Page 19 - Sports Energy News, Cornwall, Issue No 143

www.sportsenergynews.com Issue #143 December 2024 19

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Let it Grow - The Fruits (and Vegetables) of our Labour

By Marion Dalley the size of your squash. When the
flesh is tender and easily pierced
nd the seasons just keep with a fork, allow it to cool enough
Arolling along. There is snow to handle. Then, simply scoop
on the ground and frost in the out the tender flesh and plop it in
air, while we are snuggled in our a food processor or high powered
homes, with a root cellar full of blender. These purées freeze well
homemade preserves, jars, and too, so do a bigger batch and pop
bins of vegetables. Over the next the unused portion in the freezer
few months, we get to continue to for later use. It is also handy for
serve these lovingly grown fruits making soups and sauces.
and vegetables.
Beets are becoming more widely
There are so many ways to use used as well. They have a stronger,
our root vegetables, the culinary more earthy flavour but can be
menu has expanded so much over used; often in recipes containing
the years. Here are a few ideas on chocolate as that will mask the
Photo Submitted
how to creatively use some of your flavour, as well as the colour. Beet
fruits and vegetables. brownies and chocolate cakes are Cauliflower is another vegetable will yield up a tasty mixture for
a particularly easy and delicious that is much more frequently used a delicious panini, or to add as
More and more often we
substitute purées for oils. The way to use up extra beets you may now, and often for people who may a side to a dinner meal. Hiding
general rule for the substitution have lingering in the back of your have a gluten intolerance. Think some of these vegetables in sauces
is 1:1, as in one cup oil = one crisper. pizza crusts. Cauliflower is a fairly will ensure that your children
cup fruit/veggie puree. If you are While you are likely familiar bland flavour, and it will generally are consuming a healthier meal.
replacing butter, the ratio would be with carrot cake, the possibilities pick up the flavour of whatever Baking with purees, as well as
1:3/4, as in 1 cup substitute to ¾ for this kitchen power player are you are cooking/baking it with. chunks of apples or pears, produces
cup butter. The most common and much broader. The internet is Then there are vegetables such as wonderfully flavourful and moist
widely used substitute has been teeming with recipes for quick kale, spinach, and peas. These, as baked goods. And don’t forget
applesauce, but now we are using breads, muffins, and cookies well as all the previous vegetables Christmas fruitcake – chockful of
different types of squashes, beets, that we were discussing, are super fruits for a once-a-year treat.
that incorporate shredded raw
avocados, and also sweet potatoes. delicious in soups, stews, salads, I want to wish all you
carrots. Their flavour also pairs
The easiest way to make squash well with apples, pumpkin, and breakfast bakes, etc. WONDERFUL readers and each
purée is to slice that sucker in half, zucchini. Play around with flavour There are so many recipes right and every Sports Energy staff
scoop out the guts and sprinkle combinations. While you’re at it, at our fingertips these days, so member a truly happy and healthy
it with a little salt. Bake at 400° try swapping out some or all of the its great to experiment. Roasting holiday season.
F, cut side down, for about 45 grated carrot in your recipe for it’s vegetables such as eggplant, sweet ‘Til 2025, happy eating, and next
minutes to an hour, depending on potato, zucchini, and red peppers year, we will… Let it Grow!
cousin, the parsnip!