Good morning CSA customers!
This week’s CSA delivery begins session 4 for the winter CSA. As you know, we will not be delivering on Friday but on Wednesday due to the holiday. If you pick up at the markets, Broadway market customers pick up at U-District market, and we will be at the W-Seattle market on Sunday, CSA customers can pick up there as usual.
From all of us here at the farm we want to thank you for your commitment to us this year , we wish you all the best for 2010..which is fast approaching, and wish you a safe and happy new year!
SMALL BOX:3/4 pound Carrots, 1 pound Parnips, 2 Onions, 1pound Yukon Gold potatoes, 2 Butternut squash, 2 Garlic, 1 bunch Red Kale, 3 Fuji apples.
MEDIUM BOX: 1 pound Carrots, 1 1/2 Parnips, 3 Onions, 1 1/2 Yukon Gold potatoes, 3 Butternut squash, 4 Garlic, 1 1/2 Cannellini Beans, 1 bunch Red Kale, 4 Fuji apples.
LARGE BOX: 1 1/2 pound Carrots, 2 pound Parnips, 4 Onions, 2 pound Yukon Gold potatoes, 4 Butternut Squash, 6 Garlic, 2 pound Cannellini beans, 1 bunch Red Kale, 6 Fuji apples
SPICED PARSNIPS SOUP
2 tablespoons butter 3 1/4 cups boiling water
1 medium onion, chopped 1/2 cup heavy cream
1 pound parsnips, peeled and cubed salt and pepper to taste
1 glove garlic, finely chopped 1 pinch of red pepper flake or paprika for garnish
2 teaspoons curry powder
1 cube chicken bouillon or 2 tablespoons chicken stock paste
1. Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube or paste into the boiling water, and pour into saucepan. Stir to remove any bits of vegetables from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with wooden spoon.
2. Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.