Those planets aligned perfectly this summer with painful gas prices and expensive groceries at the local mega mart. This inspired new, loyal patronage of our Wednesday Farmer's Market.
I figure, if I'm heading to the poorhouse because I've got this crazy habit of eating every day, then why not waddle toward that proverbial poorhouse after a few stellar meals?
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I'd never really thought about it before... where my food comes from and that growing it was a labor of love. This is the first summer of my life where I truly enjoy grocery shopping. New flavors, new veggies, new challenge! I wander curiously from booth to booth, discovering what's in season.
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Parsnip Shoestrings:
- 1 pound fresh Parsnips, rubbed, tubbed, and scrubbed!
- 1 tablespoon celery salt
- 2 teaspoons fresh dill
- Lemon pepper, to taste
2 comments:
Here's another roast parsnip recipe:
Cut up carrots, red potatoes, parnsips, purple onions, place in baking pan, add a bunch of peeled garlic cloves, some thyme and a grinding of fresh pepper. Drizzle with olive oil. Bake at 400 for about an hour, stirring occasionally.
Yum!
I also have added sweet potatoes/yams and sea salt to Wunx's medley which I think is great too! I got the recipe from The Barefoot Contessa. KC
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