Roasting Winter Veggies

Wedges of potatoes, carrots, and parsnips roasted on a baking sheet

The first winter I was a member of a CSA, I was overwhelmed by the number of root vegetables I received. I learned to make a few family favorites like Beet Salad and Kohlrabi Bake, but I worried I wouldn’t be able to use all the winter veggies I was getting, especially on busy weeknights. […]

Eggplant Sandwich (With Quick-Pickled Carrots & Onions)

baguette style bread topped with sliced of roasted eggplant and pickled carrots

Here’s a festive meal that might win over the eggplant averse. If you really want to stack the deck, make it with a soft baguette-style bread. You should feel free to improvise with this sandwich. The key elements are some kind of soft and chewy bread, baked eggplant (straight from the oven or leftover), a […]

Homemade Veggie Scrap Broth

Three mason jars of brown broth

In Top 5 Things to Keep in the Freezer, I introduced the idea of keeping a veggie scrap bag in your freezer, which is how you make my sixth top frozen staple item—homemade veggie broth.  If you have a compost program in your community or a backyard compost, most of your food scraps probably end […]

Quick Pickles 101

Three open canning jars filled with sliced vegetables

Quick pickles (or “Quickles”) take very little time to make and will last in the refrigerator for up to two months. Add them to crudeté platters and use them to garnish any sandwich or savory dish that would benefit from a bit of crunch, salt, and acid. I frequently make small batches for tacos, falafel, […]

Couscous and Carrot Tops Salad

Bowl of cooked couscous with colorful veggies and greens

Every time freshly harvested carrots with their beautiful, green tops still attached are included in my CSA share, I’m inspired to find a creative use for them. When they’re crisp and crunchy, I toss them into salads, and if they’re looking a little “tired,” I cook with them. This crunchy, carrot top-inspired salad has toasty, […]

Prepping & Storing Carrot Tops

Bundle of carrots on a wood background

When you are lucky enough to get freshly harvested carrots, with carrot tops still attached, use the greens as you would fresh parsley.  As soon as you get them, cut away the tops, give them a rinse and shake them out or spin them in a colander. Loosely wrap them in a clean dish towel […]

Prepping & Storing Root Vegetables

An overhead photo of a plate with four sections. Each section has slices of root vegetables cut into wedges

Pictured above from left to right: daikon radish, purple mu radish, kohlrabi, and rainbow carrots.   Have a makeshift root cellar? Root vegetables do fine in the refrigerator, but an overcrowded produce drawer can feel overwhelming. A cool basement in the late fall and winter can be a useful place to store excess root vegetables. […]

Carrot

bunch of young carrots

Carrot Veggie Type: Root Season: Younger carrots are available in the summer and older carrots are stored and sold through the winter Peak months: July-November are peak harvest months Uses: Carrots are a great staple veggie to keep in your fridge year-round. They last for a long time and are extremely versatile. Enjoy them raw with […]