Two new items in the share this week as we continue to enjoy this beautiful fall...
COLLARD GREENS
These beautiful, dark green leaves from the Brassica family are much like kale but definitely need to be cooked. Whether you choose to sautée, braise or roast they are delicious. I like them braised with olive oil and garlic. Josh likes to boil them with tamari!
PARSNIPS
These roots are my absolute favorite. Related to carrots, parsnips are a bit sweet and have an almost spiced flavor, reminiscent of nutmeg and cinnamon. They are very versatile and can be roasted, steamed, boiled, grated and I'm sure the list goes on. I love to steam them and then make a mashed potato equivalent with them, yum! They are also great with just a bit of olive oil and herbs in a roasted dish.
COLLARD GREENS
These beautiful, dark green leaves from the Brassica family are much like kale but definitely need to be cooked. Whether you choose to sautée, braise or roast they are delicious. I like them braised with olive oil and garlic. Josh likes to boil them with tamari!
PARSNIPS
These roots are my absolute favorite. Related to carrots, parsnips are a bit sweet and have an almost spiced flavor, reminiscent of nutmeg and cinnamon. They are very versatile and can be roasted, steamed, boiled, grated and I'm sure the list goes on. I love to steam them and then make a mashed potato equivalent with them, yum! They are also great with just a bit of olive oil and herbs in a roasted dish.
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