I feel like starting off by saying, “I’m back folks”, although I think that would be silly and out of place. I am back, from farming, from the 2010 season and from my other blog. I have a ton of food posts I am dying to write, although some of them might be a bit out of season since I have been saving them up since June. Oh well. I always knew I’d be one of those “promising to write” bloggers.
We did a stellar job making sure we have some good greens and roots this winter. Three cold frames full of greens; 100 feet of kale, 25 feet of raab, and 10 feet of chard in the field; and some spinach, cabbage and mustard scattered about. Not to mention the potatoes, sweet potatoes, carrots, celeriac, radishes and parsnips. There’s more, but you should just wait for the post titled “My Winter Pantry.” I might not have made money this year, but I sure am going to eat well.
Sam is working two jobs now, and comes home at 8 every night. I, on the other hand, work the total of half a job, and have been home all day. So I have taken up the task of obsessing over dinner.
Here’s my stellar menu plan for this week:
Linguine with Vodka Sauce and Garlic Greens*
Mole Poblano Enchiladas (homegrown black beans!)
Cabbage Gratin with Potato Galette
Braised Tofu Soup with Buckwheat Soba and Seaweed Salad*
Leek Quiche with Potato Crust
Mushroom Stroganoff with Roasted Parsnips
I always make enough to serve for lunch the next day, which has made life considerably less stressful. Sam and I both hate waking up in the morning and making lunch before heading off to work. Sam will just eat bagel chips all day, which is a sin, and I will go hungry, so skimming lunch portions from dinner is really the best solution for everyone involved.
Since I have had a very tiring day of sleeping in, watching sleeping kitties, browsing seed catalogs and facebooking, I have only the energy to post a very simple parsnip recipe. I won’t even put it in proper recipe form. But oh my is it delicious.
Roasted Parsnips with Maple and Lemon
Preheat oven to 375. Peel and cut 2 pounds of parsnips into chunks. Toss with 3 TBS grapeseed oil, juice of half a lemon, zest of half a lemon, 2 TBS maple syrup, salt and a dash of nutmeg. Spread on a parchment lined baking sheet and roast until golden on the outside and creamy on the inside, about 30 minutes. Turn them at least once during the roasting process and do not burn!