Golden Earthworm Share*
Yellow Potatoes – 5 lbs.
Parsnips – 1 lb.
Rutabaga – 1 lb.
Watermelon Radish – 1 lb.
Beets – 2 lbs.
Kohlrabi – 2 lbs.
Carrots – 5 lbs.
Sweet Potatoes – 5 lbs.
Green Cabbage – 2 heads
May also include Belgian Endive
*Contents of the share may fluctuate over the week.
Winter Sun Share
Butternut Squash Puree
Tomato Puree (24 oz. jar) FRESH Pea shoots
Golden Earthworm Cider Share
Golden Earthworm Apple Share
A few friendly reminders & updates:
2013 Season Sign Ups
Returning members, if you couldn’t make it to our Town Hall and Returning Member sign ups last week, don’t worry! You can sign up during Open Sign Ups on February 21st from 6-8pm at SCS. Please Contact Us if you have questions.
Nutritional Data: A half cup of boiled parsnips is 65 calories and a fiber star with 3 grams of fiber, 4 grams of sugar but only 1 gram of protein. It is a good source of Vitamin C, potassium, and folate but weirdly sort of high in sodium for a veg at 192 milligrams which is 8 percent of our daily recommended allowance!
General Facts: Parsnips store so well above ground as well as underground, parsnips are available year round. However, for flavor, the optimal season for our root veg friend is fall through spring. One myth says parsnips left in the ground over winter are poisonous. Another says that harvesting parsnips before the first frost causes them to be poisonous. Neither is true, of course, but folklore makes good conversation!
Storage: Store raw parsnips in the refrigerator, preferably in a perforated plastic bag. They will keep well up to three weeks. After cooking, refrigerate only a day or two.