When I first moved up to East Texas (over a decade ago!) I was inspired to begin supporting my local farmers market after reading Barbara Kingsolver’s non-fiction book Animal, Vegetable, Miracle. Maybe it sounds cliché but there was something that clicked once I finished it. You know, one of those figurative light bulb moments? It resonated with me on a deep level and immediately made me want to seek out my local farmers and producers. It’s rare that something lights such a fire under my ass but this was one of those occasions.
Once I started regularly shopping at the farmers market, I realized how completely out of touch I was with the seasons. I also learned how incredibly narrow my view of fruits and vegetables were and begin to try new-to-me things like lemon cucumbers and black radishes and kohlrabi. I talked to the farmers and asked them how they liked to prepare and cook each vegetable. And slowly, over time, I began to shift to a mostly local and seasonal diet.
This change was not immediate (or easy) by any means. There were plenty of growing pains along the way, and plenty of weak moments when I just wanted an out of season strawberry at the grocery store in December. But eventually, I adapted and learned. That experience formed the basis for how I approach food today: keep it predominantly local and seasonal.
Since my work involves local farms, I’m fortunate enough to have access to beautiful produce each week. I often opt to keep it simple when I’m cooking with farm fresh produce so that I can taste the nuances of everything while also keeping it easy on myself. The dish I’m sharing today is a perfect example of a go-to option when I’m lacking creativity: simply cooked vegetables, a cooked grain, and a dressing to tie it all together.
Since this recipe is seasonally based, please feel free to use whatever root veggies or greens you have available to you. The way I’ve written it is to give you exactly what you see in the photographs with suggestions for changes or substitutions in the notes. I’ve really been enjoying the grain fonio lately so that’s what I’ve used here but you can use rice, quinoa, barley, millet, or anything else you like!
Late Winter Abundance Bowl with Maple Dijon Dressing
- Total Time: 35 minutes
- Yield: 4 servings
Description
This dish is a perfect example of a go-to option when I’m lacking creativity: simply cooked vegetables, a cooked grain, and a dressing to tie it all together!
Ingredients
- 1 small bunch of radishes
- 1 small bunch of Hakurei turnips (also called salad turnips)
- 3 kohlrabi
- 4 medium sized carrots
- 1 bunch of rainbow chard
- 1/4 cup olive oil plus more for roasting the veg
- 3 tbsp Dijon mustard
- 2 tbsp apple cider vinegar (or alternately, fresh lemon juice)
- 2 tbsp maple syrup (you can also use honey)
- Sea salt
- Black pepper
- Your favorite cooked grain such as fonio, brown rice, or quinoa
Instructions
Preheat your oven to 400 degrees. While your oven is pre-heating, prep your vegetables. The goal is to try to cut them into similar sized pieces. Start with the radishes and turnips. If they’re small, cut them in half and if they are larger, cut them into quarters. Cut your carrots into rounds that are roughly the same size as your prepared radishes/turnips. Then, you’ll peel the kohlrabi and do the same. Arrange the vegetables in an even layer on a baking sheet, drizzle them lightly with olive oil, and season with sea salt and pepper. Once the oven has pre-heated, you’ll roast this tray of veg for 20-25 minutes or until they are tender and just beginning to caramelize.
For the chard, inspect the bottoms of the stems. Trim off and discard any rough or dried parts. On a separate baking tray, lightly grease the surface with olive oil, then arrange the leaves of chard in an even layer. Season with sea salt and pepper. Add this tray to the oven during the last 5 minutes of roasting time for your other vegetables. The chard only needs to be in the oven just long enough to wilt.
Make the dressing: in a small bowl, combine 1/4 cup of extra virgin olive oil with the dijon mustard, apple cider vinegar, maple syrup, and a pinch of sea salt. Whisk until smooth, then taste and add more salt if needed.
To assemble: In a large bowl, add a scoop of your favorite grain, a heaping portion of the roasted veggies and chard, then top with a drizzle of the dressing. This recipe will make enough for about 4 servings.
Notes
If you don’t have the vegetables listed below, you’re going to fill one standard baking sheet with your root vegetables and one with your greens. For the roots, you’re roasting them until they are tender and just beginning to caramelize and for the greens, you’re only popping them in the oven just long enough for them to wilt (about 5 or so minutes depending on the type of green). Sub in whatever cooked grain you like for the fonio. Lastly, Kohlrabi is technically a brassica but I’ve lumped it in with the root veggies to make it easier. To use kohlrabi, you’ll need to peel off and discard the outer purple or green layer before eating!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
