By Lisa Kivirist •
October 29, 2008
The first year we grew beets on our farm, it was on a serendipitous whim because neither me nor my husband had ever cooked with beets. As serendipitous gardening fate would have it, we pulled out a bumper beet crop that fall — quickly necessitating research in what to do with them.
Which led us to developing this Beet Burger recipe, a new twist on the veggie burger. It’s a very adaptable, forgiving recipe—feel free to modify and experiment with ingredients, like substituting carrots for some of the beets. The burgers freeze well (freeze them on a tray before placing in a freezer bag so they don’t stick together) and taste surprisingly good cold. The recipe is a bit complex, so I usually make a triple batch in a jumbo bowl and stock up for a while.
Recipe after the jump.
By Stuart Stein •
October 23, 2008
My choice for this weeks unusual vegetable is Parsley Root (Petroselinum crispum variety tuberosum), also known as Rooted parsley, Turnip-Rooted Parsley, Dutch Parsley, Hamburg Parsley or Heimischer. It’s a winter root that has been used for centuries for soups and stews in the “Old World” but is fairly unknown and underutilized everywhere else - at least in the culinary community.
Parsley root extract has been shown to be useful for chronic liver and gallbladder diseases. It is a diuretic, blood purifier, carminative, and hepatic.
The parsnip-like root is white, dry and has a flavor somewhat like celery, turnips, and, of course, parsley. It’s usually available August through April, being at it’s peak in November through February. Use it like you would a parsnip, carrot, celery root or turnip. Think aromatic, a little aggressive, herbal and pungent.
By Jennie Love •
June 9, 2008
Lovin’ Fresh is a series of recipes
designed to showcase produce gathered
from local farms or grown in my own garden.
Kohlrabi season is upon us! Rejoice and partake! And it looks like I’m not the only one finding locally grown kohlrabi in the kitchen. I am ridiculously fond of kohlrabi, perhaps somewhat in part due to its alien appearance. It’s crisp and refreshing when sliced thin and eaten raw or grated into a slaw, but I actually like it even better when sauteed. It releases its juices and becomes almost buttery in texture.
As for the squash, it’s not quite here yet in the Northeast so if you don’t have it locally grown, just use the kohlrabi by itself or add another in-season vegetable. At the time I created this recipe, I was desperate to use up as much squash as possible. I figure I’ll give you a head start with ideas for this summer’s onslaught!
The first year we grew beets on our farm, it was on a serendipitous whim because neither me nor my husband had ever cooked with beets. As serendipitous gardening fate would have it, we pulled out a bumper beet crop that fall — quickly necessitating research in what to do with them.
