It’s the first winter share of the season and I am drowning in root vegetables.
We’ve got enough carrots to turn Theo orange for a week. Enough potatoes to satisfy Jason’s crazy. And enough squash that I can keep myself busy with soups and curries for the next couple of weeks. It’s marvelous. The best part of the winter share is that—despite the overwhelm that comes with getting this much food in a single week—almost everything stores well. We’ll just get started with that bok choy early this week.
We’ve had a crazy travel schedule these past couple of weeks (and will continue to have it for the next couple of weeks), so I haven’t been keeping up. Despite that, I’m still dreaming big. Here’s what I’m thinking about as I look at this massive CSA basket:
Bok Choy
- Ginger Bok Choy Soup with Noodles | Naturally Ella
- Grilled Bok Choy with Miso Gochujang Butter | Wisconsin From Scratch
- Lion’s Bead Meatballs with Bok Choy | Food52
Scallions
- Just seared in a cast iron (as if you were grilling them in the summer)
- Okonomiyaki, Savory Japanese Pancakes
- Pan Fried Pork Chops with Scallions and Broccoli | Food52
Parsley
- Roasted Vegetables with Parsley Cream Sauce
- Spicy Garlic Shrimp with Herbs
- Nutty, Garlicky, Herby Lentils with a Friend Egg
Green Tomatoes
- Fried Green Tomato Benedict with Ham & Pimiento Cheese Hollandaise | F For Food
- Braised Short Ribs with Picked Green Tomatoes and Polenta | Eats Well With Others
- Green Tomato Chili | The Novice Gardener
Carrots
- Make America Gratin Again
- Carrot, Sweet Potato, and Purple Potato Tart Tatin
- Harissa Spiced Roasted Carrots and Lemons
Red Cabbage
- Grilled Red Cabbage with Mustard Sauce (make in a cast iron rather than grill if it’s too cold)
- Red Cabbage, Sweet Potato, and Chicken Stir Fry
- Red Cabbage and Sausage Soup
Celeriac
- Vol-au-Vent Filled with Creamy Celeriac & Wild Mushrooms | Serious Eats
- Apple Celeriac Remoulade with Crab Recipe | Serious Eats
- Celeriac and Potato Soup | Food52
Turnips
- Mashed Turnips with Goat Cheese and Leeks
- Turnips with Garlicky Breadcrumbs and Parmesan | Bon Appetit
- Sesame Roasted Turnips and Barley | Naturally Ella
Red Potatoes
- Roasted Vegetables with Parsley Cream Sauce
- Breakfast Pot Pies | Spoon Fork Bacon
- Rosemary Skewered Baby Red Potatoes with Skordalia | Food52
Winter Squashes
- Roasted Squash with Maple Ginger Glaze
- Delicata Squash and Tomato Gratin
- Braised Kuri Squash with Shishito Peppers
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