Posted 12:14 am Wednesday, January 25, 2012
Winter's Bounty: Flavor And Nourishment In Situ
By CHRISTINE GARDNER
Food Editor
Cold-weather cooking is associated with warmth, deep flavors and hearty fare that nourishes the body and soul during the frigid months of the year. Although winter comfort food is usually considered heavy and unhealthy, the produce that is in season during this time are some of the most nutritious vegetables grown throughout the year.
Food Editor
Cold-weather cooking is associated with warmth, deep flavors and hearty fare that nourishes the body and soul during the frigid months of the year. Although winter comfort food is usually considered heavy and unhealthy, the produce that is in season during this time are some of the most nutritious vegetables grown throughout the year.
Kale, chard, spinach, arugula and other winter lettuces like endive and cabbage are full of minerals and vitamins, most notably iron and vitamin C.
At the Diamond B Ranch in Neches, Moon Swanson is known for his raised bed gardening and the many different types of vegetables and fruits he grows and sells throughout the year.
"I like to promote farming in your own backyard," Swanson said.
He teaches farming classes every Saturday at the country store he has on his property. The classes teach people the fundamentals of his gardening techniques, plant spacing, composting and harvesting.
He also sells seeds, dried herbs, ground meat and produce. All of which come from his farm and livestock. Later this year, in the spring or summer, he is hoping to expand the store, offer more classes and sell prepared food.
"People are becoming more conscious of the foods they eat and growing your own food is popular right now. Having more diversity in the vegetables you eat is important. Plus it's all a lot of fun," Swanson said.
He is looking forward to spring planting and will begin seeding in his greenhouse in the next couple of weeks.
This summer he is hoping to have double the tomatoes; more squash and old-style vegetables; sugar cane he squeezes for juice to make cane syrup; and grapes used to make wine.
Currently, he is enjoying all of the kale from his garden, a variety of winter lettuces, rosemary, chard, cilantro and elephant garlic.
When eating kale he likes to eat it raw, as much as possible, to preserve the minerals and enzymes in the leaves. Some of his favorite ways to prepare and use kale include the following:
Mixed Salad: Prepared with kale, chard, mixed lettuces, dried berries and seeds and dressed with a blend of tahini, lemon, apple cider vinegar and olive oil.
Sauteed Kale: In a cast iron skillet heat a small amount of oil. Add sesame seeds and toast. Add the kale and saute until slightly wilted.
Kale Chips: Tossed in a small amount of oil and baked until crisp at a low temperature.
Kale Wraps: Use kale leaves as a wrap for tacos.
He will also mix kale into eggs, lasagna and other dishes where you might use spinach or other greens.
"Kale and beef actually pair very well together so we do this often for tacos and also use kale instead of lettuce on burgers," Swanson said.
Some other winter favorites that Swanson and his family enjoy are beets and fennel. The beets are also high in iron and can be used in many dishes.
"We like to make a beet dressing that combines beets with nut butter and apple cider vinegar," Swanson said.
"Fennel is another vegetable that is versatile and can go with many things," Swanson said.
He likes to chop the fennel bulb and put it into salads or serve salmon on a bed of fennel. The tops, or fronds, can also be used in a variety of dishes. Fennel is often liked by kids because of the anise or licorice flavor.
For more information about Diamond B Ranch and the produce, meat and classes Moon Swanson call 903-721-9111 or visit the website diamondbneches@gmail.com.
Escarole Pie
INGREDIENTS
Pastry Dough:
4 cups flour
6 ounces white wine
3 ounces olive oil
Filling:
1 head of escarole, washed
2 cloves garlic, minced
1/2 cup black olives, minced
2 tablespoons capers, rinsed
2 tablespoons pine nuts
1/2 cup ham, diced
1/2 cup mozzarella, diced
1/2 cup milk
1/4 cup parmesan cheese
2 eggs
DIRECTIONS
Place flour in a large bowl and make a well. Pour in the wine and with your hands work the liquid through the flour until loosely combined. Add the oil and work it through the dough. Knead until well combined but do not overwork as the dough will become tough. Wrap dough in plastic and refrigerate for 20 minutes. To prepare the filling bring a large pot of water to boil. Add the escarole and cook until tender. Remove from the water and dry. Chop into large pieces, removing any tough stems. Over high heat add 2 tablespoons of oil to a sauté pan. Add garlic, olives, capers, pine nuts, escarole and ham and sauté for two to three minutes. Reduce heat to low, cover and cook for 10 minutes. Remove to a bowl and allow to cool. Add the mozzarella eggs, milk and parmesan and mix together.
Remove dough from the refrigerator and cut into two pieces. On a well floured surface roll each piece to ¼ inch thickness. Grease a deep pie pan with butter and place one piece of dough in the bottom of the pan. Press into the pan and trim off excess. Spoon filling on top of dough and top with the other piece of rolled out dough. Trim excess and seal the edges by pressing a fork around the outer edge. Cut a few slits in the top so the pie can vent while cooking. Bake for 45 minutes in a 350 degree preheated oven.
Recipe by Christine Gardner
Pastry Dough:
4 cups flour
6 ounces white wine
3 ounces olive oil
Filling:
1 head of escarole, washed
2 cloves garlic, minced
1/2 cup black olives, minced
2 tablespoons capers, rinsed
2 tablespoons pine nuts
1/2 cup ham, diced
1/2 cup mozzarella, diced
1/2 cup milk
1/4 cup parmesan cheese
2 eggs
DIRECTIONS
Place flour in a large bowl and make a well. Pour in the wine and with your hands work the liquid through the flour until loosely combined. Add the oil and work it through the dough. Knead until well combined but do not overwork as the dough will become tough. Wrap dough in plastic and refrigerate for 20 minutes. To prepare the filling bring a large pot of water to boil. Add the escarole and cook until tender. Remove from the water and dry. Chop into large pieces, removing any tough stems. Over high heat add 2 tablespoons of oil to a sauté pan. Add garlic, olives, capers, pine nuts, escarole and ham and sauté for two to three minutes. Reduce heat to low, cover and cook for 10 minutes. Remove to a bowl and allow to cool. Add the mozzarella eggs, milk and parmesan and mix together.
Remove dough from the refrigerator and cut into two pieces. On a well floured surface roll each piece to ¼ inch thickness. Grease a deep pie pan with butter and place one piece of dough in the bottom of the pan. Press into the pan and trim off excess. Spoon filling on top of dough and top with the other piece of rolled out dough. Trim excess and seal the edges by pressing a fork around the outer edge. Cut a few slits in the top so the pie can vent while cooking. Bake for 45 minutes in a 350 degree preheated oven.
Recipe by Christine Gardner
Rutabaga & Cauliflower Mash
INGREDIENTS
1 rutabaga
1 head cauliflower
2 cloves whole garlic
1/2 cup milk
3 tablespoons butter
DIRECTIONS
Peel the rutabaga and cut into 1 inch pieces. Fill a large pot with water and bring to a boil. Let the rutabaga boil for 30 minutes then add the cauliflower and garlic and boil until it is very tender, about 10 minutes. Remove the pot from the heat and drain. Place the pot back on the stove and while stirring over very low heat allow any additional moisture to steam out of the vegetables. Add the milk and butter and mash. Season with salt and pepper to taste.
Recipe by Christine Gardner
1 rutabaga
1 head cauliflower
2 cloves whole garlic
1/2 cup milk
3 tablespoons butter
DIRECTIONS
Peel the rutabaga and cut into 1 inch pieces. Fill a large pot with water and bring to a boil. Let the rutabaga boil for 30 minutes then add the cauliflower and garlic and boil until it is very tender, about 10 minutes. Remove the pot from the heat and drain. Place the pot back on the stove and while stirring over very low heat allow any additional moisture to steam out of the vegetables. Add the milk and butter and mash. Season with salt and pepper to taste.
Recipe by Christine Gardner
Roasted Winter Vegetables
INGREDIENTS
1 small butternut squash, peeled, large dice
2 parsnips, peeled, large dice
1 medium yellow onion, large dice
1 bunch of beets, halved, stems removed
1 bulb fennel
3 cloves garlic
2 teaspoons herbs de Provence
2 teaspoons honey
2 tablespoons olive oil
DIRECTIONS
Wash and cut the squash, parsnips beets and onion and place on a large baking sheet. Trim the tops off the fennel and save for another recipe. Cut off the end of the fennel and roughly cut the bulb into large pieces. Add the fennel, garlic, herbs, honey and olive oil to the baking sheet. Toss to combine. Cook in a preheated 400 degree oven for 30 to 45 minutes until all vegetables are tender. Stir everything half way through cooking to ensure even roasting.
Recipe by Christine Gardner
1 small butternut squash, peeled, large dice
2 parsnips, peeled, large dice
1 medium yellow onion, large dice
1 bunch of beets, halved, stems removed
1 bulb fennel
3 cloves garlic
2 teaspoons herbs de Provence
2 teaspoons honey
2 tablespoons olive oil
DIRECTIONS
Wash and cut the squash, parsnips beets and onion and place on a large baking sheet. Trim the tops off the fennel and save for another recipe. Cut off the end of the fennel and roughly cut the bulb into large pieces. Add the fennel, garlic, herbs, honey and olive oil to the baking sheet. Toss to combine. Cook in a preheated 400 degree oven for 30 to 45 minutes until all vegetables are tender. Stir everything half way through cooking to ensure even roasting.
Recipe by Christine Gardner
Stuffed Cabbage Rolls
INGREDIENTS
1 head cabbage, leaves separated
3 pieces stale bread
1/2 cup milk
1/2 pound ground beef, pork or veal, cooked and drained
1/2 cup Romano cheese, grated, plus extra
1 cup mozzarella cheese, shredded
1/2 cup ricotta cheese
1 egg
1 clove garlic, minced
Salt and pepper, to taste
2 tablespoons breadcrumbs
DIRECTIONS
Bring a large pot of water to a boil. Cook the cabbage leaves until tender for about 5 minutes. Remove the leaves from the water and spread out on a dish towel to dry. Place the milk in a small bowl. Tear up the stale bread and let it soak in the milk until very soft. Remove from the milk and squeeze out the excess moisture. In a large bowl combine the ground meat, Romano cheese, mozzarella, ricotta, egg, garlic, soaked bread, salt and pepper. Using your hands combine all ingredients well. When cabbage leaves have cooled and dried place a spoonful of filling on each leaf. Fold in the sides of the leaves first and then roll up from bottom to top. Place the rolls seam side down in a greased baking dish. Sprinkle with breadcrumbs and additional Romano cheese. Bake for 30 minutes in a preheated 350 degree oven.
Recipe by Christine Gardner
1 head cabbage, leaves separated
3 pieces stale bread
1/2 cup milk
1/2 pound ground beef, pork or veal, cooked and drained
1/2 cup Romano cheese, grated, plus extra
1 cup mozzarella cheese, shredded
1/2 cup ricotta cheese
1 egg
1 clove garlic, minced
Salt and pepper, to taste
2 tablespoons breadcrumbs
DIRECTIONS
Bring a large pot of water to a boil. Cook the cabbage leaves until tender for about 5 minutes. Remove the leaves from the water and spread out on a dish towel to dry. Place the milk in a small bowl. Tear up the stale bread and let it soak in the milk until very soft. Remove from the milk and squeeze out the excess moisture. In a large bowl combine the ground meat, Romano cheese, mozzarella, ricotta, egg, garlic, soaked bread, salt and pepper. Using your hands combine all ingredients well. When cabbage leaves have cooled and dried place a spoonful of filling on each leaf. Fold in the sides of the leaves first and then roll up from bottom to top. Place the rolls seam side down in a greased baking dish. Sprinkle with breadcrumbs and additional Romano cheese. Bake for 30 minutes in a preheated 350 degree oven.
Recipe by Christine Gardner
Winter Minestrone
INGREDIENTS
2 potatoes, peeled and diced
2 parsnips, peeled and diced
1 turnip, peeled and diced
2 leeks, trimmed and chopped
6 kale leaves, shredded
1 celery stalk, chopped
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
6 cups vegetable broth
Salt and pepper, to taste
DIRECTIONS
Add all ingredients to a large pot and simmer for 1 hour. Check for seasoning and make adjustments as necessary. Transfer 2 ladlefuls of the broth and vegetables to a blender, puree until smooth and return to the pot. Mix well and simmer for a few additional minutes before serving.
Recipe by Christine Gardner
2 potatoes, peeled and diced
2 parsnips, peeled and diced
1 turnip, peeled and diced
2 leeks, trimmed and chopped
6 kale leaves, shredded
1 celery stalk, chopped
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
6 cups vegetable broth
Salt and pepper, to taste
DIRECTIONS
Add all ingredients to a large pot and simmer for 1 hour. Check for seasoning and make adjustments as necessary. Transfer 2 ladlefuls of the broth and vegetables to a blender, puree until smooth and return to the pot. Mix well and simmer for a few additional minutes before serving.
Recipe by Christine Gardner
