Partly About Parsnips… and More

Field GoodsOut of the Bag, Recipes2 Comments


Spring-dug parsnips (also known as over-wintered) are one of those things your grandmother from Italy or Germany or Lower Sandusky wherever treasured. Overwintering means the seeds were planted the year before, so that crops can be harvested in the spring. Exposing plants to winter conditions makes the sugar content in the already sweet parsnips skyrocket. Peel them like carrots, cut them … Read More

Shredded Daikon Radishes

Field GoodsOut of the Bag, Recipes1 Comment

Shredded daikon is a beautiful invention for the spring. We heard through the grapevine that Stick and Stone Farm, a certified organic farm located in Ithaca, NY had a mother-load of gorgeous white and purple daikon radishes. Knowing the daikon takes on a whole new culinary texture when shredded, we asked our neighbors at Trusted Harvest to shred and the … Read More

Rapini Anxiety and Overwintered Plants

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Rapini, the overwintered sister of broccoli rabe, is a “get it while you can” delicacy vegetable. Depending on the weather it may be available for only a week or two or not at all. So, every spring we suffer through rapini anxiety hoping the weather warms up but not too much. Rapini pops up in the early spring once it starts … Read More

Signs of Spring

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Finally, the asparagus has arrived! A springtime favorite, asparagus graces us with its presence for a quick two months so we’ve got to get it while the gettin’s good. Everyone is familiar with it, but some of us may be cooking it not quite right. Did you know asparagus can be eaten raw? It’s great! Some tips for cooking up … Read More