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Monday, May 21, 2012
Turnips with Miso-Butter Glaze
Cooking with Farmscape
Turnips often get the short end of the stick in the root vegetable family, placing behind all others in popularity besides maybe the rutabaga. I suggested this recipe in the March Farmscape newsletter (sign up here), but it is too good not to feature in its own post. It's adapted from this recipe Gourmet's September 2009 issue.
You will never doubt turnips after eating this, and I'd be surprised if you prepared them any other way - I know I don't. Miso brings the umami flavor that's sometimes lacking from vegetarian cuisine, and deglazing the pan brings out a sweetness to the turnips that's positively irresistible.
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Thursday, May 10, 2012
Carrot and Beet Salad with Ginger-Miso Dressing
Cooking with Farmscape
We finally harvested the last batch of the root vegetables in our garden to make way for our next round of summer plants. This salad, adapted from October 2010's Bon Appetit, is a beautiful blend of winter vegetables and springtime flavors. I served this as a side to these quinoa-kale cakes, but the salad was really the highlight of the meal.
Thursday, April 05, 2012
Roasted Root Vegetable Salad
Cooking with Farmscape
Salads aren't known for being the most satisfying of dishes. However, this mix of roasted root vegetables on a bed of greens gives you a tasty and filling meal. I came up with it after finally having a bunch of our winter root vegetables ready for harvesting at the same time - and as a bonus, they opened up a good deal of space for me to starting planting our summer garden.
The recipe below looks complicated, but don't let its appearance dissuade you. It mainly describes the prep for the veggies; it's really helpful to stagger when you start roasting the veggies so they're all ready at the same time.
Thursday, March 15, 2012
Cooking with Farmscape
Rotkohl
After I made purple cabbage sandwiches, I was still left with half of that massive head of purple cabbage. I was pleasantly surprised to see that one of our facebook friends suggested the very dish I was planning on making: rotkohl!
Monday, March 05, 2012
Looking for a way to add some pizazz to your peas? Look no further than edible spray paint - that's right, edible spray paint. According to The Kitchn, The Deli Garage Food Cooperative from Germany has developed a new product called Food Finish. For the low, low price of € 24,80, it offers a way to "chrome-plate and gold-coat everything and anything in the kitchen that fits under its spray nozzle" and goes on to explain that "it is completely harmless and tasteless." While products like this have been used for years in the cake decorating world, I can now imagine the agricultural industry seriously considering buying out the red option to make their flavorless tomatoes look ripe year-round.
Give your food the Midas Touch
Looking for a way to add some pizazz to your peas? Look no further than edible spray paint - that's right, edible spray paint. According to The Kitchn, The Deli Garage Food Cooperative from Germany has developed a new product called Food Finish. For the low, low price of € 24,80, it offers a way to "chrome-plate and gold-coat everything and anything in the kitchen that fits under its spray nozzle" and goes on to explain that "it is completely harmless and tasteless." While products like this have been used for years in the cake decorating world, I can now imagine the agricultural industry seriously considering buying out the red option to make their flavorless tomatoes look ripe year-round.
Thanks, but no thanks - we'll stick to multicolored peppers, graffiti cauliflower and green zebra tomatoes for naturally vibrant and unusual colors.
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