Here’s one more root vegetable recipe before we switch over to asparagus and salad greens. I clipped this out of a New York Magazine while we still lived in NYC, because we occasionally shopped at Windfall Farms. I also don’t really have any good rutabaga recipes, other than our standard roast-everything-in-a-pan method. “Hold on there, Lindsay”, you might say, “The title of this post says ‘turnip’ not ‘rutabaga’.” Yes, observant reader, it is actually . . . → Read More: Gilfeather Turnip Casserole
For an easy dinner the other night, Lindsay and I made roasted vegetables, and while that’s not interesting enough to post about again, we did wind up with an interesting radish selection in the dish.
We purchased three vastly types of radishes from three different vendors (from left to right in the photo):
A black radish (from Paffenroth Gardens) A watermelon radish (from Windfall Farms) Some sort of bizarre purple radish (from Northshire . . . → Read More: Radishes
Sunchokes are our new obsession. They’re sweet and crispy raw and roast up nicely. Erik eats one or two almost every day in his lunchtime salad.
Background: Sunchokes, a.k.a. Jerusalem artichokes, are the roots of a species of sunflower. They were discovered by the western world in 1605 by Samuel Champlain, a French explorer, who initially compared the taste to an artichoke. I’m not sure why though…I don’t taste it. The “Jerusalem” piece of . . . → Read More: Produce Profile: Sunchokes
Celeriac, aka celery root, is one of the lesser-known root vegetables, but we particularly like to use it when we make roasted vegetables.
It has a nice, crisp texture, and stands up well to roasting, instead of becoming mushy. It has a mild taste, similar to celery, but with a flavor that is a bit more sweet and sour. It matches up well with other roasting favorites such as carrots, sweet potatoes, turnips, and broccoli.
. . . → Read More: Produce Profile: Celeriac
We LOVE dark leafy greens. Especially covered in olive oil and garlic. Mmmm…. I understand why many people don’t, though. They’re often overcooked and under-seasoned, which makes them bitter and mushy. If you’re scared of dark leafies, Swiss chard is a good place to start , because it’s readily available and tastes a little like spinach. In fact, you could use Swiss chard leaves as a substitute for spinach in just about any recipe. We . . . → Read More: Produce Profile: Swiss Chard