And what to do with them
- Sweet Potatoes – Sweet Potato ‘Fries’, Sweet Potato Pumpkin Carrot Ginger Soup, Sweet Potato & Cider Gratin
- Windy Ridge Yukon Gold & Purple Fingerling Potatoes - Potato Fennel & Purple Onion Salad
- Cippolini Onions – Pureé of Onions & Rice with Roast Chicken
- Kabocha Squash – Mashed ‘Japanese Pumpkin’ & Potatoes
- Belgium Endive – Braised Endive with Benton’s Country Ham Parmesan Coriander Cardamom & Clove Orange Pepper
- Celery Root – Celery Root Parsnip & Potato Puree
- Savoy Cabbage – Quick Cooked Sliced Cabbage with Smoked Bacon
- Meyer’s Lemon - Lemon Curd Yogurt with Lancinato Kale
- Red & White Cabbage – Warm Cabbage Salad with Hazelnuts
- Beets – Roasted Beet Salad with Oranges Virgin Olive Oil and Balsamic Vinegar
- Bonus – Black Mountain ‘Le Red’ Chocolate Mousse
I made a quick trip to the store yesterday and this is what I found there. All winter things – as it should be. This is where my week’s menu begins – by finding out what is best and what is available. I avoid ‘out-of-season’ foods, like berries or summer zuchinni and definitely no tomatoes. Then I think about the coming week, our work schedule and who is coming for dinner – this will influence how much I have to purchase. Of course, I always plan one really special dish – in this case I cannot wait to cook the Belgium endive with Benton’s Country Ham – a crips glass of white wine.
Will tell you about how to get in all done in the next chapter of Saturday’s Kitchen…
