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.
Radishes are small root vegetables known for their crisp texture and slightly peppery flavor. The flesh of radishes is typically firm, crunchy, and juicy, while the skin can range from smooth to slightly rough. They can be enjoyed raw as a snack, sliced and added to vegetable platters, or used as a garnish. Radishes also offer versatility in cooking, as they can be roasted, sautéed, or pickled to enhance their natural flavors. Rinse. Eat raw or cooked.
Storing
Remove greens for radishes. The leaves will continue to draw moisture from the root. Store the radishes 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.
Radish roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole radish 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.
How to use:
Sliced radishes are a great addition to salads for a crisp and refreshing crunch.
Radish chips can be made by thinly slicing radishes, tossing them with a little bit of oil, and baking them in the oven until crispy.
Pickled radishes can be used to add a tangy and slightly sweet flavor to sandwiches, tacos, or bowls.
Radishes can be roasted or grilled to bring out their natural sweetness.
Radish greens can be used in salads, sautéed as a side dish, or blended into a pesto.
Radishes can be grated and added to sandwiches, wraps, or tacos for an extra kick of flavor and texture.
Radishes can be used as a topping for avocado toast or as a garnish for soups and stews.
Radish salsa can be made by combining diced radishes, tomatoes, onions, jalapenos, and lime juice for a fresh and flavorful dip.
Radish can be added to sandwiches, salads.
Radishes can also be used in stir-fries, roasted vegetable medleys, or as a side dish sautéed with garlic and butter.
A taste of summer! Great cooked. We make sauce of them. So good on pasta or pizza!
Prep/Storage
Thaw to use. Keep in freezer.
How to use
Sauces: Thaw the frozen tomatoes and use them as a base for pasta sauce, chili, or pizza sauce. Chris's Tomato Sauce is my fave.
Soups and stews: Frozen tomatoes can be added directly to soups and stews for added flavor and texture.
Tomato paste: Thaw the frozen tomatoes. Cook on the stove or in the oven on a low heat until most of the water has evaporated. Strain out skins and seeds. Store in fridge for short term use or freezer for longer.
Juice: Thaw the frozen tomatoes and blend them to make tomato juice. Strain out seeds and skins.
Bloody Mary: Blend the frozen tomatoes juice from above with vodka, hot sauce, Worcestershire sauce, and celery salt to make a delicious Bloody Mary mix. Leave out the vodka for a virgin Mary.
Tomato soup: Thaw the frozen tomatoes and blend them with vegetable stock, herbs, and cream for a delicious tomato soup.
Tomato jam: Cook thawed and chopped frozen tomatoes with sugar, vinegar, and spices for a sweet and tangy tomato jam.
