RECIPES
Parsnip Oven Fries
Several Parsnips
Olive oil
salt and pepper
Thinly slice parsnips, I think about the width of a slender fast food French fry. Mine are not nearly as uniform as restaurant fries, but it adds to the charm of this dish. Put parsnip strips in a mixing bowl and splash in some olive oil, sprinkle with salt and pepper and mix to coat, I'm somewhat generous, but I end up using lots less than I would if I actually fried them. Spread the parsnips out on a large baking pan. Bake at 450, mixing with a long wooden spoon every 10 minutes or so until browning and crispy. Warning: these are addictive. Children even like them...
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Roasted onions on a bed of herbs
Serves 6
2 tbsp. butter
2 tbsp. olive oil
3 large yellow onions, halved lengthwise from root to top and peeled
Salt and freshly milled pepper to taste
4 sage sprigs
Several thyme sprigs
1 C dry white wine or water
Preheat oven to 375 degrees.
Heat butter and oil in a wide skillet, then add the onions, cut sides down. Cook over medium-high heat until well browned, about 15 minutes. Check their progress occasionally. Those on the outside of the pan usually take longer to cook, so partway through switch them with those in the middle. When browned, turn onions over and cook on the curved side for a few minutes. Season well with salt and pepper.
Line the bottom of a 10-inch ceramic dish such as a round Spanish casserole with the herbs. Place the onions, browned side up, atop the herbs and pour in the wine or water. Cover with aluminum foil and bake until tender when pierced with a knife, 1 hour or slightly longer. Serve warm.
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Winter Squash rings with Honey-Soy Glaze
Nonstick veggie oil spray [or just some oil]
2 winter squash
3 tbsp. honey
1 tbsp. soy sauce
2 tsp. rice vinegar
1 1/2 tsp. minced peeled fresh ginger
1 garlic clove, minced
Preheat oven to 450 degrees F. Line a large baking sheet with foil. Spray with nonstick spray [or brush lightly with oil]. Cut off both ends of each squash, then cut them crosswise into rings. Scoop out seeds and discard. Place squash rings in a single layer on prepared baking sheet, cover tightly with foil and bake until squash begins to soften, about 15 minutes.
Meanwhile, whisk next 5 ingredients in a small bowl to blend. Remove foil from squash and brush half the mixture over squash. Sprinkle with salt and pepper. Bake uncovered 10 minutes. Brush remaining mixture over squash and continue to bake until squash is brown, tender and glazed, about 10 more minutes.
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Crispy Bok Choi
from a cookbook called "Vegetables and Vegetarian Dishes"
10 oz. bok choi [ Don't sweat the quantity too much; if you used 6 oz. or a pound I don't think it'd much matter]
ΒΌ tsp. salt
2 tsp. brown sugar
vegetable or sunflower oil for deep frying
3 tbsp. whole roasted peanuts
Shred the leaves and allow to air dry for at least two hours. They should be completely dry when you are ready to use them.
Mix the salt and brown sugar together in a bowl and set aside.
Heat the oil in a deep pan at least four inches high to about 375 - 400 degrees F.
Fry the leaves a handful at a time for about 30 seconds, or until slightly darkened and shriveled. Make sure they do not burn. Remove from the pan and drain on paper towels. Keep the leaves warm in a low oven (200 degrees).
When all the leaves have been fried, add the nuts and toss well. Serve with the salt and sugar mixture on the side, for sprinkling.
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Notes from the Field (con't)
The snow actually helps act as a layer of insulation for everything in the field so don't worry the root vegetables are pleasantly pleased with the flakes.
Chica our momma pig is in full nest mode with piglets due any minute so please give her some strength with a "you look wonderful". The chickens are discussing the weather very loudly and the ducks, always willing to share their opinion, are chatting it up at the pond.
We had a wonderful slumber party at the main house when limbs began dive bombing the yomes and we rescued the interns from their slumber. Nothing quite like the sound of an enormous limb slowly falling from 50 feet to thunderous crash at 2 am ( we're sure you can relate).
Most importantly we are safe and warm and soon well fed with this first harvest of winter.
Enjoy
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We have 2012 Pitchfork Pinups Calendar Co. calendars. featuring Anne, Paul and Georgia for December. These calendars are beautiful and feature stunning photos of local farmers. Come check them out in the store.
Turkeys We are taking Wisdom Farm turkey orders for Thanksgiving this evening at pick-up. Next Wednesday, 11/2 will be the last week to place your order. Jay & Cindy Wisdom raise turkeys and chickens without antibiotics, hormones or chemicals. While they are not certified organic, they are the best tasting birds we have found locally. Turkeys will weigh between 15-20 pounds and cost $4 per pound. They will be available for you to pick up out here at the farm the week before Thanksgiving.
