Rutabaga with Dijon

The under-loved rutabaga (swede, neeps or yellow turnip) has been part of the European diet since pre-historic times, and been used as livestock fodder since at least the 1400’s. It has fed folks through famine, and kept livestock alive through the winter.  It may be whimsy, but I can easily visualize a young serf walking…

Shallots with Sherry Reduction

Back in the day, I used to make pickles, lots of pickles of every sort.  One fall I made many pints of pickled onions, and thought it would be a good idea to top each jar with a small chili.  Unfortunately I used Bird’s Eye Chilies.  There they sat, for several months, infusing my cheerful…

Butternut Cottage Pie

The feeling of sitting down to a meal of “comfort food” is exactly that, comfort.  The senses drag up old, comfy memories, of different times and places, but all of them bring us comfort.  In our childhood home, if we ever had a roast beef or pot roast for dinner, the next day one of…

Yam Oven Fries

There are certain foods that we know are treats, and should be eaten rarely. French Fries are the ubiquitous side that comes with so many meals.  Fast food restaurants started to give us more choices, but fries still hit the plate more often than not.   Fries with gravy stepped up the not–good–for–you quotient even more!  …

Butternut Squash Gratin with Baby Kale & Pecans

Back in the beginnings of our life on the farm, we used to grow squash in places where we’d had a burn pit.  We’d turn over all the ash, add some compost, and plant a few seeds.  Sometimes they were seeds that a friend had from the last year’s crop.  The biggest were Hubbards, and…