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This Week’s Harvest, 11/30: Roots and Greens

December 1, 2011

Frisée, Swiss chard, eggs, beets, kiwis, potatoes, parsnips

I seriously love root vegetables.  These beets, along with Melissa‘s, will be roasted with balsamic vinegar and chestnuts (no bacon this time, though) for a girls’ Christmas shindig on Saturday.  The parsnips make me want to roast a chicken, just so I can have them roast along underneath it, bathing in the savory juices.  I think the potatoes will be happy to join in the fun, and, if we’re being honest, some of the many leftover carrots from last week.

I also like greens quite a bit, and am especially happy to see heartier ones as the days get shorter and colder.  Frisée is a truly wonderful salad green for winter (or late fall, as the case may be), sturdy and flavorful enough to hold its own with poached eggs, toasted nuts, juicy pears, crispy bacon, pungent blue cheese and maybe some chewy dried cranberries on top.  It’s also a good cooking green, with a nice bitter flavor that complements rich bean dishes particularly well.

Swiss chard and squash are a fabulous combination (seen most recently here, and less recently here), and since I also have plenty of those baby pumpkins from last week still hanging out on the counter (did I mention I got a double panier last week?  Because I did.) I think a pizza is in order for tonight.

Seasonal opposite: June 2, 2010

Originally published on Seasonal Market Menus.

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4 Comments
  1. December 1, 2011 11:59 pm

    Camille, it all sounds spectacular! Beetroot and chestnuts and balsamic vinegar? Oh yes. Oh yes. I can almost see an ice cream in that too 😉

  2. December 3, 2011 12:36 pm

    Hannah – A savory ice cream could be very interesting indeed… on top of a warm vegetable crumble… just like dessert, but not! That would be a fun sort of trompe l’oeil dinner. 🙂

    • December 3, 2011 12:40 pm

      If anyone can do it, it’s you! 🙂

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