Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.

 

 

Beetroot, Radish, Hakurei Turnip and Apple Salad with Fennel and a Cider Vinaigrette

Beetroot, Radish, Hakurei Turnip and Apple Salad with Fennel and a Cider Vinaigrette

 

This raw winter vegetable salad celebrates frequently overlooked, mostly root, vegetables. It’s crispy, delicious and bright not to mention beautifully colorful! All quantities for the vegetables in this salad are approximate. Increase and decrease to taste and availability and please don’t be turned off by the raw beet slices. They are brilliant here for their earthy and sweet flavor. Chiogga beets are a great option as they don’t stain the salad deep pink, but staining aside, the flavors are delicious whichever way you go. Hakurei turnips are generally, similar in size to your basic radish. They are delicate and sweet in flavor and counter the bite of the radish. If the radish has too much “spice” for you, reduce the quantity. If you don’t care for fennel, celery may easily be substituted, or simply skip it. Adding a few walnuts or almonds to finish is never a bad idea. That goes the same for (goat) cheese. Don’t fret if you have leftovers as it’s crazy delicious and like a slaw day 2!

For a fun video how to, please visit  https://thefeedfeed.com/tv/fresh-from-the-markets  and search feedtheswimmers where I’m preparing this along for my series “Fresh from the Markets” where you will also find videos of some of my favorite seasonal recipes! 

 

Beetroot, Radish, Hakurei Turnip and Apple Salad with Fennel and a Cider Vinaigrette

2 medium red beets (if you don’t want the salad to turn pink, use chiogga, candy cane striped, beets), sliced thin and quartered

2medium golden beets, sliced thin and quartered

2-3 crisp flavorful apples, like honeycrisp, sliced

6-8 assorted radish (or 1 bunch), sliced 5 Hakurei (Japanese) turnip, sliced

1 Small Fennel bulb, sliced

Large handful cilantro, chopped

Large handful flat leaf parsley, chopped


For the Vinaigrette-

1/4 cup + 2 Tbs good apple cider vinegar

1/4 cup extra virgin olive oil

Heaping 1/4 tsp Dijon mustard

Flaky sea salt, to taste, plus more for finishing Generous amount of fresh ground pepper, to taste


Method-
1- Whisk together Vinaigrette and set aside
2- Thinly slice all vegetables and apples. A mandolin is best here and makes very quick work of it. If you don’t have one, no worries, a sharp knife will be fine. If sliced are large, feel free to halve, quarter or chop any of them. I prefer the beets to be slices into smaller sizes than the other vegetables and apple here to add balance to each bite. I recommend slicing the golden beets at as the edges may oxidize.
3- Assemble in a large bowl and toss in with cilantro and parsley. If you have used red beets, they will begin to stain the salad pink.
4- Toss with Vinaigrette and season with more flaky sea salt and fresh ground pepper. Serve as is or top with: walnuts, almonds, (goat) cheese... experiment and have fun!
Enjoy!

 here with chiogga (candy cane striped) beets

here with chiogga (candy cane striped) beets

Smashed Lemony Potatoes with Greek yogurt and Feta Dressing

Smashed Lemony Potatoes with Greek yogurt and Feta Dressing

Creamy Cauliflower Pasta Bake

Creamy Cauliflower Pasta Bake