It looks as though Bunnicula (the vampire bunny that sucks the juice out of vegetables, leaving them white) hit our carrots! But not so, those are really parsnips, a white carrot-like vegetable that can stand in for carrots in most dishes. We’ve already had those steamed with just a bit of butter for lunch.
This week’s delivery from the farm contains:
- Purple-top turnips (1 bunch) traded for a bunch of beets
- Chioggia beets (1 bunch)
- Parsnips (1 bunch)
- Valencia oranges (3)
- Dino (or Tuscan) Kale (1 bunch)
- Spinach (1 bag)
- Frisée lettuce (1 bag)
- I’itoi onions (1 bunch)
We think we’ll be making Portuguese Kale soup with the kale — watch for the recipe — but everything else? We’ll see.
Update 25 March. We did make the Portuguese kale soup and it turned out very well, so that’s what happened to the kale. We still have the beet roots (we’re thinking of something new for ’em), but the beet greens we ate steamed (same with the spinach) for lunches along with the oranges. The Frisée went into a salad and for use on sandwiches.