Category Archives: Recipes

Parsnip Chips adapted from Chez Panisse Vegetables Parsnips can be deep-fried like pommes frittes. Peel and slice the parsnips about 1/8 inch thick or a little less. Fry as you would potatoes, in a deep pot of peanut oil heated … Continue reading →

Ok, honestly, some people find the winter cabbages to be overwhelming at times. They’re kind of the ‘distinctive’ winter veggies that people love to hate, even though most people enjoy them too. For those of you who might still be … Continue reading →

Chili Roasted Rutabaga Adapted from From Asparagus to Zucchini Heat oven to 400°. In a medium bowl, mix 2 tablespoons vegetable oil, 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic salt, ½ teaspoon sugar, ½ teaspoon … Continue reading →

adapted from From Asparagus to Zucchini Rinse and quarter a whole chicken. Place chicken quarters in a large pot with water; add a bay leaf, 10 peppercorns, and 4 whole cloves. Bring to low boil, skimming as needed. Reduce to … Continue reading →

Folks who love simple foods can slice and eat turnips completely plain. Turnips have a crisp fresh flavor that’s quite lovely. We, however, find that turnips are immensely more enjoyable when dressed and made into a salad or slaw. Trim … Continue reading →

Carrot Almond Cake adapted from From Asparagus to Zucchini Heat oven to 350°. Generously butter a 9-inch cake pan (round or square). Combine 1½ cups streamed, pureed carrots with 6 egg yolks (keep the whites separate) and 2 cups honey … Continue reading →

Japanese style squash adapted from From Asparagus to Zucchini Carefully cut one squash into 2-inch cubes, leaving the skin on. Bring several inches of water to boil in a saucepan; add squash. Add more water to cover if needed. Bring … Continue reading →

Potato Leek soup This is one of our favorite winter soups. The ratio of the ingredients isn’t important as long as they’re all fresh and high quality. Begin by sautéing chopped leeks and/or onions in butter/olive oil in a large … Continue reading →

To make a pumpkin pie from scratch, you’ll first need to cook the pumpkin meat. Pop off the stem, poke a few slits in the top of the pumpkin with a knife, and then place the whole pumpkin directly into … Continue reading →

To remove your sprouts from the stalk, you can simply ‘pop’ them off with your thumb or carefully cut off with a small paring knife. Soak in clean water and then trim/peel off any discolored leaves before cooking. Cut sprouts … Continue reading →