This Week's Delivery Saturday March 19, 2011

Store In The Fridge

Kale -Hartland Farm, VA

Red Leaf Lettuce- Hartland Farm, VA

Parsnips-Windy Knolls Farm, PA

Carrots-Breezy Hill Farm, PA

Fuji Apples-Papa's Orchard-VA

Recipes and Information

Parsnips:Growing from its shoulder above ground the plant's foliage resembles large celery leaves and stems. Its tapered root varies in skin color depending on variety, but its flesh is always a creamy white. Parsnips have smooth skin with a sweet, nutty flavor and fine grained flesh.

Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked parsnips until tender, then mash with butter and cream and blue cheese. Saute sliced parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice parsnips, fennel and celery root, then toss with a lemon vinaigrette.

Roasted Carrots and Parsnips

• 1 pound parsnips, peeled
• 1/2 pound carrots, unpeeled
• 1 1/2 tablespoons good olive oil or coconut oil(!)
• 1 1/2 t kosher salt
• 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh dill or parsley

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive or coconut oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

Adapted From Ina Garten's Barefoot Contessa

Roasted Kale
1 bunch kale, stems removed
Approximately 2 teaspoons olive oil
½-1 teaspoon coarse salt
1 clove garlic, minced
¼ teaspoon red pepper flakes

Preheat oven to 400 degrees.

Place kale in an oven-proof baking dish. Add oil gradually, and with tongs, toss to coat kale, until thoroughly coated. Add salt, garlic and pepper flakes, tossing to coat.

Place in oven and roast until tender and just slightly crispy, 8-10 minutes. Serve immediately.

Local Humanely Ground Rose Veal $6.99/pound

This makes awesome meat sauce for serving on pasta, polenta, or (for us Paleo folk,) sweet potatoes!

with thanks,

christy and tom