
Our parsnip puree and beet salad
We got our first box from Suzie’s Farm! I wrote about joining their CSA in a previous post. Saturday was a big day. It started at the farmer’s market picking up our box along with other goodies and went to Ray at Night later, which is in the last post.
We decided to get a box every two weeks for 12 weeks, which was $170 including the joiner’s fee. And good thing- there is a lot of food in there. I brought reusable bags to carry it all and I worked up a good sweat getting it four blocks to my car. Our bundle included parsnips, beets, kale, braising greens, radishes, a head of cabbage, a head of lettuce, swiss chard, 2 fennel bulbs, snow peas and for herbs we got thyme and oregano.
There are a few things I have never eaten, nevermind used for cooking. Mind you, I’m not even close to an experienced cook. My husband, on the other hand, has done his fair share of cooking and is in the same boat. So the next step is to figure out what the heck we’re going to do with these veggies that have taken over our fridge. And how to properly store them- I really need to invest in reusable produce bags. It’s been on my list for a while, I know, shame on me.
So two of the things we had not used and/or eaten are beets and parsnips. We decided to use them for our dinner last night for the sides. I made a parsnip puree, a Tyler Florence recipe. It was really tasty and the texture was like light mashed potatoes. There was quite a bit of heavy cream in there which didn’t hurt the taste factor. Not a low calorie option. After seeing how many calories are in the heavy cream (wow), I may look for a lighter recipe for next time.
My husband made a beet salad. The beets need to be scrubbed, coated with olive oil, wrapped in aluminum foil and roasted at 400 degrees for about an hour. In the meantime, boil the beet greens until wilted and slice some red onion. Toss the roasted beets and the onion with balsamic vinegar and serve over greens. Beets were something I had eaten but never prepared and I didn’t have a fond opinion of them. But the onion and the balsamic vinegar definitely helped to temper the strong flavor of the beets. We also tried a couple of pieces of the roasted beet with some sour cream- a surprisingly great combination but probably known to beet people. This was also a healthier preparation plus beets have vitamins A and C along with antioxidants.
The next thing we plan on making is a fennel and potato gratin- I’ll let you know how that goes. I’ll be researching some more recipes tonight.
Tags: beet salad, cooking organic produce, csa, eco-friendly, green, organic root vegetables, parsnip puree, produce, suzie's organic farm, tyler florence parsnip puree, wicked green