>THIS WEEK’S SUBSCRIBER MENU:
• “Festival” Winter Squash
• “Purple Viking” Potatoes
• Beets (Red, Gold, and “Chioggia” candy-striped)
• Purple Cabbage
• Green Onions
• Mustard Greens
Welcome to our Winter Season! I’ve tried to link directly to the posts containing recipes for cooking greens and squash, but haven’t figured it out, so if you want to see a lot of recipes, see the list of posts on the right of this page, and click on those links.
There are a lot of yummy recipes in that post, but our favorite way to cook a “Festival” is just to slice it in half (more chopping and rocking than slicing, really), scoop out the seeds, rub a little olive oil on the cut sides and inside, and place the halves cut-side down on a cookie sheet. Bake it at 350° for about 1/2 hour, or 40 minutes, until a fork will slide into the flesh easily. Then a little salt and pepper, and/or butter and my kids will ask for seconds and thirds. They’re just sweet enough to not need anything extra. Of course, they’re also delicious stuffed with a savory mess as well.
“Purple Viking” potatoes are one of my favorites. Not only are they pretty with their purple and pink splashed skin, and striking white flesh, but they are delicious and good for just about everything. They bake, steam, and roast well. They’re great fried up for breakfast. What more can I say—admire them and then devour.
Beets, oh beets. I’m putting together a separate post on beet recipes, because it’s one of the top vegetables I get asked “what do I do with this?” Basically though, I generally roast them. Cut them into chunks (smaller pieces will cook faster). Preheat your oven to 400°. Put the chunks in a roasting pan, drizzle with olive oil, sprinkle with salt and pepper (and rosemary, thyme, or whatever else you like), and put in the oven. Stir them around after about 15 minutes and again in another 15 minutes. Take them out when they’re tender. You can roast beets alone or with other roots. They take longer than potatoes, so if you want to do them together, cut the potatoes into bigger pieces.
I think everyone probably is aware of arugula these days—the slightly spicy, bitter, nutty salad green. There is a recipe in the Summer Week 20 post for a tasty salad, but it’s also good with blue cheese and pears, or nuts and apples.
Mizuna is very mild, better for salad or wilting simply than as a cooking green. I like to make a bed of mizuna on my plate and place a chunk of grilled/broiled meat or salmon on top. That way it gently steams and wilts and soaks up juices too.
Mustard Greens are spicy, and I know they’re not everyone’s favorite. But the purple ones are so pretty, and they’re good for you. Try any of the recipes in the Cooking Greens post, or top with strong cheese, if you like it—like parmesan, romano, or fontina.
The last minute frost hurt the Swiss Chard pretty badly, so we’ll have to save that for next week or the week after. Hopefully the really cold weather will hold off for a bit, since it does make things harder for us, harvest-wise. And it makes for a late start in the mornings, which makes us late for everything. Please have patience on those frosty mornings.