Balsamic-Glazed Root Vegetables

An herb-packed marinade infuses fresh flavor into winter staples like carrots and parsnips.

Ingredients:
4-6 carrots, scrubbed, peeled and cut into 1-inch chunks
2 parsnips, scrubbed, peeled and cut into 1-inch chunks
2 beets, scrubbed and cut into 1-inch chunks
½ winter squash of your choice, peeled, seeded and cut into 1-inch wedges
1 yellow onion, peeled and quartered
1 large garlic clove, minced
2 tablespoons minced fresh herbs, such as thyme and parsley
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Sea salt and fresh ground pepper

Method:
1. Combine all the vegetables in a large bowl. In a smaller separate bowl, combine garlic, oil, herbs, balsamic vinegar, and brown sugar. Mix the marinade with the vegetables, tossing to coat, then cover in plastic wrap and let sit for 2 hours.

2. Preheat oven to 400°. Arrange vegetables on a baking sheet and season generously with salt and pepper. Roast 35-40 minutes until vegetables are tender and cooked through.

Variation: These vegetables are also fantastic served as a warm winter salad over greens with freshly-grated Grana cheese.

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Crispy Parsnip Chips

These lightly-salted baked chips are a wonderful afternoon snack!

Ingredients:
½ pound parsnips, peeled
2 tablespoons olive oil
Sea salt

Method:
1. Preheat oven to 300°.

2. Using a vegetable peeler, peel parsnips into long, very thin strips. Place strips in a bowl and toss with olive oil and salt. Lay parsnip strips on baking sheets lined with parchment paper.

3. Bake for 20 to 25 minutes, or until parsnip strips are crispy and golden brown. Allow strips to cool on baking sheets before removing.

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Comfort Classics

With a few flurries the air and what we hope are the last frigid overnight temps this week, this lineup accordingly invites you to cozy up to a comfy supper starring a risotto crafted with earthy dried Porcini mushrooms, Cherry Valley Dairy fromage blanc, our own white truffle oil and a truffle, sea salt and Parmesan blend topping. Also accompanied by golden beets, purple top baby turnips, iron-rich spinach and beautiful garden-grown herbs, plus Gruyère cheese bread, lemony olives and chocolate-coated almonds, this box will do wonders to ward off any lingering wintertime blues (as will a glass of French white wine!).

Here are a few recipe ideas for the week:

Mushroom Risotto with Fromage Blanc
Creamy and delicious, this recipe is a favorite here at the farm—just remember to stir!

How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.

Braised Asian Greens
These tender greens are a great side dish.

Spinach Salad with Apples & Pecans
This fresh salad combines gorgeous spinach and crisp apple slices and is finished with a light Champagne apple cider vinaigrette.

Mashed Turnips & Parsnips
This side dish is rich and comforting, thanks to the combination of turnips, parsnips and fresh herbs.

Light & Bright Recipes

We’re keeping things fresh to kick off the month of February with this lineup of light, bright and flavorful ingredients—from spicy-savory chorizo sausage and creamy queso fresco cheese to cinnamon-kissed apple butter and our housemade blueberry vinaigrette to drizzle over salad greens. Also including fresh multigrain bread, garden-grown herbs, Fiji ginger almond butter from Big Spoon Roasters, and both chicken and duck eggs, as well as seasonal produce like parsnips, red beets and winter squash, this box is sure to perk up your palate all week long. Enjoy!

Here are a few recipe ideas for the week:

Roasted Beet Salad with Blueberry Vinaigrette
Tossed with our housemade vinaigrette, this showpiece salad boasts beautiful color.

Chorizo Frittata with Leeks, Greens & Queso Fresco
This savory-spicy frittata is delicious served for breakfast, brunch, lunch or dinner!

Honey & Thyme-Roasted Carrots with Queso Fresco
A delightfully-fresh spin on roasted carrots.

Roasted Parsnips & Carrots with Shallots
This recipe works well with any number of root vegetables—use whatever you have in your crisper!

Roasted Cara Cara Oranges
These gorgeous oranges are a wonderful addition to a cheeseboard; or, remove the rinds and toss into a salad!

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