Clementine, Fennel & Potatoes

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Photo Credit: Cocoa Bean, the Vegetable, 2017.

 Inspired by one of a recipe from the Jerusalem Cookbook by Yotam Ottolenghi and Sami Tamimi, the dish comes together in just a few minutes and is loaded with healthy seasonal ingredients. The mix of flavors in this dish is absolutely wonderful. The Potatoes, citrus fruit, fennel, thyme, mustard and a generous dose of ouzo (an anise-flavored aperitif) makes a perfect accompaniment to chicken, fish or even chickpeas. An added bonus is that  the potatoes, clementines and fennel all deliver a nice boost in fiber, potassium and iron, not to mention vitamin C, that is much needed during the winter months.

Recipe Adapted From
Cocoa Bean, The Vegetable
April 20, 2017

Serves 4

Ingredients:
3 tablespoons ouzo
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon grainy brown mustard
1 tablespoon light brown sugar
2 tablespoons fennel seeds
3-5 sprigs of fresh thyme
1  1/2 pounds baby Yukon Gold potatoes
1 fennel bulb
2 clementines, whole and washed
Kosher salt, to taste
Ground black pepper, to taste

Directions:
Preheat the oven to 350 ° F.

In a small non-reactive bowl, mix together the ouzo, oil, juices, mustard, sugar and fennel seeds to make the marinade. Set aside.

Using a chef’s knife, cut the fennel bulb in half, and then cut each half in four quarters.

Slice the clementines thinly and crosswise, keeping the skin on.

In a 9 x 11-inch baking dish, combine the potatoes, fennel wedges and clementine slices. Pour over the marinade, stirring gently to ensure everything is coated. Toss in the sprigs of thyme, and season with salt and pepper.

Place the baking dish and bake in the oven for 30 to 45 minutes or until cooked through and vegetables are golden. Add a bit of extra color by putting on the broiler for the last three minutes being careful not to burn the vegetables.

Remove from the oven and transfer the vegetables to a serving platter. Garnish with extra thyme leaves if desired.

    

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Hello, February 2019!

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Hopefully by now, every one who is experiencing winter is embracing the selection of the cold-weather produce. Depending on one’s personal preferences for certain fruits and vegetables that are available, eating can take some adjustment for many. However, it is better for your budget and for the environment, as you are buying what is local and in season. Of course, what is in season in February will vary with your location.

February is a great month for citrus fruits, which are the best source of vitamin C and bioflavonoids that help us strengthen the immune system and prevent seasonal ailments. To better absorb their active ingredients, citrus fruits should be eaten whole (don’t eat the peel unless it’s from certified organic farming, otherwise we’ll most probably eat pesticides).There’s nothing quite like fresh-squeezed orange juice to chase away a chilly winter afternoon and to help keep seasonal maladies at bay. Other allies against cold are dried fruits, which are nutritious and energizing as well as excellent ingredients to prepare savory and light sweets.

As for vegetables, parsnips can be a change of pace. As a root vegetable, they can be used as a substitute for potatoes, carrots and turnips in recipes that you have in your weekly menu rotation.

So at the beginning of each month, we will feature a fruit or vegetable that is season with a few recipes that may spark your interest and please your palate. We just want to help make shopping for seasonal foods a little easier in making your grocery list for the weekly trip to the store, a s well a helping out your wallet!

Seasonal Fruits and Vegetables for February:

Apples
Avocados
Bananas
Beets
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Celery
Clementines
Collard Greens
Endive
Fennel
Garlic
Grapefruit
Kale
Leeks
Lemons
Limes
Mushrooms
Onions
Oranges
Parsnips
Pears
Pomelos
Potatoes
Radicchio
Radishes
Rutabagas
Spinach
Sunchokes
Sweet Potatoes
Swiss Chard
Tangelos
Tangerines
Turnips
Winter Squash

Hello, January 2019!

Grocery shopping is already a pretty time consuming task, but not knowing what to buy when you get there can be overwhelming and pricey during this time of year.

Just know that purchasing seasonal foods is a healthy and cost effective way to approach food shopping, because when you are buying season, the prices at the markets will at the lowest. Also note that supermarkets and grocery stores will also tend to stock up on these items in bulk because they are plentiful, making them less expensive for you—especially when they go on sale.

And remember, you can enjoy the taste of any fruit and vegetable the year-round. Whether is it fresh, frozen, canned, dried, and 100% juiced—-it all counts!

So at the beginning of each month, we will feature a fruit or vegetable that is season with a few recipes that may spark your interest and please your palate. We just want to help make shopping for seasonal foods a little easier in making your grocery list for the weekly trip to the store, a s well a helping out your wallet!

Seasonal Fruits and Vegetables for January:

 

Apples
Beets
Belgian Endive
Brussels Sprouts
Buttercup Squash
Cabbage
Carrots
Cauliflower
Celery
Chicory
Clementines
Dates
Delicata Squash
Grapefruit
Jerusalem Artichokes
Kale
Kiwifruit
Leeks
Lemons
Oranges
Mandarin Oranges
Parsnips
Passion Fruit
Pears
Persimmons
Pineapples
Pomegranates
Potatoes
Red Currants
Rhubarb
Satsumas
Spinach
Sweet Potatoes
Swiss Chard
Tangelos
Tangerines
Turnips
Winter Squash