In Your Share, Dec 17th 2018 edition

Amazing holiday recipes – from the most elaborate to super simple – are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

Happy Holidays and look forward to seeing everyone in the New Year!!

This week your share may include…

  • Brussel Sprouts: These are tall stalks of sprouts! And they come with a little disclaimer… Sprouts are one of the most difficult veggies to grow. This year, the plants were big and beautiful, but the sprouts definitely sustained some damage. Luckily, looks aren’t everything! Pop the sprouts off the stalk and peel a few layers off and they’ll be good to go. Sprouts are great roasted or shaved thin into salad. And I always have to include this super simple recipe for them with Gnocchi & Pesto.
  • Celeriac: is a cousin to the more familiar celery plant and has a similar flavor but distinctly different texture. I love it in vegetable soup or hardier stews and one of my favorite winter salads is this Remoulade from David Lebovitz. Or check out any of the two dozen recipes for celeriac at Cook With What You Have.
  • Mixed Chicory – Sugarloaf & Chioggia di Variegata: I love these complex chicory flavor in salads with strong dressings – think blue cheese crumbles, anchovies or bright lemon vinaigrette with garlic. If you sauté the greens the flavor is much more mellow which can also be nice.
  • Collards: Love those dark winter greens! I usually just chop and sauté, but these Citrus Collard Greens are a nice way to dress them up for the holidays.
  • Garlic: More often than not, dinner at our house starts with some onions & garlic sautéd in olive oil and then we decide what direction to go from there… they’re good with roasted roots or cook up a big bunch of greens and put poached eggs on top. So many delicious options!
  • Kohlrabi: My favorite way to eat this is raw. Cut the skin off, chop into finger sized sticks and grab your favorite dip. Also makes a nice addition to winter root roasts.
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a Leek Galette.
  • Red Potatoes: These ‘Desiree Red’ potatoes are great roasted with rosemary – super simple and so good.
  • Red Onions: Yum!
  • Pie Pumpkins: Did I mention My Grandmother’s Pumpkin Pie Recipe? These also make a great quick bread or pumpkin muffins.
  • Winter Squash: Delicata can be cut in half lengthwise and roasted in the oven cut side down until soft – about 30 min. I also like to make Squash Rings.

Coming soon… Happy New Year!!