Savoring the Seasons/McClintock: Recipes for your Winter Fare haul

For The Recorder
Published: 1/31/2017 12:10:37 PM

One afternoon last week, I prepared lunch with my friend, Erinn Ervin of Local Maple Granola. She
combined tomatoes she’d
frozen last summer, corn
tortillas made by Mi Tierra
from locally grown corn,
cheddar cheese, and local
greens to make simple-and-satisfying quesadillas while I grated locally grown root vegetables (including a big carrot, an oh-so-purple beet, and a chunk of daikon) into a simple salad. Erinn tossed the grated roots with balsamic vinegar, Old Friends Farm Ginger Syrup, and some mayonnaise.

As we ate, we talked about the meals we make. Erinn said, “It’s hard to go wrong with good ingredients. For the most part, I start with good ingredients and do as little as possible to them.”

I laughed and said, “Yes! That pretty much sums up the way I cook, too!”

Want some inspiration for simple ways to enjoy locally grown food this winter and through every season? I highly recommend one of my favorite cookbooks, “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert. You can get it from World Eye Bookshop in its new combined-with-Magical Child location at 134 Main St., Greenfield.

This winter we’re eating

Meltaway Cabbage : By Kristin Vander Giessen-Reitsma (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)

¼ C. butter

1 large onion, diced

2 T. paprika

1 medium head cabbage, thinly sliced

Stems of 1 bunch Swiss chard, thinly sliced (optional)

2 tsp. salt

1 pound egg noodles, spaetzle, or chunky pasta, cooked

Melt butter in Dutch oven or large soup pot with a heavy bottom.

Add in onion and saute 10 minutes until very soft.

Add paprika and saute briefly. Add cabbage, chard stems, and salt, stir to coat vegetables with paprika, cover, and cook on very low heat for 1 hour, stirring occasionally, until cabbage is very soft. The longer the cabbage cooks, the sweeter it will be.

Mix noodles into cabbage with pepper to taste. Serve with sour cream.

Serves 6

Sausage and Apples : By Wendy Janzen (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)

4-6 links sausage, pierced in several places

½ C. apple juice

¼ C. apple jelly or hot pepper jelly

2 T. Dijon mustard

1 medium onion, sliced into rings

3 firm apples, cored and sliced in thick wedges

1 tsp. dried basil; or 1 T. fresh, chopped

Pinch of pepper

In wide saucepan lightly coated with oil, brown sausage on all sides on medium-high heat, turning often, 5 to 7 minutes. Remove from pan; keep warm.

Mix apple juice, jelly and mustard together in a small bowl.

Add onions to same saucepan used for sausage. Place on medium heat and stir often until starting to brown. Add more oil if needed.

Add apples and stir until starting to brown. Stir in juice mixture.

Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.

Serves 4.

Maple-Glazed Parsnips : By Mary Beth Lind (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)

2 C. parsnips, peeled, cut in ½-inch rounds

1 T. maple syrup

½ tsp. butter, melted

2 T. walnuts, chopped and toasted (optional)

Spray baking pan with oil. Place parsnip rounds in single layer on pan and spray lightly with oil. Sprinkle with salt. Bake in preheated oven 400 degrees until soft, 30 minutes, stirring occasionally; watch to avoid burning.

Combine maple syrup and butter and pour over the cooked parsnips. Top with walnuts and serve.

Serves 2-4

Spicy Baked Apples : By Audrey Metz (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)

4 large baking apples

6 T. maple syrup

1 tsp. ground cinnamon

1 C. pecans or walnuts, finely chopped (optional)

½ C. raisins

1 C. apple juice or water

1/3 C. maple syrup

2 tsp. lemon juice (optional)

½ tsp. ginger root, peeled and minced (optional)

Peel the top third of each apple. Core from the top, making the holes about ¾ inch wide.

Whisk syrup, cinnamon and nuts together in a small bowl.

Stir in raisins. Fill each apple with nut-raisin mixture, mounding it a little on top. Put apples in small baking dish just big enough for apples. (Mary’s note: put apples in baking dish before filling)

Mix together apple juice or water, syrup, lemon juice and ginger root in a small bowl. Pour over apples and cover. Bake at 350 degrees, just until apples are tender when pricked with tip of a sharp knife, 40-50 minutes. Overbaking the apples will cause them to split and lose juice and flavor. After baking, pour cooking juices into a saucepan. Boil over high heat until thickened and reduced to about ½ C. Pour over apples in the baking dish. Serve each apple in a bowl — with or without whipped cream.

Turkey Barley Soup : By Charlotte Long (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)

4 C. water

4 C. chicken or turkey broth

1 ½ C. carrots, diced

1 C. celery, diced

½ C. barley

½ C. onion, chopped

1 tsp. salt

½ tsp each poultry seasoning, pepper, ground sage

1 pound ground turkey (or chopped cooked chicken or turkey)

2 T. ketchup

1 T. soy sauce

1/8 tsp. each ground nutmeg, dried sage, dried thyme (ground spice mixture in recipe)

Combine water, broth, carrots, celery, barley, onion, salt and seasoning in large soup pot. Cover and simmer 1 hours.

Brown ketchup, soy sauce, ground spice mixture together in a frypan. Add to soup and serve.

Serves 6

* Slow cooker instructions: Brown meat with seasonings as instructed. Place in slow cooker with other ingredients (use boiling water) and cook on low for 6-7 hours.

Winter Borscht : By Carl Epp (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)

3/4 -1 pound stewing beef or chicken, chopped

1 C. onion, chopped

8 C. water

2 C. potatoes, chopped

½ head cabbage, shredded

1 C. beets, beet stems, or beet greens, chopped

½ C. carrots, diced

½ C. pearl barley

2 bay leaves

¼ C. fresh dill, chopped; or 2 T. dried

1 tsp. salt, or to taste

¼ tsp. pepper

½ C. fresh chives, chopped (optional)

½ C. fresh parsley, chopped

Brown meat and onion in oil in a large soup pot over medium heat, 10 minutes.

Add water, potatoes, cabbage, beets, carrots, barley, bay leaves, dill, salt pepper and chivers and bring to boil, cover, and simmer for 30 minutes. If using beet greens and fresh dill, do not add until the next step.

Add parsley and simmer until barley is cooked and meat is tender, about 10 minutes.

Serves 6-8


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