We have another very colorful box to offer you this week, and we’re also including one of Grandma Pahl’s favorites–parsnips! Which leads me to give you some background information about one of the recipes in this week’s Recipe Section, Parsnip Creme Brulee. I did test this one out last year, on my husband and my boss, both of whom I felt would be severe critics. They liked it! So I’m including it this year, with the hope that you’ll also enjoy it. I admit, it is a bit time consuming, but I allowed plenty of time to do it, and in the process I found out what Demerara sugar was. I now have enough of that on hand to last the rest of my life! Please consider trying the Creme Brulee and let me know what you thought.
Don’t you love shared family recipes? Ale’s Stuffed Poblano Peppers in the Recipe Section is one of these, and Gary just raves about them. Once you have everything set up and ready to go, they’re done in no time. Accompanied by a green salad, rice and/or refried beans, your meal is complete.
Now that we’ve had both red beets and golden beets, I’ve decided I prefer the golden ones. What do you think? To me, the taste is not as strong and “earthy” as it is in the red ones. And I did enjoy them in the simple Pecan-Beet Salad.
Have you been able to keep up with the kale this year? Personally, I’ve been eating a lot more cooked greens–beet greens, radish, chard, KALE, etc. I found that by adding onions, garlic cloves, and several types of chopped peppers, I end up with a colorful savory dish. I’m always amazed at how the greens cook down. I usually add some crumbled feta cheese or shredded mozzarella just before serving.
Stay dry. I understand more rain is forecast later this week. And enjoy this week’s share!