Last Box of 2011
Just a reminder that this is the final TFF newsletter of 2011, and the box you get this week will be your final box of the year.  There will be no boxes delivered the last week of December or the first week of January.  Deliveries will resume on January 11th on our normal schedule.
 

Leeks, the new Onions
Late December means something else at Terra Firma:  it's time for our seasonal transition from onions to leeks.  We may have waited two weeks too long this year to make the switch.  Leeks are harvested fresh just before you get them, while onions are harvested in late summer and kept in storage.  Towards the end of their storage life, onions begin to soften and sometimes mold internally -- our apologies if you encountered mushy onions in your boxes recently.

Leeks are closed related to onions, but are different in important ways.  First, they have a much lower water content, which means they need to be cooked more carefully -- on lower heat, and ideally with a little bit of liquid added.  This is why they are so commonly used in soup.
Second, they are dirty.  The edible part of the leek is the white and pale green shank, which grows underground.  As it does so, it retains grit between its layers, especially close to the soil surface.  This means you have to cut the tops off just above the shank, and then carefully clean the leek before using it.  The best method for doing this is to cut down into the top of the shank and then run water over the layers, "shuffling" them as you would a deck of cards until clean.
Leek leaves are tough and strong tasting, but they can be cooked if finely shredded.  A better use for them is to make vegetable stock, along with any wilted produce in your fridge (don't use broccoli, cabbage or cauliflower though).  Boiled leek leaves will compost more quickly, or take up less space in the trash.
Leeks will store for several weeks in your fridge, although you may need to peel the outer layer or two off if it gets shriveled.
It will take you a few weeks to get used to using leeks instead of onions, but once you do, you will find they have one big advantages: they won't make your eyes sting or tear when you prepare them.

 

In Your Boxes
As we did at Thanksgiving, we've packed you a box that you can use if you're cooking for a holiday feast, or let sit for a week if you're not.  Potatoes, parsnips, carrots, leeks, mandarins, apples and lemons will all keep just fine in your fridge -- and sweet potatoes outside the fridge.  Spinach, broccoli, and kale will not, so you should eat those sooner -- especially if you're spending the holidays in a place where greens are not on the menu.

Parsnips are back for their second seasonal performance, just in time for the holidays.  The cold weather has tenderized and sweetened them nicely, but you will still need to peel them before using, and if you're cooking them without liquid -- say in a roasted vegetable medley, you should parboil them first.    I've included a gratin recipe below that really highlights them.

If you're looking for something even easier to do with parsnips, just throw them into the pot with the spuds when you're making mashed potatoes or potato-leek soup.  The 'snips will add sweetness, creaminess and depth of flavor to the dish

 

Recipe -- Parsnip Leek Gratin
You can substitute sweet potatoes for the parsnips.  This recipe uses the trick of cooking mushrooms -- which have lots of water in them -- along with the leeks, as well as adding additional liquid (wine).  If you have a cast iron skillet, you can use it to bake the gratin in as well, otherwise use a buttered baking dish.

Peel 1 lb. of parsnips and cut in 1/4 inch thick slices on an angle to get the largest possible slices.
Trim 2 leeks and clean, then slice thinly lengthwise.
Clean and slice 5 oz. of "wild" mushrooms like shitakes or oysters.
Thinly slice 1/2 lb. potatoes.
Warm 1 T. butter and 2 T. olive oil in a skillet, then add the mushrooms and leeks.  When the leeks begin to brown, add 1 T. fresh thyme leaves and 1/3 C. white wine.  Season with salt and pepper.  Continue to cook until the wine evaporates, then remove the contents of the skillet.
Assemble the gratin by making alternating layers of root vegetables sprinkled with salt, leek/mushroom, and grated parmesan cheese.  The final layer should be parsnip/potato.
Pour 1 1/2 C. heavy cream over the gratin, then sprinkle the top with more cheese and cover with foil.  Bake, covered, for 30 minutes.  Uncover the gratin and bake another 10 minutes or until the top is nicely browned.