From the Garden this Week, March 18, 2021
From the Garden this Week…
Red Lettuce Heads, Broccoli, Frisée, White Salad Turnips, Snow Peas, Cauliflower, Parsnips, Carrots, Kale, Rosemary, Oregano, Parsley, Lemons, Oranges and Grapefruit
Coming Soon… Arugula, Baby Lettuce Mix
Using your Produce… by Julie Moreno
This week we have our first parsnips and snow peas of spring. The first recipe I combined the parsnips with the carrots and roasted them with the fresh rosemary and oregano. The floral aroma of parsnips is complimented by the spring herbs. We grow these perennial herbs as small bushes. In the spring the new growth comes on strong and then in the summer the plants are trimmed to remove their flowers. To store your herbs, wash them and then shake off most of the water, then wrap them in a towel and store in a plastic bag that is open at the top to allow the herbs to breath. If you can’t use all the herbs in a week, let them dry at room temperature. I lay mine on a tray and put them in a warm spot for about two weeks. Then crumble the leaves and store in a sealed jar.
Roasted Parsnips and Carrots with Rosemary and Oregano
1-2 parsnips, peeled and sliced, remove the woody center of any large parsnip
2-3 carrots, sliced
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon chopped rosemary
1 teaspoon chopped oregano
Preheat the oven to 425 degrees. Toss the parsnip and carrot slices with the oil, salt, pepper, rosemary and oregano. Place on a rimmed baking sheets and cook in the oven until lightly browned and tender, about 25-35 minutes. Remove the vegetables from the oven and serve.
Volunteer with us for Love Modesto on April 24th!
As spring begins to show its colors, maybe you are feeling the itch to come and get your hands in the dirt?
Perfect! On Saturday, April 24th, we are hosting a Love Modesto volunteer event at the farm. W