Happy Food Day! Besides enjoying a wonderful selection of fresh veggies, how will you celebrate? How about by learning about “The Art of Fermentation” with Sandor Katz? That’s right, this nationally-recognized fermentation master is giving a FREE presentation tonight at Prescott College (Mariposa Bldg – across Grove from main campus). This exciting event will be followed by a book signing and sneak peak/pre-opening at the new Peregrine Books on Cortez. (What a way to celebrate!)
This Saturday is the last day of the Prescott Farmers Market! Join us 7:30-noon for Customer Appreciation Day, complimentary coffee and homemade pumpkin pie, and discounts on merchandise!
Just added: CSA Soup Share! Made by Cottonwood-based farmer and caterer JoJo Brashears, utilizing all local ingredients, you can now supplement your CSA produce share with 2 lbs of soup each week for only $10/wk! The soup will be distributed with the other shares November through mid-May, and you can sign up for any weeks you want, no commitment necessary. Pre-select vegan/vegetarian, omnivore, or other option. I’ll have sign-up sheets/calendars out today – please ask for more info!
*FYI: if we don’t have enough members sign up, we’ll decrease the distribution to every other week
Where will you get your Thanksgiving turkey? Ridgeview Farms in Paulden raises GMO-free, grass-fed turkeys and has reserved several for us! The birds will be on the large side – 18-20 pounds – and are $3.75/lb. Notice the sign-up sheet next to the CSA sign-in sheet at distribution today, and let us know if you’re interested. You can reserve your bird for $25 deposit.
On that note – CSA distribution will happen on Tuesday the week of Thanksgiving! Mark your calendars, as the Bookstore/CSA will not be open from Wednesday November 21 through the next Monday.
food for thought
full share: choice of kabocha/buttercup/acorn squash/pie pumpkin, beets, arugula, salad mix, radishes, roasted peppers, parsnips, and fingerling potatoes!
partial share: choice of kabocha/buttercup/acorn squash/pie pumpkin, salad mix, fingerling potatoes, and radishes!
veg of the week
parsnips: Pastinaca sativa
The parsnip is related to the carrot, parsley, celery, fennel, and celeriac. It is pale in color and sweeter than carrots, especially when cooked. Parsnips are native to the Mediterranean and were introduced to Europe by Roman soldiers traveling north. They have been cultivated since Roman times and are traditionally more common in colder areas, where they have a tendency to grow larger and sweeter than in warmer areas.
Uses: While parsnips can be eaten raw, they are most commonly cooked through boiling, steaming, or roasting, or slicing thin and frying for parsnip crisps. The buttery, slightly spicy, and sweet flavor lends itself well to stews, soups and casseroles. When boiled, the parsnip lends a delicious flavor to the water, so save it for broth! Because they are so starchy, they are also an excellent substitute for potatoes.
Nutrition: Parsnips contain higher amounts of nutrients than carrots, and are especially rich in potassium, dietary fiber, folic acid, and calcium, as well as the vitamins B1, B2, B3, C, iron, and zinc.
To store: Select firm parsnips. Store in a perforated plastic bag in the refrigerator, where they will keep for up to 3 weeks.
Vegan, Vegetarian or Carnivore?
by Alex Deck
Good question, I don’t know. One of Micheal Pollan’s “food rules” is “don’t eat anything your great-grandmother wouldn’t recognize as food.” My great-grandmother ate meat. However, there are plenty of people out there, myself included, who feel better without meat. Many people decide to abstain from animal products for moral or spiritual reasons. Those reasons aside, here is a bit of information about nutrition that can help us make informed decisions about our diet.
Our bodies are so amazing that, given enough calories, we can create most of the nutrients we need. However, there are a few items we cannot create and therefore must ingest. Water, proteins, carbohydrates, fats, vitamins, fiber, and minerals all contain some things that are essential for us.
Below is a list of of foods divided into five categories. By eating some of the foods from each category all our dietary needs should be met.
- Calories: Nuts, animal fats, cheese, oils and chocolate
- Amino acids: Nuts, soy protein, fish, eggs
- Fatty acids: Walnuts, dark leafy greens, eggs from free range chickens, flax seed, fish
- Minerals: Meat, beans and legumes, fruits, dairy, nuts, grains, seafood
- Vitamins: Seeds, bananas, dark leafy greens, fish
Much is still unknown about what is really necessary for us to eat. The manner in which we eat is also important. For example, the food-related disease rate is much lower in France although they eat lots of foods rich in saturated fats. Important to note when considering this “French Paradox” is that the French typically eat very slowly and regularly. Perhaps giving their digestive system a chance to do its job.
butternut squash and parsnip quesadilla with ginger-lime beet salsa
adapted from foodista
- 2 parsnips
- 2 T butter
- coarse salt and cracked black pepper
- 1/4 t nutmeg
- olive oil
- small butternut squash
- garlic clove, minced
- 1 t ground cumin
- 2 large (burrito sized) flour tortillas
- 1 C shredded mozzarella cheese
- optional sour cream
Ginger-Lime Beet Salsa:
- 2 medium beets
- 1 t grated ginger
- 1 t lime juice
- 1 t basil, rolled and sliced thin
- 1 C cilantro leaves, roughly chopped
- 1 t minced fresh red chili pepper
- 1 small garlic clove, minced
- 1 C sweet onion, minced
- coarse salt and cracked black pepper
- 1 teaspoon olive oil
leek, potato and parsnip soup
adapted from the copycat cook
- 3 large Yukon gold potatoes, diced
- 3 leeks, rinsed thoroughly and rough chopped
- 1 medium parsnip, peeled and diced
- 1 garlic clove, minced
- 1 t ground black pepper
- 4 C vegetable broth
- 1 t dried thyme
- handful of chopped kale
Combine potatoes, leeks, parsnip, garlic, pepper, thyme and broth in large pot. Bring ingredients to a boil then reduce heat and simmer for about 45 minutes until everything is tender. Remove from heat.
Using a blender, blend ingredients until there are no lumps. Return soup to the stove and add more liquid as needed. Toss in kale and let it wilt. Remove from heat and serve.
spicy thai carrot and parsnip salad
adapted from cool recipes
- 3 T lime or lemon juice
- 3 T fish sauce
- 1 T sugar
- 1 t chopped garlic
- 1 red or green chili chopped (optional – leave out if you don’t want it spicy)
- ½ red onion finely sliced
- 1 medium tomato, cut into 8 wedges
- 3 C coarsely grated carrot
- 3 C coarsely grated parsnip
Put all the ingredients into a large serving bowl and toss well to combine.
Garnish with the mint leaves and serve.