Box Contents March 27, 2009

This week's box contains:

• Parsley Root (we got parsnips)
  
• Escarole
• Chantenay Carrots
• Orachs
• Leeks
• Baby Turnips
• Mystery (we got red cabbage)
• Arugula
• Lettuce (promptly swapped for more parsnips)
  

From last week's box, we have:

• Parsnips
• Parisian Round Carrots
• Fennel

So, we have *lots* of parsnips. On top of that, I leave Sunday afternoon for a week in London. I really want to keep things out of the virtual "compost pile" this year, so here's my plan for handling the current overload:

Parsnips: one batch of parsnip fries, large batch of pureed roasted parsnips to freeze in single serve portions to use as side dish later.

Escarole: Starter for dinner tonight, some form of soup like this one. I'll probably add a can of garbanzo beans and the Parisian round carrots, then will freeze leftovers.

Cabbage: Sweet and Sour Cabbage, added the fennel from last week to this dish. I'm going to try and freeze this too.

Baby Turnips: roasted.

Leeks: braised in cream.

Orachs & Arugula: saute with garlic

Chantenay carrots: Carrot Puree

Dinner tonight will be a veggie plate assembled from all this food served with a great sauce from last week's curly parsley, Salsa Verde from the March 2009 Vegetarian Times:

Salsa Verde
Serves 8

3 cloves garlic, peeled
1 c tightly packed parsley (leaves and stems)
8 pitted green olives
2T drained capers
2T fresh lemon juice
3T olive oil

Combine in a food processor till desired consistency. Season with salt and pepper to taste.