LOCAL FOODS IN SEASON December, January and February Fruits: Apples • Asian Pears • Avocados • Grapefruits Grapes • Guavas • Kiwis • Kumquats • Lemons • Limes Mandarins • Oranges • Parsnips • Pears • Persimmons Pomegranates* • Pomelos Vegetables: Artichokes* • Arugula • Asparagus** • Beets • Bok Choy • Broccoli • Broccoli Raab • Brussels Sprouts • Burdock Cabbage • Cardoons • Carrots • Cauliflower • Celeriac • Celery Chard • Chicory • Collards • Cress • Dandelion • Endive • Fava Greens • Fennel • Garlic • Horseradish • Kale • Kohlrabi • Leeks Mushrooms • Mustard Greens • Nettles • Onions • Orach Parsnips • Potatoes • Radishes • Rutabagas • Salsify* • Shallots Spinach • Sprouts • Winter Squash • Sunchokes • Sweet Potatoes • Turnips Fish: Abalone • Anchovies • Cazebon • Crab, Dungeness Crab, Rock • Flounder, Starry • Grenadier, Pacific • Herring Lingcod • Rock Cod, aka Rockfish • Sablefish, aka Black Cod Sanddabs, Pacific • Sole, Dover, Petrale and Rex • Spot Prawns * December only ** February only All fish listed are rated “Best Choice” or “Good Alternative” by the Monterey Bay Aquarium’s Seafood Watch program. See www.montereybayaquarium.org/cr/seafoodwatch.aspx for more information. Research assistance from Real Good Fish and Serendipity Farms. Winter 2016 Guide to Local Farmers’ Markets at www.ediblemonterey.com/local food guides www.ediblemontereybay.com 17 SOME OF MY FAVORITE WAYS TO ENJOY PARSNIPS: • Cut parsnips in chunks and cover halfway with coconut milk, add salt, nutmeg and cardamom and some chopped sweet onions, kale and chard and, if desired, chicken breasts or legs. Roast uncovered at 350° F for about an hour or until the chicken is done. Let the coconut milk cook down and become gravy like and serve with brown rice. • Cut parsnips into strips, toss with olive oil and sea salt and spread single layer on a pan. Roast for 10 minutes at 375°, turn them over and bake another 10 minutes, remove and toss them with some pomegranate molasses. • Coat parsnips and sliced Granny Smith apples with olive oil (or even better, walnut oil) and sea salt. Roast and then blend with chicken stock, fresh Italian parsley and a sweet onion or shallot roux for a sweet winter soup. Add cream or crème fraîche and a bit of nutmeg before serving. • Do a 50/50 parsnip and potato mash, blending in roasted garlic and rosemary. • Try using parsnips instead of carrots in a carrot cake for a rooty twist. • Toss chunks of parsnips and Brussels sprouts in oil and salt and roast at 375° for 15 minutes, turn and roast for another 15 minutes. Put in a bowl; add orange zest, black pepper, sliced almonds and a splash of white wine vinegar. e sweetness of the parsnip pairs well with the bitterness of the Brussels. • Add parsnips to soup stock to thicken and add depth of flavor. Parsnips can be removed before serving if desired. Jamie Collins is owner of Serendipity Farms, which grows organic row crops in Monterey and Santa Cruz counties and distributes them through a CSA, u-picks and farmers’ markets. RECIPES: See www.ediblemontereybay.com/recipes for Kendra Baker’s recipes for Parsnip Hazelnut Gratin and Parsnip Nutmeg Ice Cream.
edible Monterey Bay Winter 2016
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