Market Haul: March 29

turnips

It's the last CSA box of the winter season and we plan to make the most of it. This week's haul included lots of root vegetables plus just enough greenhouse greens and crunchy radishes and cabbage to make a few crave-worthy winter salads.

The Haul: watermelon radish, red kale, scallions, kohlrabi, Russet potatoes, Napa cabbage, celery root, rutabaga, carrots

The Menu Ideas:

Farro Salad with Roasted Rutabaga, Ricotta Salata, and Hazelnuts [NYT]
We make a variation of this salad at least once a month during the winter months. It's endlessly adaptable--try it with roasted squash, feta, and walnuts, or toss in a handful of dried cranberries for an extra bite of sweetness.

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Recipe: R. J. Cooper's Brown Butter–Bourbon Pound Cake

R.J. Cooper's recipe for brown butter–bourbon pound cake A pairing of bourbon and beurre noisette injects some soul into the classic tight-crumb cake. Make this on a cold winter evening, perhaps topped with a scoop of rosemary–brown butter ice cream.

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Recipe: La Condesa's Rosemary–Brown Butter Ice Cream

rosemary–brown butter ice cream We're loving this soulfully sweet ice cream from the team at Austin's La Condesa. Made with brown sugar and nutty beurre noisette, it's the perfect candidate for stewed or baked fall fruits à la mode.

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Recipe: Hen of the Woods and Maine Lobster with Parsnips and Cider Brown Butter

For the second part of this week's lobster double header (click here for yesterday's lobster alhinho recipe), we bring you a dish from chef Eric Warnstedt: Maine lobster matched with hen of the woods mushrooms and cider brown butter. Make it this Sunday and put a little luxury in your weekend.

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