It’s Easter weekend which means it’s time to whip up brunch.
We are spending Easter Sunday with a few friends and family who have volunteered to come help out on the farm. We will be celebrating the day by hauling manure, planting strawberries, seeding in the greenhouse, and weeding. In exchange for everyone’s hard work I have promised a sampling of small bites and cocktails. If you are not sure what to cook this weekend I hope you find some inspiration here.
These parsnips are very special. And no, they were not grown on Tumbleweed Farm. They come from our alma mater Hutchins Farm. My father-in-law and Taylor’s uncle started Hutchins Farm back in the 70′s. They taught us everything we know about organic growing. We wouldn’t be the farmers we are today without our experience back east.
(Hutchins Farm circa 2010. Just a couple of farmers in training. Hi Ellen!)
Fast forward 4 years and here we are. Two farmers, one dog, and six acres of land. Guess what is missing from that equation? Overwintered parsnips!!!!!!!
I was in the depths of despair when I saw Hutchins Farm had recently harvested their parsnips. To say I was jealous is an understatement. Thankfully, my father-in-law knows how much I adore this root vegetable and took matters into his own hands.
Two days ago there was a knock at our door. 20 lbs of parsnips just for us! (Yes, you read that correctly, 20 lbs!!!) It felt like Christmas. I was so excited I hugged the UPS delivery guy, texted my father-in-law and got to work in the kitchen.
These just may be the best parsnips I’ve ever eaten. I know they are grown with love and when cooked to perfection and paired with a creamy aioli they are over the top delicious. I still have about 16 lbs of parsnips to cook up so be on the lookout for more recipes!
These taste best when shared with good friends and good beer. Dig in!
Parsnip Fries with Rosemary-Garlic Cashew Aioli
Appetizers & Snacks
Crispy parsnip fries pair nicely when dipped in a creamy rosemary-garlic sauce.
PREP TIME 10 mins.
COOK TIME 25-30 mins.
4 HUGE parsnips (or 6-8 smaller ones)
2 Tablespoons grapeseed oil (or another high heat oil)
2 hefty pinches of sea salt
For the Dipping Sauce:
1/2 cup raw cashews (soaked in water for 4 hours)
1/4 cup water
1 Tablespoon fresh lemon juice
1 Tablespoon fresh rosemary, finely chopped
1-2 cloves of garlic, chopped
Fine sea salt to taste
Preheat the oven to 425 degrees.
Slice parsnips into thin strips
Toss with oil and salt. Place on a prepared baking sheet and baked until golden brown and crisp on all sides. About 15-25 minutes depending on the size of your cuts. Toss parsnips halfway through cooking.
While parsnips cook prepare your dipping sauce. Drain cashews from soaking water. Place cashews, garlic, rosemary, lemon juice and 1/4 cup water in a food processor. Process until smooth and creamy. Season to taste with salt and pepper.
* Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
I know I’ve given you more than your fair share of beet recipes over the years but I just can’t help but share another one (and trust me this wont be the last!) Besides, beets are the reason I became a farmer in the first place. They are my spirit vegetable!
Since we ended last week with a cocktail I thought it was only appropriate to start this week off with a powerful and delicious smoothie. If you are rolling your eyes at me and thinking to yourself “there is no freaking way beets taste good in smoothies” you are in good company. Taylor accused me of taking my beet obsession a little too far when I proclaimed I was making a breakfast shake with pureed beets.
When you can convince a 6 ft tall man who is dressed head to toe in Carhartts, carries a pocket knife, and drives a tractor all day to at least try a sip of a pink smoothie it feels like a small victory. When his sip turns into gulping the whole thing down and saying “babe, you nailed this.” The feeling is priceless.
Yes, that hairy dude drank a bright pink smoothie and loved every sip of it. If that doesn’t convince you, keep in mind that the beets are cooked first which brings out their natural sweetness. They don’t taste nearly as “earthy” when they are mixed with coconut milk, dates, and a few spices. The texture is so stinking smooth you will be addicted! Please give this a whirl and let me know what you think! Cheers.
Beet Coconut Dream Smoothie
Beets and coconut are a lovely combination in this tasty and healthy smoothie.
PREP TIME 5 mins.
COOK TIME 25 mins.
1 cup cooked and pureed beets (see below for instructions)
1 banana, chopped
2 dates, pitted and finely chopped (soaked for at least 30 mins if you don’t have a high speed blender)
2 Tablespoons almond butter
1 Tablespoon chia seeds
1/2 cup full fat coconut milk (preferably organic from the can)
3/4 cup almond milk (homemade or store bought)
1/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 ice cubes
Chop one large or two small beets into 1 inch pieces. Place in a pot of boiling water. Cook until beets are fork tender. About 15 minutes. Drain and cool.
Place beets in a food processor and puree. Chill mixture until ready to use.
Combine all of the ingredients in a high speed blender and process until smooth.
Optional: Top each smoothie with shredded coconut and a drizzle of pure maple syrup.
*Use this recipe as a guide
*Adjust measurements and ingredients ad necessary
*Taste test as you go