This Week’s Harvest, 12/7: Out-of-the-Ordinary
What’s so different about this produce? Well, the carrots are yellow, tinged with green at the top. They’re much harder and stronger in flavor than their run-of-the-mill orange siblings. These definitely benefit from roasting, which I did last night, along with some parsnips, underneath a chicken.
The turnips are not turnips, but watermelon radishes, their light green and white exteriors giving way to bright pink insides. Frankly, I think they’d be great with some ranch dip for a little taste of pseudo-summer.
The pears are certainly unexpected at this time of year. Normally by December we’re down to apples and apples alone. But these pears are a newish variety called Angelys, which apparently thrive in the winter and have a good, long shelf life. Hooray! A warm, warming dessert like a crumble sounds like just what I want to do with them.
I guess the rest isn’t so surprising. The leeks made a lovely side to the roast chicken, briefly broiled and drizzled with vinaigrette. The eggs and patidou squash (maybe sweet dumpling squash in English) have me thinking of this quiche, but that squash could just as easily become a tartiflette of sorts, or a pizza, or a pasta dish, or I could stuff them, or…
Seasonal opposite: June 8, 2011
Originally published on Seasonal Market Menus.