Vegetables are in Becky’s blood
It is safe to say the desire to provide fresh vegetables to
friends and neighbors is in my blood. Not that I needed any
convincing five years into my career, but when I heard the story
about how when Dad was 11 years old he planted a large vegetable
garden, placed an ad in the local paper, and started selling his
goods
– well, that just reaffirmed why my passion is what it is.
Vegetables are in Becky’s blood
It is safe to say the desire to provide fresh vegetables to friends and neighbors is in my blood. Not that I needed any convincing five years into my career, but when I heard the story about how when Dad was 11 years old he planted a large vegetable garden, placed an ad in the local paper, and started selling his goods – well, that just reaffirmed why my passion is what it is.
My Aunt Sarah brought over Dad’s old 4-H box filled with seeds for various heirloom varieties of tomatoes, carrots, head lettuce and more over the weekend. We all picked through the weathered, browning packets completely enticed by this hidden treasure.
Today Chantenay carrots, for example, are almost unheard of but Dad has a full packet of seed from the late 1950s that was a regular old carrot back then. These carrots are small and fat and so sweet. Knowing how wonderful they are, it’s a shame that today in the grocery stores the most consumed carrots come in plastic bags that have been washed and rewashed several times to the point where they just taste like water – with a crunch.
Not only was it thrilling to savor a piece of Dad’s childhood but it was also a reminder of just how committed he has always been to his work. In our house, we are always joking that nothing will keep Dad from his farming. So long as he is around, the farm will operate rain or shine, in sickness and in health. Sure we laugh off our comments, but to have an example like this before you, it is impossible not to admire the passion, and hope you can find your way to that drive, too. I know this is what keeps me going through the most laborious parts of the harvest season.
Next year Dad plans to plant the early heirloom tomato seeds in his box to see what he will get. Of course we all are hoping the seeds will take so we can have dozens of savory salads rimmed with tomatoes. I dreamt about this today as I enjoyed the last beefsteak tomato I had in my possession from this season at dinner.
Dad’s box came at just the perfect time of year when we are in the midst of eating the last of several crops until next year. Not only are the tomatoes done, but so too are the strawberries. With the frost last week, their harvest season came to a halt. So now the plants linger in the fields filled with fruit not fit to eat, while new transplants are tucked in their beds nearby.
As I eat the last of the berries, the last of the butter lettuce, the last of the cucumbers and zucchini I am filled with anticipation for the new year and what will come. I am most excited about these newfound heirloom tomatoes, of course!
Winter vegetables
Bring out the cabbages, the turnips, parsnips and rutabagas! Eating all of these vegetables can be equally delicious as veggies available the rest of the year. Here are a few of my favorites:
Au Gratin Cabbage
2 c. shredded cabbage
½ c. grated carrot
¼ c. chopped green onions
1 egg
½ c. milk
3 tbsp. shredded Swiss cheese
¼ tsp. seasoned salt
1 tbsp. minced fresh parsley
1 tbsp. shredded Parmesan cheese
In a skillet coated with nonstick cooking spray, saute the cabbage, carrot and onions until crisp-tender. Transfer to a greased shallow 1-quart baking dish. In a bowl, combine the Swiss, egg, milk, and salt. Pour over the vegetables. Sprinkle with parsley and Parmesan cheese. Bake, uncovered, at 350 for 30-35 min. or until a knife inserted near the center comes out clean.
Kale and Potatoes
1 bunch kale or mustard greens
4 medium yellow or red potatoes (peeled, if you like)
3 tbsp. olive oil
1 large or 2 small cloves garlic, pressed
Sea salt
Rinse the greens and remove the stems. Chop the greens in 1-2-inch slices. Wash the potatoes and quarter them, if they are large. Place the greens and potatoes in a large saucepan and add water until they are about 2/3 covered. Add salt to taste.
Bring to a boil and simmer until the potatoes are done. Turn the contents of the pot into a colander and let it drain well. Meanwhile, return the pot to the stove and heat it until it dries completely. Add the oil to the pan, and then the garlic. Stir over medium heat, cooking the garlic just warm. Do not let it brown or it will become bitter. Dump the potatoes and greens in the hot oil and use a potato masher to crush the greens and potato mixture. Add salt, if needed, and serve.
Hearty Rutabaga, Turnip, and Carrot Soup
from Bon Appetit
1 tbsp. olive oil
1 1/2 c. chopped leek (white and pale green parts only)
1/2 c. chopped celery
1 garlic clove, minced
2 c. 1/2-inch pieces peeled turnips
2 c. 1/2-inch pieces peeled rutabagas
2 c. 1/2-inch pieces peeled russet potatoes
2 c. sliced carrots
1 28-ounce can diced tomatoes in juice
4 14 1/2-ounce cans vegetable broth or low-salt chicken broth
Heat oil in heavy large pot over medium-low heat. Add leek, celery and garlic and saute until vegetables begin to soften, about 5 min. Add turnips, rutabagas, potatoes, carrots, tomatoes with juices and 2 cans broth. Bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 45 min.
Transfer 4 cups soup to processor. Puree until almost smooth. Return puree to pot. Add remaining 2 cans broth; bring to simmer. Season with salt and pepper. Ladle soup into bowls and serve.
