Ä¢¹½ÊÓƵ

Jan 11, 2017 By Joe Carei for The 5 min read

When we think of winter, we envision Currier and Ives, skiing and sledding, a roaring fire and hot chocolate. Fresh produce is usually not in that vision spectrum.

With the weather well below freezing, it is not the best time to be covering farm fresh products.

The produce we get is usually transported in from a far away and warm climate and, with distance, goes taste.

There are certain items, especially root vegetables, that are harvested locally or at least regionally, so flavor is still paramount.

With some planning and creativity, you can have a nutritious, colorful and tasty table.

In talking to some local farmers, there are some late harvest produce still available. For example, Duda’s Farm still has some cabbages, fingerling potatoes and other potatoes along with some beets and apples.

Although, their store is hibernating for the winter, you may be able to find their products at the local supermarket.

Other items that can be found as local product would be turnips, Brussel sprouts, carrots, celery and celery roots.

Roasting root vegetables is the way to go.

The roasting brings out the natural sugars and makes the flavors pop.

Once you start with roasted vegetables, you will be addicted. You can do them ahead of time for a great snack or do as a side dish or a salad.

Roasted root vegetables

2 pounds root vegetables (use fingerling potatoes, brussels, sweet potatoes, carrots, parsnips, celeriac, turnips, rutabagas, beets), cut into 1-inch pieces

1 medium red onion, peeled and cut in 1-inch pieces

2 tablespoons olive oil

Salt and pepper

Several peeled garlic cloves (optional)

Heat oven to 375 degrees. Place the root vegetables and onion in a roasting pan. Toss the vegetables with the olive oil, salt and pepper. Do not crowd the vegetables. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 20 minutes, toss the garlic cloves in with the vegetables. To create a salad, add some herbs and balsamic vinegar. Garnish with toasted nuts and sharp cheese like feta or parmesan.

Cabbage is usually the bane of the winter vegetable. But roasting it makes it sweet and fun.

Louisanna roasted cabbage wedge

Small cabbage

Olive oil

Salt and pepper

Cajun seasoning

Preheat oven to 400 degrees. Cut cabbage into 6-8 wedges. Brush with olive oil. Season with salt and pepper and Cajun seasoning. Roast for 15 minutes, then flip over. Roast another 15 minutes. You can also roast with bacon, lemon, herbs, dry ranch dressing, etc.

One thing that never stops being harvested on a farm is eggs. The chickens keep laying, no matter the temperature. But Ellen Swartzfager of Footprint Farms said it is an interesting time as during this cold snap, they have to check for eggs every hour. Otherwise, they may freeze. But the age-old combination of eggs and beets make for a great winter snack. Deviled pickled eggs make for a great color combination, also.

Deviled beet eggs

2 beets

2 ½ cups water

1 dozen hardboiled eggs, peeled

1 cup vinegar

1/3 cup sugar

1 small onion, sliced.

1/3 cup mayonnaise

½ teaspoon dry dill

1 teaspoon Dijon mustard

1 teaspoon horseradish

Peel and slice beets. Simmer in water until tender@30 minutes. Drain beets, reserve liquid (about 2 cups). Whisk sugar into hot beet juice, then add vinegar and onion. Pour over eggs in container that allows liquid to cover eggs. Refrigerate for 6 hours to a week. The longer the time, darker and deeper the pink..

Halve eggs (reserving the whites) and gently transfer the yolks to a bowl. Add mayonnaise, herbs, mustard and horseradish to the yolks. Season with 1/4 teaspoon each salt and pepper, then spoon or pipe the filling into the egg whites.

Of course we know anything fried or with bacon will taste good. So we combined both with turnips. These great fritters can be served as an appetizer with some yogurt, sour cream or tiger sauce.

Turnip fritters

Large turnip, grated (about 3 cups)

1 large egg

½ cup flour

¼ cup grated parmesan cheese or ½ cup sharp cheddar

6-8 pieces bacon cooked and crumbled

¼ cup oil for cooking

Combine all ingredients. In pan, heat oil. Drop fritters into oil, similar to potato pancakes. Cook until brown and flip over. Drain and serve.

Winters best vegetable is the sweet potato. Packed with both nutrients and a sweet flavor, sweet potatoes are one of the most versatile and healthful vegetables available. They are chock-full of disease-preventing, cancer-fighting, and immune-boosting benefits. Disguise them as potato chips and the household will eat them up.

Sweet potato chips

3 sweet potaotes

2 tablespoons olive oil

Salt and pepper

Optional herbs and spices (your flavor)

Preheat oven to 375 degrees. Thinly slice potatoes with or without skin as uniform as you can. A mandolin is best for the job, otherwise a sharp knife and a steady hand. Toss in olive oil and salt and pepper. Place on lined baking pan. Bake for 10 minutes and flip over and bake another 10 minutes or so. Watch carefully after flipping over as they cook very fast at the end. You can use this method for beet chips, turnip chips, celeriac chips…you get the root of the idea.

To get through the cold nights, allow winter vegetables to warm you up.

Chef Joe Carei has been an award-winning chef in Fayette County nearly half of his life. The former PA Restaurateur of the Year now operates Ellie Mae’s Catering and Food Clubs. He can be reached at joe@elliemaescatering.com.