I'm trying to eat more seasonal foods. That means passing the Australian strawberries and going for oranges. Or skipping tomatoes and reaching for...winter squash. Even though none of my local farms are open, I'm assuming that if it's seasonal it's cheaper. And maybe fresher. And it's also a good way to open up to a lot of vegetables that I've written off in the past as wierd, boring or "why would I eat *that*?"
I tried a spaghetti squash, tossing it with olive oil, salt, pepper, and parmesan cheese. I found it to be odd, and certainly tasted nothing like spaghetti. I'd be willing to try it again with a different preparation. But it's the first time in YEARS that Juiceboy has left something on his plate because he didn't like it.
Before that we had a parsnip. Yes, one. I sliced it up and baked it with a little brown sugar, cinnamon, nutmeg, salt and pepper, and a few tablespoons of chicken broth. It was really a lot like apple pie filling. Hmmm. I wonder why? We all seemed to like it and I'll try it again, this time taking care to buy the smallest parsnips without a woody core, and dicing them in even cubes.
That same night (it was our Winter Solstice Feast), I made an apple & beet salad. Even though everything turned that bright red color, it was surprisingly yummy and Juiceboy had seconds--and previously he said he didn't like beets!
Apple & Beet Salad
Shrink wrapped, refrigerated beets (I get mine at Trader Joe's), diced
One Fuji apple, diced
1/2 cup diced red onion
1/4 cup to one cup crumbled blue cheese
The juice of one orange
Salt to taste
Mix everything in a bowl. Let sit 15 minutes for flavors to blend, adjust seasonings to taste.