||The rain is falling, the wind is whooshing past the windows and the house is creaking. I don’t mind a little more rain. The weather of this past weekend was a blessing. Rain, rain, oh beautiful rain. Dirt melted into mud and I finally got those carrots and parsnips out of the ground. All field work stops when the sun sinks below the horizon, which is happening much earlier these days, but I’m not finding myself at a loss for things to do. There’s plenty of paperwork to catch up on and I made hot pepper relish the other night. Hot peppers, garlic, onion, apple cider vinegar in the food processor. I think I’ve eaten a pint of it already. Energy food!There are some really great soup vegetables in the box this week. Time to warm up with a vegetable soup or make one of my favorites potato leek soup or try these parsnips patties with some aioli sauce. Reminder: next week October 25 will be the last pickup of the season.|
- 4 medium parsnips
- 1 egg yolk
- salt and pepper
- 1 egg white, slightly beaten
- 1 cup soft whole wheat bread crumbs (mixed with cornmeal or wheat germ, if desired)
- butter and/or oil for frying
- Chop parsnips; steam until tender. Mash thoroughly. Mix in egg yoke and salt and pepper to taste. Form into patties, dip into egg white, then roll in crumbs. Saute in oil and/or butter until golden brown. These can also be cooked in an ungreased skillet or in the oven. Makes 4 servings.