I mentioned to a friend that I was looking for recipes featuring new and different ways to enjoy the delicious food that will be available at Greenfield Winter Fare on Saturday, Feb. 4. My friend sent me some great suggestions from the inspiring “Simply in Season” cookbook. I’d never thought of cabbage in an au gratin form.
And, you can’t go wrong anytime you combine maple syrup and parsnips. For this soup, my friend modified the recipe by roasting the parsnips and omitting the milk because she wanted the richer flavor of roasted parsnips and isn’t partial to creamy soups. I like creamy soups, and I’d probably replace the evaporated milk with half-and-half or whole milk.
What are your favorite ways to enjoy cabbage, beets, potatoes, sweet potatoes, turnips, celeriac, carrots, parsnips, winter squash, and other available-at-winter-farmers-markets vegetables?
For the Feb. 1 Food/Farms page, I’m collecting recipes featuring locally grown foods available in February. Please send your recipes to mmcclinto@yahoo.com to include on that page.
A lot of the time, I’m happy to prepare and enjoy long-time favorite recipes. And, then there are times when I look in the fridge or the cupboard and think “I want to taste something new!” I have some friends who really enjoy the continual adventure of trying new recipes often. My guess is that many of us go back and forth between our “usual” recipes, trying out something a friend suggests or something we find in the newspaper or a cookbook.
Whatever your pattern of old recipes and new, I hope you’ll join me in restocking your pantry and freezer with food from Greenfield Winter Fare.
Speaking of farmers markets, I heard from my Greenfield Farmers Market friends that they’re looking for a new market manager for the summer (April to October) farmers market. It’s a great job for someone with good organizational skills and a love of local food and farms. For more information, contact: greenfieldMAfarmersmarket@gmail.com.
At the Feb. 4 Greenfield Winter Fare Farmers Market, I plan on getting ingredients to make a Conway friend’s scrumptious lasagna that uses winter squash, roasted vegetables, and a white sauce. I’ve encouraged her to enter her lasagna in the upcoming benefit Lasagna Bake-Off that the folks at Montague Catholic Social Ministries are hosting on Feb. 10.
Maple Parsnip Soup
By Alison Froese-Stoddard (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)
3 T. butter (can use part olive oil)
1 pound parsnips, chopped
2 medium onions, chopped
2 cloves garlic, minced
6 C. chicken or vegetable broth
¼ tsp. ground nutmeg
½ C. evaporated milk
1/3 C. maple syrup
2 T. Dijon mustard (or more for a spicier taste)
Salt to taste
Melt butter in heavy-bottomed soup pot until beginning to brown
Add in parsnips, garlic and onions. Saute until onions are translucent but not brown.
Pour in broth and add nutmeg. Bring to a simmer. Cook until parsnips are soft, 40 minutes.
Add evaporated milk and remove from heat. Pour into blender and puree until velvety smooth.
Stir in maple syrup, mustard and salt. Serve garnished with ¾ C. toasted pine nuts or other nuts.
Serves 8.
Au Gratin Cabbage
By June Marie Weaver (from “Simply in Season: Tenth Anniversary Edition” by Mary Beth Lind and Cathleen Hockman-Wert)
2 C. cabbage, shredded
½ C. carrots, shredded
C. green onions, chopped
½ C. milk
1 egg
3 T. cheese, shredded
Saute cabbage, carrots and green onions until crisp-tender in frypan coated with cooking spray. Transfer to greased 1-quart baking dish.
Combine milk, egg and cheese in a small bowl. Pour over vegetables. Sprinkle with 1 T. chopped fresh parsley and 1 T. grated Parmesan cheese. Bake at 350 degrees for 30-35 minutes.
Serves 4
Local food advocate and community organizer Mary McClintock lives in Conway and works as a freelance writer, editor, and book indexer. Send column suggestions and recipes to mmcclinto@yahoo.com