Wednesday, March 29, 2017

Good Eats Weekly Newsletter - March 29, 2017


110 Center Road, Essex Center
If you picked up at the Essex Resort, your pickup location has moved!

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Brassica Mix, Chard, Adirondack Red Potatoes, Orange Carrots, Yellow Onions,

And OUT of the Bag:
Frozen Stir Fry
Frozen Corn
Please, only take 1 of each

Half Veggie Members
take a YELLOW BAG containing:
Mesclun Mix, Brassica Mix, Orange Carrots, Adirondack Red Potatoes, Yellow Onions,

And OUT of the Bag:
Frozen Corn

Localvore / Pantry Offerings

Slowfire Bakery Bread
Tangletown or Axel's Eggs
Morningstar Farm King of the Early Beans

Around the Farm...

I spent some time in the gutter connect greenhouse - it's wonderful to be where it's warm and fresh and everything is green! 

Last week I visited some of our CSA sites. It's great to see them in person, and to see them in the context of how the CSAs are set up. We can always improve things, and I saw some changes I'd like to make, but if you have any suggestions, please let me know. I know we struggled with the really cold temps the last few weeks. Our greens are delicate and for things like kale, the briefest exposure to the cold is enough to freeze their delicate leaves. This week shouldn't be so bad - temperatures should be well above freezing.

With weather like this, it's really important to pick up your share during the advertised hours. I'll send our drivers out with extra thermal blankets to try and protect those outside sites.

~ Taylar

Storage and Use Tips 
Mesclun Mix: A fresh mix of claytonia, shoots, spinach, kupland cress, and a little bit of baby brassicas.
Brassica Mix: All shares are receiving a bunch of brassicas. I just learned that brassica is a species and includes common varieties such as broccoli, cauliflower, cabbage, rutabaga, turnip, and some seeds used for canola oil and mustard. This brassica mix is Red Russian Kale and mustard greens. You can use it raw or you can cook it. I took this picture of your brassicas in the wild on Monday:
Adirondack Red Potatoes: We have a nice little potato mix this week of Adirondack Red, Gold, Red Norland, and Russet baby potatoes. These are small and perfect for roasting whole. With a tender skin, you can also boil and mash them all together to get a nice pinkish mashed potato.

Orange Carrots: These large orange carrots have a lof of kitchen functionality. In addition to munching on raw carrot sticks, here are a few more ideas:
  • Grate and add to stir fries and fried rice dishes
  • Grate and add to muffins or carrot cake
  • Grate on top of granola or muesli in the morning
  • Grate onto salads
  • Make carrot pickles
  • Make a classic carrot-raisin salad
  • Brown sugar-glazed carrots
  • Bake peanut butter carrot cookies
  • Add to banana bread
  • Juice with apples and limes
  • Roast with salt, pepper, rosemary, mash, and add to a homemade pasta sauce
Store carrots loosely wrapped in a plastic bag in your crisper drawer. 

Frozen Stir Fry (large shares only) and Frozen Corn (both shares): For all our frozen veggies, let thaw on the counter or in the fridge or if you're in a rush, let submerge in warm water. Veggies come fresh from the field, chopped and frozen. Use the stir fry mix in a variety of dishes - as a stir fry, thrown into a stew, scrambled with eggs, or mixed into a pasta sauce. Corn is great for eating as a side dish, tossing onto a salad or nachos, baking into muffins, or any number of other dishes!

Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites after noon on Monday.
Localvore Lore

Slowfire Bakery made bread for us this week. Scott Medellin (below left) always describes his bread the best:
The bread for this week will be an Old World Italian Table Bread: a rustic table bread made to accompany cheese, stew, or whatever else is on the table! Featuring a high proportion of Italian baking favorites Durum and Emmer wheats (grown and milled in Maine), these lend an earthy sweetness and spiciness to the flavor and aroma. Golden in color and redolent of some time and space between harvest and the holidays, with a sweetness that looks forward to the oncoming spring...  
Jeannette Johnson from Morningstar Farm in Glover has been busy bringing over dry beans for us! Every spring we order dry beans to last us the next year - through the growing, drying, and sorting season. These King of the Early beans are a nice heirloom bean you can use in chilis, stew, or dressed up on their own to highlight the wonderful flavor and texture. One cup of dry beans will yield approximately 2 1/2 cups of cooked beans. You'll want to rinse these beauties before cooking. Lost most dry beans, they also need to soak before cooking. You can cover them with water and leave out overnight. Or, kyou can cover them with plenty of water, bring to a boil, remove from heat, cover, and let sit 2-3 hours. You'll want to cover them with 2 inches of fresh water and simmer, testing for doneness after an hour. Many believe that draining and rinsing the beans after the soaking step reduces flatulence. Others believe that adding a bit of baking soda while they cook has the same effect.
Lastly, you'll receive eggs from either Tangletown Farm or Axel's Eggs.


Here are a couple recipes to help you stir up the creative culinary juices this week. You can find more recipes by searching our website and/or our blog

Greens and Bean Stew
You can make a real stew with more stock, or leave it thick and serve it piled up on toast.  It's good as a main course for dinner or with eggs for breakfast.  The same day you make it or a week later, it's delicious.

1 pound greens, stems removed and cleaned
3 tablespoons olive oil
1 cup (5 1/4 ounces) chopped carrots
1 cup (5 ounces) chopped celery
1 cup (4 1/4 ounces) chopped leeks (can also sub onions)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans (or about 3 3/4 cups) beans, drained and rinsed - or dried beans after cooking
2 cups (or more to taste) vegetable broth
1 cup pureed tomatoes
Salt and freshly ground black pepper
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry vinegar

Bring medium pot of salted water to boil. Cook kale for one minute, then drain and squeeze out as much extra water as possible. Coarsely chop kale.

Wipe out medium pot to dry it, and heat olive oil over medium. Add carrots, celery, leeks and garlic and saute for 15 minutes.  Add wine (scraping up any bits that have stuck to the pot) and cook it until it reduced by three-fourths. Add beans, broth, tomatoes, a few pinches of salt, freshly ground black pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Add kale and cook for 5 minutes more. Remove thyme and bay leaf. Add more broth if you’d like a thinner stew and adjust salt and pepper to taste.

Serve as is drizzled with sherry vinegar. Or you can ladle the stew over thick piece of toasted country bread or baguette that has been rubbed lightly with half a clove of garlic, top that with a poached egg and a few drops of sherry vinegar and/or some grated cheese.
Brassicas Bowl
I came across this recipe and I love the combination of ingredients! We’ll forgive you if you use avocado… sometimes we need to look outside Vermont for our ingredients! I would be interested to try this with last week’s frozen broccoli, either instead of the broccolini or instead of the Brussels sprouts. Large share members could toss in their chard, too.

4 large eggs
1 bunch broccolini, trimmed
5 tablespoons olive oil, divided
Kosher salt
1 small shallot, finely chopped
2 tablespoons apple cider vinegar
1 tablespoon whole grain mustard
½ bunch brassica greens, stems removed, leaves torn into 2-inch pieces
8 ounces brussels sprouts, trimmed, thinly sliced lengthwise
Freshly ground black pepper
½ cup unsalted, roasted sunflower seeds, divided
½ cup hummus
1 avocado, quartered lengthwise
2 tablespoons finely chopped chives
1 tablespoon toasted sesame seeds
Crushed red pepper flakes (for serving)

Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.

Preheat oven to 500°. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8–10 minutes. Let cool, then coarsely chop.
Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.

Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.

Recipe by Frankie Cox, Two Hands, NYC

Carrot Souffle

This recipe initially came from a shareholder. Her version below is more of a pudding than a souffle, sweet and delicious with maple, butter, cinnamon and vanilla. When Amy made this for Easter, she went much more savory. See the substitutions at the bottom of the recipe to make an Indian-inspired version. Serves 4-6.

2 lbs. carrots, peeled if you like, sliced, and steamed until very tender, then cooled somewhat
1/4 c maple syrup or maple sugar
1/2 t cinnamon
1t vanilla
3 T melted butter
3 eggs, lightly beaten
2 T whole-wheat pastry flour
1 1/2 t baking powder

Preheat oven to 350. Butter a 2-quart baking dish. Place carrots in blender with sugar or syrup, cinnamon, vanilla and melted butter. Puree until smooth. Pour into medium bowl and beat in eggs, flour, and baking powder. Pour into prepared baking dish. Bake about 1 hour or until top is golden brown and souffle has puffed slightly.

To make a savory version, cut the maple back to 2 tablespoons; add 1/2 tsp of ground ginger; replace the butter with sunflower or olive oil; get rid of the vanilla; and replace the 1/2 tsp cinnamon with 1 tsp garam masala (an Indian spice mixture available in most good spice sections, or make your own following a recipe.)

Indian Carrot and Yogurt Salad
* adapted from “Quick & Easy Indian Cooking” by Madhur Jaffrey

1 c. plain yogurt, beaten lightly with a fork
2 medium carrots, coarsely grated
½ tsp. sugar
salt & cayenne pepper to taste
1 Tbsp. sunflower, safflower, or canola oil
¼ tsp. whole cumin seeds (or ground if that’s all you’ve got)
¼ tsp. whole black or yellow mustard seeds
3 Tbsp. raisins

Mix yogurt, carrots, sugar, salt, & cayenne. In a small frying pan, heat oil over medium high heat.

Add cumin & mustard seeds.

Stir a few times & as soon as they start to pop add raisins.

Stir once & empty contents into yogurt-carrot mixture & mix.

Ruby Eggs on Slowfire Toast

2 farm fresh eggs, poached (as easy as cracking them into a pot of boiling water and fishing them out 2 to 3 minutes later)
1/2# of ruby red chard, lightly sauteed with butter and chopped leeks
4 slices of roasted red peppers
4 T of creamy mornay (recipe follows)
2 thick slices of Slowfire Farm bread

Assemble the Ruby Eggs: Divide and pile the wilted Ruby Chard on each slice of bread. Follow with poached eggs and the roasted peppers. Toast or broil lightly in the toaster oven or broiler until just heated through, but the yolk is still runny. Garnish lavishly with mornay and eat with gusto! Perfect with sparkling orange juice or hot black coffee.

Making the Mornay: Melt 2 T of butter. Add 2 T of flour and whisk over medium heat for 2 minutes. Lower heat and slowly pour 2 cups of heated milk (for thinner, lower fat sauce) or cream (for thicker, high fat sauce) while furiously whisking to avoid cooked lumps of goo. Let simmer for a minute or two and then add 1/2 cup of freshly grated parmesan or swiss cheese or sharp cheddar. I like to add some blue cheese as well for extra tang. Continue to stir and cook until thickened. Store in the fridge for several days and reheat with a few tablespoons of milk.

Alternative to Cream Sauce: This is a little untested, but a healthier option consists of simmering orange juice until a bit viscous, adding some salt and pepper, a bit of oil and fresh herbs.

Maple Baked Beans
If you like, use salt pork or even bacon for a yummy alternative or try molasses instead of maple for a dark color.

2 c dry beans
1/2 tsp baking soda
1 c grade B maple syrup
2 tbsp molasses
1 onion, chopped fine
1 1/2 tsp salt
2 tbsp butter

Soak beans overnight. Drain soaking liquid, cover with fresh water, add baking soda and bring to a boil. Simmer 30 minutes, until getting tender but not falling apart. Drain off and reserve the cooking liquid. In an ovenproof casserole or a crockpot, combine the maple, molasses, onion and beans. Add enough bean liquid to cover. Bake in a slow 300F oven for about 6 hours or in the crockpot on low all day. In the last hour mix in the butter and salt. When ready, the beans will be melting tender and deep golden brown.

Tuesday, March 21, 2017

Good Eats Weekly Newsletter - March 22, 2017


110 Center Road, Essex Center
If you picked up at the Essex Resort, your pickup location has moved!

Localvore Members 
& Full Veggie Only Share Members

This week your bag contains:
Mesclun Mix, Red Beets, Mixed Baby Potatoes, Gilfeather Turnips, Yellow Onions,

And OUT of the Bag:
Frozen Broccoli
Frozen Beans
Please, only take 1 of each

Half Veggie Members
take a YELLOW BAG containing:
Mesclun Mix, Red Beets, Napa Cabbage, Mixed Baby Potatoes, Yellow Onions,

And OUT of the Bag:
Frozen Broccoli

Localvore / Pantry Offerings

Vermont Bean Crafters Hummish
Bonnieview Farm Feta
Butterworks Farm Yogurt


Our Craftsbury Farmstand will open on Thursday, May 18. The heart of our farm is located in the heart of Craftsbury Village. The farmstand is on South Craftsbury Road, right off of Route 14. You can't miss the beautiful hand painted sign and green roof!

We're hiring a manager to run the farmstand Friday through Sunday, although it is open every day of the week, all summer long.

If you're in the area this summer, come visit our farmstand and our farm!

We're also hiring for other seasonal and year-round positions, part-time and full-time. Job descriptions are posted here.

Around the Farm

Ahh, winter... Last week's blizzard threw our greenhouses and our CSA off schedule! Even though we sprung ahead last week, our dear Mother Nature has different plans for us. Don't worry - our root cellars are still full! If you have a really great recipe for your roots, please share!

One good note: our Craftsbury Farmstand is set to open on Thursday, May 18. We're currently hiring a Farmstand Manager as well as multiple positions in advance of our busy summer season. Stay tuned on our website for more details. 

~ Taylar

Meet Our Crew
Meet Djurretta, our intern from the Netherlands! 

Where are you from and why are you at Pete's Greens?
Hi! My name is Djurretta Goodijk and I’m from northern Netherlands. At the moment I’m studying Agribusiness and Entrepreneurship at the university in Leeuwarden (NL) and for this study everyone has to do a 16 weeks internship abroad, so that’s why I’m here in beautiful Craftsbury! [Djurretta is here for 8 weeks, and currently halfway through her internship.] For my internship I was looking for a vegetable farm to learn more about the vegetables and the business side of a company, and Pete’s Greens is a great company to learn more about, with 200 different types of vegetables and the amazing CSA!

What is your favorite vegetable, and why?
I really love spinach! When we eat spinach at home, I look like a hamster, eating as much as possible, haha! Spinach, potatoes, and a meatball is one of my favorite meals. Another amazing vegetable is of course broccoli. I grew up between the broccoli at home. It’s a great vegetable to see, from planting the plant until harvest and packaging them for the stores. It’s all nice work to do and beautiful to see the plants growing every day.
What are differences between your farm in the Netherlands and Pete’s Greens?
The biggest difference is organic and conventional farming. We are a conventional farm which grows about 200 acres of broccoli, 160 acres of potatoes, milking +/- 90 cows, and we grow some small acres with other vegetables. We don’t have managers with their own tasks, so it’s really interesting to learn something from them here at Pete’s Greens. We are not organic, but we have a lot of sun collectors at the roof of our building and we are 
 trying to get a biorefinery to separate the manure to use the gas for powering the farm machinery. Another big difference are the customers: Pete’s Greens has a lot of restaurants and small stores as customers, we sell all our products to big companies and one big store, and our seed potatoes go to all over the world.

If people likes to see a video of our farm and our sustainability efforts, here is the link:

Above right, Djurretta at a photo shoot on her family's farm. Right, Djurretta packs this week's CSA shares while Pete's daughter supervises.

Storage and Use Tips 
Mesclun Mix: This week's mix includes a brassica mix (may be a little bitter), claytonia (the long stringy things), spinach, radish shoots (purpley ones), and sunflower shoots.
Mixed Baby Potatoes: We have a nice little potato mix this week of Adirondack Red, Gold, Red Norland, and Russet baby potatoes. These are small and perfect for roasting whole. With a tender skin, you can also boil and mash them all together to get a nice pinkish mashed potato.

Gilfeather Turnip: Vermont's state vegetable! The Gilfeather turnip was bred and created here in VT by John Gilfeather of Wardsboro. The Slow Food site says this aboug Gilfeathers: "The Gilfeather is an egg-shaped, rough-skinned root, but unlike its cousins, it has a mild taste that becomes sweet and a creamy white color after the first frost. While the hardy Gilfeather turnip does well in nearly any climate, this touch of frost contributes to its unusual taste and texture. This turnip is one of the state's unique contributions to cold weather agriculture." They will store well in the fridge or try them out at your dinner table mashed or roasted, or even grated over salads.
Napa Cabbage (small shares only): A Napa cabbage can be so many things - cool salad, Asian stir fry, fermented kimchi. Try a tamari, onion, ginger, and garlic sauce if you have it. Shredded with carrots, almonds, or toasted sesame seeds ... ready to go side salad. Store in a sealed plastic bag in your fridge for 2 - 3 weeks. You may need to remove the outer layers.

Frozen Beans (large shares only) and Frozen Broccoli (both shares): For all our frozen veggies, let thaw on the counter or in the fridge or if you're in a rush, let submerge in warm water. Veggies come fresh from the field, chopped and frozen. Your beans may be green, yellow, or a combination thereof - like our state colors!

Need to Skip a Week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites after Monday.

Localvore Lore

Vermont Bean Crafters Hummish is a Vermonter's take on a traditional Mediterranean hummus! Instead of chickpeas, this hummus is made with Green Thumb Farm soldier beans (Fryeburg, ME) as well as the following regionally-grown ingredients: Dwight Miller Orchards apple cider vinegar (Dummerston), Moonlight Farm garlic (Waterbury Center), and Bear Roots Farm parsley (Barre), organic sunflower seed oil from Stony Brook WholeHeartedFoods (Geneva, NY)... so, it's hummus-ish. It's made in small batches in the kitchen at Kingsbury Market Garden in Warren, VT - by Vermonters! It's GMO-free, gluten-free, vegan, and made without preservatives and WITH joy! Enjoy it with carrots, crackers, falafel, or pita or other bread. 

Bonnieview Farm in South Albany raises 120 sheep and 20 milking cows. This feta is a blend of both raw sheep and raw cow milk made last fall, packed in a brine of whey and salt, and lightly aged. The Urie family has been farming this land for, well, a long time! In the summer, you can visit them every Saturday at the Craftsbury Farmers' Market. The picture below from their farm was taken when this feta was made.

This week we have three different types of Butterworks Farm yogurts - a plain whole milk and plain nonfat as well as honey. Jack and Anne Lazor's Butterworks Farm in Westfield is certified organic. Their Jersey cows are raised 100% on high fiber, mineral rich grasses, legumes, and forages. All the cows are born on the farm and weaned from milk at 5 months; they spend much of their life gorging on rotationally grazed pastures and sweet hay! This makes Butterworks' dairy products that much more nutritious. And, you can feel good knowing the cows are treated well inside and out.

Late in the Fall Share, we surveyed members about Butterworks' individual size yogurts and most members preferred plain flavors and quarts. This week's plain flavors allow you to add your own flair to your yogurt, or go a little outside of our seasonal palatte and make tzatziki sauce (recipe below) for a Greek-inspired dish.


Here are a couple recipes to help you stir up the creative culinary juices this week. You can find more recipes by searching our website and/or our blog

Tzatziki Sauce
Tzatziki sauce is a Greek condiment served over gyros or a Greek salad. Also makes a nice sauce for dipping veggies.

1 c. yogurt
1 cucumber, grated or finely chopped; best to let drain in advance with salt
Lemon juice
Dill and/or mint
Fresh garlic
S&P to taste

Whisk ingredients together or blend in food processor; add S&P. Let chill about 1- 2 hours. Use within a couple days.

Scalloped Turnips

4 Tbsp butter
1/2 cup thinly sliced onions
4 cups peeled, thinly sliced turnips
2 Tbsp flour
1 teaspoon salt
Freshly ground black pepper
3/4 cup milk
1/3 cup cream

Preheat oven to 350°F. Butter a 1-quart casserole. Melt 1 Tbsp butter and lightly sauté onions until just wilted.

Layer a third of the sliced turnips in the casserole dish; top with a third of the onion; sprinkle with 2 teaspoons of flour, 1/3 teaspoon of salt, and one grind of pepper; pat with dollops from 1 tablespoon of butter. Repeat this layering twice.

Mix milk and cream together and pour over the turnips. Cover and bake in a 350°F oven for 30 minutes, then remove cover and bake for another 30-45 minutes, or until tender and bubbly.

Salad with Beets and Yogurt Dressing

3/4 pound beets (2 large or 8 small), trimmed (Note: Small shares = 1 pound, Big shares = 2 pounds)
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup yogurt
2 teaspoons sherry vinegar
1 head of lettuce or 4 cups of mesclun or other greens
2 tablespoons fresh tarragon
1/2 cup unsalted pistachios, toasted

Preheat oven to 450 degrees. Place beets in a 12-inch square piece of foil. Drizzle with 1 tablespoon oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.

Whisk together yogurt, vinegar, and 2 tablespoons oil; season dressing with salt and pepper. Thin as desired with 1 to 2 tablespoons water. Divide lettuce among plates and top with beets, tarragon, pistachios, and dressing. Serve immediately.

Rosy Beet/ Napa Cabbage Slaw
From Global Cookbook. Serves 4-6.

6 c. Thinly sliced Napa cabbage leaves
1 1/2 c. Minced red onion
2 med Beets, grated
1 c. Minced fresh parsley
1/4 c. Red wine vinegar
1/2 c. Water
2 Tbsp. Brown sugar
1/2 tsp Salt
1/3 c. Minced fresh dill leaf
3 Tbsp. Minced fresh chives
1/2 c. Low fat lowfat sour cream
Salt and freshly ground pepper

Combine vegetables and parsley in a large bowl. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a boil, stirring till sugar is dissolved. Pour over vegetables and toss. Add in dill and chives and fold in well. Cover and let marinate overnight. Stir well once or twice. Just before serving, drain off excess liquid. Stir in lowfat sour cream and add in salt and pepper to taste.

Rainbow Potato Salad
The colorful potatoes in your bag today would make a beautiful, French-inspired potato salad.

1.5 pounds mixed potatoes, cut in 1 1/2 chunks (Note: This week your bags have 2 pounds of potatoes)
1/3 cup olive or sunflower oil
1/3 cup white wine
2 TB cider vinegar
1 1/2 TB Dijon-style mustard
1 tsp dried tarragon
1 tsp kosher salt
freshly-ground pepper to taste
1/2 cup minced shallots
1 large clove garlic, minced
Radish Sprouts
Chopped Hard Boiled Egg

In a medium pan submerge potato chunks in cold, salted water. Bring to a boil, cover and simmer over medium-low heat for 12 to 15 minutes, just until potatoes are soft. As you will be slicing these, don't overcook. Drain potatoes. Return immediately to the hot pan and keep over heat for 30-60 seconds to dry out potatoes. While potatoes are simmering, whisk together the oil, wine, vinegar, mustard, tarragon, salt and pepper. Whisk in shallots and garlic. As soon as the potatoes are dry, remove from pan, slice and toss with the dressing. Serve potato salad over a bed of sprouts and garnish with chopped egg, if desired.

Winter Rainbow Panzanella
From My New Roots, my favorite food blogger! Great way to clean out your fridge and use your frozen and fresh veggies! This has been my go-to meal of choice - I roasted a ton of veggies over the weekend and have been eating them, along with the heel of my bread made into croutons, for dinner and lunch. Serves 4

4 cups winter greens
1 Tbsp. cold-pressed olive oil
1 Tbsp. freshly squeezed lemon juice
a couple pinches sea salt

A variety of winter vegetables suitable for roasting:
– sweet potato
– golden & red beets
- carrots
– kohlrabi
– parsnip
– celeriac
– butternut squash
– potatoes
- broccoli
- cauliflower
– leeks

Preheat oven to 400°F/200°C.

Scrub veggies well, chop into similar sized pieces (no need to peel!) and place on a baking sheet with a few knobs of coconut oil or ghee. Place in the oven and when the oil has melted, remove pan from oven, toss to coat veggies and return to the middle rack. Bake for 25-35 minutes, depending on the size of your veggies. Remove from oven, season with salt and pepper, and a drizzle of olive oil.

While the veggies are roasting, prepare the kale and /or other greens. Wash and dry then well and chop into small pieces. Place in a large bowl and dress with olive oil, lemon juice and sea salt. Vigorously massage the oil and juice into the greens for two whole minutes until they are tender and dark green. Season to taste.
To assemble salad, Top the greens with the roasted veggies, add as many pickled carrots as you like, drizzle the dressing over and toss. Top with garlic croutons and serve.

Overnight Ginger-Pickled Carrots

300g carrots (about 1.25 cups)
1 cup / 250ml apple cider vinegar
1 cup / 250ml water (or more if needed)
1 Tbsp. pure maple syrup
½ Tbsp. fine grain sea salt
small knob of ginger (about 10g), peeled and sliced

Scrub carrots well. Using a vegetable peeler, slice the carrots lengthwise into long, thing ribbons. Place into a 1-quart / 1 liter glass container.

In a measuring cup combine the vinegar, water, maple syrup, salt and ginger, and stir to dissolve the salt. Pour over the carrots and top up with more water as needed to cover them completely. Place in the fridge for 24 hours and enjoy the next day.

Grainy Mustard Dressing

3 Tbsp. cold-pressed olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. whole grain mustard
1 tsp. maple syrup
generous pinch of sea salt

Whisk all ingredients together. Season to taste.