It's hard to believe that it's the last week of our farm share at Langwater Farm! It has been so amazing to get these local, organic, fresh fruits and veggies every week. I've loved trying new things and getting the best quality + taste of my favorites. Their staff is always so helpful and nice which is a bonus. This week I'm going to do more with a still pretty-new-to-me vegetable...Parsnips!! Last week I put them in soup, so I didn't really taste them on their own. They smell sort of strong though! I went to Pinterest to get inspired, and the popular things to make are similar to other root veggies: roasting and soups. This week I'm going to make parsnip fries, because they seem easy. I'm hoping they'll taste like a cross between turnip and carrot, because that's what they look like!

parsnips CSA organic

This is what I brought home for my last week of CSA 2015: 

  • I was planning to get the braising mix because I'd never heard this term and after a quick "google," it turns out that it's just a mix of greens that include kale, chard, collards, mustard, bok choy, radicchio, and turnip greens... like a salad mix but with heartier greens.... but they'd run out - so I got spinach instead.
  • 1 bunch Carrots – Roasting
  • 1.5 lbs Parsnips – Parsnip fries!
  • 1.5 lbs Sweet Potatoes – I'm going to make black lentil-sweet potato veggie burgers and have the parsnip fries on the side - yum!
  • 1.5 lbs Yukon Gold Potatoes  – Shepherd's pie to freeze for future. I love the Yukon Golds because they look so buttery, even when I don't add much actual butter
  • 1.5 lbs Macomber – I'm going to make this but with veggie stock. Also found out that they're pronounced with the emphasis on the first syllable, and the B silent: MACKummer (I had been pronouncing the "O" like a comb, oops)

What's your favorite parsnip dish?