It gets to this time in the veggie season and either you're in a kitchen groove or you're looking to improve your game. We know, we're eating from the same farm. It's one thing to get excited about fresh veggies in April and get the first basket in June. Getting veggies in November requires a knowledge of what you want to get out of your veggies and what you love most about them.
Fresh
We like to eat our veggies fresh. That's right, we eat them raw. Uncooked. In their full, naked flavour. What's in season now which we're digging our teeth into? Sunchokes. We cut them into sticks, dip in hummus or babaganouch, and enjoy the nutty crunch. Daikon. We slice and salt them, then devour them minutes later when they're crisp and refreshing.
Flavour
What we fell in love with which drew us into farming was the flavour of fresh-harvested vegetables. We can forgive blemishes because we know the flavour is outstanding compared to what we can get elsewhere. So, we enjoy salad turnips with their game-changing flavour, nothing like the turnips we've tasted before. And we mow down on fennel with its entrancing licorice flavour and compelling back-flavour. We snack on it raw in the field. We puree it into soup for warm Fall energy. And, we roast it to pair with other veggies.
Flash
Potatoes.They're a staple, and who doesn't know how to cook them. One thing we love to do with them to make a flashy meal out of a simple starchy food is gnocchi. Yum! Another is to combine them with sunchokes either scalloped or pureed to become an Autumn bake or soup. And, we reinvent coleslaw to celebrate cabbage and slap it on the table to enjoy a smorgasbord or funky colour, flavour, in a flashy meal.
What're you gonna do with your veg?
