Sunday, December 20, 2015

Say Goodbye to 2015-Not to Local Produce

Cold weather crops-root vegetables, some greens, potatoes, winter squash and cabbage-sell at winter farmers markets in the northeast into the winter months.   Protective growing methods, like high tunnels with covers on raised beds, extend the growing season.  Proper storing allows holding many of these vegetables for months.

Our winter farmers market, held every other week, featured an array of greens, root vegetables, cabbage, squash and more at the years' end.

Cabbage and potatoes are found in most of the country.  

Potatoes keep for many months in an unheated corner of the basement that stays cool and dark. 

Root vegetables store well for winter.  Carrots, beets, turnips and cabbage can keep for months in cold (32 degrees) humid conditions. Trim the tops short and store in the crisper drawer.

Winter squash keeps for months at temperatures of 50 degrees and moderate humidity.  

Embrace winter produce and try new recipes!

Here's an idea for using winter squash in a bread roll recipe adding color, taste and vitamins to this bakers dozen.  I substituted 1 cup of roasted, pureed squash for some of the liquid in the roll recipe.  While not enough to count as a serving of vegetable. it adds 35% of the RDA for Vitamin A to just one roll!  Just look at the inviting color of the baked product!

Butternut Squash Dinner Rolls

(Serves 13)

Cut squash in half.  Remove seeds.  Wrap in foil and bake at 400 F. for 45 minutes.
Scoop squash from peel and place in a food processor.  Puree.  Mix in buttery spread.
1 cup butternut squash, roasted and pureed
1/4 cup buttery vegan spread

In the bowl of a standing mixer with dough hook in place, mix 1/2 cups of each flour with dry yeast, sugar and salt.
1/2 cups all purpose flour
1/2 cup corn flour
1/2 cup whole wheat pastry flour
2 1/4 teaspoon instant yeast
2 tablespoon sugar
1/2 teaspoon salt

Gradually add warm water to flour mix in bowl.  Mix on medium speed for 2 minutes.
1/2 cup warm water (125 F)

Mix in egg and squash-buttery spread.  Beat on low for 2 minutes.
1 egg

Gradually add remaining flours, kneading after each addition until dough leaves the sides of the bowl, about 8 minutes.
1 cup all purpose flour
1 cup whole wheat pastry flour
1/2 cup corn flour
Turn dough into a bowl sprayed with olive oil spray.  Cover and let rise until double, about 1 hour.

Punch dough down.  Divide into balls, 1/4 cup dough each.  Place in 9-inch round springform pan, greased with olive oil spray.  Let rise until double (about 1 hour.)  Bake at 400 F. for 15 minutes.



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