We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Check out what we got so you can see what your farmers will have this week! And, check out Jack, the cat, and his photobomb.
Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets.
This week we found Romaine lettuce, purple bok choi, kale, radishes, parsnips, potatoes, Mutzu apples and Devoe pears in our bags.
Want to try something crazy with parsnips?
How about Parsnip Pecan Cake??
1 1/4 c Salad oil
1 1/4 c Sugar
2 c Flour
1 tb Baking powder
1 tb Baking soda
2 ts Cinnamon
1/4 ts Salt
3 c Grated raw parsnips
1 1/2 c Finely chopped pecans
1 10″ Tube pan/Preheat oven to 325 degrees F
Thoroughly combine oil and sugar. Sift together dry ingredients and add to oil and sugar, alternating with eggs. Beat well after each addition. Mix in parsnips and then pecans. Pour into buttered tube pan. Bake in preheated 325 degree oven for 1 hour and 10 minutes. Cool in pan for 10 minutes before removing.
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