For all of the wellness goals January seems to usher in, whether cutting back on imbibing, cleaning out that storage unit or just generally turning over a new leaf, many want to begin the year by eating healthier.
Unsurprisingly, adding more vegetables will help you get the nutrients you need (and crave) in these bleak months of closed farm stands and cover-crop fields. Perhaps this may explain the long cue this past Saturday at the HOG (Hamlet Organic Farm) in Brookhaven, which held an off-season farm stand sale.
“Thanks to the efforts of our hardworking crew during warmer days, we still have some veggies available from our cold storage,” the farm’s social media post declared, “all are welcome to come and stock up on carrots, beets, radishes, leeks, onions, cabbage, winter squash, potatoes, sweet potatoes and more!”
Farmer Sean Pilger and his team at Brookhaven’s HOG Farm helps supply produce to East Enders as well as throughout points west and into New York City. (Photo credit: Doug Young)
Blame it on cabin fever but boy did they come, braving brisk wind chills while filling their baskets from the farm’s crate-lined table. “I was blown away by the turnout last Saturday,” says farmer Sean Pilger, who, since 2005, runs the 20-acre community farm that grows over 300 varieties of vegetables, herbs and flowers in season. “I expected a few die-hards, but we were busy all morning with people coming through to get veggies,” he continues. “We didn’t have any perks like bread or any other local products like fruit, cheeses or meat, so people showed up just for the vegetables, which was very heartwarming.”
In addition to its popular CSA program and seasonal farm stand, Pilger and his team grow vegetables for health food stores, chefs and a litany of respected Long Island restaurants (including Little Gull in Speonk and Léon 1909 on Shelter Island). This diversity of venues for their produce allows them to keep the cost of the CSA low while also providing flexibility for community members who want to eat fresh, local produce but may not want to commit to a CSA share. (They also host many potlucks, dinners, volunteer workdays and seasonal festivals.)
The rustic farm is located off the picturesque Beaver Dam Creek Road and is frequented by many Bellport residents, artists, actors, designers, chefs and Brooklyn expats, creating an almost low-key social event in the high season of summer. Ultimately, the hardworking crew’s dedication and bounty bring everyone down to earth and together.
Through their CSA, HOG Farm provides the local community with over 300 varieties of vegetables, herbs, flowers and fruits. (Photo credit: Doug Young)
Properly storing freshly cut root vegetables after harvesting is also key at HOG farm. While the days of the root cellar may be in the past, specific rules of that era remain: cold storage at 32 to 40 degrees Fahrenheit and 95% humidity being optimal.
“We harvest storage crops at different times, depending on ideal conditions,” says Pilger. “Onions and potatoes are harvested in early September and stored, while carrots and parsnips benefit from cold weather to sweeten them, so we harvest them in November.”
Roasting up your cold storage yield is the most delicious use of beautiful winter root veg. This hearty salad has everything you want in a healthy winter nosh with warm and savory notes of earthy cumin and tart, citrusy sumac. Incorporating grains like quinoa helps give the dish some heft as a meal option, while the creamy tahini dressing finishes the Middle Eastern-inspired palate. Top with some air fryer crisped chickpeas, crumbled feta and pickled radish for a colorful and delicious presentation of your cold storage bounty.
A drizzle of homemade tahini dressing, a sprinkle of feta cheese and some crispy, crunchy chickpeas help make this salad both satiating and satisfying. (Photo credit: Doug Young)
“Roasting root veg is honestly the best,” reiterates Pilger. “I also love making a large pot of borscht that features beets, celeriac, carrots and potatoes.”
We couldn’t agree more! Southforkers can revisit this recipe for borscht from Aki’s Kitchen, helmed by Westhampton Beach resident Aki Goldberg.
Happy, healthy cooking!
Roasted root vegetable and grains salad
Ingredients
For the roasted vegetables and grains
- 1 lb beets, peeled and ends trimmed, cut into 1/2-inch pieces
- 1 lb carrots, scrubbed and cut lenghwise
- 1 large sweet potato, peeled and cut into 1/2-inch pieces
- 2 small turnips, peeled and cut into 1/2-inch pieces
- 3 small leeks, cut in half lengthwise, cleaned, then sliced crosswise
- 1/4 cup extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp sumac
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 2 cups quinoa (or your favorite grain)
For the tahini dressing
- 1/4 cup tahini
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- 1 tsp lemon juice
- 1 tsp honey
- 1 pinch of cayenne pepper
- 1/2 cup cold water
- salt and pepper, to taste
Directions
- Preheat the oven to 425℉.
- Clean and cut the vegetables so that they're all roughly the same size. (For the leeks, place the slices in a bowl of cold water; agitate to remove sand and grit.)
- Divide all the vegetables (except the leeks) between two half sheet pans. Sprinkle with cumin, sumac, salt and pepper, drizzle with olive oil and toss well to coat. Spread the vegetables into an even layer and roast for 25 minutes, tossing halfway through.
- Add the sliced leeks onto the sheet pans and continue to roast until the leeks are caramelized and the carrots are fork tender (about 10 minutes more). Allow to cool and set aside.
- Add all dressing ingredients into a small food processor and mix until smooth and creamy, adding more cold water as needed.
- Prepare quinoa or grain of choice (barley, farro or couscous are also good options if you have them on hand) according to package directions.
- Arrange roasted vegetables on a large platter with arugula. Add grains to center of platter. Drizzle with tahini dressing and serve family style with the rest of the dressing on the side along with toppings of crumbled feta cheese, pickled radish and crunchy chickpeas.
