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January 2009








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Western region bloggers

Leslie AllenLeslie Allen
Reno, Nevada

I was born in California, and have fond memories of homegrown tomatoes and freshly caught crawdads. My family moved a lot when I was growing up. I even lived on the East coast for a while. More about Leslie

Laura SolorioLaura Solorio
Salinas, California

I am third in a line of strong Yaqui women. My grandmother was from Baja California, from the town of Santa Rosalia. She came to the United States as a young woman, with her first child, escaping an abusive husband. More about Laura

Scott SwendsenScott Swendsen
Boise, Idaho

I am in my late 40's and single and a bit selfish. Having no children and no spouse has allowed me to pretty much explore life in a much different way than most families would. More about Scott

Paulette ThompsonPaulette Thompson
Seattle, Washington

I, P. Thompson, also known as Paulette, love food. It should not surprise you that I love to cook and eat good food. I also love talking about it, thinking about it, and reading about it. More about Paulette



< Floods | Main | Last day >

What's in season?

Posted at 6:59 PM on January 9, 2009 by Paulette Thompson (1 Comments)

Winter is upon us. There is little to find at the store as a result of the bad weather. If you go to the farmers' market or the local food co-op, you'll find the cabbage family in full effect along with root vegetables galore.

I like turnips and rutabagas. Kale salads, cabbage salads (grate the cabbage, make a vinagrette with citrus juice and oil, then throw in a chopped chili pepper or red pepper flakes. Toss with toasted nuts) and other dishes made with greens are on my list for table time.
Potatoes are there, yes indeed. I am going to try parsnips; I saw a recipe for pureed parsnips in our Sunday paper. I love carrot salads. There is a cooked Moroccan carrot salad I love at this time of the year.

Hmm, time to go home to cook for the weekend!

Comments (1)

cut parsnips into 2"x1/2" portions, toss in olive oil and heavily season with kosher salt. Roast at 400 degrees until tips are caramelized. It really brings out the sweetness.

Posted by Bree Rostan | January 11, 2009 11:57 PM