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Archive for November, 2009

Rutabaga Puree

So, what do you do with rutabaga?  A recipe from Chef David MacLennan of Latitude 41:

  • 4 rutabaga, peeled and diced
  • 2 turnips, peeled and diced
  • 1 ripe pear, peeled and diced
  • 1 cup heavy cream
  • 4 ounces butter
  • 2 teaspoons nutmeg
  • salt and pepper

Boil the rutabaga in salted water for 10 minutes, then add the turnips and pears, and cook until all are tender.  Drain and let dry for a moment, then transfer to a blender or food processor.  Add cream and butter and season with nutmeg, salt and pepper to taste.

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Vegetable Storage Tips

Beets:

  • Store in plastic bag and refrigerate in the hydrator drawer. 

Carrots:

  • Refrigerate in plastic bag.
  • For long-term storage, pack carrots in a barrel with moist sand and keep in a cool location.
  • To freeze, blanch for 3 minutes, rinse in cold water, drain, let dry, and pack into an airtight container.

Kohlrabi:

  • Refrigerate in plastic bag.

Potatoes:

  • Store at room temperature for use within two weeks.
  • For long-term storage keep at 45-50°, high humidity and in darkness.

Pumpkin:

  • Store in cool, dry place.
  • For long-term storage, keep between 40-50°.
  • Do not refrigerate unless cut open.

Radish: 

  • Store radishes for up to two weeks in plastic bag or damp wrapped in refrigerator.
  • For long-term storage pack in moist sand and keep in cool but not freezing location.

Rutabaga:

  • Refrigerate in plastic bag or hydrator drawer.
  • For long-term storage pack in moist sand and keep in cool but not freezing location.

Turnip:

  • Store unwashed in plastic bag in refrigerator.
  • For long-term storage pack in moist sand and keep in cool but not freezing location.

Winter Squash:

  • Store for several months in dry and cool (50-55°) but not cold location.
  • Use bruised or damaged squash more quickly.

Storage tips from “From Asparagus to Zucchini, A Guide To Cooking Farm-Fresh Seasonal Produce”

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From:  Silver Creek Farm

Yield:  6-8 servings

  • 1½-2 pounds turnips, peeled and chopped
  • 3 tablespoons butter, divided
  • 1 cup thinly sliced shallots or sweet onion
  • ½ cup heavy cream
  • 1/8 teaspoon grated nutmeg
  • salt and pepper
  • 1-3 teaspoons minced flat-leaf parsley

Boil turnips until tender.  Drain well and puree in food processor. 

Heat 2 tablespoons butter in small pan over medium heat.  Add shallots and cook, stirring often until shallots are tender and golden brown, about 15 minutes.  Remove shallots from pan and drain them on paper towels. 

Combine cream and remaining 1 tablespoon butter, bring to a simmer and add to pureed turnips.  Season with nutmeg, add salt and pepper to taste. 

Put in serving dish and garnish with shallots and parsley.

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Savory Beet and Crab Salad

From:  Tim, CSA Member – North Market

  • 2 large beets, roasted and sliced about 1/3″ thick
  • goat cheese
  • 1 bunch micro greens
  • jumbo lump or lump crab meat
  • 1 red onion
  • 1 tablespoon chopped dill
  • horseradish, to taste
  • 1/3 cup creme fraiche or light sour cream
  • 2 tablespoons olive oil or canola oil
  • salt and pepper
  • 2 tablespoons rice wine vinegar

Clean and thinly slice red onion.  Combine with vinegar, oil, salt and pepper to taste.  Marinate at least 2 hours. 

Combine crème fraiche with dill and horseradish to taste, thin with olive oil if too thick.  Lightly toss the micro greens with some of the pickled onion marinade.   

To assemble, layer beet, goat cheese, crabmeat, another beet, micro greens and onions.  Drizzle with crème fraiche dressing and serve!

(Adapted from Chef Anne Kierney)

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