Orders placed today will be delivered on Saturday 11/16 and Tuesday 11/19

A slowly springing Spring.

 

In theory Spring started a few weeks ago but you'd never know it from the Grey Misery that settled in earlier this week. 

There are signs of hope coming out of the ground and they're taking the unexpected form of Spring Dug Parsnips.

According to the wonderful folks at Clover Food Lab: "Spring-dug parsnips are the first vegetable coming out of the ground in early spring. Parsnips planted in the previous spring are left in the ground to “Winter” and experience a deep freeze. As this happens, the starches are converted to sugar, the flavor matures, and the flesh becomes a bit more tender."

So they are sweeter, softer and tastier. They are also like the Paul Revere of the vegetable world, riding into your shares and letting you know that "Spring is Coming!"

Also- because it IS still grey and cold; we're bringing you pizza. As we know, pizza has naturally occurring curative properties- it makes everything better.

Dough from Forge, Fresh Mozzarella from The Mozzarella House and Chorizo from Tad. Just gives you the warm fuzzies all over.

Enjoy!



WHAT'S IN THE BAG?

HALF SHARE

Omnivore Protein
 - Chorizo from Feather Brook Farms; Fresh Mozzarella from the Mozzarella House
Pescatarian Protein - Scallops from Red's Best; Fresh Mozzarella from the Mozzarella House
Vegetarians-  Dozen Eggs from Feather Brook Farms, Clark Farm and Brookford Farm; Extra Greens and Fresh Mozzarella from the Mozzarella House
Paleo Proteins -Chorizo from Feather Brook Farms; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Fruits and Veggies - Spring Dug Parsnips; Baby Arugula and Red Bliss Potatoes from Busa Farm; Apples from Champlain Orchards
Grain - Pizza Dough from Forge Baking Co
Special Treat - Cookies from Forge Baking Co


WHOLE SHARE

Omnivore Protein
 - Chorizo from Feather Brook Farms;  Scallops from Red's Best; Fresh Mozzarella from the Mozzarella House; Greek Yogurt from Brookford Farm
Pescatarian Protein - Scallops from Red's Best; Blue Fin Tuna Loin; Fresh Mozzarella from the Mozzarella House; Greek Yogurt from Brookford Farm
Paleo Proteins - Chorizo from Feather Brook Farms;  Scallops from Red's Best; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm
Vegetarian Protein - Dozen Eggs from Feather Brook Farms, Clark Farm and Brookford Farm; Extra Greens and Fresh Mozzarella from the Mozzarella House; Greek Yogurt from Brookford Farm
Fruits and Veggies - Spring Dug Parsnips; Rainbow Carrots; Baby Arugula and Red Bliss Potatoes from Busa Farm; Apples from Champlain Orchards; Watermelon Radish from Brookford Farm
Grain - Pizza Dough from Forge Baking Co
Special Treat - Cookies from Forge Baking Co and Nuts from Q's Nuts


DOUBLE SHARE

Omnivore Protein 
-Chicken and Chorizo from Feather Brook Farms;  Scallops from Red's Best; Fresh Mozzarella from the Mozzarella House; Greek Yogurt from Brookford Farm; Eggs from Feather Brook Farms, Clark Farm and Brookford Farm; 
Fruits and Veggies - RAMPS from Lake Side Organics in Hadley, MA; Spring Dug Parsnips; Rainbow Carrots; Baby Arugula and Red Bliss Potatoes from Busa Farm; Apples from Champlain Orchards; Watermelon Radish from Brookford Farm
Grain - Pizza Dough from Forge Baking Co
Special Treat - Cookies from Forge Baking Co and Nuts from Q's Nuts


RECIPES

Baked Parsnip Fries: An easy way to treat your parsnips and an easy side to any weeknight meal.
You could also chop them up into coins, treat the same way and add to your salads for the week. They also pair nicely with a mustard vinaigrette.

Arugula, Apple and Parsnip Salad:  This calls for a buttermilk dressing, which I don't keep gallons of in the house. I'll make a simple honey vinaigrette here.

Scallops and Arugula Pesto: I love the name of this website. "Cooking and Beer". Pretty straightforward. The arugula pesto can be drizzled on the scallops, it can show up on your pizza or get mixed with a bit of cream and parm over some pasta. 

Chorizo Breakfast cups: If your Chorizo survives the weekend and your pizza party this is a great way to use it for weekday breakfast prep.


TIP: Using pizza dough from Forge

Take dough out of the fridge an hour before you want to bake (move the dough from the freezer to the fridge the day before you want to bake). Keep it wrapped and let it expand in a warm spot for an hour. 

If using a sheet pan: Preheat the oven to 500*
Use your hands to coat a cookie sheet in lots of olive oil. Unwrap the dough onto the oiled pan and use your well-oiled hands to pat the dough into an oval. Gently push the edges of the dough outwards, following the shape of the pan until the dough reaches the size and shape you want. If you feel resistance, let the dough rest for 10-15 minutes and try again. Use lots of oil and gentle pressure, be careful to not tear the dough.

Top the dough with salt and pepper and then spread out the toppings of your choice. Lower the oven to 450*. Bake until the edges of the crust look brown and the cheese (if applicable) is melted. For a crispier crust, bake just the dough for 5 minutes before adding any toppings. 

If using a pizza stone: Preheat the oven and stone to 500* 
Flour a counter or the peel very well and flour your hands. Unwrap the dough ball onto the floured surface and pat into a flat round. Add more flour if you feel stickiness. Shaping on the peel (or whatever surface you will slide the dough off of) use gentle outward pressure on the edges of the dough to reach the desired shape. If you feel any resistance, cover the dough and let it rest for 10-15 minutes and try again. Be careful to not tear the dough. Before adding any toppings check to make sure that the dough slides freely on the peel. Add more flour as necessary.

Brush off any excess flour and oil the entire top of the dough with olive oil. Add salt and pepper and any toppings. Slide the dough onto the hot pizza stone and lower the oven to 450*. Bake until crust is brown and cheese is melted. For a crispier crust, bake the seasoned dough for 5 minutes before adding toppings.