WILD HARE WEEKLY WINTER #3/8

One of the things that I love about winter vegetables is their capacity to satisfy my sweet tooth…but with the added bonuses of fiber, vitamins and minerals thrown in there too.
Some winter vegetables, like Brussels Sprouts and Parsnips, really come into their prime flavor-wise after they’ve experienced a frost.  When temps drop low, the plants go into defense mode against the cold, sending all of their natural sugars into the roots and shoots. As a result, they become sweeter in flavor, and they roast up like a dream.  Heat, like the cold, works wonders for the flavor of storage vegetables. That is what caramelizing is—coaxing those natural sugars out of the fruit or vegetables by cooking them slowly with heat. So, if you do nothing else this week on the vegetable cooking front, heat the oven up and get your squashes, sprouts, roots and even fruits roasting!

Best,
Katie

IN THE FARMSHARES THIS WEEK:

Parsnips
Brussels Sprouts
Starkrimson Pears
Delicata Squash
Onions
Garlic

SEASONAL RECIPES, TIPS & INFO

NO-RECIPE MORNING GLORY STYLE MUFFINS - Food52
BASIC ROASTED BRUSSELS SPROUTS - Mark Bittman
PERFECT MARRIAGE OF SPICY & SWEET:  5 PARSNIP & PEAR RECIPES - The Kitchn

ROSEMARY PARSNIP FRIES
Andrea Bemis via Barre3 Magazine

2 lbs. parsnips, cut into 3-inch by ½-inch strips
1 Tbsp. fresh rosemary, minced
2 cloves of garlic, minced
2 ½ Tbsp. extra virgin olive oil
1/2 tsp. fine sea salt
Pepper, to taste

CONTINUE TO RECIPE

VEGAN DUTCH BABY WITH CARAMELIZED APPLES & PEARS
Heart of a Baker

tablespoon coconut oil
⅓ cup almond milk
7 ounces silken tofu 
1 teaspoon vanilla extract
⅔ cup all purpose flour
3 tablespoons granulated sugar
¼ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon

Topping:
1 apple, sliced
1 pear, sliced
3 tablespoons brown sugar
½ teaspoon ground cinnamon
2 tablespoons coconut oil
Powdered sugar, for dusting

CONTINUE TO RECIPE

ROASTED PEARS WITH BLUE CHEESE & WALNUTS
Tyler Florence

 4 pears, halved, but not peeled or cored
Extra-virgin olive oil
1/4 bunch fresh thyme
Salt and freshly ground black pepper
1/4 cup crumbled good-quality blue cheese
1/4 cup walnut pieces

CONTINUE TO RECIPE

BAKED PARSNIP & SWEET POTATO CHIPS 
Annabel Karmel 

1 small parsnip, peeled 
1 tbsp olive oil 
1/2 small sweet potato, peeled 
A little salt (optional) 

CONTINUE TO RECIPE

PARSNIP & PEAR SOUP
Alexandra's Kitchen

2 tbs. unsalted butter
¼ cup shallots or onions, small diced
kosher salt
2 cups parsnips, peeled and roughly chopped
½ cup celery root, optional 
fresh thyme leaves, minced, about a tablespoon or so 
1 to 2 cups pear, peeled and roughly chopped (1 to 2 pears)
1 cup dry white wine
5 cups homemade chicken stock
½ cup half-and-half or cream
Pear vinegar (OR white balsamic vinegar)
truffle oil (optiona)
Pepper, optional

CONTINUE TO RECIPE