Getting Back to Our Roots

All across the country (except for Southern California*) while people tanned their skins and the sun highlighted their hair ... deep underground, far from the sun, root vegetables were growing. From slender bulbs to bursting skins, the carrots, parsnips, turnips and potatoes of all kinds were growing while heedless, above them, we cavorted in the sun. (Damn that's poetic!)

It's Fall! Here's a recipe from an ad for McCormick spices...

HARVEST VEGETABLES WITH ROASTED GINGER AND CUMIN
1 teas. "roasted" ground ginger (check your supermarket spice shelf)
1 teas. thyme
1/4 teas. cumin
Black pepper to taste
8 cups assorted vegetables -- carrots, red onion, butternut squash, parsnips, red potatoes...
2 T olive oil
2 T orange juice

Mix the olive oil and orange juice together, toss the vegetables in it and sprinkle them with the spices. Roast at 450 degrees or untl the vegetables are tender and golden brown.

From the October issue of Bon Appetit

BRAISED RED CABBAGE WITH VINEGAR
1/4 cup olive oil
4 cloves garlic, peeled and crushed
1 cup chopped onion (and I'd use a red onion)
A 2 1/2 lb. red cabbage, quartered and then cut into 1/2 in. strips
1/2 teas. caraway seeds
White pepper to taste
1 1/2 cups low-salt chicken broth
3 T red wine vinegar

Heat the oil and saute the onions and garlic untl they begin to brown. Add the cabbage, caraway seeds and white pepper to taste. Toss until the cabbage is wilted and then add the broth.

Turn the heat down, put a lid on the pot and let it simmer for about 15 minutes. Add the vinegar and keep cooking until the cabbage is tender.

* From California on down through Baja, Mexico, an off-shore "lull" prevented us from getting any sun. Day after day -- starting in April! -- it was overcast/foggy/marine layer - whatever you want to call it. "Unpleasant" would be my word.