Roasted beets, turnips and onions

November 23rd, 2010

Roasting vegetables causes them to be much more intensely flavored than boiling, frying or even steaming.  The sugars found naturally in the produce begin to caramelize and the result is pure D. heaven in your mouth.

The other day I did a roast chicken and pushed the pan of vegetables in alongside whent here was about an hour left.  Dependign on the size of the veggies plan on it taking an hour for them to be cooked. I like to quarter large items.

The beets, turnips, and onion work together well.  You can add carrots, potatoes, or parsnips if you like.  There really isn’t a recipe other than to drizzle the vegetables with olive oil and stir them around once in awhile.  When they are done, salt with crystalized seas salt and sprinkle with some pepper.  Roast at 375F….If your meat is roasting at a higher or lower temp just adjust the vegetable roasting time accordingly..about 15 minutes up or down for every 25 degrees.

This dish works well with chicken or pork especially.

Traditional Polish recipe for beets

November 23rd, 2010

I would like to contribute a traditional Polish recipe for beets :         (Agnes-CSA Member)
Cook beets whole with skin on (they keep color and nutritional value better that way) in salted water, allow them to cool.

Then peel and grate them (make sure you use kitchen gloves because if you don’t, your hands will be beet red).

Melt a small pat of butter (about 1/2 Tbsp for 3-4 large beets) in a frying pan, add the beets and fry them long enough to warm them up.

Add salt and pepper to taste.

You can also add a small amount of sour cream.

Vegetable Storage

November 23rd, 2010

I could rewrite it all or just give you the link to Angelic Organics from the  online casino farm film The Real Dirt on Farmer John.  There is storage information for most vegetables grown in the midwest.

Toasted Squash or Pumpkin Seeds

November 23rd, 2010

To roast pumpkin seeds place them on a lightly buttered cookie sheet and add a pat of butter or oil and a dash of cinnamon or curry powder and salt. Bake for about 15 minutes in a preheated 350°F oven, stirring once, until the seeds are aromatic and lightly browned.

Baked Red Kuri Squash

November 23rd, 2010

Baking squash is an easy and tasty way to prepare squash. For a crunchy snack, toasted squash seeds.

Serves 4

2 pound Red Kuri or other winter squash
Butter, ghee or palm or coconut oil
Sea Salt
Preheat oven to 375 degrees F.

Cut squash in half* and scoop out seeds. Rub interior and exterior with fat and a sprinkle of salt. Place, cut side down, in a shallow baking dish or cookie sheet. Bake for about 45-50 minutes (30 minutes for Delicata) or until the shell starts to wrinkle or sag and the squash is soft to the touch. Serve in wedges.

Puree left over squash, season and serve as a side dish, add to a soup or use as a pie filling.

*If a squash is too awkward to cut, bake it whole at 350 degrees until it feels soft to the touch, from 30 minutes to 1 hour depending upon its size and variety.

May you be well nourished,

Rebecca Wood

Turnips, Winter Squash/Pumpkin And Potatoes

November 23rd, 2010

Ingredients for

  • ½ winter squash or pumpkin, peeled, quartered
  • 3 turnips, peeled, sliced
  • 4 potatoes, peeled, quartered
  • 1 cup milk, scalded
  • 2 tablespoons butter
  • Seasonings to taste


  1. Boil Winter Squash or pumpkin, turnips and potatoes in salted water for about 30 minutes.
  2. Drain off water.
  3. Mash with a potato masher.
  4. Add milk, butter and seasonings.
  5. Then serve.