Pals, it has been so cold! Thankfully, there has been lots of sun. Such a strange fall. Cold and clear.
Beets
Beets, with their earthy, sweet, and slightly nutty flavor, are root vegetables renowned for their vibrant, jewel-toned flesh that ranges from deep red to golden yellow and even candy-striped varieties. Whether roasted to enhance their natural sugars, boiled and pickled, or grated fresh for salads, beets offer a rich depth of taste and an impressive nutritional profile.
Also, I am trying to find a gentle way to say they will turn your poop red, without talking about poop...
Storage
Remove greens for beets. The leaves will continue to draw moisture from the root. Store the beets and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Beet roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole beet is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Large beets can benefit from being peeled. We don't bother.
How to use:
Roasted beets: Wrap whole beets in foil and roast them in the oven until they are tender. Once cooled, peel and slice or cube them. Roasted beets can be used in salads, as a side dish, or even on pizza.
Boiled or steamed beets: Cook beets in boiling water until tender, then peel and slice them. Serve with butter, salt, and pepper or use them in various recipes.
Pickled beets: Make your own pickled beets by simmering them in a vinegar and sugar solution with spices. Pickled beets are great as a condiment, in salads, or as a side dish.
Beet salad: Combine cooked and sliced beets with ingredients like goat cheese, arugula, nuts, and vinaigrette for a flavorful salad.
Beet soup (Borscht): Prepare a classic Eastern European beet soup called Borscht. It typically includes beets, vegetables, and sometimes meat, all simmered in a savory broth.
Beet chips: Slice beets thinly, toss them with olive oil and your favorite seasonings, and bake them until they become crispy beet chips.
Beet hummus: Blend cooked beets with chickpeas, tahini, garlic, and lemon juice to make a vibrant and nutritious beet hummus.
Beet smoothies: Add cooked beets to your smoothies for a natural sweetness and a vibrant color boost.
Beet desserts: Beets can be used in desserts like chocolate beet cake or beet and citrus sorbet, where their natural sweetness and vibrant color shine.
Cabbage is characterized by its dense leaves and mild, slightly sweet taste. It can be enjoyed raw in coleslaw, pickled in sauerkraut, or cooked in numerous ways, such as in soups, stews, stir-fries, or stuffed cabbage rolls. Notable for its impressive nutritional profile, cabbage is a rich source of vitamins, particularly vitamin C, and dietary fiber. Its firm texture and subtle sweetness make it an ideal candidate for a wide range of culinary applications, adding both flavor and nutrition to an array of dishes.
Storage
To store cabbage and maintain its freshness, wait to remove any loose or damaged outer leaves, they will protect the cabbage in the refrigerator. Place the cabbage in the vegetable crisper drawer of your refrigerator. It can typically be stored in the fridge for several weeks, maintaining its crispness and flavor. If you've cut a portion of the cabbage, wrap the remaining part securely to prevent it from drying out.
Prep
Remove outer leaves. Rinse. Eat raw or cooked.
Preserving
Blanching and Freezing: Blanch cabbage leaves in boiling water briefly, then cool them in an ice bath. Drain, pat dry, and freeze them for use in stuffed cabbage recipes and casseroles.
Fermentation (Sauerkraut): Shred the cabbage finely, layer it with salt, and pack it tightly into a fermentation vessel. Leave it to ferment at room temperature for several weeks. The result is sauerkraut, a tangy and probiotic-rich condiment that can be stored in the refrigerator for an extended period.
How to use:
Roasted Cabbage: Roasting cabbage wedges with olive oil, salt, and pepper can create a delicious and slightly caramelized side dish.
Coleslaw: Coleslaw is a classic cabbage salad that combines shredded cabbage with a creamy dressing, often including mayonnaise or a vinaigrette. It's a favorite side dish at barbecues and picnics.
Stir-Fries: Cabbage can be a star ingredient in stir-fry dishes. Its crunchy texture and ability to absorb flavors make it a great addition to stir-fried vegetables, proteins, and sauces.
Stuffed Cabbage Rolls: Cabbage leaves can be stuffed with a mixture of ground meat and rice, then simmered in tomato sauce for a comforting and hearty dish.
Kimchi: Kimchi is a traditional Korean fermented cabbage dish, often made with spicy seasonings. It's used as a side dish and a flavor enhancer in many Korean dishes.
Cabbage Soup: Cabbage soup is a warming and hearty option. You can prepare it in various ways, including classic cabbage soup, stuffed cabbage soup, or borscht.
Cabbage Gratin: Layered with cheese and cream, cabbage can be turned into a rich and satisfying gratin.
Cabbage and Noodles: Sautéed cabbage and noodles, often referred to as "Haluski" in Eastern European cuisine, is a simple yet flavorful dish.
Cabbage in Soups and Stews: Cabbage adds a hearty and slightly sweet element to soups and stews, such as the Irish dish "Colcannon."
Cabbage Wraps: Use cabbage leaves as a wrapper for various fillings, similar to how you would use lettuce leaves for wraps. They work well with both Asian and Mediterranean-inspired fillings.
Cabbage Chips: Bake cabbage leaves with olive oil and seasoning to create crispy cabbage chips.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Acorn Squash
Acorn squash, a member of the winter squash family, is characterized by its small, dark green, or orange ribbed exterior, often with a distinctive acorn-like shape. Its sweet, yellow-orange flesh is dense and nutty. Whether stuffed, mashed, pureed into soups, or simply roasted with a drizzle of maple syrup, acorn squash is celebrated for its rich taste and nutritional value, adding warmth and vibrancy to fall and winter menus.
Prep
To prepare acorn squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Roasted Acorn Squash Wedges: Slice the acorn squash into wedges, toss them with olive oil, salt, and pepper, and roast until golden brown and caramelized.
Stuffed Acorn Squash: Halve the squash, scoop out the seeds, and fill the cavity with a stuffing mixture of grains, vegetables, and protein. Bake until the squash is tender.
Acorn Squash Soup: Puree roasted acorn squash with broth, onions, and spices to create a comforting and flavorful soup.
Mashed Acorn Squash: Boil or steam the squash until tender, then mash it with butter, herbs, and spices for a delicious side dish.
Acorn Squash Rings: Slice the squash into rings, brush with maple syrup or honey, and bake for a sweet and savory side dish.
Grilled Acorn Squash: Cut the squash into thick slices, brush with olive oil, and grill until grill marks appear.
Acorn Squash Fries: Cut the squash into thin strips, toss with olive oil and your favorite seasonings, and bake until crispy for a healthier alternative to fries.
Acorn Squash and Apple Bake: Combine acorn squash with apples, cinnamon, and a touch of brown sugar for a delicious baked dish.
Acorn Squash Risotto: Incorporate diced roasted acorn squash into a creamy risotto for a rich and satisfying meal.
Acorn Squash Desserts: Use mashed acorn squash in desserts like pies, muffins, or cakes for a unique twist and added moisture.
