Basil will still be available at Hutchins Farm this year! Look what is growing strong in the greenhouse after my shaking fingers seeded it.
I am not going to lie, I thought I screwed this whole operation up. I was positive I either seeded too many seeds or not enough. I guess my tiny shaking fingers did a good job. We will still have summer! Of course weather permitting.
I can almost taste the basil right now. We are getting close folks!
That was the highlight of my day. The low to my day was waking up and looking out the window at this.
The good news about stormy weather is that I have a cure.
A few games of backgammon. And……..
A cheese burger and parsnip fries.
And guess what, these parsnip fries aren’t your regular old parsnip fries. I lathered these guys in almond butter, olive oil, and sea salt. Strange? Yes. Delicious? Absolutely! I can’t explain it. The almond butter added such a great taste I would take these fries any day over regular french fries. Trust me!
Here is what you do.
Preheat your oven to 400 degrees.
Cut your parsnips into french fry pieces. ( I used 4 large parsnips for this. Perfect for two servings)
In a small bowl combine roughly 4 tbs of almond butter with 1 tbs of extra virgin olive oil. Add some sea salt to the mix and blend.
Coat each parsnip in the mix. Place on a cookie sheet.
Roast in the oven at 400 for 45-50 minutes. Serve hot! They are to die for! I promise. They also taste great with a burger. Thanks to Tamsen we have been enjoying local beef from her family’s farm. Yum!
How do you all enjoy your parsnips? We are looking for more ways to cook up the only thing we are able to harvest right now!