In the Kitchen

Spinach – The spinach has recovered nicely from December’s brutal treatment, and has started to grow vigorously with the lengthening days. We are pleased to be able to put a full pound in this week’s boxes.

Rutabagas - The smooth-skinned, purple-topped rutabaga was developed from crossbreeding a cabbage and a turnip; its original improvement and promotion was the work of Swiss botanist Caspar Bauhin in the early 1600’s—hence the rutabaga’s frequent appellation as a “Swede” or “Swedish turnip.” Delicious mashed with potatoes, but the recipe below is one of our household favorites.

Purple Top Turnips

Black Spanish Winter Radishes – Sliced thinly, these taste great with a good sharp cheese and a nice cold beer. Also nice cooked as you would a turnip.

Carrots

Cipollini Onions - These flat Italian heirlooms have a wonderfully rich flavor. I prefer to use them where the onion is featured, but they work just fine as a “regular” onion as well.

Red Beets

Dried Hot Peppers – Use these to infuse a puttanesca sauce, or grind them up in a coffee grinder for a cayenne-type seasoning.

Yukon Gold Potatoes

Rutabaga Gratin

1-1/2 lbs rutabaga, sliced very thin
2 tbsp flour
1 teaspoon chopped fresh rosemary
1 cup grated parmesan
1 cup heavy cream
1/2 cup chicken stock or water
2 cloves minced garlic

Preheat oven to 375. Steam rutabaga slices for about three minutes, until crisp tender. Butter a 5 x 9 baking dish. Arrange 1/3 of the rutabaga slices evenly over the bottom and sprinkle with 1/2 of the rosemary, 1/2 of the flour, 1/3 of the parmesan, and black pepper. Add a second layer, and sprinkle with the remaining rosemary and flour, another 1/3 of the parmesan, and black pepper. Add a third layer, and sprinkle with parmesan and black pepper. Combine the cream, stock, and garlic and bring the mixture just to a boil. Pour over the rutabagas. Cover and bake for 30 minutes, then uncover and bake for an additional 20 minutes or so, until browned.

Turnip Cippolini Onion Saute

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 adn starting to brown. Drain turnips and add to onions. Season with nutmeg, salt and pepper; cook until golden brown.

Quick Beets

1 1/2 lbs Beets, julienned
2 tablespoons olive oil
1/2 fresh squeezed lemon
salt and pepper to taste
1 tablespoon fresh chopped thyme

Heat a medium pan and add olive oil and beets. Cover for 5 minutes to lightly steam in own moisture. Uncover and saute (you may need to add a tich more oil) until lightly browned. Toss the beets with lemon juice, salt and pepper, and thyme. Serve.