Last year, I was not aware – or more likely not on “the ball” enough to find out about a local farm that delivered fresh weekly organic vegetables – till December no less. And the farm is only 8 minutes away from where we live.
The above picture, at least to me, is pure delight, a picture of beauty, a picture that puts a smile on my face. This is real, as farm fresh, as organic as can possibly be….and it was picked the morning of delivery. It does not get any better than that.
Our weekly delivery of seasonal vegetables will be ending very soon, so we have been stockpiling the fridge. Actually, make that 2 refrigerators. Hopefully, we should have enough organic winter vegetables that will see us through to March. (even by the end of March these vegetables will still taste way better than store bought any day). Then our weekly Farmer’s Market begins again in May…something we very much look forward to.
This winter root mash was so fresh and sweet tasting….I could almost give up mashed potatoes!
WINTER ROOT MASH:
1 1/4 cup chopped rutabaga – cut into 1/2 inch pieces
1 1/2 cup chopped carrots
1 cup chopped parsnips
3 large garlic cloves
2 small green onions, finely diced
3 Tblsp. butter
1 Tblsp. fresh Italian Flat Leaf Parsley
a good pinch of nutmeg
salt and fresh cracked pepper to taste
Chop all of the vegetables to the same size – about 1/2 inch pieces. Add the carrots, rutabaga and garlic to a pot and cover with water. Bring to a boil, then turn down to a simmer. Cook for 10 minutes, then add in the parsnips. Cook for another 10 minutes or until all the vegetables are tender. Drain well, and return to the stove on minimum heat to remove any excess moisture/water. Add in the green onions, butter, parsley, nutmeg, salt and pepper – mash evenly – with a bit of “chunkiness” to the vegetables. Serve hot along side any main dish.