Recipes
Maple-Balsamic Glazed Parsnips The complex acidity of the balsamic vinegar makes a great match for parsnips. In this easy agrodulce, or sweet-and-sour dish, the parsnips become caramelized and infused with an intriguing sweetness. 1 Tbs Maple sugar (sub white sugar) 2 Tbs unsalted butter 2 good size parsnips, peeled, cored and cut crosswise into 1/4" pieces 1/4 c balsamic vinegar 1/2 c water 1/4 tsp salt 1/4 tsp freshly ground black pepper In a heavy skillet, put sugar in the center of skillet and heat over medium heat until it starts to melt, then cook, tilting skillet occasionally so it melts and caramelizes evenly, until it is a golden brown caramel. Stir in butter, add parsnips, and cook, stirring, for 2 minutes. Add remaining ingredients, reduce heat to low and simmer, covered, until parsnips are just tender, 10-15 minutes. Remove lid and simmer, stirring occasionally, until liquid is reduced to a glaze and parsnips are caramelized, about 5 minutes. Serve warm or at room temperature. Corn Chowder with Spicy Red Pepper Cream A summer favorite with a spicy edge to warm you up in these winter days. I would dare say a touch of grated Cookeville grana on top this tasty dish would be absolutely incredible. Spicy Red Pepper Cream (make ahead) 2 small sweet red peppers 2 tsp medium-hot chile powder or 1/4 tsp cayenne pepper 1 1/2 tsp oregano leaves 1/2 tsp olive oil 1/4 tsp salt 1 Tbs heavy cream For the Chowder 1/2 package Pete's Kitchen frozen corn 1 slice of bacon, chopped (optional) 1/4 c plus 2 Tbs yellow onion, finely chopped 3 Tbs celery, finely chopped 3 small Purple Viking potatoes, peeled and diced into 1/2" pieces 1 1/2 c chicken or vegetable stock (sub water if none) 1 tsp dried thyme 1 bay leaf Salt and ground pepper 1 1/2 c milk Coarsely chop the pepper. In a blender or mini-processor, puree the pepper with the chile powder, oregano, olive oil and salt. Transfer to a small bowl and stir in the cream. The pepper cream can be refrigerated for up to 1 day. In a soup pot, cook the bacon over moderate-low heat until slightly crisp, 3 to 4 minutes. Add the onion and celery and cook until softened, about 4 minutes. Add the potatoes, stock, thyme and bay leaf. Season with salt and pepper and bring to a boil. Cover and simmer over low heat until the potatoes are just tender, about 10 minutes. Add the milk and simmer for 5 minutes. Add the corn and simmer until tender, 3 to 4 minutes. Remove the bay leaf and season with salt and pepper. Ladle the chowder into soup bowls and top each with a spoonful of Spicy Red Pepper Cream. Napa Cabbage Coleslaw with Miso Dressing The sweet and tangy dressing for this coleslaw also makes a wonderful all-purpose dressing for any salad. Turn this dish into a vegetarian main course by tossing in some cubed baked tofu for protein. Ingredients 1 Tbs miso 2 tsp Dijon mustard 1 tsp honey 2 Tbs rice vinegar 3 Tbs vegetable or salad oil 2 tsp sesame oil (sub sunflower oil for nutty flavor) 4 c thinly sliced Napa cabbage 3 carrots, grated 2 apples, grated skin on 4 cippolini onions, sliced 1 (5-ounce) can sliced water chestnuts, rinsed and drained (optional) 1/4 c roasted peanuts or sliced almonds (optional) Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in salad oil and sesame oil until well blended and emulsified. Add cabbage, carrots, apples, onions, water chestnuts and nuts and toss to combine. Coleslaw may be made a day ahead, covered and chilled until ready to serve. Vegetable Chili A very versatile recipe that you can add any vegetable you would like to. The parsnip and the corn sweeten the chili so I prefer to make it spicy to counterbalance. I often will take a small sample and add a variety of hot sauces till I find a good amount or combination. I tend to go for smokey hot sauces that have a rich flavor and will add some layers of flavors. You can also add beans, ground meats, pork or tofu for protein. And I would also suggest topping with some grated cheese. This weeks Cookeville grana would be spectacular or cheddar. 1 Tbs olive oil 2-3 cippolini onions, finely chopped 2 garlic cloves, crushed 1 celery rib, chopped 1 parsnip, chopped into 1/4" cubes 2-3 carrots, chopped into 1/4" cubes 3 Purple Viking potatoes, chopped into 1/2" cubes 1/2 c water 2 sweet red peppers, chopped 1 c sweet corn 2 tsp ground cumin 1/2 tsp chili powder 1 tsp garlic cayenne pepper (to taste) 1 jar Pete's Kitchen tomato sauce salt and pepper to taste Heat the oil in a large saucepan over medium heat. Cook the onion, garlic, carrot, and celery, stirring, for 5-6 minutes until softened. Add the spices and stir for 1-2 minutes until fragrant. Next add the tomato sauce and stir ingredients and sauce together for 1 minute. Add the potatoes, parsnip and water and bring to a boil. Reduce heat and simmer for 10-15 minutes until potatoes and parsnips are soft. Add the peppers and corn and simmer for another 10 minutes. Season with salt and pepper. | 
We will continue to grow shoots and andwinter salad greens through the early months of the share but by April you can expect a wide variety of fresh spring greens, from mesclun and baby spinach and arugula to pac choi, chard and various varieties of Asian greens. Also in April, winter storage crops give way to fresh spring onions, baby beets, scallions, spring turnips and by May and June, many more vegetables are added to the list. We'll continue to supply you with our frozen summer veggies too until the variety of crops increase later on in the shares. As always, we will continue to bring you a variety of localvore items. 
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