9/15/16

JF Bites. Food is Life + Fall is Food

6 Min.

Food Is Life - Jewett Farms + Co.

“Food is essential to life, therefore, make it good”  S. Truett.

Part of the joy and fun of designing and building kitchens is imagining the tasty meals that will be created in those kitchens. Food is more than nourishment for our bodies, it is a way to be creative, to show our friends and families how much we love them.

As the summer fades away and the first crisp days of Fall have us digging out sweaters and wool socks, it seems like a good time to explore autumnal veggies and what we can do with them. Fall in New England is incredible, a veritable feast of root vegetables, delicious greens and so many apples (and that’s even without getting into the whole pumpkin thing).

Happily for us, most community farmers markets are still going strong with some of the best produce of the year. Here in the Seaport the BDC Rooftop garden, Higher Ground Farm, sells their goods every Friday and the city of Boston is host to over 30 farmers markets. A quick look at the website of my local farm Touching Earth in Kittery, ME gave me some great ideas of how to use those fantastic Fall vegetables.

Zesty Beet Salad
1 large cucumber
1 tsp. coarse cooking salt
4  beets
1 medium red onion
2 tbs. finely chopped fresh mint leaves
1 tsp. lemon zest
1/2 cup lemon juice
1 tsp. sugar

Peel, seed, and finely chop cucumber. Place cucumber in colander and sprinkle with salt; let mixture stand 15 minutes. Meanwhile, peel and grate trimmed beets. Chop onion finely. Rinse cucumber under cold water; drain on absorbent paper. Combine cucumber, beets, onion, mint, rind, juice, and sugar in large bowl.

Honey Glazed Radishes and Turnips
2 tbs. butter
1 shallot, finely chopped
1 1/2 lbs. radishes, trimmed & cut in half (or quarters)
1 1/2 lbs. small turnips, trimmed, peeled and cut into wedges
1/3 cup water
1/4 veggie broth
1 tbs. honey
salt and pepper
2 tbs. fresh mint chopped
1 tbs. finely chopped fresh chives

In skillet sauté shallot in butter until golden and tender.  Add radishes and turnips; stir until well coated. Stir in water, broth, honey, 1/4 tsp. salt, 1/4 tsp. pepper.  Heat to boiling.  Reduce heat to medium-low and cook 15 minutes.  Uncover and cook longer until vegetables are glazed and most of the liquid has evaporated. Remove from heat and stir in mint and chives.

Ginger Beans
1 pound fresh green beans, trimmed
2 cloves garlic, minced
3 tbs. chopped fresh cilantro
3 tbs. sugar
3 tbs. fresh ginger, minced
2 tbs. soy sauce
3 tbs. lime juice
1 tbs. water
1 tbs. sesame oil

Bring a large pot of water to a boil and add the beans. Cook for just 2 to 3 minutes then remove from water and rinse under cold water. Whisk together the remaining ingredients and allow to sit for at least 15 minutes. Shake once more then pour the mixture over the green beans.