Archive for November 23rd, 2010

From a Seasonal Kitchen: Late November

Tuesday, November 23rd, 2010


Here’s the second in this series based on cooking seasonally with local foods. With the holidays fast approaching, it was a busy week. Turnip recipes needed testing as we got ready for the Winter Farmers’ Market. Weekend menus were especially inspired by ingredients from Saturday’s Winter Farmers’ Market.


We were also busy catching up in the garden, with a long list of chores to finish before the ground freezes. The weather has been distinctly colder, with night time temperatures in the low 30’s. Our garden is still providing for us with fresh arugula and salad greens, beets and their greens, kale, chard, and leeks, all under protective cover. The last planting of radishes has been pulled up, and we’ve finished harvesting the potatoes, carrots and celery root (celeriac). There was one last harvest of rosemary, marjoram and mint. The parsley, sage, thyme, and cutting celery continue to hang in there.


Note: Items in bold shows food that was either grown or produced locally; canned goods refer to home-preserved food. Pictured in photo: turnip pancakes, turnip and potato cakes with fried sage, and turnip and butternut squash soup.


Third week of November, 2010


– Roasted vegetables (cauliflower, carrots, brussel sprouts, red onion)

– Braised kale with mushrooms and garlic

– Brown rice



Parsnip and bacon chowder

Potato flatbread



– Rigatoni pasta (Valicenti Organico) with chickpeas, tomatoes (canned), garlicrosemary and sage

– Mixed green salad



Yellow Eye beans and turnips (recipe)

Turnip and carrot slaw (recipe)

Turnip pancakes

Turnip and potato cakes with fried sage (recipe)

Turnip and butternut squash soup

 –Delicata squash baked with sausage, quinoa and kale

– Mixed green salad



– Roast cod with cherry tomatoes (canned) and potatoes (recipe)

– Sauteed beet greens and red onions



– Risotto with northern shrimp (frozen) and radicchio

– Mixed green salad



– Brunch: Cod and potato hash (from leftovers) baked with eggs

Tomato salsa (lacto-fermented)

– Dinner: Pasta with duck eggs (recipe)

– Mixed green salad