Maine Tastes

Wicked Good,

Literally!

By Troy Andrews, Marketing Director
Native Maine Produce & Specialty Foods

As you plan your fall menu, consider the endless uses for locally abundant root vegetables, pulled right out of our great state of Maine! Both economical and interesting, root vegetables can be used for chips, purées and will create unique side dishes that give the French fry or baked potato a well deserved break!

Try pairing fruits and vegetables together to add unique Local Flavah™ and variety to your fall menu. Make mixed root-vegetable chips from sweet potatoes, colored carrots, turnips and parsnips or simply whip up a light and fluffy parsnip/potato purée and serve with a crisp slice of fresh fennel.

How about experimenting with shredded beets? These flavorful, bright vegetables look amazing when shredded or julienned (use traditional red as well as sweet and elegant gold varieties) and add pizzazz and sweetness when topping any protein... raw, dressed, fried, any way!

When creatively prepared and added to fresh salads this fall, root vegetables will brighten any lunch plate or dinner offering and add a healthy-hearty bite to delicate leaf-based salads. How about combining roasted root vegetables with whole grains for a flavorful side dish? Native Maine’s extensive dried spice line will economically add depth of flavah to all of fall’s root vegetables. The soft flesh found in roasted roots absorb flavors very effectively so they are perfect for highlighting seasonal spices and herbs which can alter any dish from sweet to savory. Simmering root vegetables in flavorful stocks is also an option to highlight the flavah of vegetables while infusing other aromatics. Got root fries? Cutting root vegetables into sticks and frying or baking them (dipped in egg whites) is a terrific take on the French fry. This works best with the starchier root vegetables like potatoes and sweet potatoes. Root Soup for YOU! Root vegetables add flavor, nutrition, and bulk to thicken soups and stews. Braised Root Vegetables: become tender and deeply flavored when cooked slowly in a bit of liquid. You can cook one kind or, better yet, a mixture of root vegetables for a hearty side dish or casual vegetarian main dish guaranteed to please.

Tired of the same root vegetables?  When was the last time you played with kohlrabi? Try slicing this abundant and popular vegetable (popular in Europe) very thinly; dip in egg, bread with corn meal and sauté in butter in until brown. Serve over salads, under proteins or with a nice native tomato/basil mixture and light vinaigrette alongside a thin slice of anise. You can also go raw and simply serve fresh kohlrabi sliced “micro thin” - with a drizzle of very good extra virgin olive oil, freshly squeezed lemon juice, coriander and lots of freshly cracked black pepper for a delicious European-style treat.

This year, don’t fall victim to using the same ol’ seasonings on your root vegetables.  Experiment with adding spicy micro greens to your prepared roots (like in the recipe below) or include dried cumin or coriander on your roasted roots. Adding cinnamon, nutmeg, pure vanilla, or almond glazes (made from flavoring simply syrup) on sweet potatoes or local heirloom carrots creates a sweet delicacy.  A roasted root-vegetable medley (available all ready to roast from Native Maine) drizzled with Native Maine® maple syrup, local honey or tarragon or dill-infused vinaigrette is so nice and so simple to do.

Have you considered blended purées (such as cauliflower with sweet potato, yucca or local rutabaga) with a pinch of sweet ancho or smoky paprika? The creative possibilities are as endless as your spice pantry! How about adding cooked (dice than boil until firm) celeriac to mashed potatoes for a surprisingly fresh take on the classic side dish.

Fresh juice instead of fats can be used to caramelize your fall vegetables and fruits too. Unsweetened apple juice for example, will beautifully caramelize apples, pears, carrots, sweet potatoes, sweet onions or any of the abundant local squash varieties available all fall.

Finally, finishing roasted vegetable served with a simple and straightforward drizzle of “good“ aged sherry or imported balsamic vinegar will provide a nice acidic twinge.  Native Maine has in stock, the states largest selection of wholesale vinegars & oils providing you endless flavah’s for you to experiment with.  Use these unique finishing oils & vinegars (imported from all over the world) to create unique and memorable dishes for your guests this fall. 

Many cheeses pare wonderfully with root veggies too. The rich flavor of imported Gruyère cheese or a local blue cheese (I love Great Hill Blue Cheese from Marion, Massachusetts) bring out the distinctive nutty flavor of the roots when prepared in a creamy gratin for example. Rich, creamy goat cheese (Like VT Butter & Creamery’s) served warm with roasted roots and diced nuts or dried herbs is marvelous. Chefs everywhere are also incorporating root vegetables in desserts... way past carrot cake! Check the internet for recipes for treats like beet ice cream and rutabaga cake!

Whatever your fall menu plans are, be sure to ask your Native Maine area representative about the latest seasonal food trends and fresh culinary ideas for maximizing the use of this fall’s local harvest. Happy Harvest!

Native Maine’s Roasted Golden & Chioggia Beets with Pineland Farm Feta & Spicy Micro Greens
Recipe by Chef Casey Turner, Member of the Native Maine Culinary Team

Ingredients:
3-5 ea Golden beets
2-3 ea Chioggia beets
8oz block of Pineland Farms® feta
3 cups Native Maine Brand® Rainbow mix of micro greens
DaRosario® organic Italian extra virgin olive oil
Fresh lemon
Freshly Cracked black pepper                        
Maine sea slat (smoked or regular)

Method:
Toss the beets in olive oil then roast in a covered sheet pan until tender in a 350 degree (325° convection) oven, approximately 1-1 ½ hours. Let cool then peel and wedge, slice or dice depending on your plating preference.

In a bowl toss the beets (equal amounts of both) in olive oil, squeezed lemon juice to coat lightly. Add the feta then season with the sea salt and black pepper. Arrange the beets on the plate/bowl then garnish with the micro greens.