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Parsnip and Potato Soup with Crisp Diced Bacon
From Roots The Definitive Compendium
As the Compendium notes: "Parsnips are woefully underused, but once most people try them, they are surprised by how sweet and pleasantly complex they taste... The creamy white roots can be prepared exactly like carrots: boiled, steamed, sautéed, roasted, or braised. They can also be fried as a garnish or snack."
3 fresh thyme sprigs
3 fresh parsley sprigs
2 bay leaves
4 Tbsp butter
1 large yellow onion, chopped - why not use leeks!
1 ½ lb parsnips, peeled and cut into 1 inch chunks
1 lb russet potatoes, peeled and cut into 1 inch chunks
¼ cup dry sherry
6 cups chicken stock
1 cup heavy whipping cream
salt
ground white pepper
5 slices bacon, cut into ½ inch dice
Cut an 8 inch square of cheesecloth and place the thyme, parsley, and bay leaves in the center to make a bouquet garni. Bring up the edges to form a bag and tie securely with kitchen twine. Set aside.
In a stockpot or heavy soup pot, melt the butter over medium-low heat and swirl to coat the pot bottom. Add the onion, cover, and cook, stirring occasionally, until the onion is soft but not browned, about 8 minutes. Add the parsnips and potatoes and cook, stirring constantly, until well coated with the butter, about 2 minutes. Add the sherry, raise the heat to medium-high and saute the vegetables, stirring constantly, until most of the liquid has evaporated, about 1 minute. Add the stock and the bouquet garni to the pot and bring to a boil. Reduce the heat to maintain a simmer, cover partially, and cook, stirring occasionally, until the vegetables are tender when pierced with a fork and soft enough to puree, about 30 minutes. Remove from the heat and let cool for about 10 minutes.
Discard the bouquet garni. Working in batches, process the soup to a smooth puree in a blender or food processor (or use an immersion blender!). Return the pureed soup to the pot, place over low heat, and add the cream. Warm the soup until steaming hot. Do not allow to boil. Season with salt and pepper. Set aside and keep warm.
Line a place with paper towels. In a frying pan, cook the bacon over medium heat until crisp, about 5 minutes. Using a slotted spoon, transfer to the towel-lined plate to drain.
Ladle the soup into a warmed tureen or individual bowls, garnish with the bacon and serve.
Leek and Bacon Breakfast Pizza
From The CSA Cookbook
(There seems to be a bacon theme here... maybe I have a craving.)
4 leeks
4 bacon strips
4 whole grain pitas
olive oil for brushing
1 ½ cups shredded Monterey jack cheese
4 eggs
ground pepper to taste
Preheat the oven to 425°F. To prepare the leeks, trim the root ends and cut the leeks in half where the white stem and green leaves meet. Slice the white stems in half lengthwise and wash both sides thoroughly to remove any trapped dirt. Then, slice crosswise into thin half moons and set aside. Rinse the green leaves, making sure to wash all the grit between the layers, and thinly slice them crosswise. Set aside and keep the greens separate from the whites.
Heat a large skillet over high heat. Fry the bacon for about 3 minutes, then flip and fry for about 2 minutes until crisp to your liking. Drain the bacon on paper towels, reserving all the bacon grease in the skillet.
Reduce the heat to medium. Add the green leeks to the skillet and cook until the greens start to wilt, about 5 minutes. Add the white leeks and cook for 5 minutes, stirring occasionally, until the whites are translucent and all the leeks are soft.
Place the pitas on two large rimmed baking sheets. Brush the pitas generously with the oil, making sure to coat the edges. Chop the bacon, then top each pita with an equal heaping of leeks, cheese, and bacon. In the center of each pita, make a small well with a spoon and crack an egg into it. Bake until the egg whites are set but the yolks are still slightly runny, 10 to 12 minutes. Be sure to keep an eye on your oven so the eggs don't overcook. Serve with a few turns of freshly cracked black pepper on top.
Squash Pancakes
From The Roasted Root.net
I love pancakes, and this is also a great way to sneak squash into meals.
2/3 cup roasted squash, mashed
1 egg, lightly beaten
1-1/4 cup unsweetened almond milk
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
1 cup gluten free all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
1/8 teaspoon allspice
Toppings:
pure maple syrup
plain yogurt
chopped walnuts
In a mixing bowl, whisk together the butternut squash, egg, almond milk, maple syrup, and vanilla extract (wet ingredients).
In a separate bowl, stir together the flour, baking powder, salt, cinnamon, and allspice (dry ingredients).
Pour the dry ingredients into the bowl with the wet ingredients and stir to combine until any lumps are out.
Heat a large skillet over medium with enough oil to coat the surface.
Pour a scant 1/4 cup of pancake batter on the hot skillet and cook about 2 minutes, until the sides have firmed up and air bubbles rise to the surface. Flip and cook an additional 1 to 2 minutes, or until cooked through. Repeat with remaining batter.
Serve pancakes with yogurt, maple syrup, chopped nuts, and/or your choice of nut butter.
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Common Ground Garden is a CSA (Community Supported Agriculture) farm, where members purchase a share of vegetables and each week during the farm season receive a bountiful box of fresh produce. We pride ourselves on producing fresh, clean, healthful food picked at the peak of flavor and nutrition. As much as we are able, we grow our vegetables without the use of any chemical herbicides, pesticides or fertilizers. We use cover crops, rotations, compost and ingenuity to produce your food in a way that's healthy for you and for the community. When necessary for pest control or to combat disease, we use only products approved for organic gardening.