The purple cabbage… Beautiful, right?
Toss it with shredded carrots and some home made chunky peanut sauce and you have some delicious slaw! I find that, like beets, people either love this or hate it.
Or toss with some creamy spicy mayo…
Or stick it next to a Springdell Porterhouse and look out!
I had also felt the call to use the rest of my parsnips earlier this week as did Sarah in her Creamy Roasted Parsnip Soup. I whipped mine with just a bit of butter and cream, a pinch of nutmeg and some mashed roasted garlic.
They were scrumptious topped with a Springdell hamburg patty and yes, some more red cabbage and carrot slaw.
So here I used the paper from a recently devoured Amish Roll Butter to grease my loaf pan. Waste not, want not, I always say!
.
Check out these bright beautiful heirloom carrots!
I attempted to make a carrot loaf, and though it was yummy, it didn’t really set so well in the middle. (I’ll spare you the pic of what it looked like when I took it out of the pan)
I improvised and combined it with some Springdell ground beef and stuffed my last cold-stored acorn squash. Topped with a bit of cheese, this was awesome.
While I was working with acorn squash, I also tackled my last hubbard squash of the season.
It was puréed and used in a Squash Soup, and making these Hubbard Squash Muffins.
The hubbard squash seeds are the biggest and most plump of all. I loved to toast them up (though truth be told only half of them were toasted as I snacked on the other half just after boiling them).
I made a pizza using Springdell Summer 2014 tomatoes and what I lovingly refer to as ‘Dell Dough (made from Winter Share flour from Four Star Farms). I usually whip up several batches of ‘Dell Dough at once, and freeze some for later use. First, a little corn meal dusting.
It’s rare that there are no toppings on my pizzas, but I’ll definitely be making up for it when the warmer weather comes.
I also used some of the flour to make these crispy chocolate chip cookies.
We enjoyed some Springdell Maple Candied Bacon (using both Ben’s Maple Syrup and Maple Sugar).
Roasting up some of the garlic bulbs has been great. (Just in time, too, as that bottom one was about to sprout!)
With the milder taste that a roasted garlic clove provides, I use them with wild abandon. They’ve ended up in just about everything!
I used the garlic in this Sweet Potato and Quinoa Chili. The day we got snowed in, I whipped this up using some Baer’s Best garbanzos I had left in the fridge (already soaked and cooked), and a sweet potato I had left from a previous Winter Share box. Quick and delicious, the perfect comfort food for a snowed-in day.
I gotta admit, the papaya and lime was my supermarket express lane splurge during the pre-blizzard panic shop. It does seem wholly unnatural to see the juxtaposition of the tropical fruit and the snow up to the window in the background.
- 1 tablespoon olive oil
- 1 sweet potato, peeled and cut into bite sized pieces
- 1/2 cup quinoa, uncooked (could go as much as one cup)
- 2 cups of cooked garbanzo beans (I think black beans would work too)
- 1 small can of tomato paste
- 2-3 cups of broth (I used Springdell Chicken Broth)
- 1 onion, chopped
- Cloves from 1 roasted garlic bulb (or maybe 5 cloves of minced garlic)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- Heat the oil over medium-low heat.
- Add onions and stir until they are tender, then add garlic and cook another couple of minutes. Add paste & spices and stir constantly for another 2 minutes.
- Add beans, 2 cups of the broth and the sweet potato. Cook another 5 minutes before adding in the quinoa.
- Simmer until the quinoa and sweet potato are tender to your liking. Keep the 3rd cup of broth on hand and add as needed to keep the consistency from thickening too much (this will also help keep the potato & quinoa cooking properly).
- This can be served with sour cream, or avocado/guacamole.
- Enjoy!
- Usually I think chili tastes better the next day, I personally found this one was best the day of.
