With no Farmer in sight as I arrived at the pickup, I braked hard, dumped the nearest crate of vegetables into my trunk (13 Hubbard squashes? Fine.), did a few quick, high-pitched doughnuts to reverse direction, and was all set to get the hell out of there, when…doh!
That’s okay. I played it cool, as is my way, by, first and foremost, soiling myself. And then throwing any remaining composure out the window while I waited for the conversation to turn to sexual harassment charges. It never did. Maybe that mix tape I sent in the mail hasn’t arrived, yet?
Anyway, here’s how I’ve been making a dent in my as-yet-uninterrupted vegetable supply.
Yet another use for just about any kind of winter squash you have lying around. Between the squash and the farro, this dish is meaty enough to not need meat, which is really saying something coming from me. Husband disagrees with this assessment, but guess whose blog this is?
I have to say, I never would have thought of pairing beets with horseradish, but the combination works well. It’s damn ugly, though. Like a study in psychedelic fuchsia. Just keep your eyes on the fried capers and you’ll be just fine.
Parsnip and Rosemary Arancini
Day-old risotto often congeals into a sticky mass in the refrigerator. When that happens, you have a choice. You can either remoisten with stock or water when you reheat it, or you can use the situation to your advantage. Meaning form the risotto into little balls, dip them in flour, then egg, then bread crumbs seasoned with a little salt and pepper. Fry them up in two inches of canola oil heated to 375°F until the outsides get all crispy. Drain on paper towels and season with more salt. Eat RIGHT AWAY. If all goes well, the insides will be all molten and oozy. Lordy. Everything is better fried and you, my little parsnips, are no different.