"inseason" news and stories

In Season: Roasted cauliflower

by Sarah Christine, Posted Oct 28th 2008 @ 11:34AM

Getting your kids to eat cauliflower could be a challange. Try roasting the florets next time; they'll taste like candy!

Growing up, the only form in which I saw cauliflower (or maybe just the only way my mom could get me to eat it!) was steamed and covered in nice thick, white sauce. Now, while I can admit that I still think it's delicious, I'd much rather prefer eating roasted cauliflower.

According to Gourmet Magazine, "Blasting cauliflower florets in a hot over concentrates their natural sweetness, turning them into something akin to vegetable candy."

Filed under: Ingredients, Methods

In Season: Braised radicchio with raisins and pine nuts

COMMENTS 0

by Sarah Christine, Posted Oct 21st 2008 @ 12:57PM

mound of radicchio at a market

In Italy, radicchio is quite popular. Usually, it is eaten grilled in olive oil, or mixed into dishes such as risotto. In recent years, it has gained popularity in the United States, but is more often eaten raw in salads. This recipe calls for radicchio di Treviso. Firm, round bitter heads of radicchio (radicchio di Verona) can be found in many supermarkets, but you will probably have to shop at a farmers' market to find the elongated radicchio di Treviso, a variety that is prized for its flavor.

Selection: Heading radicchio should have some give. If it is too firm and heavy, with leaves no longer attached to the core, it is probably over mature and won't last long. With all types, select radicchio as you would any salad green, avoiding specimens that show signs of decay such as brown-edged leaves or browning cores.

Storage: Store in a loose plastic bag in the refrigerator crisper. Radicchio keeps a few days longer than most salad greens.

(If you can't find the elongated radicchio, feel free to use whatever you can find in your grocery stores.)

From the cookbook: Fresh From the Farmers' Market by Janet Fletcher

Filed under: Ingredients, Methods

In Season: Roasted beet salad with oranges and beet greens

COMMENTS 0

by Sarah Christine, Posted Oct 14th 2008 @ 2:00PM

If your CSA share has been anything like mine this season, you've gotten bundle upon bundle of beets. I've exhausted all my standard recipes and barely made a dent. What to do with all of those beets?

How about a simple and hearty salad! Roasting beets allows all the natural sugars to concentrate, creating a luscious, sweet and savory dish. Feel like giving it an extra pop? Add goat cheese and give your mouth the chance to take pleasure in all the textures of this salad.

Nutrition Fact: The delicate beet greens, which are an excellent source of potassium, folic acid, and magnesium, make this dish even more healthful.

Filed under: Fall Flavors, Ingredients, Methods

In Season: Fennel and parsley salad

COMMENTS 3

by Sarah Christine, Posted Sep 23rd 2008 @ 1:00PM

With a gentle anise flavor, as well as a great crunch, this fennel and parsley salad is simple and delicious.

With a gentle anise flavor, as well as a great crunch, fresh fennel is delicious in this salad and even on its own when sliced thinly. If you're looking to update your salad greens, this fennel and parsley salad is perfect. Due to its simplicity, you can change up the ingredients very easily and create new versions of it throughout the fall months.

Read on for the recipe from the cookbook: Instant Entertaining by Donna Hay.

Filed under: Ingredients

In Season: Penne with broccoli sauce

COMMENTS 5

by Sarah Christine, Posted Sep 16th 2008 @ 3:01PM

Earthy, light and delicious- Penne with broccoli sauce is perfect for the fall season.

I was inspired to make this recipe yesterday when I was going through Whole Foods and saw the gorgeous broccoli crowns that are in season right now. While the color of this sauce speaks for itself, broccoli enhances this dish, giving it a fresh, earthy appeal. Great as a side dish or even a main- Penne with broccoli sauce is a light, healthy dish that's bursting with flavor.

Read on for the recipe from the cookbook: Fresh From the Farmers' Market by Janet Fletcher.

Filed under: Ingredients