Savoring the Seasons: Not your average roots
By MARY MCCLINTOCK
Tired of your “old standards” root veggie recipes? You’re in luck! Try these great recipes with roots you get at the Greenfield Winter Farmers Market this Saturday. Sarah Voiland says early shoppers at the market may find fresh cilantro from Red Fire Farm’s greenhouses.
John Carter from Buckland asked where to get Gilfeather turnip seeds. Fedco Seeds sells them at www.fedcoseeds.com. Anyone know of local sources?
Greenfield Winter Farmers Market, Greenfield High School, Entrance on Kent Avenue off Silver Street, Saturday, March 1, 10 a.m. to 1 p.m. Fresh vegetables, root veggies, apples, cheese, canned preserves, meat, eggs, bread, baked goods. For information, contact: Katia Williford at firstname.lastname@example.org or visit www.greenfieldfarmersmarket.com.
This week we’re eating ...
ROOT VEGGIE PIE
By Brenda McGovern, Ashfield (shared at Ashfield Winter Fare Local Food Potluck)
Have enough prepared crust for a deep dish two-crust pie.
3 medium-sized red onions, sliced thin
1/2 pound carrots, sliced thin
1/2 pound parsnips, sliced thin
1 large celeriac (celery root) peeled, quartered, sliced thin
3 T. olive oil
3 T. unsalted butter
3 tsp. raw sugar
2 T. flour
1 C. heavy cream
1 C. water
1/2 tsp. thyme
2 bay leaves
Salt and pepper to taste
Line deep dish pie plate with crust, keep cool while preparing filling. Sauté onions in 2 T. oil til translucent, then add 1/2 C. water, continue cooking until water has evaporated and onions have begun to brown (10-15 min.). Add 2 tsp. raw sugar and 1 T. butter and cook another couple of minutes, stirring, til glazed. Season with salt and pepper, set aside to cool. Heat remaining butter and oil in small stockpot, sauté all remaining vegetables til they begin to soften, then sprinkle in flour, salt and pepper, stir and cook about 3 min., making sure veggies are coated with flour. Slowly stir in cream and 1/2 C. water, thyme, bay leaves, and 1 tsp. raw sugar, stir til smooth and simmer, stirring often, about 10-12 min. til veggies are tender and liquid is thick. Cool to room temp., remove bay leaves. Spread cooled onions on bottom pie crust, top with cooled filling. Cover with top crust, trim and pinch edges together, vent top. Brush top with a little heavy cream. Bake at 375 degrees for about 45 min. Top crust should be nicely browned.
WITH CILANTRO PEANUT SAUCE
By Sarah Voiland, Red Fire Farm, Montague and Granby
Roasted turnips are good by themselves. Here’s a way to make them irresistible. They’re also very good when used like roasted beets in salads with greens and feta cheese.
Chunks of any type of turnip or rutabaga
Olive oil to coat
Salt and pepper
Clean and top turnips, remove thicker skin areas, and chop into similar-sized chunks. Toss with olive oil, salt and pepper, and spread out on baking sheet. Bake in oven at 375 or 400 until soft to fork tines, and starting to brown a little. While baking, make Cilantro Peanut Sauce for dipping roasted chunks or as sauce:
CILANTRO PEANUT SAUCE
Great on udon noodles, tofu, roasted turnips, fries, almost anything.
1/4 C. peanut butter
1/4 C. honey (or other sweetener)
3 T. soy sauce
2 T. cider or rice vinegar (or other light vinegar)
2 T. lemon or lime juice
2-4 T. olive oil
1 bunch cilantro, chopped
1 T. sesame oil (optional)
1-2 cloves garlic, minced (optional) - or green garlic
1 T. minced fresh ginger (optional, or a little ginger powder)
a little of your favorite spicing agent (cayenne powder, chili flakes)
Mix everything together, in pouring container or container you’ll store leftovers in. Add water to get desired consistency. Salt to taste. I just stick some of each thing in, stir, taste, and add more of things as needed. If you want it more peanut buttery, you can add more, etc.