In Kim's Kitchen

Spinach harvest moved indoors this week, and good thing, too, since we would have had to shovel snow to get to the outdoor crop that will be waiting for us in the spring. Enjoy these small tender leaves right out of the bag – the flavor and texture are both fantastic.

Sweet and gorgeous on the inside, Beauty Heart Winter Radish aren’t much to look at before you cut them open. You can identify them by their green shoulders, white bottoms, and pink-blushed tails. Most of the heat is on the outside, with the pink insides tasting sweet and crunchy. Kim has turned the following recipe into a family Thanksgiving tradition.

Waldorf Salad on a Bed of Greens

1 cup mayonnaise
1teaspoon grated lemon peel
1teaspoon lemon juice
6 Granny Smith apples, cored and cut into 1/2 inch pieces
1 cup chopped celeriac, or celery
1 medium winter radish, chopped
3/4 cup dried cranberries
1/2 cup finely chopped red onion
1 cup pecans, toasted, chopped
Salad mix, or fresh spinach

Mix mayonnaise, lemon peel and lemon juice in bowl to blend. Season to taste with salt and pepper. Refrigerate 15 minutes. Toss apples, celeriac, radishes, cranberries, and red onion in large bowl. Add lemon mayonnaise, and toss to coat. Cover and refrigerate. When ready to serve, stir in pecans and spoon on top of plated up salad.

This week’s shares also include Black Spanish Winter Radishes, a sharper-tasting radish. Sliced thinly and served with cheese and beer or drizzled with a little olive oil and black sesame seeds, these make a nice treat; you can also cook them to get a milder flavor.

Carrots don’t need much of an introduction. Cooked, they pair nicely with Purple Top Turnips, the white-bottomed, purple-shouldered roots with a sweet and earthy flavor.

Flattened Cipollini Onions (“cipollini” means “little onion” in Italian, so this ends up being “little onion onions,” but, oh well) have a more well-rounded flavor than the standard red or yellow globe-shaped onions, and we like to use them in places where we want to feature the onion, rather than using it as a seasoning.

Turnip Cippolini Onion Saute

This works well with red onions as well.

3 -4 medium turnips cut into 1/4 inch cubes
3 medium cippolini onions, thinly sliced
1/4 cup butter
dash nutmeg
salt and pepper to taste

Boil turnips until fork tender about 7 minutes. Melt butter in a large frying pan over medium heat until foamy. Add onions, and cook until soft and starting to brown. Drain turnips and add to onions. Season with nutmeg, salt and pepper; cook until golden brown.

Rutabagas are generally larger than turnips, and are differentiated by their yellow bottoms and yellow flesh. Starchier than turnips, they also have a deeper flavor, and taste great mashed alone or with potatoes.

Root Vegetable Puree

These quantities are approximate; use what you’ve got, and add more of your favorites.

1 lb rutabaga, cut into 1-inch pieces
3—4 medium potatoes, cut into 1-inch pieces
1/2 lb carrots, cut into 1-inch pieces
1 turnip, cut into 1-inch pieces
1/4 cup milk or cream
3 Tbsp butter
2 tsp minced sage

Boil roots together in salted water until everything is fork tender, about 15 minutes. It’s okay if the carrots are not fully cooked; this provides a somewhat chunky, non-pureed sort of feeling. Drain, and mash with milk, butter, and sage. Salt and pepper to taste.

Loaded with nutrients and antioxidants, Red Cabbage provides a source of fresh “greens” through the winter than doesn’t have to be grown in a greenhouse. Unlike most of its broccoli and Brussels sprouts cousins, cabbage takes pretty well to long cooking; vinegar helps it retain its red color.

Sweet and Sour Red Cabbage Recipe

1/2 stick butter
1 2-pound red cabbage, thinly sliced
6 Tbsp sugar
2/3 cup balsamic vinegar

Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.

Use Carnival Winter Squash anywhere you would use an acorn squash. We most often cut them in half, scoop the seeds out, and bake at 325 for about 45 minutes, or higher temperatures for a shorter amount of time. I often throw them in when I have the oven on for something else, since they are difficult to overcook.

And, if you’ve still got some turkey left over, we’ll offer this basic winter soup.

Turkey Soup with Mint

Cooked chicken could be used instead of turkey

2 tablespoons olive oil
2 onions chopped ( about 2 cups)
8 cups turkey stock or chicken stock
1/4 cup white rice ( not cooked)
4-6 carrots, sliced ( to make 1 cup)
2 tablespoons chopped ginger
1 1/2 cups diced cooked turkey or chicken
3 tablespoons lemon juice
2 teaspoons hot pepper flakes
1-2 tablespoons finely shredded mint leaves
salt and fresh ground pepper

Heat a large pot add olive oil and onions, lighly sweat the onions, about 7 minutes. Add stock, carrots, and rice. Bring to a boil, reduce the heat, and cover. Simmer for 10 minutes then add the ginger, turkey, lemon juice, and hot pepper flakes. Continue to simmer until rice is cooked and vegetables are tender. Salt and pepper to taste and add mint. Serve.