parsnips olive oil salt ketchup and/or mayo Preheat your oven to 375. lightly peel parsnips (you don’t have to peel them if yours are really clean). Slice into thin strips. Toss with a drizzle of olive oil and a few good pinches of salt. Bake until golden brown, flipping halfway. (15-25 minutes depending on… More Baked Parsnip Fries
1 large bulb fennel, core and stems removed, fronds reserved 3 navel oranges, peeled 1/4 cup extra virgin olive oil 2 tablespoons minced red onion 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cups spinach, rinsed well and patted dry 20 black olives 2 ounces Parmesan, thinly shaved with a vegetable peeler Halve… More Orange, Spinach, Fennel Salad with Olives and Shaved Parmesan (from the foodnetwork.com)
1/2 pound ground beef, chicken, turkey or soy 1 egg, lightly beaten 2 tablespoons dry bread crumbs 1 tablespoon grated Parmesan cheese 1/2 teaspoon dried basil 1/2 teaspoon onion powder 5 3/4 cups broth (chicken or veggie) 2 cups thinly sliced escarole 1 cup uncooked orzo pasta 1/3 cup finely chopped carrot (optional) In medium… More Italian Wedding Soup (from thefoodnetwork.com)
Okay, allow us to introduce you a gang of leafy greens that most likely don’t cross your plate everyday. Meet the chicories, genus Chicorium: a diverse group of relatively bitter, cold hardy, cultivated and wild greens originating from the Mediterranian. The species most commonly referred to as “chicories” is Chicorium intybus, and is comprised of… More Escarole, radicchio, frisee, and endive…oh my!
Did you know Jerusalem Artichokes (aka sunchokes) are packed with iron and are related to sunflowers? Cool, right?! We love mixing Jerusalem artichokes into hash browns and regular potato pancakes for some added nutty flavor and creamy texture. Put this all atop of a bed of arugula or spinach and you got yourself a dynamite… More Jerusalem Artichoke Potato Pancakes
Delicata squash may be our favorite winter squash (we have lots of favorites). It’s richer and creamier than butternut and we think the flavor resembles corn when eaten with butter and salt. It’s great roasted with other root veggies (no need to peal!) or alone on a roasting sheet. It’s here! 1 large delicata squash… More Roasted Delicata Squash with Garlic
The tell tale signs of autumn are here at last: Rows of blighted tomato plants, newly sprouting cover crop seedlings, boxes of onions stacked in the barn and a pickup truck full of freshly harvested winter squash ready for storage. Planting is done, irrigation is no longer necessary and weeding is in its final days… More Week 17 – End of summer 2014….
2 teaspoons olive oil 1/2 onion, chopped 1 cup quinoa 2 cups water 2 tablespoons bouillon granules 1 teaspoon ground black pepper 1 teaspoon thyme 1 carrot, chopped 1 medium tomato, chopped 1 cup kale, chard, or spinach, chopped Heat the olive oil in a sauce pan over medium heat; cook and stir the… More Quinoa Pilaf with Carrot, Tomato, and Greens
(from the Chicago Trib) Four side dish servings 1 pound scorzonera (black salsify) or salsify 1/2 of a lemon 1 tablespoon each: flour, lemon juice 1/3 cup minced green onions 1 egg 2 tablespoons flour 1/4 teaspoon minced garlic Salt, pepper to taste 2 tablespoons each: butter, oil Sour cream for serving, optional Peel… More SCORZENERA PANCAKES
Nathaniel and I have a slight addiction to trying new vegetable varieties. Really. We are obsessed. This year, as we sought the prettiest, most vigorous, and least breakable lettuces for the grocery store, we tried over 8 different types of butter lettuce alone (Optima and Skyphos dominated the competition). We searched high and low… More Variety Trials on the Farm