The Whole Wheat

When I first started this website, one of the goals I had in mind was helping people get excited about trying new vegetables. Especially seasonal & local ones if possible. This year I’m going to introduce a new segment called “Vegetable of the Month” AKA VOTM. We may have missed January, but February is a great time to start I think.

I often post about Community Supported Agriculture and frankly I’m extremely fortunate to live in San Francisco where we the most amazing range of fresh produce all year round. I’ve joined a new CSA for 2008 but it doesn’t officially begin until March. As I wait – impatiently – I purchase their Mystery Boxes every other week to tide me over. To this day opening a box full of fresh vegetables grown nearby delights me! What will be in the box? What is in season? What new item will appear that I haven’t seen in its true form since a year ago? Those are some of the elements of opening a vegetable gift box each week that I love!

To get back on topic though, in my recent mystery boxes I have had some of the most lovely parsnips. Parsnips are very closely related to carrots and in many cases can sub in for each other in a time of need. The taste can be very similar to a carrot, but may be a bit stronger and in some cases a touch sweeter. They have a slightly yellowed appearance until you peel them when they are bright white (as shown in the photo). You can also see in the photos that parsnips are bit more wild than the carrot – having extra root pieces appearing wherever they desire. These are edible and just different looking, nothing to fear!

The sad parsnip fact is that often the ones I find in grocery stores wilt away to a soggy lump within a day of purchasing. Or when I cut into them I find a woody center which has to be tediously removed to ensure it won’t interfere with the sweet, soft flavor of the parsnip. The parsnips I’ve received fresh in my Mystery Box though suffer none of these unfortunate qualities. They are crisp and bright, having a lovely sturdiness to the root that doesn’t slump over at a sideways glance. And they are tasty!

While parsnips can be used in any number of dishes where they are starring role, they combine with most any other winter root veggies the utmost aplomb! And that is the dish I would like to feature today. Full of vegetables that are in season and perfect for these chillier final days of winter, the parsnip lends its swee, heartiness to the other vegetables to combine into a most perfect roasted vegetable melange.

To prepare a parsnip, just peel off the skin after washing. Often times the extra root pieces will come off on their own during the peeling. If it is large enough to use, feel free to peel that piece then add it back into the mix. Cut into the size and shape you desire and you are set. Its a very approachable and easy to use veggie, so have no parsnip-phobia please!

Winter Roasted Vegetables: I was lucky enough to have some unusual vegetables to add to this dish, but don’t hesitate if you only have “normal” carrots, they will look and taste beautiful in this dish! Roasting winter roots is a perfect way to use what you have without concern – their flavors are very melodious and tend to accentuate each other perfectly!

Ingredients:

• 1 lb. parsnips, peeled and cubed
• 1/2 large celery root, peeled and cubed
• 1 bunch of baby carrots, washed or lightly peeled but left whole
• 3-4 purple carrots, peeled and cut into rounds (feel free to use any color of carrot you have!)
• 1-2 fennel bulbs (depending on their size), cut into chunks
• 3-4 sticks of fresh thyme (or rosemary)

1. Preheat the oven to 400.
2. While chopping the vegetables, try to keep them in similar sizes and shapes. This will help them cook evenly.
3. Place all the veggies on a large baking sheet or roasting pan. Drizzle with clarified butter (or olive oil), salt and pepper. Add the leaves of a few sticks of rosemary or thyme if you have them. Mix well to coat the veggies evenly.
4. Roast the oven at 400 for about 40 minutes. Stir occasionally, about every 10-15 minutes. Depending on the size you cut the veggies into, they may take more or less time. When they are finished all the veggies will have a nice softness to them but not be mushy. They should still retain the basic shape you cut them into but also take on a nice deep toasty color.
5. Serve hot and enjoy!

Note: the baby carrots used in this dish are truly babies, not the cut up versions you can find in a grocery. Those are actually just the carrots with a less desirable shape, machine processed to become “regular” in size and form. More agreeable to American. Bunches of teensy carrots are a delicacy to enjoy if you are lucky enough to spot them.

2nd Note: Clarified butter is real accent to these vegetables. If you prefer to use olive oil they will still be tasty and delicious. However if you take the 5 minutes to place a stick of butter in a pan over low heat, let the solids rise to the top then promptly remove from the heat when it has fully melted, keeping only the liquid (no solids) and storing for a month or so in the fridge, you will be well rewarded.

I had a lone sugar pumpkin that has been serving as decoration on tables all over our house this fall. I love little sugar pumpkins – they are small and cute, but gloriously orange and fall like! Plus like all great winter squash, they store very easily for a long time, so you can buy one when you feel the urge then cook it when you feel the urge – no rush! A sugar pumpkin is the best pumpkin variety for cooking – it sweet & rich in flavor. Plus it is smaller & more manageable than the pumpkins we typically carve for Halloween. If you can, buy a few of these small sugar pumpkins when you can. I often get them for less than $1/lb. and they keep for weeks if not months.

During this past week I needed a bit of vegetable stock for a sauce I was making. Since I only needed a small amount, I had about 2 qts. left over. Veggie stock + a sugar pumpkin + a few friendly apples were all lurking in my kitchen, so soup night frequented us again. Its a good thing Brad loves soup! The sweetness and depth of the sugar pumpkin melded beautifully with the apples. No sweetener was used but there was a mellow sugary sense to the soup. I paired my soup with blue cheese toasts – to me, the pungency of the blue cheese with the gently sweet soup was perfect! Even though I love the pumpkin, butternut squash or sweet potatoes would work beautifully here too.

Ingredients:

• 1 sugar pumpkin, about 3 pounds
• 6 cloves garlic, unpeeled
• 1 onion, chopped
• 2 apples, chopped (I used Pink Ladies but whatever you like will work)
• 1 t fresh thyme
• pinch of cinnamon
• 2 qts. of vegetable stock

1. Preheat oven to 400.
2. Cut pumpkin in half and remove seeds and strings. Rub with olive oil and place face down on a baking sheet. Tuck the garlic cloves into the pumpkin cavities. Roast in oven 45 minutes to an hour, until the pumpkin skin is soft to the touch.
3. Set aside to cool then scoop out pumpkin flesh when able. Press the garlic cloves to separate the roasted flesh from the skins.
4. In a soup pot, warm a few teaspoons of olive oil (or half olive oil & half butter) over medium heat. When melted, add the onions. Sprinkle with salt & pepper then cook for several minutes until onions begin to soften. Add the apples, garlic, thyme, and cinnamon. Continue to cook until apples & onions are softened and fragrant, about 5 minutes.
5. Add the pumpkin flesh to the soup pot, then add the stock. Raise the heat to high and bring to a boil. Once the soup boils, lower to a simmer and partially cover. Cook for 25 minutes, until apples are nicely softened.
6. In batches, us a ladle to transfer the soup to a blender. Blend until smooth. Once all the soup is blended, return to the pot and simmer for a few minutes to combine.
7. Serve hot!

I’ve made no secret that I love vegetable stock! Its quick, tasty, super easy, and healthy. What’s not to like???

To help kick off 2008, here is a fresh version where I roasted the vegetables before making the stock. The results were a richer flavored and more deeply colored stock! This recipe does take an additional 30-60 minutes to roast the veggies though, so plan ahead if you want to make soup the same evening.

Ingredients:

• 1-2 onions, quartered but no need to peel
• 4 carrots, peeled and roughly chopped (~1″ chunks)
• 4 celery stalks, roughly chopped (~1″ chunks)
• 1-2 potatoes, scrubbed and roughly chopped (~1″ chunks)
• 6 cloves of garlic or 3 shallots, unpeeled
• 1/4 c. dried shitakes (optional)
• 10 sprigs parsley
• 3 sprigs fresh thyme
• 10 peppercorns
• 2 bay leaves

1. Preheat oven to 400.
2. Combine onion, carrots, celery, potato, and shallots or garlic in a roasting pan. Drizzle vegetables with olive oil, salt and pepper, then mix to coat. Roast for about 45 minutes or until veggies have developed a brown color. Mix several times while cooking.
3. Meanwhile add 1-2 c. of boiling water to the mushrooms to soften them.
4. Transfer the vegetables to a stock pot. Add all remaining ingredients (including mushrooms and their liquid) and 2 qts of water. Bring to a boil.
5. Add 2 c. of water to the roasting pan and place over high heat on the stove. Bring to a boil and scrape up all the bits of veggies that stuck to the pan. Add up to 2 more cups of water as needed. Add the total of 4 c. water and the veggie scrapings to the stock pot as well.
6. Once the stock begins to boil, partially cover and lower heat to a simmer. Cook for about 30 minutes until veggies are soft.
7. Strain and discard all vegetables and herbs. Use immediately or allow to cool then refrigerate.

SOUP WEEK, ROUND 2

I was babysitting my friend’s adorable infant son the other night and brought a few veggies from my fridge I needed to use. Once the baby was asleep I set to chopping (and raiding the cabinets for spices!) and by the time my friend was home, hot soup was waiting.

Play with the portions of celery root (celeriac) & parsnip as desired. This is a great way to use up left over vegetable extras. A bit of potato would also be nice in this soup.

Ingredients:

• 1 c. diced onion
• 3 cloves garlic, minced
• 1/8 t. celery seeds
• 1/4 t. ground ginger
• 1/2 t. dried thyme
• 2 c. parsnip, sliced into 1/4″ pieces
• 2 c. celery root (or celeriac), well peeled and sliced into 1/4″ slices
• 6-8 c. vegetable stock

1. Heat a soup pot over medium heat. Add a bit of olive oil then saute the onions & garlic for a few minutes. As they begin to soften, season with salt & pepper, and also add the celery seeds, ginger, and dried thyme. Continue cooking until onion takes on a bit of color, about 5-10 minutes total.
2. Add the parsnip & celery root to the pot. Sauté for a moment then add the broth. Raise the heat and bring to a boil. Once boiling lower the heat to a simmer. Simmer until the root vegetables have softened, about 30 minutes.
3. Use an immersion blender and puree the soup. Continue to heat for a few more minutes and add more broth or water if needed to thin the soup. Serve hot!

SOUP WEEK, ROUND 2

Soups just seem appropriate for winter!  They are quick, easy, and tasty.  Plus they help you fill up on lighter vegetables which is always helpful when surrounded by heavy winter food.  Plus the warmth is perfect for any winter lunch or dinner.  So on that note, welcome to Soup Week, round 2.  A new set of recipes to keep you warm.

Another wonderfully easy vegetable soup.  This comes together in minutes if you already have vegetable stock, if not that only takes 30 minutes to whip up! You may wonder why the cauliflower soup is yellow?  The tumeric!  And one other note, add the hot pepper flakes to your liking – my soup was very spicy! 

Ingredients:

• 1 onion, chopped
• 1 carrot, chopped
• 1/2 t. tumeric
• 1 t. ground coriander
• 1 t. ground cumin
• big pinch of red pepper flakes
• 1 large head of cauliflower, chopped into florets
• 5-6 c. vegetable stock

1. In a soup pot over medium, warm some olive oil then add the onion and carrot.  Sauté several minutes until vegetables soften.  Add the spices, along with salt & pepper and continue to cook several more minutes.
2. Once fragrant, add the cauliflower and soup stock and raise the heat to high.  Bring the mixture to a boil, the partially cover and lower the heat to a simmer.  Simmer about 20 minutes until cauliflower is soft and mashable.
3. Transfer soup carefully to a blender (you may have to do this in several batches).  Remove the clear stopper from the lid and cover with a towel to let the steam escape while blending.  Blend well until mixture is thicker and nicely combined.  Serve hot!

Cranberry sauce is definitely a classic American pairing with turkey. It isn’t hard to see why – fruity, bright, & tangy paired with what is often dry & dull. On our table the turkey was anything but dull, and the cranberries still shown brightly! Try different flavors – cranberries are versatile & delicious!

Ingredients:

• 12 oz fresh cranberries (about 1 bag) (or if frozen just don’t defrost before using)
• 3/4 c. sugar
• 1/2 c. ruby Port
• 3-4 strips of tangerine zest
• juice from 2 tangerines

1. In a small sauce pan, bring all ingredients to a simmer over medium heat. Stir until all sugar is dissolved.
2. Continue cooking until cranberries burst and the mixture looks well melded, about 15 minutes. Remove from heat and cool completely.