Wednesday, February 02, 2005

Root cellar recipes!

Today's ProJo reviews Stonewall Kitchen Harvest: Celebrating the Bounty of the Seasons, with ideas for putting your potatoes, mushrooms, and scallions to good use. Written by Kathy Gunst, Jim Stott, and Jonathan King, it's a cookbook with plenty of winter recipes to keep you warm. [Stonewall Kitichen]

While we're still talking winter, Urban Green's own Ilana Friedman shared her brother's deliciously simple recipe for your winter squash in the January edition of the local buying club's newsletter. When she's not teaching kids in Olneyville about gardens and food, Ilana's busy roasting squash...
Wishingstone Winter Delight
1/4 pound shallots
1/2 pound yellow onions
1 pound butternut/delicata/your-favorite-other squash, halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1/2 teaspoon salt

Preheat over to 400 degrees F. Bring a medium pot of water to a boil. Cut the tip and the root end of the shallots and blanch for 1 minute. Peel them to the bowl. Cut each squash into triangular wedges. Add them to the bowl with the shallots and onions. Toss with oil and salt. Spread on a parchment-covered baking tray and roast about 45 minutes, stirring every 15 minutes, or until the veggies are well browned.

And there's still time ('til Thursday night) to put in a local order for Rhode Island milk, eggs, apples, honey, tortillas, and roasted coffee at UrbanGreens.com...

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