Today In the Kitchen: What’s new with winter’s end

Winter’s over here, but we don’t have the spring largesse yet. So, what’s fresh, local and in season? One look around the Farmer’s Market tells me that the main crops are still greens (lettuces, spinach, chard, kale, collards, mustard), root vegetables (beets, carrots, turnips) and crucifers (broccoli and the cabbage family. Some things, like potatoes and winter squash, are coming out of winter storage.

So, your family might not be thrilled at the culinary opportunities. But you know that there are lots of interesting things one can do with these vegetables.

Winter squash: There is always baking, and you can zip that up by placing a clove of garlic under the scooped out half when you invert it in the baking pan. The garlic flavor will infuse the meat. I add a bay leaf and a little water to keep the squash moist.

Perhaps more interesting is a pur/ed soup: After baking the squash, scoop it out of the skin and blend the meat with some corn kernels (fresh, canned or frozen), and chicken stock. Simmer until the corn is cooked, then add some half and half and a splash to sherry, salt and white pepper. Other vegetables could be used instead of corn, such as celery, mushrooms, leeks. Use your imagination.

Potatoes. Well, there are the obvious things, but a couple of my favorites are scalloped potatoes, and baked fries. Recipes for the former are readily available. But baking “fries” is another thing. They should be sliced evenly, then tossed with olive oil, seasoned with salt and rosemary, spread on an oiled baking sheet and baked until they are crispy.

Cole slaw is an old standby for winter veggies - cabbage and carrots. But it can be artfully disguised with an Asian dressing. You can add other vegetables such as broccoli stalk (I like it better than the florettes), kohlrabi, or even jicama, all shredded of course. Sprinkle some sesame seeds in. You can use the basic dressing: mayonnaise and vinegar, but try rice vinegar, a splash of soy sauce and sesame oil. Or, try substituting sesame tahini for the mayonnaise - it may have to be thinned with warm water to get the right consistency. You can get even crazier by adding peanuts and using a Thai dressing off the shelf, or create one with Thai fish sauce or peanut sauce. These experiments might be best tested when the spouse is out playing golf or bridge, as the case may be.

OK, greens. One thing most people don’t think of is that greens can be juiced. If you have a juicer, you probably juice apples, carrots, maybe celery and cucumbers. A little parsley thrown in. But how about some really antioxidant-rich, mineral-packed greens? Add some washed chard, kale or lettuce to your juice drink and you have a superfood.

Chopped spinach makes great patties. Steam it first, and squeeze out excess water. Combine with bread crumbs, savory spices (thyme, sage, rosemary), salt and fresh ground pepper, grated Parmesan cheese, a beaten egg to hold it together, and chill. Then form into patties and pan fry in a little butter and olive oil. Or make into balls and bake for a nice hors d’oeuvre.

Greens soup is a versatile option. Start by saut/ing mixed greens with garlic and leeks. After that the options diverge, depending on whether you want a pur/ed soup or one with the leaves intact. In either case, other vegetables may be added, such as carrots, potatoes, mushrooms, and beans (white beans are nice, like Italian cannelini; limas, or, lucky you if you have them - favas). The broth may be either vegetarian, or chicken stock. Finish with a little cream if you wish, and herbs of your choice. Splendid!

Update: The first of the season mangoes are here. They have smaller pits than other mangoes, and are not stringy. Quite lovely.

Samaya Jones is a Holistic Nutritionist and Natural Foods Personal Chef. She has written for health websites, newspapers, and taught wine education classes. She can be reached at ncsamayaj@gmail.com.