heat through until the soup is warm.
10. Serve with chive or spring onion garnish.

​​Hi Folks, 
It's cold! The fields are covered with an inch or so of ice from the last storm, with the cover crops just reaching through. On the sunny days the ice will melt away from these leaves first, gradually breaking up the original smooth sheet of ice. The lettuce and greens in the tunnels are tucked under fabric row cover for the long cold nights. They should do well with a couple days and nights above 20 degrees to recover. 
 
Perhaps surprisingly, our chickens are laying well! We count the eggs everyday as we collect them into baskets. At the end of the week, we calculate the percent production (assuming one egg per chicken per day). In January, we've been at 93-94% each week, a better yield than we see regularly in summer or fall. It has surprised me, and Jim says he also never understands why exactly, but over the years, the middle of winter (January and February) are good times for our laying hens.
 
A question I've often received about our eggs is, "What do the chickens eat?" Our hens go outside nearly every day, hunting for insects, slugs, and tasty plants in their pasture. We also feed them the trimmings and loose leaves generated as we pack out the produce for market. They learn quickly to come running to the person with the bucket of fresh treats. Both of these help to keep them happy and healthy, producing tasty eggs with the bright golden yolks. However, the foundation of their diet is a blend of ground grains, mostly corn and soybeans, vitamins, and minerals. We've been very pleased with our current feed supplier. For the past four years, John Lapp, northeast of us near the Juniata river, has a small feed mill, and uses only locally grown, non-gmo grains. 
 
We're very happy to have such a great source of feed which is clearly tied back to its origin. With a commodity like corn or soy, everybody's corn is considered to be just like all the other corn, mixed together, and most of the time with no origin information. I've seen this most directly for organic corn and soybeans destined for animal feeds. Shiploads arrive in New Jersey from South America and, as a commodity, it's absorbed into the organic feed supply stream without being distinguished from the locally grown lots or grain from other sources. 
 
The commodity system also makes it difficult to align our feed choices with our values. For example, we could buy organic chicken feed, but it would be almost impossible to ensure that the grain was not coming from the rainforest cleared for cropland in South America. John's mill, using only local, non-gmo grain, and our direct relationship has allowed us to better align our egg production with the local economy, the farmer's growing the grain, our values, and we hope, with yours.
 
We might face some gloomy weather this Saturday. We're preparing with our tents and sidewalls and will be there rain or shine.
 
See you at market!
Jenni

Potato & Celery Root Gratin

Ingredients:
Unsalted butter for baking dish
1 Tbs. olive oil
1/2 cup finely chopped shallots
1 tsp. chopped fresh thyme
2 cups heavy cream
1 tsp. Dijon mustard
2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 1/2 lb. russet potatoes, peeled and sliced 1/16 inch thick
1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
4 oz. Gruyère cheese, shredded
1 oz. Parmigiano-Reggiano cheese, grated
2 tsp. chopped fresh chives or flat-leaf parsley (optional)

Directions
​Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish.

In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.

In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly.

In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.

Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.

Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.
​