The volume and variety this week is smaller than normal because everything is just starting to come on. We will make up for it in weeks to come as everything starts to ripen. Nice way to ease into processing your shares though ; )
I know it takes me a while to figure out a system to make sure everything gets either eaten, dried, canned or frozen. But then, I have a large share : )
Small:
- onion scape
- Chinese buttercrunch lettuce
- young garlic
- leeks
- watercress
- goji berry greens
- tarragon
- spearmint
- young parsnips
Medium:
Larger quantities of everything that's in the small share, plus
- oriental lettuce
- shungiku (edible chrysanthemum greens)
- Chinese broccoli
Large:
Larger quantities of everything that's in the medium share plus
- deer tongue lettuce
- collard greens
- red boar kale
- oak leaf lettuce
- english thyme
- oregano
Recipes and uses coming in the next posts
So to clarify, the dried root looking things are young parsnips? They will be a challenge to prepare.
ReplyDeleteDavid said to use a scrub brush to brush the dirt off, but not to remove the skin. He likes to steam them or put them in soup. He says Promontory Ranch Club buys a lot of these from him. They only want the young parsnips because of the nicer flavor. Not sure how they prepare them, but here are some recipes:
ReplyDeletebroccoli & parsnip soup: http://www.familyoven.com/recipes/search?terms=broccoli%20and%20parsnip%20soup
young parsnip recipe: http://www.foodandwine.com/recipes/whisky-glazed-parsnips-and-carrots