"$56"-*5 4r/&84 SEASONAL VEGGIES CAN SPARK AND ENHANCE FLAVOURS
ANDREW COPPOLINO andrewcoppolino@gmail.com
commence à 19 h 30. j/PVTQSPNFUUPOTVOFTPJSÊFEJWFS - tissante pour deux bonnes causes », a EÊDMBSÊ&SJD$PMMBSE EJSFDUFVSHÊOÊSBMEV Sentier récréatif Prescott et Russell et l’un des artistes participant à la soirée- CÊOÊàDFj/PVTBWPOTQSÊWVEFTOVNÊSPT formidables et ce sera une soirée pleine de rires. » Le sentier récréatif Prescott et Russell, long de 72 kilomètres, qui traverse les comtés unis de Prescott et Russell depuis la frontière avec Ottawa à l’ouest jusqu’à 4U&VHÍOFÆMFTU GBJUQBSUJFEVTFOUJFS goat cheese, made into soup as well as chips and sweet potato fries. They can be “local” too: look no further UIBOUIF4JNDPFBOE/PSGPML$PVOUZBSFB of southern Ontario: that’s where Cana- da’s largest producer of sweet potatoes is located. Brussels sprouts Related to the cabbage, Brussels (always plural!) sprouts are a perfect fall and winter menu addition. Growing along a tall, slender stalk, the sprouts tend to add bitterness to a plate; adjust that by cutting them in half, blanching and pan-frying or roasting them. Adding bacon to the sprouts adds even more appeal, if that is your thing. Carrots A swollen taproot, carrots might be harvested well into late fall. Multi-purpose in nature, carrots can take on a rich and XBSNJOH.JEEMF&BTUFSOPS/PSUI"GSJDBO character by adding to them hints of wintry spices like cinnamon, cumin and coriander. And, if you want to know, the “original” carrot wasn’t orange – that colour appea- red only in the 17th century. Additionally, UIF&MJ[BCFUIBOTPG4IBLFTQFBSFTUJNF considered them only as feed for animals. Celeriac (a.k.a. celery root) /PUBQBSUJDVMBSMZBUUSBDUJWFWFHFUBCMF the bulbous, knobbily celeriac is similar in taste to celery, of which it is a variety. Try it roasted with apples, bacon and maple syrup. Shred or grate it and add it to salads with radicchio, orange and cashews; or, boil and purée it seasoned for an interesting and flavourful plating foundation to a grilled piece of meat. Black radish Somewhat similar to its smaller red cousin, the baseball-sized black radish is very hard and can be sliced paper-thin or grated to add flavour and crispness to a salad. Leeks Leeks, related to onions and garlic, can tolerate the cold very well and that makes UIFNBHSFBUGBMMWFHFUBCMF8IJMFUIFZ do require more careful cleaning between the leaves, they are like two vegetables in one: a white oniony portion and a green “cabbage-tasting” portion. Leeks add terrific flavour to soups and stews but are also excellent roasted, braised, and grilled and tossed with wal- nuts and herbs. Try them in pasta dishes, frittatas, and in barley preparations. Parsnips 8IFOSPBTUFE QBSTOJQTCMFOEBMPWFMZ sweet quality with their tartness. That’s because when “nipped by the frost,” as the saying goes, the large quantity of starch in
Roots, tubers and bulbs – much of what we might refer to as fall or “win- ter” vegetables – have long sustained most of the earth’s population and were among humankind’s first foods. Plant roots were likely what ancient hunter-gatherers grubbed up out of the ground long before they had figured out the details of fishing, hunting and using fire. Root vegetables, you could say, are in PVSDVMJOBSZ%/" Yet, beets, turnips and parsnips perhaps get short shrift; until this moment, that is: autumn harvest vegetables have gained a renewed appreciation as a comfort food appearing on more restaurant menus as meat prices rise and dietary choices change. So when the temperatures dip and a north wind blows, root vegetables like parsnips, carrots, turnips, rutabagas, and beets are what a hot oven is calling out for. Tips and techniques for cooking Of course, there’s no avoiding that adding a bit of fat to root vegetables can really boost their richness and flavour profiles. On grills or slow roasting in ovens, getting a bit of char and caramelization on the vegetables brings out added sweetness and flavour. 8IFOZPVDBO BEETPNFDJUSVTPSPUIFS acidity to your vegetable preparation too: a little bit of vinegar, orange zest or lemon juice, for instance, can enhance and spark flavours. Try them “naked” as well: raw fall vege- tables grated or shaved add flavour and crunch to your dishes. Open up the spice and herb cabinet and apply liberal seaso- nings of spices and herbs – both fresh and dried – to seasonal fall vegetables. Potatoes 1SPCBCMZ/PSUI"NFSJDBTNPTUDPOTV - med tuber, the humble potato is, of course, the stuff of French fries, but it is also a source of vitamin C. They don’t need to be prepared in mashed or baked forms only. Oven-roasted potatoes are a thing of beauty: peel them, cut them in half, blanch them in salted water to almost fully cooked, slather them with duck fat or veg oil, season with salt and pepper, and tumble them into a pan, shake them down a bit and get them roasting at a high temperature until they are crispy and brown. Sweet potatoes
Un bol de légumes-racines. (Andrew Coppolino)
communauté vers un avenir durable pour tous grâce à l’action bénévole, aux partena- riats communautaires et à l’éducation, en inspirant l’amour et le respect de la nature. Le groupe est connu pour son initiative locale de plantation d’arbres, ses ses- sions de dialogue communautaire, son programme de reconnaissance des entre- prises vertes et pour sa collaboration avec les comtés unis de Prescott et Russell dans l’élaboration d’un plan d’action régional pour le climat. Pour plus d’informations, consultez la page Facebook de l’événement. It’s a versatile fall veg that can be pureed or simply broken down, seasoned and oiled and roasted to golden brown in the oven. This roasting method even works for a whole cauliflower. Adding a bit of lemon juice or some milk to the water will help prevent discolouration when boiling. &OKPZZPVSGBMMWFHBTJUSPMMTPVU Food writer Andrew Coppolino lives in Rockland. He is the author of “Farm to Table” and co-author of “Cooking with Shakespeare.” Follow him on Instagram @andrewcoppolino. than the nicely bitter turnip. Both can be used in stews, vegetable medleys, roasted and puréed. Cauliflower In recent years, cauliflower has taken off as a hot vegetable dish (and accordingly it saw a once humongous jump in price). A member of the Brassica family, cauliflower comes in a few different colours, all with delicious florets (also interestingly known as “curds”).
transcanadien de 28 000 kilomètres. Le sentier n’est pas un chemin unique, mais plutôt une série de chemins reliés entre eux à travers le Canada qui forment le plus long réseau de sentiers récréatifs polyvalents au monde. &DP &TU FTU VOF PSHBOJTBUJPO MPDBMF à but non lucratif animée par des bénévoles, active dans les comtés unis de Prescott Russell (UCPR) dans les domaines de la réduction des déchets, de la conservation et de la régénération des habitats, et de l’action climatique. -B NJTTJPO E&DP &TU FTU EF NFOFS MB a parsnip (more than a carrot) converts to sugars. Parsnips pair well with fall apples in making a delicious soup too. Beets Red, orange, yellow or “candy cane,” beets have too long been ignored as an excellent earthy and sweet complement to a centre-of-the-plate protein. Try roasting multi-coloured beets or making them into a soup with sour cream. Use them in a hummus dip or candied with cayenne pepper and cumin seeds. They combine well with other vegetables and legumes such as lentils for a hearty and satisfying vegetarian main dish, and they can even be used with chocolate in a unique cake dessert too. #FFUUSJWJB8IBUTBUUIFPQQPTJUFFOE of one beet variety? Swiss chard, in fact. Turnips and rutabagas They of course are not the same thing: the former are the purple and white globes, while the rutabaga is larger and often yel- low-fleshed. It is starchier and sweeter
A nutrition dynamo, sweet potatoes are versatile: honey-roasted, put into pancakes, baked, pureed and served with pecans and SOIRÉE-BÉNÉFICE HUMORISTIQUE AU PROFIT DU SENTIER PRESCOTT ET RUSSELL ET ECO EST ANIL JHALLI anil.jhalli@eap.on.ca
Ce sera un événement plein de joie et de rires pour deux importantes organisations locales. Le vendredi 19 septembre, le Sentier SÊDSÊBUJG1SFTDPUUFU3VTTFMMFU&DP&TU collaborent à l’organisation d’une soirée- bénéfice humoristique dont les profits serviront à soutenir les deux groupes. La soirée s’adresse à un public adulte et aura lieu à La salle de spectacle Optimiste. Les portes ouvrent à 19 h et le spectacle
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