We were so psyched about our first CSA share this winter that we decided to do it again so we signed up for a Spring share with Pete’s Greens. Our first pick-up was yesterday and the good eats just keep on coming. This week we received creme fraiche from Vermont butter and cheese, Cyrus Pringle bread from Red Hen Bakery, apples from Champlain Orchards, Butterworks whole wheat flour, frozen peppers, mixed salad shoots, potatoes, onions, garlic, celeriac and who’d have predicted I would so be glad to get 2 lbs. of parsnips! Seriously, we are all about parsnips in our house.
Try this recipe for parsnip chips/fries from Veganomicon: The Ultimate Vegan Cookbook…
Preheat the oven to 400oF. Peel the parsnips and slice lengthwise into 1/8″ strips for chips and 1/4″ strips for fries. (If you are serving 1-2 people then 2-4 parsnips will probably do depending on their size, but this is good enough to make for a crowd so don’t be shy.) Coat with 2 tsp. of peanut oil (I toss them in a bowl) and arrange on a baking sheet. You can add more oil if you need to. Bake for 10-15 min. on each side (flipping with tongs mid-way) until slightly speckled with brown and black spots. If making fries you will cook for 5-10 min. longer. Add salt and pepper to taste and enjoy! I like to dip them in goat cheese, but they are great on their own, too.
Here are some pics of our plethora of goodies. The pic on the right is a close-up of celeriac!
