Root veggies are great for roasting for warm cozy dinners, but they're also perfect raw when you're craving the fresh crunch! Lots of cooking ideas here, and we're listing a cookbook we were featured in (with extras) with more ideas too.
Our favourite roasters: carrots, garlic, potatoes, beets, squash
Our favourite crunchers: daikon, kohlrabi, watermelon radish, carrots, rutabaga
If you're feeling like stepping it up a notch this month, here's a few quick options both hot and cold:
- roasted garlic on a cheese platter, pairs beautifully with mild cheeses
- hummus and veggies for dipping
- roasted napa cabbage slices (2-3 cm thick, cut in rounds, drizzled with bacon fat/olive oil and a bit of salt, roast till edges golden)
- daikon sliced as crackers for brie (or baked brie!)
- boiled beets slice beautifully into a sandwich
- kalettes snacking (toss in oil, roast till edges crispy like chips, salt to taste or sprinkle with parmesan and pop back in oven till golden)
- sweet treat: ever tried pumpkin pie with sweet potatoes or butternut squash? I like to reduce the sugar to balance the sweetness. These can also be made into little tarts, or in ramekins to skip the crust (1 pie recipe is 25-28 ramekins, so I do a quarter recipe to fill 6-8 ramekins)
We're also super excited to announce that we were featured in a cookbook! Natalie Wollenberg and Leigh Nash teamed up to write County Heirlooms. It features many of the food businesses here in Prince Edward County, and profiles 42 with their story and a recipe. A lovely read about how everyone got their businesses started, and what keeps them going. It also features Stephanie's squash risotto, and by my count 16 of the recipes use veggies we're sending out this month ;) They're also passing all royalties on to support Food to Share, a County-based initiative working to address food insecurity. So if you'd like a little extra inspiration and a tour of the county from your favourite cozy armchair this month, you can add it as an "extra" to your box.
(Photo credit: Ruth Gangbar and Mihal Zada)
