Parsnips – As you might guess from their appearance, parsnips are relatives of the more familiar carrot. Ideally, it is harvested after more exposure to freezing temperatures, as the cold causes some of the vegetable's starches to convert to sugars, making it sweeter. Our 90 degree September/October has been short on cold, so you can store your parsnips in your fridge for a week or so (in a plastic bag in the crisper to keep them fresh) to duplicate cooler fall temps. You don't have to do that to enjoy them, however. To prepare parsnips, you can peel them, shred and add them raw to a salad. Or you can chop and steam them, as you might a carrot. They can also be shredded and sauteed with a little bit of olive oil and water until they are tender. You can even make “fries” out of them by peeling and slicing them into fry-shaped pieces. Put them into a bowl with some olive oil, salt and pepper and stir them around until they are coated in oil. Place them on a baking dish and bake at 450 degrees, stirring every 10 minutes or so to prevent burning, until browned and crispy (but not burned). Enjoy!
Sunday, January 15, 2012
Badger Rock Farm Veggie Share Newsletter - Week # 20
Wash, and roughly chop Jerusalem artichokes and keep in water to which lemon juice has been added until ready to use (to prevent browning). Chop celery and onion and cook in 2 tbsp of the butter until slightly wilted, approx 10 minutes. Add the artichokes and 1-1/2 cups chicken broth to your pan, cover, and cook for 10 to 15 minutes or until they are cooked through. Puree in a blender or food processor. In a medium-size saucepan, melt 4 tbsp butter, add flour, and cook for 2 minutes without browning. Remove from heat and whisk in 1 cup of the broth, then cook for another 5 minutes. Add the cheddar cheese and mustard and stir until blended. Stir in your artichoke mixture and cream and cook until soup is heated through. Season with salt, cayenne pepper, and Worcestershire sauce.