Sunday, December 9, 2012

Winter Splurge

I hadn't been grocery shopping since the week before Thanksgiving, but even still, I may have overindulged at Columbia's Farmer's Market. But really, can one overindulge in beautiful produce? I think perhaps not. Also, what's hiding in the paper bag at top left, you might wonder? Delicious shiitake and portobello mushrooms!

My favorite apples from my favorite apple stand. They're Pink Ladies--diminutive in size, extra-crisp, sweet and tart with an undercurrent of lychee and rose. And some wildflower honey, which I chose over clover or barley because it sounds more romantic. Add a cup of hot jasmine green tea, and you have the optimum winter snack of all time.

A bunch of vibrant arugula, dinosaur kale (my favorite!), and a nice butternut.

Those magical candy-sweet yams, plus some nice firm Yukon Gold potatoes and small sweet yellow onions. 

How gorgeous are these babies? Broccoli, cheddar cauliflower, and a tiny purple cauliflower.

Here's the purple one sliced...

And cooked! Once it's cooked, it turns blue! How cool is that! This is my most successful purple-cauliflower-cooking venture to date. Previous, I had roasted it, which leeched its color, and simmered it, which made it turn gray. This time, I steamed it, and it came out beautifully!

If you have any suggestions for what to do with Yukon Gold potatoes, sweet potatoes, onions, butternut squash, kale, arugula, mushrooms, apples, cauliflower, or broccoli, please don't hesitate to let me know. Usually I really enjoy looking through cookbooks for the perfect recipe, but the end of the semester has left my creative juices drained. So, help welcomed!


  1. pink lady apples go great in oatmeal, with cinnamon or honey or maple syrup! kale chips and yam fries are also delicious. noms!

  2. Roast everything with lots of salt and olive oil. Well, maybe not the apples and kale. Make kale salad and just eat the apples.