HAPPY THANKSGIVING, EVERYONE!
The season of growing is over. The end is important in all things–the dormancy of the plants, the snow and sleet gently falling to the frozen earth. Each flake finds a place, whether the flakes pile up as a blanket or melt on the sodden, muddy cattle path. The deer come out to feed on the last remnants of squash, and the cranes fly overhead to distant horizons. There is a place and a destination for all things, alive or dying. The seeds that lie in wait for warmer times or the bodies of plants, animals, and insects that are decomposing to nourish the soil for another season–everything finds its place and finds its time. There is a great sense of awe and grace at the end of a wonderful harvest like a great, luminous sunset. For this we are thankful and now would like to share what we have grown and gathered in the dance of the season.
The vegetables for this bountiful distribution have been compiled into 2 one-bushel BOXES, so please make sure that you take 2 boxes (both look the same, but one will have greens on the top and the other will be full of squash. We will also have 2 Brinery sauerkraut jars on the side at some sites, and others will have them in your box, so check for that. You may want to bring your own containers or bags, if you don’t want to haul these boxes home. You can also return them at anytime to the Farm, the Washtenaw Food Hub, or the Ann Arbor Farmers Market throughout the rest of 2022. Most of the following items can be stored for long-term (especially the root vegetables) or preserved very simply, so please note storage or simple cooking tips listed below, or on our website. **Also, if you’re having trouble identifying any unfamiliar produce, please look for “Veggie ID” on our website under CSA INFO or RECIPES tabs.
Thank you for buying locally and seasonally. We are proud to share this collaborative Thanksgiving offering with thanks to our friends’ additions from the Brinery and Second Spring Farm. We wish you a safe, healthy, and enjoyable Thanksgiving!
–Deb, Richard & the 2022 Tantre Farm Crew
1. BLACK FRIDAY PLANT WALK at Tantre Farm – Nov. 25 from 1 -3 PM: Plant walks are excellent learning opportunities for those with beginning to intermediate foraging skills, and for anyone wishing to increase their knowledge of the local flora with local foraging expert, Rachel Mifsud from “Will Forage for Food”. Our discussion will include information about identification, methods of harvest, preparation, and use. We will explore the area and talk about edible, medicinal, or otherwise useful plants and mushrooms that are currently in season. Dress for the weather. You may want a notebook and pen. Unlimited class size, drop-ins welcome, and cost is $25. To register ahead of time or to find more information, just go to this site and https://willforageforfood.square.site/product/black-friday-plant-walk/110?fbclid=IwAR3nvxA58LvXqxapdZFjrNimJESQU7s8hHIdBsbZ3Uvo-JG2u6brplHQRlw
2. IMMUNE BOOSTER CSA: We also will continue offering our collaborative, weekly IMMUNE BOOSTER CSA (http://www.tantrefarm.com/how-does-our-immune-booster-csa-work) throughout the winter. Important note though is that there will be no Immune Booster CSA Share on Saturday November 26 due to the proximity of the Thanksgiving holiday. Keep your eyes peeled for the next Immune Booster menu on Sunday, November 27, regarding Tantre Farm’s Immune Booster CSA Share, Week 137, for pick up on Dec. 3.
3. CONTINUOUS TANTRE PRODUCE: Please feel free to give us a call or e-mail throughout the fall, winter, and spring, if you are interested in a refill of any of the following produce. We are planning on being at the Ann Arbor Farmers’ Market on Wed., Nov. 23, for any last minute Thanksgiving purchases. We will continue coming to the Ann Arbor Farmers Market on Wednesdays and Saturdays throughout December, as much as the weather allows us. If you have “liked” us on Tantre Farm’s Facebook page or Instagram, you will know when we are coming, since we will try to keep you updated. Also, throughout the fall and winter, we will continue delivering our produce into Ann Arbor to the People’s Food Coop, Argus Farm Stop on Liberty and Packard in Ann Arbor, and Agricole Farm Stop in Chelsea.
4. SUMMER CSA 2023 & SAFE LISTS: Registration for the Summer CSA of 2023 will open around the beginning of January, so watch for that email and make sure that email@example.com and firstname.lastname@example.org are on your SAFE LISTS, so you don’t miss any emails. Several members end up with Tantre Farm emails in their spam folders, so don’t forget to check there as well.
WHAT’S PART OF YOUR SHARE?
INSIDE BOX #1 (1-bushel)
“Second Spring Farm’s” BEETS (Red Ace): round, smooth, deep red roots with sweet flavor. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” near Traverse City. http://www.secondspringfarm.net/
-How to use: roots good in juices, soups, stews, roasted, boiled, steamed, excellent grated raw into salads or baked goods.
-How to store: store unwashed in plastic bags in hydrator drawer of refrigerator for up to 2 weeks.
BRUSSELS SPROUTS: You will receive a net bag of these tiny, green cabbage-like sprouts with mildly pungent, mustard-like flavor.
-How to use: Boil or steam for 5-10 minutes without overcooking, so they are still bright green; toss with olive oil, lemon juice, salt and pepper, or a pat of butter; excellent roasted or stir-fried.
-How to store: Refrigerate for up to a week or more unwashed in a plastic bag in hydrator drawer.
RAINBOW CARROTS: You will receive these frost-sweetened carrots in a plastic bag: Bolero (excellent long-term, storage carrot with medium-long, thick, blunt, orange roots), Malbec (beautiful red color inside and out; best flavor and color when roasted; excellent source of vitamin A and antioxidant), and Purple Haze (bright purplish-red roots with bright orange interior and a sweet flavor; cooking will cause the color to fade).
-How to use: can be used raw as carrot sticks, grated in salads or juiced; steamed or sautéed, in stews, soups, casseroles, stir-fries
-How to store: refrigerate dry and unwashed roots in plastic bag for up to 2 weeks
CAULIFLOWER (Romanesco): lime green, spiraled heads with pointed, spiraled pinnacles; crisp and mild; vary in size from small to medium.
-How to use: Raw for salads and dips, steamed, sautéed, or roasted.
-How to store: Sweetest and best when used within a week when stored in the refrigerator, but can last up to 2 weeks.
FRESH HERBS: Please keep in mind that these herbs have been through some freezing temperatures and have bounced back, but may not be in supreme “summer” shape though the delicious oils and aromas are still in tact. All will receive Sage (an aromatic herb from an evergreen shrub in the mint family with long, narrow, grayish-green leaves; a musky aroma and a warm and spicy taste; perfect for Thanksgiving stews, breads, butters, and teas, roasted in vegetables), Parsley (curly or flat, dark green leaves; high in vitamins A and C, and other minerals, such as iron; especially good in omelets, scrambled eggs, mashed potatoes, soups, pasta and vegetable dishes, as well as, sauces), AND Rosemary (pine needle-like leaves used with potatoes, bread doughs, risottos, mixed vegetables, and meat dishes, as well as in sweet dishes such as lemonade, creams, custards, and syrups).
-How to store: Place in plastic bag and store in refrigerator up to a week or put herb bunch in jar with 2 inches of water. Rosemary and Sage will dry very easily by hanging upside down in a well-ventilated and dark area for a week or two. Then break off leaves into a jar and store long-term for up to a year. Parsley can be chopped and frozen in a freezer bag for long-term storage.
KALE (Green Curly): well-ruffled, curly green leaves on green stems; this variety makes a good, roasted “kale chip” and kale salad; these bitter greens are remarkably sweeter after several frosts!
-How to use: Boil or steam until color brightens (Colors will darken or fade if overcooked, and then can be mushy, tasteless, and less nutritious); great in omelets, quiches, lasagna, casseroles, soups, stews, salads, and smoothies.
-How to store: Refrigerate unwashed in plastic bag for to 2 weeks.
LETTUCE MIX (Wildfire): a beautiful bag of dark reds and vibrant greens including Green and Red Oakleaf, Green and Red Romaine, and Redleaf lettuces; your lettuce has been rinsed once, but needs washing.
-How to use: raw in salads, sandwiches, or (believe it or not!) use in soups.
-How to store: refrigerate in plastic bag for 3-5 days.
“Second Spring Farm’s” PARSNIPS: long, cylindrical, creamy-white roots with sweet flavor; contain small amounts of iron & vitamin C. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” near Traverse City. http://www.secondspringfarm.net/
-How to use: can be baked, boiled, sautéed, steamed; our favorite way to prepare them is to roast with olive oil and fresh herbs.
-How to store: refrigerate in plastic bag for up to 2 weeks.
RAINBOW DAIKON RADISHES: You will receive Alpine (the smooth, attractive roots are white with green shoulders; looks like an overgrown green carrot, but with a slightly mild radish taste; crunchy and sweet texture; good macrobiotic root that is good for the gut), K-N Bravo (looks like an overgrown carrot with internal color ranging from pale purple to white with purple streaks; roots average 8- to 9-inches by 2 1/2- to 3-inches with good, sweet, eating quality), and Red King (looks like an overgrown carrot with brilliant red skin and white inside; mild, crisp, and juicy; good, sweet, eating quality).
-How to use: excellent julienned, sliced, used in a salad or tossed with your favorite vinaigrette; good eaten fresh, cooked, or pickled
-How to store: store dry and unwashed in plastic bag in refrigerator for up to 2 weeks; can last for 2-4 months if stored in cold, moist conditions like beets.
RADISHES (Pink Beauty): pink-colored root with mild, spicy flavor that will have greens bunched with pink roots
-How to use: raw, roasted, used in soups, sliced in salads, sandwiches, or stir-fries, grated in slaws; radish greens are delicious in soups or stir-fries with lots of nutrition
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
WATERMELON RADISHES: an heirloom Chinese variety of Daikon radishes; large, 2- to 4-inch, round radishes with unique dark magenta flesh and light green/white skin along with a remarkably sweet, delicious taste.
-How to use: cooking does minimize the intensity of their color, but can be braised or roasted like a turnip, or mashed like a rutabaga; color is vibrant when served raw in a salad or in a veggie plate with some dip; can also be pickled.
-How to store: refrigerate in plastic bag/damp towel for 1-2 weeks.
SPINACH: crisp, dark green leaf–best eaten raw or with minimal cooking to obtain the beneficial chlorophyll, as well as vitamins A and C; delicious flavor when juiced.
-How to use: toss in fresh salad, add to sandwiches, sauté, steam, braise, or add to crepes, quiche, lasagna, and soups
-How to store: refrigerate with a damp towel/bag for up to 1 week
“Second Spring Farm’s” SWEET POTATOES: These are edible roots related to the morning-glory family that have dark red or orange skin with a vivid orange, moist, sweet flesh; high in vitamins A & C. Thanks to Reid (former 2003 Tantre intern and farmer) for providing this organic produce from “Second Spring Farm” near Traverse City. http://www.secondspringfarm.net/
-How to use: prepare like potatoes–baked, boiled, sautéed, fried; can be made into pies, waffles, pancakes, breads, and cookies.
-How to store: store in a cool, dark place like winter squash. Note: Do not store in plastic or in fridge, unless cooked.
WHITE HAKUREI TURNIPS and GREENS: round, smooth small roots with sweet, fruity flavor and a crisp, tender texture with greens attached. Both roots (good source of potassium, and calcium, and delicious raw!) and greens (good source of Vitamins A & C) are edible. Enjoy those greens!
-How to use: greens good in salads and soups and can be steamed or sautéed with onions; roots can be roasted, steamed, or sautéed.
-How to store: remove greens from turnip root and store separately in plastic bag in refrigerator for up to 3 days; roots can last up to 1-2 weeks in refrigerator.
INSIDE BOX #2 (1-bushel)
GARLIC (German White): a bulb of several papery white cloves with mild spicy zing; believed to help in fighting infections and bolstering the immune system. You will receive Garlic in a net bag with Onions.
-How to use: Excellent minced raw in salad dressings, sautéed and added to stir-fries, meats, vegetables.
-How to store: store for several months in a cool, dark, dry, well-ventilated place in a basket or a paper bag; if cloves begin to get soft or moldy, break off bad part, chop, and pack into small jar filled with olive oil, then refrigerate (great gift idea) or freeze.
ONIONS (Patterson): medium-large, blocky bulbs with dark yellow skin and thin necks; excellent storage onion. You will receive the Onions in a net bag with the Garlic.
-How to use: good in French onion soup, great for salads, soups, stir-fries’, sandwiches, slices, grilled.
-How to store: can last for 3 to 6 months if kept in a cold, dark place in a basket or paper bag. If any start to go soft, just cut out the bad part, chop up the rest of the onion and freeze.
POTATOES: You will receive a net bag of Carola (yellow potato from Germany; smooth, creamy texture that is good for baking or frying) AND another net bag mixed with both Red Sangre (red skinned variety with medium-sized oblong tubers; creamy white flesh that is especially delicious boiled or baked) and Adirondack Blue (round to oblong, slightly flattened tubers with blue skin and deep blue flesh; moist, flavorful flesh is superb for mashing or salads.
-How to store: keep in cool, dark place in paper bag; ideal temperature is 38-45 degrees with high humidity (80-90%). A basement or very cool closet will work.
PIE PUMPKINS: bright orange skin with dry, sweet flesh; the traditional American pumpkin was used by the New England settlers and Native Americans, several hundred years old
-How to use: Excellent for pies, muffins, cookies, cakes, breads, etc.
-How to store: store whole pumpkins at room temperature up to a month or for 2 to 3 months in moderately cool conditions (45-60 degrees with 60-75% humidity)
WINTER SQUASH: You will receive some of the following varieties: Starry Night Acorn (a delicious acorn that stores through the holidays; unique, pixelated color pattern with attractive speckled dark green and yellow-colored skin, smooth creamy texture and sweet flavor), Butternut (light, tan-colored skin; small seed cavities with thick, cylindrical necks; bright orange, moist, sweet flesh; longest storage potential of all squash), Delicata (small, oblong, creamy colored with long green stripes, only slightly ribbed; pale yellow, sweet flesh; edible skin; best eaten within 4 months of harvest), Jester Acorn (about the size of Carnival squash, but with better eating quality; an oval, ivory-colored squash with green striping between the ribs that is tapered on both ends with small to average ribs), Confection Kabocha (gray, flattened, buttercup-size fruits; dry taste directly after harvest, but outstanding sweetness and texture after curing for a few weeks; good for long storage) , a Sunshine Kabocha (red-orange, flat-round fruit with dry, sweet, bright orange flesh; excellent for baking, mashing, and pies), Spaghetti (3-5-pounds, golden yellow, oblong, smooth, medium size with “spaghetti” (stringy) flesh; bake like squash or boil and fork out the flesh, topping the “spaghetti” flesh with your favorite sauce; mildly sweet), or Tetsukabuto (5-6 pound Japanese squash; nearly round with dark green rind, slightly mottled and ribbed; sweet and nutty flavor with yellow, thick flesh).
-How to use: bake, roast, boil or steam chunks, or until tender, mash cooked squash with butter; puree cooked squash for creamy soup, or add uncooked chunks to soups or stews; add small amounts to yeast breads, muffins, cookies, pies, oatmeal, etc.
-How to store: Keep for several months (depending on the variety) at 45-60 degrees with 60-75% humidity; will also store at room temperature. **Here is a great link, which offers good advice for storing winter squash: https://bonnieplants.com/library/how-to-store-winter-squash/
ON THE SIDE
“The Brinery’s” PICKLES & KRAUT: We are pleased to offer TWO jars of the Brinery’s products: 1st jar–Dilly Dally Pickles ( a 32-oz jar of traditionally fermented “half sour” pickles, with no vinegar; these pickles still got a crunch to them and are bursting with flavor and probiotics! Ingredients include: cucumber, filtered water, sea salt, garlic, flowering dill, dill seed, yellow and black mustard seed, coriander seed) and 2nd jar will be a choice of EITHER Shielding Rose Garlic Kraut (a 16-oz jar of kraut Infused with heirloom garlic, which originally was grown and inspired by Dyers Family Garlic Farm. This kraut is full-bodied and fragrant with fortifying properties as potent as this “roses’ fragrance. Ingredients include: green cabbage, filtered water, heirloom garlic, sea salt) OR Gold Ball Turnip Kraut (a 16-oz jar of kraut proudly featuring heirloom Gold Ball Turnips, which are reminiscent of the summer’s sun, with a flavor that is slightly sweet, mellow and smooth. Ingredients include: Gold Ball Turnip, green cabbage, carrot, filtered water, sea salt). The Brinery is a local foods business, specializing in naturally fermented local vegetables and operated by long time Tantré farmer alum, David Klingenberger. For more information, please visit www.thebrinery.com.
-How to use: use as a condiment with any dish, especially meat dishes, salads, roasted veggies, or sandwiches.
-How to store: Must be REFRIGERATED up to 1 year or longer depending on how you like the flavor, since it will get stronger with more age. *NOTE: These fermented products have NOT been canned, so store in refrigerator.***
***Sauerkraut Background & Recipes:
CARROT AND DAIKON SLAW (Makes 2 servings)
4 carrots, peeled and cut into 1/8 in. julienne (matchsticks)
1 six-inch daikon radish, peeled & cut into julienne
1 tsp. toasted sesame oil
2 tsp. canola oil
1 tsp. unsalted rice vinegar
1 tsp. sea salt
Combine all ingredients in bowl, cover and let stand at least 1/2 hour. Season to taste, and serve.
MAPLE SAGE DRESSING
2 large shallots (1 red onion)
6 cloves garlic
4 Tbsp chopped, fresh sage
1 oz lemon juice
3 oz red wine vinegar
3 oz maple syrup
1 sprig rosemary
Salt and pepper, to taste
Blend all ingredients together. Drizzle in 2 cups of oil and about 3 ounces of water, as needed, to adjust consistency. Serve with lettuce mix or spinach salad or over steamed potatoes.
WHOLE ROASTED ROMANESCO WITH LEMON-THYME VINAIGRETTE (http://community.epicurious.com/post/whole-roasted-romanesco)
1 Romanesco cauliflower
2 Tbsp. olive oil
pinch of salt
1 tsp. thyme or rosemary
Preheat oven to 375 degrees. Cut the back off the Romanesco, rinse and air dry, laying it flat on a sheet pan. Drizzle with several tablespoons of olive oil and sprinkle with sea salt. Roast for 25-30 minutes until very tender, and browned at tips. Whisk the juice of one lemon, 2 tablespoons of olive oil, a pinch of salt and 1 teaspoon of fresh thyme leaves. Drizzle over the top of the roasted romanesco, and roast for another 5 minutes. Pull away individual florets to serve.
ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE (from Bon Appetit, December 2004)
1 cauliflower (about 2 lbs), cut into 1-inch florets
1 lb fresh Brussels sprouts, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced onion
2 garlic cloves, minced
1 Tbsp grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh parsley
Additional chopped fresh parsley for garnish
Preheat oven to 450 degrees. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.
SAUTEED HAKUREI TURNIPS AND BRAISED GREENS Serves 6-8
1 bunch Hakurei Turnips with greens
1 lb greens (such as spinach, kale, or arugula)
2 tsp oil, divide
1/2 cup chopped green onion
1/2 cup water, apple juice or white wine
1/2 tsp salt
1/4 tsp black pepper
Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sauté the turnips and onion stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Lay the greens on a plate and arrange the warm turnips on top.
STIR-FRIED DAIKON (from Farmer John’s Cookbook: The Real Dirt On Vegetables by John Peterson) Serves 4.
2 tablespoons peanut oil
1/4 cup sliced scallions or 1 small onion
3 medium daikon or watermelon radishes, thinly sliced (3 cups)
10–12 red/pink radishes, thinly sliced
2 tablespoons water
2 tablespoons soy sauce
1 teaspoon sugar
1/4 teaspoon hot chili oil or more to taste (optional)
2 Tbsp finely chopped parsley
Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir-fry for 1 minute. Add the water and continue stir-frying until all the water has all evaporated. Add the soy sauce, sugar, and chili oil, mixing everything together vigorously and cooking for 30 seconds more. Immediately transfer to a serving platter. Serve hot. May garnish with finely chopped parsley. This makes a great meal with teriyaki salmon and a bowl of rice!
WINTER VEGETABLE CHOWDER (from 366 Simply Delicious Dairy Free Recipes by Robin Robertson) Serves 6
1 tsp canola oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1 medium carrot, chopped
1/2 cup turnip, chopped
1 sweet potato, peeled and chopped
1 cup winter squash, peeled and chopped
1/2 cup sweet red or green pepper, chopped
1 tsp garlic, minced
3 cups vegetable stock or water
1/2 tsp minced fresh thyme, or 2 Tbsp parsley, chopped
2 cups kale (spinach, turnip green, cabbage)
1 cup unsweetened soymilk
Salt and pepper, to taste
Heat the oil in a large saucepan over medium heat and cook onions, celery, turnip, and carrot for 5 minutes. Add sweet potato, squash, bell pepper, garlic, stock or water, and herbs. Reduce heat and simmer for 20 minutes or until vegetables are tender. Boil greens in lightly salted water for 3-5 minutes. Drain and set aside. Puree soup in a blender (or use a stick blender in saucepan) until smooth. Return to saucepan. Stir in the soymilk, cooked greens, and salt and pepper to taste. Slowly heat the soup, being very careful not to boil. Serve.
ITALIAN POTATOES WITH ONION AND ROSEMARY (from www.gardenguides.com) Makes 4 servings
2 1/4 lbs potatoes, scrubbed, and thinly sliced (about 4 cups)
1 large onion, peeled and thinly sliced (about 1 3/4 cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp chopped fresh parsley
2 tsp chopped fresh rosemary
Salt and freshly ground black pepper, to taste
Cook the potatoes in a microwave oven at full power for 7-8 minutes, until fork-tender. (You can also boil the potatoes for 30-35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot.
TETSUKABUTO SQUASH PIE (from Backwoods Home Cooking)
1 9-inch unbaked pie shell
2 cups mashed or pureed, cooked pulp of Tetsukabuto squash
1/2 tsp. vanilla
10 oz. evaporated milk
1/4 cup brown sugar
2 Tbsp. unbleached flour
1/2 tsp. nutmeg
1/2 tsp. ginger
1/3 cup chopped pecans
Thoroughly mix pulp, vanilla, and milk. Mix sugar, flour, nutmeg, and ginger together and stir into the wet mixture. Pour into the pie shell and bake in 375° oven until the middle of pie is almost firm but still sticky. Remove from the oven and sprinkle with pecans. Continue baking until a straw inserted in the center comes out clean. Entire baking time takes 40-45 minutes.
SHAVED PARSNIP SALAD WITH PARSLEY (from https://naturallyella.com/shaved-parsnip-salad) Serves 4.
1/2 to 1 pound parsnips
1/2 cup parsley (roughly chopped)
1/4 cup minced onion
3 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons olive oil
Salt and pepper (to taste)Use a vegetable peeler to remove the peel of the parsnips. Shave thin ribbons of parsnip until you reach the core. In a large bowl, combine shaved parsnips with parsley, red onion, lemon juice, apple cider vinegar, and olive oil. Toss until well combined and add salt and pepper to taste.
MARTHA STEWART’S PUMPKIN SOUP IN A PUMPKIN (from www.recipezaar.com) Serves 6.
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 teaspoon fresh sage or rosemary leaves
1 medium pie pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh, parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl. Preheat oven to 350F degrees. Cut the top off the sugar pumpkin and remove the seeds. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot. Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot. Repeat with remaining pumpkin mixture. Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes. Stir warm cream and reserved pumpkin into soup. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley. Serve hot.
PUMPKIN SPICED LATTE (from https://www.banyanbotanicals.com/info/amp/blog-the-banyan-insight/details/vata-pacifying-pumpkin-spice-latte)
1 cup unsweetened almond milk
2 tablespoons pumpkin puree
1 teaspoon coconut butter
1 date, pitted and soaked
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground nutmeg
1/2 teaspoon ashwagandha powder
In a small pot, set over low heat, warm the almond milk until just barely simmering. Remove from the heat and transfer to the container of a highspeed blender. Add the remaining ingredients and blend on high until completely smooth. Pour into your favorite mug and enjoy!
Tip: If you have not worked with coconut butter before, it starts out completely solid and stubborn. You will want to warm the jar to soften the butter before you get the rest of your ingredients ready, otherwise your warm milk will get cold and you’ll have to start all over again.