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Recipe: Gilfeather Turnip and Winter Squash Bhaji

Written by Judy Thurlow on . Posted in Recipes

Gilfeather Turnip and Winter Squash Bhaji

Adapted from Lini Mazumdar,
Anjali Farm and Lini’s Indian Tiffins, South Londonderry

At one point, Lini Mazumdar and her husband, Emmett Dunbar, grew Gilfeather turnips at Anjali Farm, but over the years, they have focused on a few specialty crops like pick-your-own blueberries, chili peppers and heirloom tomato plants. In addition, Lini, who grew up all over India, started offering vibrantly flavored, nourishing, home-cooked Indian meals made from seasonal ingredients. Customers order ahead and come to the farm to pick up their multidish tiffin meals packed in round, stacked, metal lunch containers. This curried vegetable dish could be one of several in a meal or simply served with rice and perhaps the spiced lentil stew known as dal.

Note: The Bengali Five Spice mixture called panch phoron contains black mustard, cumin, fennel, nigella and fenugreek seeds; you can substitute whole cumin seeds.

3 tablespoons coconut oil, divided

1 medium (about 1 pound) Gilfeather turnip, peeled and cut into ½-inch cubes
to
yield about 2 generous cups

1 pound winter squash, such as pumpkin, delicata or butternut,
peeled (no need to peel delicata) and cut into ½-inch cubes
to yield about 2 cups

1 teaspoon coarse salt, plus more
to taste

1 tablespoon turmeric powder

1 tablespoon panch phoron spice
mixture (see note above) or
cumin seeds

3 cloves garlic, minced

1 tablespoon fresh, finely grated
ginger root

1 small dried Thai red chili, crushed, or ¼–½ teaspoon crushed red
pepper, to taste

2 cups firmly packed ribboned kale

1 tablespoon fresh lemon juice

Preheat oven to 350 F. Put one tablespoon of coconut oil in a rimmed sheet pan or large baking dish and place in oven to melt coconut oil. In a medium bowl, toss turnip and squash cubes with 1 teaspoon salt and turmeric powder. Spread in melted coconut oil and toss to coat. Bake 25–30 minutes until a fork easily pierces vegetables and they are slightly colored.

In a medium cast-iron frying pan or other heavy-bottomed sauté pan, set over medium-high heat, toast panch phoron or cumin just until fragrant, about 1 minute. Add remaining 2 tablespoons coconut oil and lower heat to medium. Stir in garlic, ginger, and chili or crushed red pepper. Cook, stirring, about 2 minutes until colored. (Add a splash of water if ginger sticks to bottom of pan.) Add roasted turnips and squash along with kale and lemon juice. Stir to combine and toss for 3 to 4 minutes until kale is wilted. Taste and add more salt or hot pepper as desired. Serves 4–6.

Original article by Melissa Pasanen from the Spring 2017 issue of Vermont Life 
Photo by Oliver Parini

Meet Chris McGee

Written by Vermont Life on . Posted in Way of (Vermont) Life

Our in-house marketing specialist will help you reach Vermont Life readers

chris-260We are thrilled to welcome Chris McGee as our advertising sales director.

Chris has extensive experience helping Vermont businesses and organizations design advertising packages that get results. If you’d like to grow your business, reach new customers, announce career opportunities or promote an upcoming event, Chris can help you build an affordable print, digital or combination marketing package with Vermont Life media.

He is also here to help you order Vermont Life calendars, notecards and bulk copies of the magazine for your retail or lodging property. Our calendars and notecards practically sell themselves, providing you with an additional revenue stream!

Contact Chris at (802) 272-6253 or email chris.mcgee@vermontlife.com to develop your Vermont Life game plan. He looks forward to meeting you.

Recipe: Curried Parsnip Soup

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Curried Parsnip Soup
Serves 6
Jason Tostrup, executive chef at Epic Restaurant, Okemo Mountain Resort, has fond memories of childhood in Minnesota, when his mother would prepare her favorite buttery mashed parsnips. In his own professional kitchen, he enjoys parsnips for their versatility from raw to cooked and their ability to complement a wide range of flavors. In this soup, their woodsiness is underlined subtly with rosemary and then warmed up with curry and pepper sauce. The unexpected drizzle of another sweet spring celebrity, maple, balances the heat nicely. The oven method takes a bit longer than stovetop simmering, but is completely hands-off. If you want to get outside for the day, Tostrup suggests putting everything in a slow cooker on low for 4 to 6 hours until parsnips are tender.
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Ingredients
  1. 1 medium onion, peeled and cut into chunks
  2. 1 medium leek, white and light green part sliced lengthwise, then into half-moons and thoroughly rinsed
  3. 3 cloves garlic, peeled
  4. 1 cup canned chopped tomatoes
  5. 1½ pounds parsnips, trimmed and peeled (or scrubbed well if skin is not too thick), sliced 1-inch thick
  6. ½ to 1 teaspoon hot-pepper sauce, 
such as Tabasco, to taste
  7. 1 4-inch sprig fresh rosemary, tied in cheesecloth or a paper coffee filter
  8. 1½ teaspoons medium-hot curry powder
  9. 2 tablespoons butter
  10. ¾ teaspoon coarse salt
  11. ½ teaspoon freshly ground black pepper
  12. 5 to 6 cups chicken or vegetable broth, preferably low-sodium
  13. For garnish: maple syrup, fried parsnip chips (see notes), snipped chives
Instructions
  1. Preheat oven to 350 F.
  2. In a large baking dish or Dutch oven, combine onion, leek, garlic cloves, chopped tomato, sliced parsnips, hot-pepper sauce, rosemary bundle, curry powder, butter, salt and pepper.
  3. Carefully pour 5 cups broth over vegetables.
  4. Cover tightly with lid or foil. Bake about 75 to 90 minutes until parsnips are very soft. (Alternatively place all ingredients in a slow cooker and cook on low for 4 to 6 hours until parsnips are soft.)
  5. Remove foil or lid and cool for 30 minutes. Remove rosemary bundle and set aside.
  6. In small batches, ladle vegetables and broth into a blender. Leave center of blender lid off and cover opening with a wadded dish towel. Start blending on low and increase speed gradually until very smooth. Pour puréed batches into a soup pot. Once all is puréed, squeeze any liquid from cooled rosemary bundle into soup.
  7. Whisk to combine and thin with a little more broth if desired. Adjust seasoning with additional salt, touch of curry powder or more hot sauce.
  8. Warm through over medium-low heat and serve topped with a drizzle of maple syrup, snipped chives and parsnip chips.
Notes
  1. Slice very thin rounds of parsnip and fry them in equal parts butter and olive oil until golden brown on both sides to make parsnip chips.
  2. Photo by Ken Burris.
Adapted from Execuitve Chef Jason Tostrup, Epic Restaurant, Okemo Mountain Resort
Adapted from Execuitve Chef Jason Tostrup, Epic Restaurant, Okemo Mountain Resort
Vermont Life Magazine http://vermontlife.com/

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