Below are some tasty recipes made with seasonal crops we grow at Food For All. If you’ve picked up some of our veggies from distribution at Amherst Survival Center or Not Bread Alone, or are just looking for some inspiration, try these! Also, if you have one you’d like to share, submit it to email@example.com!
Creamy Roasted Parsnip Soup (serves 4)
Submitted by Bryana Malloy, UMass Sustainable Food and Farming Student
4 large parsnips, chopped into 1 inch pieces
2 Yukon gold potatoes (or any potato of your choice) chopped into 1 inch pieces
1 large yellow onion, peeled and cut into 6 big chunks
4-6 large cloves of garlic, left in wrappers (I like garlic so I used 6)
1 tbs olive oil
5 cups of veggie stock
1 tsp dried rosemary
1/2 tsp crushed red pepper flakes (more or less depending on your spice tolerance)
salt and pepper to taste
Preheat the oven to 400.
Toss all the chopped veggies (including garlic) together with the olive oil, rosemary, salt and pepper. Place on an oiled baking sheet (or two) and roast in the oven for 20-30 minutes, tossing veggies once halfway through.
Once veggies are roasted remove from the oven. Squeeze garlic from its wrapper. Add garlic and the rest of the veggies to a large soup pot. Add the broth and red chili flakes and bring to a boil. Reduce heat to a low. With an immersion blender (or regular blender) puree the soup. Taste test to see if anything is missing. Add salt and pepper as needed.
From Gina Shaw, Food For All Practicum Student
- 4 Golden Delicious apples, about 1 lb. total
- 2 Tbs. unsalted butter
- 1 yellow onion, minced
- 1 head red cabbage, about 3/4 lb., cored and very thinly sliced
- 1/4 cup red wine vinegar
- 4 1/2 cups beef broth
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 2 tsp. fresh lemon juice
- 1/3 cup sour cream (optional)
- 1/4 cup chopped fresh dill
Leaving them unpeeled, cut 2 of the apples into quarters, core them and then cut into 1-inch cubes. Set aside.
In a large, heavy pot over medium heat, melt the butter. When it is foaming, add the onion and sauté until translucent, 2 to 3 minutes. Add the apple cubes and sauté until softened slightly, 3 to 4 minutes. Add the cabbage and sauté, stirring often, until it glistens and the color has lightened, 5 to 6 minutes. Add the vinegar and bring to a simmer, stirring to scrape up any browned bits on the pan bottom. Add the broth, salt and pepper, increase the heat to medium-high and bring to a boil. Reduce the heat to low, cover and simmer until the cabbage and apples are tender, about 15 minutes.
Meanwhile, peel, halve and core the remaining 2 apples, then shred them finely on a box grater. Place in a small bowl, add the lemon juice and toss to coat. Set aside.
When the soup is ready, remove from the heat and stir in three-fourths of the shredded apples. Ladle into bowls and top with the sour cream. Sprinkle with the remaining shredded apples and the dill and serve immediately. Serves 4.
Adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011).