Spring is almost here, and while there are many, many rainy days ahead, the sun has been shining occasionally. While you’ll find a few young sprouting vegetables in the market, plan on cooking cabbage and roots for another few months.
It’s the last week for the 2020-21 Variety Showcase + Winter Vegetable Sagra, an online event all about that hearty produce. Lane Selman, Professor of Practice at Oregon State University, founder of the Culinary Breeding Network, and Sicilian-American badass, created the event ten years ago to bring plant breeders, cooks, and eaters together to spread the good news about the region’s winter produce.
This week’s sagra features presentations that explore the natural histories of the plants, how they’ve been adapted and used, and some tips for making them really tasty.
Over the last few months a broad range of food lovers have shared knowledge about finding vegetables and grains that regional farmers can grow and sell profitably. And are also delicious. You can watch the videos at the CBN Youtube channel.
Wellspent founder Jim Dixon got to cook a couple of his favorite winter vegetables, celeriac and cabbage. To acknowledge the Irish celebration of Saint Patrick, he made colcannon, a hearty mash of potatoes and greens flavored with lots of butter and cream.
Peeling a few russet potatoes might be the hardest part of the recipe. They’re steamed or boiled with the celeriac while leeks and cabbage cook slowly in butter. Everything gets mashed together with heavy cream and flavored with some freshly ground nutmeg. Skip the corned beef and serve the colcannon with a nice pork chop or some thick-cut bacon.