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
FOR THE PUREES
Preheat oven to 375°F
Peel and chop parsnips into similar size pieces. Place in a large pot of cold, salted water. Bring to a boil. Let parsnips boil for a while, check for doneness with a fork (parsnips are tough, let them get very soft). Drain water and cool for 5 minutes. Use a paddle whip or hand mixer to mash parsnips; add 1 tablespoon of butter, a pinch of salt and pepper and nutmeg and set aside.
While parsnips are boiling, slice butternut squash in half again. (Reserve the other 3/4 of butternut squash for another recipe). Drizzle the quarter of butternut squash with olive oil and sprinkle with salt and pepper and place flesh side down onto a baking sheet. Bake for 25-30 minutes or until fork-tender. Meanwhile, add the remaining tablespoon of butter and minced garlic to a small sauté pan over medium-high heat and sauté for only 30 seconds stirring constantly, until garlic is fragrant, but not burned. Set aside.
Once squash is done, remove from the oven and cool for several minutes. Then discard the seeds, scoop out the flesh, and place roasted squash into a mixing bowl. Add cumin, a pinch of salt and pepper and garlic butter to the bowl. Use a mixer with a paddle whip or a hand mixer to mash until just combined. Set aside.
Adjust oven to broil. Lay out two tortillas on a baking sheet. Spread about a 1/2 cup of roasted parsnip and 1/2 cup of butternut squash over each tortilla. Divide mozzarella on top of each tortilla and fold the tortillas in half. Place baking sheet on the middle rack in the oven. Cook for 1 minute, flip quesadillas and cook for 1 more minute- watch so they don’t burn! Remove from oven. Use a knife or pizza slicer to cut quesadillas. Top with Ginger-Lime Beet Salsa and optional sour cream and serve.
FOR THE SALSA (Makes approx. 1 ½ cup):
Preheat oven to 400°F After removing stems, rinse beets well and place in a small baking pan. Cover securely with foil. Place into the oven and let cook for approximately 40 minutes. Check after 30 minutes- they will be done when a knife can be easily inserted into each one.
While beets are cooking, add ginger, lime juice, basil, cilantro, chili pepper, garlic, sweet onion, a pinch of salt and pepper and olive oil to a medium sized mixing bowl. Once beets are done, remove from the oven and cool slightly. Use a paper towel to easily remove the beet skins. Cut beets into small dice and place them into the mixing bowl with the rest of the ingredients and mix well. Season to taste with a pinch of salt.
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.