Apples • Beets • Cabbage • Carrots • Celeriac • Garlic • Kale • Leeks • Mushrooms (log-grown) • Onions • Parsnips • Potatoes • Rutabaga • Spinach • Sweet potatoes • Turnips • Winter squash
Tuscan-Style Pork Roast with Winter Vegetables
You almost need blustery weather and cool temps to appreciate the deep flavors of juicy garlic-spiked pork and earthy vegetables. While the pork and vegetables roast, your home will be filled with delicious aromas. If you have a bit of time, let the pork sit in the fridge after poking and rubbing it with the garlicrosemary mixture. The vegetables, except the potatoes, may be prepped ahead of time, too. The cooking time for both is about an hour, so you could pop pork and vegetables in the oven when guests arrive or the family gathers. The vegetables may take a few minutes longer, but the pork will be resting, so not to worry.My favorite winter squash to roast is kabocha. It’s exceptionally flavorful, thick fleshed, and dense with either green-striped or orange skin. Smaller kabocha have edible skin, so seek those out. If you can’t find kabocha, choose delicata squash and cut the pieces in 2-inch chunks, as the flesh is thinner.I love any turnip, but hakurei (also called Tokyo turnips) are my favorites. They’re small, crisp, sweet, all white, and are often sold in bunches with their leaves. If the leaves are fresh and perky, they’re delicious cooked like any other green (with garlic and olive oil). Otherwise, compost them. If hakurei turnips aren’t available, use purple top turnips and peel them first.
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Ginger Almond Fig Bark
One of my favorite holiday gifts to give. I make sheet pans of this bark each year. I load up Mason jars, wrap them with a ribbon and a personal label, and gift generously. It’s possible this tradition fills me with as much love as I intend to spread by gifting.
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