From the Garden this Week…

From the Garden this Week…

Cauliflower, Red or Green Leaf Lettuce, White Daikon Radishes, Sprouting Broccoli Spears, Arugula or Spring Mix, Parsnips, Cilantro and a Mystery Share Item

Coming Soon…Savoy Cabbage, Celery, Brussels Sprouts

Using your Produce… by Julie Moreno

We have parsnips coming this week and though they may be unfamiliar, these are a sweet root vegetable that is a great substitute for potatoes. The larger parsnips will develop a woody center that you will want to remove. I usually peel the whole parsnip, cut it in half separating the thinner bottom from the thicker top. Then I cut the top portion into quarters and cut out the center of each spear. Most of the medium and smaller sizes can just be cut into coins for cooking. I like to roast them and included a recipe with cumin and this week’s cilantro. Of course, you could switch things up and change the spices. I would suggest, rosemary, finishing with parsley and lemon zest, or for a sweeter option, maple syrup and cinnamon. Parsnips can also be boiled and mashed with butter, potatoes, carrots, turnips or rutabagas.

Roasted Parsnips with Cumin and Cilantro

4-5 parsnips, peeled and chopped, remove the woody center of any large parsnip

2 tablespoons olive oil

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon ground cumin

¼ cup chopped cilantro

Preheat the oven to 425 degrees. Toss the parsnips with the oil, salt, pepper and ground cumin. Place on a rimmed baking sheets and cook in the oven until lightly browned and tender, about 30-35 minutes. While the vegetables are cooking, chop the cilantro. Remove the parsnips from the oven and sprinkle with the cilantro and serve.

Saturday, January 26, 2019

Come to our Winter Garden Work Day

Please bring some friends to help keep our garden growing

We will be enjoying nature while we work:

*Clearing out weeds and old plants and preparing new beds for spring planting…

*Picking up brush and loading a trailer for transport to Central Valley Ag Grinders…

*Cleaning and Repairing the Chicken Houses…

Sprouting Broccoli and Daikon… I have a Rice Bowl Recipe this week that is perfect for using up our vegetables. To me this is a leftover recipe, where I would combine leftovers to make the rice bowl. You could also add cooked chicken or fish if you had it. I envision a meal cooked earlier in the week creating leftover rice, leftover steamed broccoli and leftover tahini dressing. Then you are just combining the leftovers with the daikon radish and avocado, when you make this new dish. Anything, that makes our jobs of cooking a little easier, is a winner for me.

Warm Rice Bowl with Tahini-Ginger Dressing, Avocado, Broccoli & Pickled Daikon

Dressing:

1 tablespoon oil

1 teaspoon sesame oil

1 tablespoon tahini

1 teaspoon tamari or soy sauce

1 teaspoon rice vinegar

½ teaspoon sirracha or other hot sauce

1 teaspoon honey

1 garlic clove, pressed or finely chopped

1-2 teaspoons grated ginger

½ teaspoon salt

Rice Bowl:

1 cup raw brown rice, prepared according to package directions

½ pound sprouting broccoli spears, cut into bite size pieces

1 small or ½ large daikon radish

1 tablespoon rice vinegar

1 ripe avocado, peeled and sliced

2 tablespoons toasted sesame seeds