Well, here it is, the last week! Capped off by the tail end of the hurricane no less. This makes me appreciate how mild the hurricanes are here- just a little wind and rain to our Jamaican and Trini workers. We planned smart and ended up in the shelter of the building washing and packing all day.
I hope you enjoy all the colours and flavours this week. We have Jerusalem artichokes, fresh out of the field, which have a unique nutritional complement of iron and potassium. Feeling unsure about the new tuber? No need to peel, just scrub, cook with your potatoes and mash together. If you’re wanting to get a stronger taste, slice and Sautee them in olive oil and garlic, leaving them slightly crisp. These with your potatoes would also be a nice creamy soup (no cream required).
Red cabbage is new this week too. The colour is fabulous in a slaw, or cook with some carrots for a simple veggie side dish. If you want to fascinate your children, let them guess what colour the cabbage will turn the water it’s cooked in and then observe. If I recall correctly it’s electric blue. It blows my mind too!
Bring on the soups and hearty comfort food. Looks like we’re getting some fall before winter hits this year. Tues and Wednesday sound perfect (18 and sunny last I checked) so let’s soak up some sun while we can.
Thank you all for taking this journey with me. I hope you’ve made so discoveries with your food and that we’ve kept it interesting and tasty for you.
Have a wonderful, healthy winter and I hope you are already dreaming of our veggies in the new year.
This weeks recipe is for your potatoes and celery root (and the yummy Ontario apples that are at all the local stores) celery root soup recipe.
-celery root (little round root things…ugly but tasty 😉
-jerusalem artichokes (kind of look like ginger)
-red or green swiss chard
-baby boy choy
-brussels sprouts or hot peppers
-red Sheppard peppers
-lettuce or green peppers