Welcome to March, and to the next-to-last CSA distribution. To celebrate, we’ve got a few exciting offerings for our Winter Share members:
Spring-dug Parsnips! During the long cold winter, parsnips pump themselves full of sugars (which act as a natural antifreeze) to prevent their cells from freezing. Overwintered parsnips are candy-sweet.
Sunchokes! Also called Jerusalem artichokes and earth apples, these little nuggets are the tubers of a flowering plant (Helianthus tuberosos) related to sunflowers. They’re sweet and earthy, low in starch, and rich in inulin.
Cake! Well, a recipe for cake from one of our fellow CSA members. (We ourselves were lucky enough to sample it, and can vouch for its delicious-ness.)
Have a favorite recipe of your own? Share it with your fellow Winter CSA members! If you’ve got a favorite recipe you’d like to share, submit your recipe here!
Happy cooking and baking!
Featured Recipe Ideas:
By now you’ve probably got plenty of parsnip ideas. These super-sweet overwintered parsnips are best prepared simply, to allow their natural candy-sweetness to shine.
- Cut into rounds (slicing bigger rounds from the top root into quarters for even-sized pieces)
- Toss in coconut oil (with a dash of cumin or curry) or olive oil (with sage, salt and pepper)
- Roast at 350 for 30-45 minutes until soft, tender, and slightly caramelized.
To prevent drying out, it helps to cover with foil for the first 15-20 minutes.
For more recipes including baked parsnip fries with rosemary, root vegetable tarte tatin, and spicy honey-glazed parsnips, click here.
Sunchokes sweet, earthy, nutty flavor is simply and wonderfully showcased in roasting. Pair with roasted potatoes and celeriac, mushrooms, or add to a roasted chicken.
- Wash and scrub clean (no need to peel)
- Cut into even-sized chunks, cutting out any discolored ends where the stems attached
- Toss in olive oil and sprinkle with coarse salt (also: pepper, thyme, sage)
- Roast at 350 until tender and slightly golden in color.
For a slightly more rich and adventurous dish, try this Sunchoke Gratin featured in the New York Times:
- Slice 1 lb sunchokes into ¼ inch thick rounds and grate ½ cup Gruyere cheese.
- Bring 1 cup milk & 1 cup water to boil. Add sunchoke slices, reduce heat to simmer, and cook until tender but still firm (about 8 minutes).
- Drain, and arrange in a buttered baking dish.
- In small saucepan, heat ½ cup cream with a halved clove of garlic and dash of nutmeg just barely to a boil. Remove garlic and pour over Bake at 375 until lightly browned and bubbling (about 20 minutes)
Shirley’s Rutabaga Nutmeg Cake
1 c packed grated rutabaga
¾ c sugar
½ c plain, full-fat yogurt
½ c vegetable oil or melted butter
2 tsp vanilla
2 ½ c all-purpose flour
2 tablespoons baking powder
½ tsp baking soda
2 tsp ground nutmeg
1 tsp salt
- Preheat oven to 350
- Grease a 9” square tin and line with parchment
- Beat eggs, sugar, yogurt, oil or butter, and vanilla in a large bowl
- Stir in grated rutabaga, breaking up the shreds
- Sift in flour, baking powder, baking soda, nutmeg and salt
- Stir gently to combine, making sure there are no streaks of flour
- Pour into prepared cake pab and bake 25-30 minutes or until toothpick comes out clean
- Cool in pan on a rack for 10 minutes, then turn over and remove parchment paper. Cool completely before frosting.
Cream Cheese Frosting
- Cream together ¼ c cream cheese and ¼ c soft butter
- Sift 4 c powdered/confectioners sugar
- Gradually add sifted sugar and 1-2 tsp vanilla to the butters
- If necessary, thin out with milk or cream, a teaspoon at a time
Another similar cake calls for brown butter frosting. Thanks Shirley for sharing your recipe!