Tribeca CSA Newsletter — Week 16

In Weekly Newsletter on September 30, 2009 at 8:39 PM


Haven’t RSVP’d for the Harvest Dinner yet? The potluck picnic is scheduled for Sunday, October 18th, 4-6pm, at the park! Potluck sign-ups and RSVP either at distribution or via email to

Next Week’s Work Shift:

The people doing workshifts on October 6th are:

2 – 4:30pm: Reema F. & Tania M.
4 – 6:30pm: Barbara S. & Emily S.

As always, you can check the work shift schedule anytime by looking at the Work Shift Calendar!

Vegetable Highlight: Parsnips

parsnipsThe parsnip is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most of them and have a stronger flavor. Parsnips can be boiled, roasted, microwaved or used in stews, soups and casseroles. In some cases, the parsnip is boiled and the solid portions are removed from the soup or stew, leaving behind a more subtle flavor than the whole root and contributing starch to thicken the dish. Parsnips can also be fried and can be eaten raw, although raw parsnips are not very popular. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that parsnips grew bigger the farther north they went.

Recipe: Parsnip “Fries”

  • Parsnips, tops and bottoms cut off and peeled, sliced in half crosswise and then sliced
  • 2 tbsp olive oil
  • Kosher salt and fresh ground pepper


Preheat oven to 450 degrees. Toss parsnips with oil and salt and pepper. Spread in single layer on 2 baking sheets. Roast for 10 minutes, then rotate sheets 180 degrees. Continue roasting for another 15 minutes, until parsnips are tender and golden brown.

Other Recipes:


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