As I drove around doing restaurant and CSA deliveries today it became apparent that the Thanksgiving holiday mood was upon us. All the farm to table restaurants and local food stores were stocked for the coming holiday. It occurred to me how our farm is literally supported completely by this community. All the food we grow is sold and consumed within miles of our farm. We both feel connected to the community and to all of you, knowing we are sharing the year's harvest together. I also want to thank you and let you know, that by joining a CSA you are literally helping another small farm survive. Farming is tough, time-consuming work, with most of the crops taking months and months to grow. When they are finally harvested they are extremely perishable and often only have a few days to still be good enough to sell. One can see how growing and selling fresh produce can be a very insecure profession, completely at the whim of an unpredictable environment and market.
Our shares this season always reached their monetary value at the local market price, more often then not they were worth more than $30 retail. There is also a lot of value that could be placed on knowing you are eating far more healthier food, not only for you but also the planet as a whole. Thank you again for supporting us this season. May you be healthy, happy, and with friends and family this holiday season. We will still be at the farmers market for four more weeks so you can drop off your totes and get some local veggie love. Much Gratitude, Max and Ali
Mama's Roasted Parsnips- the best ever!
(You can also substitute with potatoes)
Parsnips, cut into wedges
Coconut oil or olive oil
Preheat oven to 425 degrees and adjust oven rack to middle position. Toss parsnips with coconut oil/olive oil and then toss in parmesan cheese. Pour out onto an oiled baking dish in a single layer and dot with butter (very important). Roast for 30 minutes, then stir parsnips and roast for another 30 minutes until golden brown. Serve immediately.
(You can also par-boil the parsnips for a of couple minutes or so before roasting to cut down on time in the oven to about 20 minutes, toss, and another 20 minutes)