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Savor: Local Meals You Don't Have To Prepare

Savor January cheeeeese.jpeg
William Smith
Potato and rutabaga au gratin, Will's recipe for January.

Maybe you want to eat local, but aren't sure where to start. Or your farmer's market closed, which some have done in the pandemic.

Kristen Lyon probably has a few ideas for you. She operates Jefferson Farm Kitchen in Jacksonville, which prepares healthy, organic, and local meals for at-home heating and eating, via pickup or delivery.

Kristen is our guest in this month's edition of Savor, featuring food stylist Will Smith as our partner. Will and Kristen talk about local food, and Will offers up a recipe including the much-maligned rutabaga...

Rutabaga, Celeriac and Potato Gratin

1 lb. each rutabaga and Yukon gold potato, peeled and cut into ⅛” slices

½ lb. celery root peeled and sliced into ⅛” slices (optional)

1 ¾ cups heavy cream

1 Tbsp thyme leaves

1 Tbsp salt

½ tsp ground pepper

Butter to grease pan

Grated parmesan cheese, about ½ cup

NOTE: A mandoline makes this fast work.

  • Preheat oven to 400 F
  • Grease a 2 qt casserole
  • Arrange half the veg slices, thyme and salt & pepper.
  • Sprinkle with half the parm.
  • Top with remaining veg slices, thyme and salt & pepper, and the remaining parm.
  • Pour cream over.
  • Bake 45-60 minutes, until cream is thickened and top is golden brown.
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The Jefferson Exchange is Jefferson Public Radio's daily talk show focused on news and interests across our region of Southern Oregon and Northern California. John Baxter is the senior producer, Angela Decker is the producer and Geoffrey Riley hosts the show.