We made a full shift into winter this week with an array of brassicas, from the geometric marvel, Romanesco cauliflower to emerald green broccoli, creamy white turnips and tight, crisp heads of cabbage. The rainbow chard was as vivid as stained glass, almost too beautiful to eat. Fuji apples were welcome as a snack and in a crunchy slaw, and Satsumas were juicy and candy sweet. Yellow wax beans, baby Maui onions, baby kohlrabi and our favorite farm box carrots completed the bounty.
It takes imagination to put winter vegetables to task, and I was happy to have my friends Stephanie and Tanya over for a farm box cooking party. We pooled our shares together and came up with quite a few dishes that will keep our families looking forward to more winter crops:
Crispy Sweet Potato Cakes with Green Cabbage-Fuji Apple Slaw and Citrus Creme Fraiche
Herb Roasted Chicken with Cauliflower-Kohlrabi Puree with Brown Butter and Onion Rainbow Chard Saute
Wild Rice, Red Lentil and Vegetable Soup with Slow Cooked Turkey Broth
Beef Stew with Red Wine and Root Vegetables and Winter Coleslaw with Lemon Fennel Seed Dressing
The Family Farm Box 