days its hard to say what exactly IS a winter vegetable.
During the winter months, produce departments are full of
virtually every type of vegetable flown in from countries
around the world where the weather is still warm and their
farms are still producing summer type crops. That, combined
with the miracle of cold storage, and the variety of seasonal
availability has seriously changed. Having said that, we still
try to stick to produce seasonally grown in our region.
Typically, root vegetables and squash are
what most people think of when thinking of winter vegetables.
Potatoes, carrots, butternut and acorn squash, pumpkin, brussel
sprouts, cauliflower and broccoli are all common winter vegetables.
These vegetables also suffer from a rather boring reputation.
As we all know, reputations can be
changed! The great thing about these vegetables is that their
natural flavors can be easily enhanced with other flavoring
ingredients like shallots, garlic, pancetta, nuts, cheese,
herbs and spices.
These vegetables take a little cooking time
because of their density. To make the process simpler, blanch
the vegetables first; by cooking in boiling water until just
underdone then immediately plunge into ice water to stop the
cooking process. The vegetable can now be drained and refrigerated
until you are ready. When ready to cook, slice the vegetable
and sauté in a little butter with whatever you have
on hand. Quick, easy and delicious!
This month wed like to share some
outstanding vegetable recipes that are anything but boring.
Soup with Gorgonzola & Pecan Toasts
Squash and Caramelized Apple Soup
Squash Soup with Mushroom Mousse & Fresh Chive
of Carrot & Ginger Soup
Cauliflower with Garlic Oil & White Cheddar
Sprouts with Red Grapes
with Pancetta & Gruyere
Potatoes w/Orange-Chipotle Glaze
Squash w/Sliced Apples
Sprouts with Hazelnuts
Carrots & Shallots
Purees and Sauce
& Beet Puree