This is what my veg stock looks like when it comes out of the freezer.
So here’s a trick I learned in Brazil. It’s how to clean organic greens. Because sometimes, when you get organic greens, you get some homies in there that accidentally came along for the ride. And maybe you don’t want to eat said homies.
Put your greens in a big bowl, fill with cold water. Add a few shakes of vinegar, stir, and leave it alone for 15 minutes. Any inadvertent stowaways will float to the top.
Post rinse and salad-spin, I added some of those amazing leftover watermelon radishes, some blood oranges, a little fennel, and a squeeze of lemon and olive oil. Salad ensued.
What to do with half of a leftover butternut squash and a surplus of sweet potatoes from last week’s produce box? Definitely Sausage Shepherd’s Pie with Sweet Potatoes and Squash from Epicurious. The most delicious thing about this particular shepherd’s pie is that I discovered that maple syrup and curry were meant to be together.
I did, however, make a few amendments:
-Added Swiss chard. No peas, no corn.
-swapped cream for half and half
-Swapped coriander for cumin.
Here’s the basic concept: Boil sweet potatoes, butternut squash, and regular potato all together. Drain. Add back to pot, add butter and maple syrup, commence Pagan Squash-mashing ritual. Meanwhile, saute the filling: sausage, onions, garlick, Swiss chard and curry + cumin. Throw the filling in a delightful cobalt blue Le Creuset baking dish, add a beaten egg plus half and half, and top it off with a colorful hat of squash.
Here’s my trio of delightful winter starches, post boil.
Pagan Squash-Mashing, with maple syrup and butter. Def wanna stick my face in that. Like, when it’s cooled a bit.
The filling is underway in the pan. This is the part that makes the house smell amazing. Especially the curry. In our last apartment, Man-friend and I lived on a block with a very delicious Indian restaurant, and lots of Indian neighbors who apparently spent their days cooking torturously delicious things. The block perpetually smelled like curry, and every time Man-friend and I passed someone’s kitchen window, we made a note to that we needed more Indian friends. Which is obviously the main driver behind both of us going to business school.
But I digress!
Here’s the shepherd’s pie before going on the oven.
It’s pretty easy, and SUCH a great meal.
Here’s everything I made with my produce box in the past two weeks. New box coming tomorrow!
1 lbs Empire Apples (VT) – Ate ’em naked. Just like that.
1 lbs Mutsu Apples (VT) – Ditto.
1 Butternut Squash (MA) – Butternut Squash Bacon Soup, Roasted Butternut Squash Seeds
1 lbs Carrots (MA) – Carrot Fennel Ginger Sesame Salad ,
2 lbs Red Potatoes (MA) – Bacon Rosemary Potatoes
1 lbs Scarlet Turnips (MA) – Tunisian Turnips with Harissa
0.75 lbs Sunchokes (Quebec) – Sunchoke Truffle Soup
2 lbs Sweet Potatoes (MA) – Sweet Potato Curry Fries
1 lbs Watermelon Radishes (MA) – Tunisian Radishes with Harissa, although truthfully, I’m hanging on to most of these guys because I know I have some salad greens coming tomorrow. Squeee!!!
Oh and of course, Le Stock! Always Le Stock!
Here’s what I have leftover:
1/2 a butternut squash
1 lb sweet potatoes
3/4 lb watermelon radishes.
But I have plans for all of those….DEVIOUS plans….mwahahahaha
Another week, another stock. This one was loaded with aromatics and turned out very rich.
Let’s see….what’s in here? Green onion roots, carrot skins, radish butts, turnip whiskers, fennel chunks, and dried-up rosemary, and ginger.
Add water and a pinch of salt, and you get Hot Vegetable Water. One hour later, it’s “stock”.
Aaaaand into a container you go.