Week of June 5th

I have to admit – I’ve never eaten a parsnip. In fact most veggies I’ve eaten are newer to me as of 10 years ago when I was rescued by the farm life. So when Tutti Frutti offered their parsnips for our CSA box I jumped on the opportunity to try something new. It’s all about diversity right?! With diversity comes an array of different nutrient complexes. Parsnips have a slightly sweet and nutty flavor (as I’m told) and they are an excellent source of many important nutrients, packing a big dose of fiber, vitamins, and minerals into each serving. They are fantastic roasted and can sub for potatoes in a mash making them a lower starch, yet delicious dish.
Tomatoes are just starting to ripen on the farm as some of the first big tomatoes are trickling out behind our cherries. With the big rainy season this year, we got behind on planting and with these foggy days, what is planted, is not ripening as quickly. I’ve been surprised to see everything on the farm take a big leap in growth though over the past week. Fruit is ripening on the trees and melon vines are taking off. Hoping to see the first apricots come off the trees and into our fruit expansions soon.

CSA Contains:
CHERRY TOMATOES
CUCUMBERS
RED LEAF LETTUCE
CARROTS
YELLOW ONION
BUNCHED SPINACH
STRAWBERRIES
BLUEBERRIES from BELLA VISTA FARMS
PARSNIPS from TUTTI FRUTTI FARMS
ITALIAN PARSLEY from SUNRISE ORGANICS
BIG BOX ADD: ROMAINE LETTUCE, CARROTS, GREEN ZUCCHINI, ARUGULA, LACINATO KALE

FRUIT EXPANSION: STRAWBERRIES and BLUEBERRIES FROM BELLA VISTA FARMS

CSA Contains:
LACINATO KALE
CUCUMBERS
ROMAINE LETTUCE
CARROTS
FENNEL
BUNCHED SPINACH
STRAWBERRIES
BLUEBERRIES from BELLA VISTA FARMS
GREEN KALE
ITALIAN PARSLEY from SUNRISE ORGANICS

Autoimmune Paleo Parsnip Risotto

Ingredients:
1½ pounds parsnips, riced (see notes on website)
1 tablespoon solid cooking fat
½ yellow onion, minced
1 cup finely chopped mushrooms
3 cloves minced garlic
2 tablespoons minced fresh sage
½ teaspoon sea salt
1 teaspoon apple cider vinegar
¾ cup bone broth
(Find the full recipe and directions here at Empowered Sustenance)

Baked Parsnip Fries

Ingredients:
5 parsnips
1 tbsp olive oil, plus extra for greasing the tray
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp grated parmesan
1 tbsp chopped parsley
(Find the full recipe and directions here at My Gorgeous Recipes)

Chicken Shawarma Bowls

Ingredients:
For the chicken shawarma
3 cloves garlic, minced
1 tablespoon cumin
2 teaspoons coriander
2 teaspoons paprika
1 teaspoon smoked paprika
1 teaspoon cardamom
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon pepper
juice of 2 lemons
2 tablespoons extra virgin olive oil
1 1/2 pounds boneless, skinless chicken thighs
For the quick tzatziki sauce
3/4 cup plain Greek yogurt
juice of 1 lemon
1 clove garlic, minced
1 tablespoon red wine vinegar
3/4 cup finely diced seedless cucumber
1 tablespoon chopped fresh dill (sub parsley here)
1/4 teaspoon salt
1/4 teaspoon pepper
For the bowls
cooked farro, quinoa, rice, cauliflower rice, or whatever base you prefer!
shredded romaine
halved cherry tomatoes
sliced cucumber
very thinly sliced red onion
cubed or crumbled feta
chopped fresh mint
lemon wedges
a drizzle of extra virgin olive oil
salt and pepper to taste
(Find the full directions here at Spices in my DNA)

Orzo Salad

Ingredients:
8 ounces dried orzo pasta cooked in salted water according to package directions, then cooled
1 1/2 cups cucumber diced
1 cup cherry tomatoes halved
1 cup chickpeas
1/4 cup minced red onion
1/2 cup feta cheese crumbled
1/4 cup chopped fresh parsley
6 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
salt and pepper to taste
(Find the full recipe and directions here at Dinner at the Zoo)

Roasted Carrot Spinach Salad

Ingredients:
1 bunch carrots
1 tablespoon avocado oil
1 pinch sea salt to taste
1/3 cup raw pumpkin seeds
5 ounces baby spinach
1/3 cup feta cheese crumbles
LEMON HERB DRESSING:
1/3 cup avocado oil
1/4 cup lemon juice
2 tablespoons fresh parsley
1/8 tsp sea salt
(Find the full recipe and details here at The Roasted Root)

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