In Season

  • Sweet and Savory Root Vegetable Stew

    Weekly Recipe: 
    Weekly
    [title]
    SERVES: 6 TO 8

    1 tablespoon extra virgin olive oil

    6 shallots, diced

    2 tablespoons grated fresh ginger

    2 parsnips, peeled and diced

    2 medium rutabagas, peeled and diced

    2 turnips, peeled and diced

    2 sweet potatoes, peeled and diced

    1 celeriac (celery root), peeled and diced

    1 fennel bulb, halved, cored, and diced (save fronds for garnish)

    1 cinnamon stick

    Vegetable stock

    Ume plum vinegar

    In large pot over medium heat, sauté shallots and ginger in oil five minutes or until soft. Add parsnips, rutabagas, turnips, sweet potatoes, celery root, fennel, and cinnamon stick. Add enough stock to barely cover vegetables, bring to boil, cover, reduce heat, and simmer 25 minutes. Remove from heat, discard cinnamon stick, and gently purée soup three seconds using handheld blender to slightly thicken liquid and blend flavors. Season to taste with a few dashes of vinegar, garnish with fennel fronds, and serve. Source: Clean Food by Terry Walters, image by Gentl and Hyers, courtesy of Sterling Epicure

  • In Season: Sweet Potatoes

    Sweet potatoes have long been a very tasty November staple … but did you know they are a superfood? One of nature’s best sources of beta-carotene, a single cup provides 438 percent of our daily vitamin A needs with a modest 102 calories. To get the full benefit of the beta-carotene, it’s important to have a little fat at the same time … butter anyone?

  • In Season: Celeriac

    Hailed by some as the world’s ugliest vegetable, this homely root is a perfect fall and winter non-starch alternative to potatoes. Delicious, hearty, and durable in storage, this veggie is a perennial favorite in the UK—high time for another British Invasion.

  • In Season: Zucchini

    Though it is treated like a vegetable, zucchini is actually the fruit of the zucchini flower. Ripe in late summer, zucchinis are notoriously prolific. When shopping for them, look for smaller, younger zucchini, typically less than eight inches long. (Zucchini can grow to three feet, but they become fibrous at that size.) They should be firm and heavy with bright, glossy skins.

  • Finding Your Inner Locavore

    During the summer months people emerge from their homes in search of fresh air and local organic foods—and what better way to get both than at your neighborhood farmers’ market? Not only will you reap the many rewards of walking around in the outdoors, but the market will provide local produce, fresh flowers, music, meat, and dairy products.

  • In Season: Beets

    The beet, part of the Chenopodiaceae family, shows a number of health benefits not available in other food families. Betalains are the phytonutrients that give beets their distinctive red color—they provide beet eaters with antioxidant, anti-inflammatory, and detoxification support. While beets have a hard crunchy, rough-looking exterior, once cooked they become soft and buttery.

  • In Season: Strawberries

    Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.

  • Cook’s Corner: Chutney, Pizza, and Garden-Fresh Salad

    Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)

  • In Season: Sprouts

    Eating sprouts doesn’t necessarily mean eating Brussels, mung bean, or alfalfa sprouts. It can also refer to sprouting, the practice of germinating seeds to be eaten raw or cooked.

  • In Season: Cabbage

    This leafy biennial plant is grown annually and is closely related to other vegetables in the B. oleracea family, such as broccoli, cauliflower, and Brussels sprouts. Cabbage—whether it’s red, green, or Savoy—is an excellent source of vitamin K and sinigrin, which shows to have cancer preventive properties.