Wednesday, March 1, 2017

Good Eats Weekly Newsletter - March 1, 2017

Localvore Members 
& Regular Veggie Only Share Members

This week your bag contains:

Mesclun, Braising Greens, Rainbow Carrots, Parsnips, Yellow Onions, Green Savoy Cabbage, Adirondack Red Potatoes

and OUT of the bag:
Frozen Sweet Peppers
Frozen Zucchini

Half Veggie Members
take a YELLOW BAG containing:

Mesclun, Braising Greens, Rainbow Carrots, Green Savory Cabbage, Adirondack Red Potatoes,

and OUT of the bag:
Frozen Sweet Peppers

Localvore Offerings:

Vermont Soy Tofu
Tullochgorum Farm Popcorn
Pete's Greens Zesty Dill Pickles
Pete's Greens Pesto

Just a reminder...

If you ever have any problems at your site, please send me an email right away so we can try to figure it out.

We don't always see the weekly checklist so it's best to email us.

Please remember to take only what is listed by your name.
Above: The green bags that Full Vegetable and Localvore Members will receive.

Below: Yellow bags that Half Vegetable members should pick up.

Around the Farm 

We're back to wintery conditions this week after being spoiled with unseasonably warm temperatures. As farmers, this weather is like a double edged sword: it's fun to enjoy 60 degree temps in February but also very challenging because surely this cannot be a good sign for the long-term health of our climate. Seasonal variability is a challenge when knowing when we can get crops into the ground or when to protect our crops from strong storms, droughts, or frost. We've invested a lot into our greenhouses and infrastructure to manage variables like temperature and water to help combat some of these unpredictable weather changes. 

We like innovation, but adaptability is not a long-term solution. Check out for ways to get involved with addressing the real climate change issues we face.

But because of those investments we've made, we've been able to offer a steady supply of greens to our CSA members. This week we're excited to add a second green to the shares. You'll receive both fresh greens and cooking greens. I'll confess: I don't really like salad greens all that much. I owe it to my early days as a vegetarian when all I ate were salads! But I'm working really hard to enjoy the weekly greens in my CSA share. One trick I've been trying out is shredding (using a food processor) carrots and beets to toss onto my salads and adding things like raisins and croutons made from dried bread heels for some texture. One of our members had this salad recommendation: 
Loved the mesclun mix last week. Roasted the beets and the sweet potatoes and put them on the mix along with feta, walnuts and craisins.  Yummy!
                                                                                                                                                                                 That does sound delicious! If you come up with a really great way to use your veggies, let me know!
 ~ Taylar                                                                                  

Meet Our Crew!

Alison McKnight is our Forklift Operator. Her responsibilities include: operating the forklift, organizing and tracking inventory of veggies, preparing items for packaging, running the carrot packing machine, organizing the coolers, wrangling the crew.

How long have you been at Pete’s Greens?
Almost three years
Why do you enjoy working at Pete’s Greens?
I'm incredibly fortunate to hold a passion towards vegetable production and also live in Craftsbury where there is a four-season vegetable farm. Having worked in the fields on other farms prior to Pete's Greens, it's been so satisfying to participate on the other end of the spectrum: by receiving what is in the fields for storage crops during harvest season, organizing a fall, winter, and springs' worth of work vertically with the forklift in our storage facility, and trying to better our systems every day for future harvest seasons and future storage. 

What’s your favorite vegetable… and why?
I've really fallen in love with carrots over the years, and all storage crops!  I've always loved carrots and watching them grow and gain their sweetness, even when I was hand weeding hundreds of feet on a smaller farm for days straight, and then harvesting them all by hand during harvest season. Now, experiencing a larger volume and seeing every single bin from the day they come in from the field during harvest season and watching how they progress through a winter in our storage facility is so intriguing to me. 

Observing certain characteristics of excellent crops versus sometimes not-so-great crops can tell us a lot about a field, soil, and overall growing conditions - in addition to our storage practices. Roots, tubers, cabbage, leeks, and anything that can be stored for an extended period of time under the right conditions can teach us something every day about what we're doing right and alternatively what can be changed for the next time around. What fun is life if you don't learn something every day anyway?

What do you enjoy doing on your free time?
If you don't see me running down a dirt road with my dog, I'm most likely driving down a dirt road finding the perfect sunset spot with my dog, or just refreshing my mind (and my dog’s mind) by wandering the local woods, pastures, and hidden fields and soaking in what nature has to offer.  Whenever I am inside, which is usually only in the winter, and even then it's hard to be inside, I'm often cooking, knitting, and sitting near my wood stove, with my dog and cat, of course.

Check out Alison's favorite cabbage recipe below!

Storage and Use Tips 
Two bags of greens this week! The mesclun mix is a variety of claytonia, radish & sunflower shoots, and a touch of spinach. This mix is intended to be eaten raw. The braise mix includes spinach, baby kale, upland cress, and sorrel. It's early enough that the greens are tender enough you could eat them raw but these greens are great when cooked. I love cooking greens with my egg in the morning or try adding them to pasta, mashed potatoes, or sauteeing with olive oil, s&p, and a little lemon juice.
Green Savoy Cabbage: Savoy cabbage is a little different from regular green cabbage, mostly in that it comes with a beautiful coat of rippled (savoyed) leaves, that we strip for you, leaving you with a head of green cabbage. Savoy cabbages hold up well when fermented in kraut or cooked in soups and sautes. You may get a large cabbage or two small ones. Saute with a little butter and a splash of milk or cream to quickly soften the leaves and bring out its sweet flavors on the stove top. Store cabbage in a plastic bag in your crisper drawer for a few weeks. 
Parsnip (large shares only): By the time you get your shares, it'll be March and you're eating parsnips! These parsnips lasted really well. They're not the prettiest but any dark spots can be peeled or scraped off and the root enjoyed. Bake, roast, grill, mash, saute these veggies.
Adirondack red potatoes: have a purplish-red skin and a pinkish-red flesh. They're perfect for roasting, mashing, and boiling, or for a winter potato salad because they remain firm. They do keep their color once cooked, turning a darker shade when roasted and staying pink when mashed. It's a variety that is high in anti-oxidants, especially the skin. Serve with a little sweet butter and chopped dill or parsley or make a vibrant home fries dish for breakfast (or breakfast for dinner!).
Carrots: can keep in the refrigerator for up to three months if properly prepared for storage. Do not wash until ready to use carrot. Always a crowd pleaser, carrots can be eaten raw whole, sliced, or shredded, steamed, glazed (maple syrup is lovely!), baked, roasted, juiced... so versatile! Keep in your crisper drawer.
Frozen zucchini (large shares only): Frozen, shredded zucchini is not something you're likely to find in the freezer aisle but it's a great summer flavor during these cold days. Use this package of zucchini to add to any baking (pancakes, waffles, breads). I used frozen zukes in a carrot, celeriac, tomato ragout and served it over polenta.  It may be watery so after you let it thaw, squeeze it out well. 
Frozen Sweet Peppers: Red, yellow, orange, and even some green sweet peppers make an appearance in these frozen pepper packages! I've loved having frozen peppers on hand this winter to chop up (while still frozen) and throw into pasta, onto pizza, inside tacos, and onto nachos. 
Veggie Storage and Use Tips are on our website too, so please bookmark the recipe and storage tip section.  I am sure you will find it useful. And, if you make something that uses a lot of items from your share, please send us the recipe! We'll happily test it out and share it!
Need to miss a week?

If you're ever not able to pick up your share, please let us know at least one week in advance. We can either skip your share and give you credit, send it the next week, or donate it to the food pantry. It's up to you!

Sorry, we cannot skip a share or change pick-up sites after Monday.

Meat Share

Welcome to the Spring Meat Share! I've been reviewing the results of the Fall/ Winter Share Meat Survey so I'm hoping the next four months will improve what didn't work last fall and keep right what did work! If you ever have concerns about the meat share, please let me know.

Each month, you'll receive a red bag of 3 - 5 cuts of meat. Please take only one bag and be sure to check your name off the list! 

This month, you're receiving two pork products from VT99, one Pete's Pastured Chicken, and ground beef from McKnight Farm. Let's meet the producers!

McKnight Farm is a family-owned organic dairy and beef farm in East Montpelier. McKnight Farm, like our farm, uses solar panels to offset their operation and energy expenditures. In fact, their solar array meets all of their electricity needs! This month we are sending you ground beef. This is perfect for chili, burgers, meatloaf, tacos...

Pete's Pastured Chicken comes from our farm. We raise these meat birds using organic principles and a mutual understanding that their help for our soil results in delicious enjoyment by many CSA members! The chicken is coming to you whole and frozen. These chickens are large - about 6.25 pounds.

VT99 is a collaboration project between Pete's Greens and Jasper Hill Creamery. The whey from their cheesemaking and veggie scraps from our farm make for some of the most well fed pigs around! This month you're receiving two different products - a butternut squash sausage and a loin roast. The sausages are made with our farm-grown butternut squash. You'll taste a little mapley sweetness (but no maple flavoring!) and some earthy notes in these sausages. Make sure to cook them to 160 before consuming - they are not pre-cooked. You can eat them whole on a nice hoagie roll or cut open the casing and use as ravioli stuffing, in pasta, on a pizza, or as a filler for any dish. The pork loin is a cut that lends itself well to grilling over moderate heat and slow roasting.

Localvore Lore

For the non- meat eaters out there, Vermont Soy Tofu is a great protein substitute! Vermont Soy's Artisan Tofu is produced right down the road from us in Hardwick, Vermont.  Tofu is a fermented soy product, high in protein and rich in calcium. They try to use as much locally grown soybeans as possibly for production and use traditional fermentation methods when processing their product. The soybeans are all certified Organic and GMO free. Although tofu can be eaten raw, it is best used with seasonings and marinades as it soaks up flavor. Before using, wrap tofu block in a very clean cotton or linen kitchen towel and squeeze the excess moisture out.  It also freezes well so toss it in the freezer if you won't use it soon. You should use this tofu within a week once opened. Make sure to keep it in water once it's opened.

Tullochgorum Farm White Lightning Popcorn: This popcorn is organically grown at the farm of Steve and Loraine Lalonde (below) of Ormstown, Quebec, situated in the beautiful Chateauguay Valley of South-western Quebec. Because popcorn requires a longer growing season than most types of corn, Steve and Loraine consider their area to be at the northern limit of successfully producing this crop. To their knowledge, they are the only commercial producers of certified organic popcorn in Quebec. Once popped, White Lightning possesses a delicate, crispy texture, and a slightly nutty flavor, vastly different from the more common yellow popcorn varieties with which most people are familiar with, and a world away from microwave popcorn. See the recipes section for an easy how-to with stovetop popcorn (or use a popcorn popper!).

Pete's Greens Sweet Basil Pesto: Made on our farm with our very own organic basil, pesto is one of those condiments that is good with anything! This pesto does have cheese in it. Try using pesto as a spread for sandwiches, as a sauce on pasta or gnocchi, as a pizza topping, on grilled bread, as a salad dressing, or as a dressing for potatoes, carrots, and other veggies. It's a nice way to dress up your veggies or your tofu! We've heard from the fall share members that they got too much pesto, so this spring and summer you'll see us cut down on how frequently the pesto shows up. You can always order it from our online bulk store.

Pete's Greens Zesty Dill Pickles: I didn't fully appreciate these pickles until this fall. I love them - they're a great snack with a piece of locally made bread! They're also good on sandwiches and burgers and are a pleasant addition to an appetizer tray or cheese board. We make these at our on-farm kitchen using our own European cucumbers, dill, and red peppers.


Cabbage and Tomato Soup (serves 4-6)
Alison says: I have a lot of favorite recipes, but this one calls for a head of cabbage (Savoy is great for this one, which was a great crop this year!) which is from one of my favorite recipe books called "Recipes from the Root Cellar" by Andrea Chesman.  It's so quick and satisfying with that little kick of Chorizo.

- 2 Tablespoons Extra Virgin Olive Oil, Sunflower or Canola Oil
- 1 Head Green or Savoy Cabbage, quartered and thinly sliced (6-8 cups)
- 1 Onion, halved and thinly sliced
- 1 Quart Tomato Puree
- 6 Cups Chicken, Turkey or Beef Broth (or Miso for vegetarian!)
- 4 Ounces Spanish Chorizo (or any dry-cured sausage), thinly sliced (Or 1 Tablespoon Cumin Seeds to substitute Sausage)
- Salt and freshly ground pepper

Heat the oil in a large soup pot over medium heat.  Add the cabbage and onion and saute until they begin to color, 8 to 10 minutes.  Add the tomato puree, broth and sausage.  Bring to a boil, then reduce the heat and simmer until the cabbage is meltingly tender and the broth is very flavorful, about 30 minutes.

Season with salt and pepper, Serve hot.

Making Popcorn on the Stove

Things you need:
Large pot with lid
3 tablespoons coconut oil (virgin coconut oil gives the best flavor)
1/2 cup popcorn kernels
very large bowl
3 tablespoons melted butter
fine ground sea salt
2 medium-large serving bowls

Start heating pot with oil over medium-high heat.  Drop three kernels in the oil and cover the pot. When you hear all the kernels pop (meaning the oil is hot enough), add the rest of the popcorn and swirl it around to get it all coated in the hot oil and let the kernels settle into an even layer.

Put the lid back on the pot and when the kernels start popping, start shaking the pot back and forth a little.  Once the popping really starts going, I crack the lid a little to allow steam to escape (but not enough to allow oil and kernels to come flying out at me!) and hold it in position while continuing to shake the pot.  I suggest wearing pot holders while doing this.  Once the popping slows to where you can count several seconds between each pop, dump the popcorn into a large bowl.  Drizzle popcorn with melted butter, sprinkle with salt, and toss to coat.  

Panfried Tofu with Mustard Greens 
Here's a terrific sounding tofu and mustard greens recipe adapted from the Gourmet Cookbook edited by Ruth Reichl.  Serves 2 as a main course, easily doubles.

1 TB sesame seeds
2 tsp grated fresh ginger
1 glove garlic minced
1/4 c orange juice
2 TB soy sauce
2 tsp toasted sesame oil
1 block tofu
2 1/2 TB oil
1 bunch mustard greens, coarsely chopped
2 tsp honey

Toast sesame seeds in a dry skillet until golden brown. Set aside.

Combine ginger, garlic, orange juice, soy sauce and sesame oil in a sauce pan. Simmer gently for 1 minute.

Place tofu on a clean towel, cover with another, and press gently but firmly to remove excess moisture. Cut into 1/2 inch thick slices along the short end. Heat 1 TB oil in a skillet over medium high heat. Brown tofu on both sides, about 6 to 8 minutes. Transfer to a plate. Heat remaining 1 1/2 TB oil in same skillet add mustard greens and honey, saute until crisp tender, tossing frequently.

Transfer mustard greens to plates, arrange tofu slices on top, drizzle with sauce and sprinkle with toasted sesame seeds.

Vegetable Casserole with Tofu Topping
It calls for 1 lb of kale  but you can substitute another green or your braise mix. Gourmet May 2004. Makes 6 to 8 side-dish servings.

For vegetables
2 tablespoons olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
1 lb cabbage, cored and cut crosswise into 1/3-inch-thick slices (4 cups)
1 lb kale, stems and center ribs removed and leaves coarsely chopped (12 cups)
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup water
2 tablespoons tamari
1/2 teaspoon salt

For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt

Sauté vegetables:
Put oven rack in middle position and preheat oven to 350°F.

Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.

Make topping:
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.

Quick and Easy (and delicious) Baked Chicken
This is a Mark Bittman recipe and Amy's go-to crowd pleaser!

1 whole chicken, cut into 8 parts, skin on:  2 breasts, 2 wings, 2 drum sticks, 2 thighs
(don't fret about how neat your cuts are or are not, it doesn't really matter in the end, it will be delicious)
1/4 cup oil
1/4 cup fresh herbs (or 1-2 tsp dried)
salt and pepper (I use 1.5 tsp or so for a big whole chicken)

Preheat the oven to 450 degrees F. Put the oil or butter in a roasting pan and put the pan in the oven for a couple of minutes, until the oil is hot or the butter melts. Add the chicken and turn it couple of times in the fat, leaving it skin side up. Sprinkle with salt and pepper and return the pan to the oven.

After the chicken has cooked for 15 minutes, toss about 1/4 of the herb or herb mixture over it and turn the pieces. Sprinkle on another quarter of the herb and roast for another 10 minutes.
Turn the chicken over (now skin side up again), add another quarter of the herb, and cook until the chicken is done (180 F , or you'll see clear juices if you make a small cut in the meat near the bone) a total of 30-50 minutes at most. Garnish with the remaining herb and skim excess fat from the pan juices if necessary; serve, with some of the juices spooned over it.

*Add several cloves of garlic (20 wouldn't be too many).
*Add a cup or so of chopped onion, shallot, or leek.
*Add a cup or so of sliced fresh mushrooms, after the first 15 minutes of roasting.
*Add 2-3 lemons (or organges/limes). When the chicken is done, squeeze the hot lemon juice over it.
*Use Compound Butter, Flavored Oil, or a Vinaigrette from the beginning of the cooking or as a basting sauce during the cooking.
*Stir in a dollop of grainy French-style mustard when the chicken is done.
*Add a couple handfuls of cherry tomatoes and some black olives after turning the chicken skin side up again.
*Stir in a cup of any salsa in the last 10 minutes of cooking or spoon on top of the cooked chicken before serving.

The Basic Burger
Mark Bittman's basic burger recipe is basic but tried, true, and tasty. Top these burgers with the sweet pickles -- yum.

1 to 1⅓ lb. ground chuck or sirloin, not too lean
1 tsp. salt or 1 tablespoon Worcestershire sauce, soy sauce, or steak sauce
¼ cup minced onion, shallot, or scallion (optional)

Place the meat in a bowl and sprinkle with salt or sauce and the onions, if using. Lightly mold the meat into 4 patties.

If you’re cooking the burgers on a grill, heat the grill to high; cook the burgers for about 3 minutes on each side for rare, a minute more per side for each increasing stage of doneness. If you’re cooking the burgers on the stovetop, preheat a cast-iron pan over medium-high heat for 3 to 4 minutes; sprinkle coarse salt in the pan and cook the burgers for the same amount of time as on a grill.

If you’re making cheeseburgers, add the slices of cheese to the burgers as soon as you flip them. Serve on warm buns, toast, or hard rolls, garnished with ketchup, mustard, mayo, lettuce, pickles, tomatoes, etc.

Seared Savoy Cabbage with Mixed Sausages

Kosher salt
1 - 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached (yours are about 2 pounds)
1 cup 1" crustless bread cubes
1 teaspoon mustard powder (such as Colman's)
8 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
2 pounds mixed sausages (such as sweet Italian, kielbasa, and smoked garlic… or try your butternuts!)
1 tablespoon chopped fresh tarragon

Bring a large pot of water to a boil over high heat. Season heavily with salt. Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes. Transfer to a paper towel-lined baking sheet. Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl.
Add mustard powder and stir to coat.

Heat 3 tablespoons oil in a small skillet over medium heat. Add breadcrumbs; stir frequently until golden, 4-5 minutes. Season with salt and transfer to a paper towel-lined plate to cool.

Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl. Season mustard vinaigrette with salt and pepper.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking.

Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.

Cook sausages in a large skillet over medium heat until browned and cooked through (time will vary depending on variety and whether fresh or fully cooked).

Transfer cabbage to a platter; arrange sausages around. Scatter breadcrumbs and tarragon over. Serve mustard vinaigrette on the side.

Braised Winter Greens w/ Garlic and Balsamic Vinegar
From the Rebar Modern Food Cookbook by Audrey Austerberg and Wanda Urbanowicz.

1 large bunch 0f Greens
1 TB olive oil
2 garlic cloves
1/4 tsp red chile flakes
1 TB balsamic vinegar
cracked pepper to taste

Stem and wash the greens. Heat a skillet over medium heat, add oil, then garlic and stir until lightly golden. Add the chiles and greens. Toss with tongs, sprinkle with salt, and cover to allow volume to steam down. Uncover and continue to toss on high heat until greens are wilted. Add vinegar. Remove greens from pan. Return pan to burner. Reduce any remaining juices and drizzle over greens. Crack pepper over the top and serve immediately.
Serves 2

Zucchini-Potato Frittata
Frittatas are so adaptable and this one would be happy to have the addition of any other veggies- peppers, cooked carrots, shallots, even some spinach.  Frittatas are my go-to recipe when there's nothing in the house for dinner!  The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.

1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar

Thaw zucchini. Squeeze out extra juice and set aside.

Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.

Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.

Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.

Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.

Chocolate Chip Zucchini Bread
The best thing about Paula Deen is this zucchini bread recipe. I love it so much, I take all those end-of-year zucchini that are huge and everyone is sick of and I stock up on zucchini bread! The shredded zucchini works very well with this. Just make sure to wring it out dry first. Zucchini bread freezes very well. I never eat it as a dessert (with whip cream).

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped pecans
1 cup semisweet chocolate chips
1 tablespoon orange zest

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. As a dessert: serve with whipped cream and ribbons of zucchini.

Skin-on Garlic Mashed Potatoes & Parsnips
Author: Dani Lind
2 lb. red potatoes
1 lb. parsnips
5-7 whole cloves garlic, peeled
4 Tbsp. butter
1 c. milk or half & half
¼ c. sour cream
salt & pepper to taste
Scrub potatoes & cut into 2” pieces. Scrub parsnips & cut into similar sizes.
Place cut potatoes, parsnips, & whole peeled garlic cloves into a medium sauce pan & cover with salted water.
Bring to a boil covered, lower heat, & simmer uncovered for about 10-15 minutes, until vegetables are tender.
Drain water & mash vegetables & garlic with the remaining ingredients.

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