If you ordered a turkey, please make sure to pick it up today! They are large and unfrozen, and the CSA is closed beginning Wednesday, so we won’t be able to store it for you (plus you’ll want it for Thanksgiving!)
food for thought
full share: onions, potatoes, lettuce, carrots, beets, parsnips, pie pumpkins and pecans. partial share: potatoes, beets, pie pumpkins and pecans!
veg of the week
Parsnips: Pastinaca sativa
Parsnips are native to Eurasia and have been eaten since ancient times. During the Roman era parsnips and carrots were sometimes confused because carrots were most often white or purple. Parsnips are sweeter than carrots, especially when cooked, and have a sweet, buttery almost-spicy flavor. While the root can be enjoyed raw (although not as tasty as when cooked) the leaves should be avoided. Parsnip leaves contain furanocoumarin, a photosensitive chemical that causes a burn-like rash on the skin. Gloves and protective clothing should be worn while harvesting parsnips or otherwise working with the greens.
Uses: Uses for parsnips vary widely. A common technique is to dice and boil for stew. In some cases the pieces can be removed after boiling, leaving a subtle flavor and some starch for a thicker broth. Roasting parsnips solo or with other roots, such as carrots, rutabagas, potatoes and beets, with a little olive oil, salt and pepper, makes an excellent side dish. For parsnip chips cut thinly and fry, salt to taste.
Nutrition: The parsnip is richer in vitamins and minerals than its relative the carrot. It is also very high in potassium and is a good source of fiber.
To store: If you have parsnips in your garden you can store them over-winter in the ground. Just cover them with mulch to prevent freezing and harvest at leisure. Make sure they are all out of the ground before spring growth begins. If you bought parsnips with leaves on them immediately remove and store in the crisper bin wrapped in plastic. They should stay fresh for a couple of weeks this way. Even if your root vegetables are dried out they can still be used in a root bake or stew.
by Alex Deck
A part of eating right is knowing where our food comes from. So, here is a bit of info about one of the PCCSA’s biggest contributors!
Whipstone Farm is located 25 miles north of Prescott. They have been in operation since 1995, beginning as a family with too big of a garden. Since then they have grown to cultivate 15 acres and produce over 100 different types of vegetables, as well as flowers, herbs and eggs. Everything is grown without chemical fertilizers or pesticides. Besides supplying the PCCSA with food they sell at the Prescott, Chino Valley and Flagstaff farmers markets. All three markets are closed for the season; however, they do have a summer CSA that is a great way to supplement your produce during the summer when the PCCSA is closed. Visit the website below to contact them.
A specialty of Whipstone Farm is flowers. Beautiful arrangements can be ordered seasonally for any occasion. If you make a full flower order, for a wedding, they will arrange them for you and customize to your wishes. Flowers are also available in a weekly share agreement.
Whipstone always welcomes visitors on the farm. If you’re thinking about an outing I highly suggest going. They even have CSA members working on the farm occasionally. After seeing where your veggies grow, you will enjoy eating them even more!
adapted from snack girl
- 2 lbs parsnips
- 2 T apple cider vinegar
- 4 t honey
- 1 T olive oil
- salt and pepper to taste
- 1 T high quality whole-grain mustard
Preheat oven to 450 F and place rack in the upper third. Scrub parsnips in cold water. DO NOT PEEL. Cut into 1-inch chunks and place parsnips on rimmed baking sheet. Mix together vinegar, honey, and olive oil in a small bowl. Pour over parsnips and mix with the liquid to coat. Add salt and pepper. Roast until tender (about 15 minutes), put in a bowl, and toss with mustard. Taste and adjust seasonings. For a variation add beets, potatoes, onions and carrots.
- 2 C of pumpkin pulp purée from a pie pumpkin
- 1 1/2 C heavy cream
- 1/2 C packed dark brown sugar
- 1/3 C white sugar
- 1/2 t salt
- 2 eggs plus the yolk of a third egg
- 2 t of cinnamon
- 1 t ground ginger
- 1/4 t ground nutmeg
- 1/4 t ground cloves
- 1/4 t ground cardamon
- 1/2 t of lemon zest
- 1 good crust (see pâte brisée recipe)
* To make pumpkin purée from a fresh pumpkin: start with a small-medium sugar or pie pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Put it through a food mill or processor for extra smooth purée.
2 t Dijon mustard
4 -5 T olive oil
3 C shredded parsnips
1 1/2 C shredded apples
1 C Italian parsley
salt and pepperMix lemon juice and mustard. Whisk in olive oil.Combine parsnips, apples and parsley in a bowl; toss with dressing and season to taste with salt and pepper. Serve chilled.