Roasted Fall Vegetables with Balsamic Vinegar

Roasted Fall Vegetables with Balsamic Vinegar

4 pounds assorted root vegetables: turnips, celeriac, carrots, beets, winter squash whole shallots, onion wedges and thick leek slices

3 Tablespoons olive oil

A smattering of fresh or dried herbs (such as rosemary or thyme)

5 garlic cloves, minced

2 Tablespoons balsamic vinegar

Salt and pepper

Heat oven to 400 degrees. Scrub vegetables and cut off roots and tops. Cut into 2-inch pieces and toss with olive oil; by cutting denser, slower cooking vegetables into smaller pieces, everything comes out evenly cooked. Spread on a baking sheet or in a roasting pan and roast for 30 minutes or until fork tender. Add minced garlic and herbs. Stir and cook for 7 minutes more. Remove from oven. Toss with vinegar. Season with salt and pepper to taste.

Tom's note: I picked this recipe up from Rock Spring Farms at the Rochester Farmers Market (http://rochesterdowntownfarmersmarket.org/ and @rochfarmmkt on Twitter). The two vegetables I always use are beets and parsnips. In fact, I don't even make this recipe if I don't have parsnips. And I always go way past 30 minutes for roasting. Final comment: For most recipes, I use fresh herbs. For this one, I use dried Herbes de Provence, available at just about any grocery store. You can certainly make Herbes de Provence with fresh herbs, but by January or February the fresh stuff gets spendy. This is one case where the dried option holds its own and perhaps even excels because the dry flakes seem to hold up to the heat better.

Source: Rock Spring Farm • Spring Grove, MN (2003, www.rsfarm.com)

Submitted by Tom Burket

 

Basic Beet Juice

Basic Beet Juice

2 beets

2 carrots

1 apple

1 orange

1 stick celery

1/2-inch ginger root

Cut, peel, chunk accordingly. Throw in juicer, handful by handful so you don't burn out the machine. Make sure the lid is tightly sealed; ingredients makes a spectacular mess if juicer opens. Serve immediately. Can be refrigerated as well to enjoy later.

Tom's note: Another fine beets-be-gone recipe. Pretty much impossible to add too much ginger.

Source: The Big Book of Juices and Smoothies, Natalie Savona (Duncan Baird, 2003)

Submitted by Tom Burket

 

Grated Beet Salad

Grated Beet Salad

3/4-pound beets (3 medium or 2 large)

1 tablespoon olive oil

2 teaspoons red wine vinegar

1 small clove garlic, finely minced

Salt

Preheat oven to 375 degrees F. If beet greens are attached, remove all but 1/2-inch of the stems (so as not to pierce the beets) and reserve for another use. Put beets in a baking dish with 1/4 cup water. Cover and bake until a small knife slips in easily -- about 50 minutes for medium beets. Cool slightly, then peel. Let cool completely. Grate the beets on the large-holed side of a four-side grater. Transfer to a bowl. Stir in olive oil, red wine vinegar, garlic and salt to taste. Taste and adjust accordingly. 

Tom's note: This recipe is a great way to use up lots of beets. Double, triple or quadruple the quantities with abandon. Needless to say, perhaps, but you can throw a baking dish with the beets in the oven along with a beef roast, whole chicken or casserole. I haven't tried it, but I'm pretty sure you could also wrap the beets in aluminum foil and place inside a closed grill -- off to the side -- while slow cooking a big chunk of meat. Heat. Grate. Stir. Serve. This one is easy. I always add extra garlic.

Source: Fresh from the Farmers' Market, Janet Fletcher (Chronicle Books, 1997)
Submitted by Tom Burket

 

Green Bean Salad

Green Bean Salad

w/ walnuts and shaved parmesan in lemon dressing

1/4 c. coarsely chopped walnuts

1 pound green beans

1 1/2 T. freshly squeezed lemon juice

3 T. extra virgin olive oil

4 oz. parmesan cheese

Salt and pepper to taste

1. Toast walnuts in dry, heavy skillet over high heat until they start to brown and become fragrant, careful not to burn.

2. Bring large pot of water to boil. Add beans and salt, cook until tander but still firm, 3-5 minutes.

3. Transfer beans to colander and run cold water over them.

4. Toss to beans and walnuts in a large bowl and season with salt and pepper.

5. Whisk lemon juice and olive oil until combined. Pour over beans and toss until well coated. Put on individual plates and sprinkle with parm cheese.

Source: Lindsey Frey

 

Refrigerator Pickles

Refrigerator Pickles

For Brine:

3 c. each of vinegar and sugar

1/4 c. canning salt

1 t. each of tumeric, mustard seed and celery seed

Vegetables:

Sliced Cucumbers

Sliced Onions

1. Combine brine ingredients and bring to a boil.

2. Alternate layers of sliced cukes and onions in a large jar 

   (1 gallon glass is my favorite)

3. Pour brine over vegetables and refrigerate.

Source: Lindsey Frey