|Cabbage, Paprika, Cayenne, and Yummy Peppers|
|Hinkelhatz and More Paprika Peppers|
|Parsnips - Freshly Dug and Rinsed|
I also dug some parsnip roots. Doris Goldman gave me some parsnip seeds that we planted for the John Brown House effort in 2009. I had a few left over and planted them in the Spring of 2009, but only had a few sprout. I ignored them until those same few plants flowered the following year (Parsnips are biennial) and produced prodigious amounts of seed, which I used to plant a full row this year. I dug my first roots this weekend, and wasn't sure how to prepare them. I chose this recipe from Martha Stewart, because it seemed the simplest.
1.Preheat oven to 450 degrees. Peel 2 1/2 pounds medium parsnips; cut as directed above.
2.On two large rimmed baking sheets, toss parsnips with oil; season with coarse salt and ground pepper. Spread in a single layer.
3.Roast until tender and golden brown, 25 to 30 minutes, rotating baking sheets and tossing parsnips halfway through baking time.
|Trimmed, Cut, and Awaiting Cooking|
|Dried, Coated in Olive Oil, and Seasoned with Salt, Pepper, and Some Cayenne Pepper from the 2010 Harvest|
|Roasted, or Oven Fried|
|Cabbage, Peppers, and Onions for a Salad|
|Onions - Red Zeppelin, Big Daddy, and Multipliers|
|Pumpkin and Snake Gourd|