3rd Harvest Week <> June 1-7, 1998

Ruby Pasta
serves 2

3 med. beets (remove greens and save for another use)
1 can vegetable broth
2-4 tbsp. minced chives
1 tbsp. butter
1/2 lb. pennette (or similar dry pasta)
1 tsp. black peppercorns
grated parmesan

Scrub beets well. Cut in half & place in saucepan w/about 1” water. Bring to a boil then reduce heat & simmer, covered, 20 - 30 min. until tender (pierces easily w/fork). Saving the cooking water, remove beets, slip off skins & cut into bite size pieces. In a bigger pot, combine beet water, broth, peppercorns & about 2 C water. Bring to a boil & cook pasta in this until done. Saving broth again, drain pasta & set aside. Over high heat, boil broth 15-20 min. to reduce to about 1 C. Whisk butter into broth until melted, then stir in pasta, beets, chives, & salt to taste. Ladle into bowls & top w/grated parmesan.

Baked Creamed Cabbage
serves 4

1 head cabbage
1 tbsp. butter
1 tbsp. flour
1 C milk
1 C grated cheese (cheddar, jack, colby or similar)
1 tbsp. caraway seeds (optional)
salt & pepper

Preheat oven to 350. Cut cabbage in wedges, boil only 5 min. (do not overboil). To make creamsauce: melt butter in skillet. Whisk in flour until bubbly. Add milk slowly, whisking to incorporate/thicken. Add cheese & whisk until melted. Place WELL DRAINED cabbage in buttered glass baking dish. Salt & pepper to taste. Pour creamsauce over all, sprinkle w/caraway. Cut slices in cabbage w/sharp knife to let creamsauce seep in. Bake about 20 min. until bubbly.

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