Tag: vegetables
Winter: Oven-roasted parsnip “fries,” braised Savoy cabbage with petit rouge peas, and a root and citrus salad
Winter, according to Miller Union’s Steven Satterfield, is a time to celebrate those often-underappreciated vegetables that people pass over in the market. Parsnips, kohlrabi, and even cabbage get the rockstar treatment in this final installment of Market to Table.
Holiday gift idea: 3 cookbooks from Georgia chefs
Steven Satterfield’s Root to Leaf and Hugh Acheson’s The Broad Fork may have garnered most of the attention this year, but don’t miss these three other new giftable titles from Georgia chefs.
Fall: Sweet potato buckwheat pancakes, spaghetti squash with seed broth, and turnips with bacon
In this installment of Market to Table with Steven Satterfield, the head chef of Miller Union and author of Root to Leaf looks to fall’s bounty for hearty vegetables and greens perfect for any upcoming holiday fare.
Vegetable Plate: Miller Union
No dish captures the genius of Steven Satterfield quite like this unassuming veg plate. Summer finds include lima beans and corn cooked in cream and scented with tarragon, served alongside chunky, crisp fingers of fried okra that snap and crunch like green beans.
Summer: Roasted eggplant with lemon-garlic yogurt and roasted cherry tomatoes, plus 3 great salads
Miller Union chef Steven Satterfield takes us to Freedom Farmers Market, where he finds plump eggplants, vibrant tomatoes, and crisp beans.
Eat Your Way Healthy
For the folks at the Pritikin Longevity Center, it all comes down to a simple truth: Eat right, live longer.
Try a winter community-supported agriculture program
Most Community-Supported Agriculture programs take a break during winter, but a few keep going, offering greens and root vegetables such as kale, spinach, carrots, and sweet potatoes.
This month’s farmers market find: beets
Have you hated beets since you were a kid? Blame your parents for making you eat the mushy canned ones. But those of us who love this root vegetable know that fresh beets are sweet and nutty, firm in texture, and beautiful—emerging from the ground in shades of white, gold, magenta, candy-striped, and dark maroon.
Why you should be eating beets
This taproot’s popularity peaked around 1982—about the time Wolfgang Puck first paired it with goat cheese. That puts beets somewhere between avocados and sun-dried tomatoes on Bon Appetit’s list of the trendiest vegetables of the last fifty years.
But it looks like a carrot!
It's obviously not healthy to wait until you're an adult, with mature taste buds, to start eating vegetables. So how do we coax children to eat carrots, broccoli, lettuce and the like?
