This year we wound up accidentally stockpiling certain root vegetables from our winter CSA. Rutabagas. Parsnips. Turnips. The good news is that they last a log time. The bad news is, that takes away any imperative to use them up. The next thing you know, you crisper or root cellar (or wherever you keep them) is about to burst. We found this recipe in an attempt to use them up in volume to take . . . → Read More: How to Use Up Your Winter CSA / Rutabagas / Parsnips / Turnips and Make a Great Winter Vegetable Casserole
I barely know who’s playing this year. I’m just not a huge sports fan…but I do like the food tradition! if you want to speed things up, you can make this recipe from store-bought beans, sour cream, and salsa verde. Honestly,though, even making it all from scratch, most of the time it was hands-off. It just took a bit of planning to know to start the day before.
This recipe is adapted from Gena . . . → Read More: Dark Days (Super Bowl Edition): Three Layer Bean Dip
Lindsay and I always make sure to have at least half-dozen eggs in the fridge. As an aside, we make sure to buy good eggs from healthy chickens, usually from Knoll Krest, Flying Pigs Farm, or Grazin’ Angus Acres. More about our eggs in a future post. The primary reason that we make sure to keep eggs on hand is that when we have leftover vegetables that are getting long in the tooth, we . . . → Read More: How to Make a Frittata – The Cook’s Leftover Disposal
We already covered the how-to’s of roasting vegetables in our techniques section. Since it’s such an easy meal, I made a winter version last week while Lindsay was away. We had some vegetables that we had neglected and needed to use up. I took some pictures to document some of the atypical winter ingredients and cover a few helpful tips.
Roasting potato mix (back left) Brussels sprouts (back right) Watermelon radish (front . . . → Read More: Roasted Vegetables – Winter Version and Misc. Techniques