All Posts In In Season

Market Watch: Radishes

by in Farmers' Market Finds, In Season, March 16, 2017

Radishes

Grown throughout the world, radishes come in a surprising number of shapes, sizes, and colors, from the large, white daikon to the ping-pong ball sized red globe radish. They range in flavor too, from slightly peppery to seriously pungent. What they have in common is a satisfyingly crunchy texture and an ability to add fresh flavor to all sorts of dishes. Though they are in season all year long, they are at their peak from spring to summer. Look for them at local farmer’s markets, where you are likely to find varieties like the whimsically named French breakfast radish, an elongated red-skinned radish with a white tip and a mild flavor, striking black radishes that pack a seriously spicy punch, and gorgeous pale green watermelon radishes that reveal a hot pink interior once sliced.

 

Radish facts

Radishes belong to the cruciferous family of vegetables, and like cousins broccoli and cabbage, offer up a wealth of nutrition. They are particularly high in Vitamin C and contain fiber, antioxidants and phytochemicals called indoles, which have a detoxifying effect on the body. What’s more: radishes have only 20 calories in an entire cup.

Choose radishes that are firm and free of cracks or brown spots. Before refrigerating them, snip off the greens and place the red bulbs in a plastic bag. If the greens are still crisp and not beginning to wilt, rinse them and refrigerate them separately. Plan on using the leaves within a day or so, as they won’t stay fresh for long. The radish bulbs can be stored up to two weeks. Read more

6 Ways to Use Spring Herbs as Healthy Greens

by in Healthy Tips, In Season, March 9, 2017

Little flecks of green parsley make plates look pretty, but antioxidant-rich herbs are more than just a garnish. Using handfuls of herbs instead of pinches can pack more nutrition onto your plate. Basil contains the antioxidant beta-carotene and may decrease the immune response to allergens. Mint has phenolic compounds with strong antioxidant activity, along with vitamin A, folate and potassium.

Here are easy ways to use big bunches of basil, mint, parsley, arugula and other herbs as healthy leafy greens.

Make classic herb sauces from around the globe

Pureeing fistfuls of parsley, cilantro, garlic, and olive oil is the basic recipe for the classic Argentinian steak sauce chimichurri; try it on our Dry-Rubbed Flank Steak. An Indian chatni or chutney contains similar ingredients with the addition of fresh mint like in Curry Rubbed Swordfish Steaks with Fresh Green Herb Chutney. Italian Blanched Basil Pesto includes bunches of basil along with parsley, olive oil and cheese. Liberally drizzle any or all of these zesty green sauces over eggs, vegetables, or whole grains.

Slice and dice up spicy salsas

The addition of tomatoes, mangos or avocados to the classic herb sauce makes for a colorful salsa. Cilantro combines with garlic, avocado and tomatillos in our recipe for Avocado Salsa Verde. When making pureed-style salsas, add another couple handful of herbs for extra nutrition, and to use up bits of herbs that may otherwise become food waste. Even a chunk-style Mango Salsa is delicious when the amount of fresh herbs is doubled. Read more

Market Watch: Romanesco

by in Farmers' Market Finds, In Season, February 19, 2017

Romanesco

With its florescent lime-green hue and funky spire-shaped florets, Romanesco looks a little like broccoli from another planet. In fact, its alien appearance earned it a cameo in “Star Wars: The Force Awakens.” (In one scene, Rey is shown biting into an apple studded with Romanesco florets, which drew commentary from famed astrophysicist and Star Wars fact-checker, Neil deGrasse Tyson.) In reality, this cruciferous veggie, sometimes referred to as Romanesco broccoli, is more closely related to cauliflower than broccoli. It’s also a bit crunchier with a milder, slightly nutty flavor. Though Romanesco has been on the menu in Italy since the 16th century, it didn’t make its debut in the United States until the late 90s. Until recently, it was found mostly at farmer’s markets. These days, however, you might spot it at your local supermarket during the fall and winter.

 

Romanesco Facts

Like other members of the Brassica family, including kale and cabbage, Romanesco is high in Vitamins C and K, and is a good source of dietary fiber. Romanesco is also particularly high in carotenoids and phytochemicals.

 

When buying Romanesco, choose heads that are bright in color. The stem should be firm, with no signs of wilting. Any attached leaves should be perky and crisp. Pick it up: it should feel dense and heavy for its size. Store it in a sealed plastic bag and refrigerate for up to a week. Read more

In Season: Blood Oranges

by in Farmers' Market Finds, In Season, February 3, 2017

Long popular in Italy and Spain, these ruby-hued oranges are now being cultivated in Texas and California. Available from December to April, blood oranges are often both sweeter and less tart than other types of oranges, with a pleasantly bitter edge. Some people say they can even detect a hint of raspberry flavor.

 

Blood Orange Facts:

Harvesting blood oranges in the winter, when they are at the peak of ripeness, ensures that they are highest in anthocyanins, the compound that gives them their vivid blood-red color. Anthocyanins are thought to help stave off heart disease and cancer, as well protect eye health. Blood oranges are also an excellent source of fiber and Vitamin C.

Choose firm oranges that are heavy for their size and store for a week at room temperature, or up to two weeks in the refrigerator. Read more

5 Root Vegetables You Need To Try

by in Farmers' Market Finds, In Season, January 7, 2017

When you think of root vegetables, do you automatically picture potatoes, carrots and onions? While these veggies are classic favorites, they can also be a bit uninspiring. Luckily, the cold weather brings some delectable and underutilized root vegetables to the forefront. Try something new in your cold-weather cooking and branch out into turnips, rutabaga, celeriac, sunchokes or parsnips. These veggies are supremely nutritious and can be used in a variety of ways.

Turnips

A member of the cabbage family, turnips look like a mix between a radish and beet. Not only can you eat the bulb, but the turnip greens are edible too. Packed with vitamins and minerals, the greens have a taste similar to kale. The turnip bulb is a good source of potassium, a nutrient known for lowering blood pressure, and the greens contain calcium, vitamin K and vitamin A. Eating the entire turnip is a surefire way to get your daily dose of nutrients.

“Turnips are delicious when prepared simply,” says chef and registered dietitian Abbie Gellman, M.S., R.D., CDN. “Toss with olive oil, salt and pepper, and roast at 400 degrees Fahrenheit for 30 minutes or until golden brown.”

Rutabaga

Also known as a yellow turnip, a rutabaga is slightly larger and sweeter than a turnip and pale yellow in color. The waxy outer skin prevents dehydration, and the flesh turns somewhat orange when cooked. Rutabagas are an excellent source of vitamin C to help ward off winter colds, and they also contain potassium and fiber.

This starchy vegetable lends itself well to a basic mash. Try swapping out half the Yukon golds for rutabaga in your basic mashed potato recipe. Read more

Market Watch: Kabocha Squash

by in Farmers' Market Finds, In Season, October 11, 2016

This lesser-known variety of winter squash is having its heyday at local farmers markets right now. Don’t be intimidated by its dark and rough exterior; inside is a gourd full of goodness.

Kabocha Facts
A Japanese variety of squash, kabocha resembles a squatty, dark green pumpkin. Its outer skin is rough and bumpy, but inside hides a vibrant pale-orange flesh that tastes like a cross between a sweet potato and a pumpkin. Kabocha also delivers in the nutrition department, offering plentiful amounts of vitamins A and C, folate, potassium and fiber.

What to Do with Kabocha Squash
Much like pumpkin and butternut squash, kabocha can go in a wide variety of culinary directions. As with many winter squashes, the biggest challenge is dealing with the tough outer skin. Peeling it won’t be easy, so it’s better to cut it open, remove the seeds, and peel away the skin after boiling or roasting — you can also make it in a slow cooker.

Once mashed or pureed, the squash yields an incredibly light, silky and flavorful flesh that permeates your senses with the smell and taste of fall. Use it as a main ingredient for soups and sauces. You can enhance its flavor with earthy accoutrements like sage, cardamom and cinnamon or take things in a completely different direction with citrus and coconut milk. Kabocha’s natural sweetness and creamy texture also work nicely in muffins, breads, pie, panna cotta and ice cream. Read more

This Week’s CSA: Tomatoes at Last!

by in In Season, August 30, 2016

Finally! Sweet summer tomatoes have arrived in this week’s CSA from Mountain View Farm. For a cook, being handed a bag full of unadulterated produce is like being a kid handed an ice cream cone; it’s a moment of pure wonder. Still, it’s easy to grow weary during a long season of squash, squash and more squash.

Don’t get me wrong — summer squash is outstanding roasted, tossed into stir-fries and grated for slaws. But sometimes you yearn for something more … something just like a sweet, juicy tomato.

Now that we’ve gotten our wish, here are a few ideas for what to do with those fresh-from-the-farm tomatoes.
Salads: What says summer more than a fresh tomato salad? Good produce means very little work is required; just a simple vinaigrette, some fresh herbs and light seasoning will make the natural sweetness in your tomatoes pop. Read more

Celery Was the Star in This Week’s CSA

by in In Season, Uncategorized, August 24, 2016

This week’s CSA from Mountain View Farm included bright-green celery tops, fragrant as ever. It was about time for celery to stand up and say, “Notice me!” Celery leaves don’t receive the attention they deserve. The hearts are diced for crunch in salads, added to mirepoix for soups or enjoyed raw as a crunchy snack, but the fragrant leaves are often forgotten — and they’re among my favorite culinary secrets.

Plopping a trimmed celery top into your weekend brunch-time Bloody Mary for a colorful garnish is fine. But wouldn’t you rather pluck off the leaves to use in a vibrant pesto with Parmigiano-Reggiano? Not to mention, celery leaves make a bright, herbaceous addition to nutty grain salads and hearty chickpea dishes.

These delicate green leaves can be used pretty much anywhere in place of parsley. For the best leaves, look for full celery bunches with the dark outer green stalks still attached. The trimmed celery hearts usually available at the grocery store have been stripped of most of their beautiful leaves.

Then store them properly for a longer shelf life by plucking off the leaves (you can reserve the dark-green fibrous stalks for making stock or soups) rinsing them under cool water and wrapping them in a damp towel. Store the leaves in your humidity-controlled refrigerator drawer in an opened plastic bag for use in your next meal. Read more

Market Watch: Tomatillos

by in Farmers' Market Finds, In Season, August 14, 2016

One of the best things about going to the farmers market is you never know what you might find. I ran to my local market in the hopes of picking up some tomatoes, but instead I simply couldn’t resist these neon-green tomatillos. If you’re intimidated by this member of the nightshade family, don’t be; they are easy to cook with, and there are many ways to enjoy them.

Tomatillo Facts
Also known as a “jamberry,” the tomatillo is related to the gooseberry. Tucked behind a papery husk is a bright green fruit that resembles a petite tomato. Tomatillos are firm, shiny and slightly sticky to the touch. Remove the husk and wash before enjoying them cooked or raw. There’s plenty of nutrition packed into these beauties: One cup contains 42 calories, 1 gram of unsaturated fat and 2 grams of both protein and fiber. There’s also potassium, niacin, iron and more than 25 percent of the recommended daily amount of vitamin C.

What to Do with Tomatillos
Choose tomatillos with intact husks and firm skin. They will keep at room temperature for a day or so and should then be stored in a paper bag in the refrigerator drawer for up to one month. Use them to create salsa (aka salsa verde) and guacamole. Blend them with chiles, cucumber, fresh herbs and vodka for a marvelous spin on a classic brunch cocktail. Read more

Summer Squash and More in this Week’s CSA Box

by in In Season, July 31, 2016

This week’s CSA (community-supported agriculture) box arrived at Food Network Kitchen stuffed with fresh summer produce, and we couldn’t be more excited to start cooking! Fresh summer squash was the real star of our box, with multiple varieties making an appearance. The seasonal offering has been popping up on restaurant menus everywhere, and now, with plenty in our kitchen thanks to Mountain View Farms, we can enjoy the tender vegetable in crisp salads, cold soups and more.

While unpacking our box, like many of you at home, we started to wonder what separates the pattypans from the zucchini of the world. Do they all deserve the same culinary treatment? After doing some quick research, we identified the two varietals of squash in our box as zucchini and zephyr (the two-toned one) squash.

Zucchini has a habit of growing … and growing … and growing, but don’t be tempted to set any world records with your squash. The best zucchini are small, firm and have a mild taste and moderately tender flesh — just like the one in our box. To use your squash, pull out your spiralizer to make a noodle substitute, or toss it in a pan with olive for a quick saute at dinner. Read more

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