Parsnip Muffins. Because, why not?

Carrot and parsnip muffins in bowl

We have a lot of carrots and parsnips in our fridge right now. I mean a lot.  We signed up for the fall extension option from our CSA with Roots and Shoots Farm this year, which has been awesome, but as you might expect full of root vegetables.  We don’t seem to have much difficulty making use of the potatoes, onions and garlic – those things always go quickly.  But the carrots have gotten the best of me this year, and also the parsnips, which I find are a bit trickier find to creative ways to use.  Continue reading

Easy Veggie Soup…and Why It’s a Tough Time to be a Locavore

Finished Vegetable SoupI haven’t been posting many recipes lately.  It’s a tough time of year to be a locavore in my part of the world.  There is still snow on my lawn, and just last week the temperature dipped as low as -18 C with the wind chill (not average for this time of year, but definitely within the range of normal).  The first stalks of asparagus haven’t yet been harvested and greenhouse tomatoes are still a ways away.  I just used the last jar of tomatoes I canned in the fall and the salsa is almost at its end as well.  I can only subsist on maple syrup, freezer burnt pesto and stockpiled soups and chilis for so long, so I have been buying out of season produce more often.  It would be logical to assume the dead of winter is the toughest time to be a locavore, but in reality I find this time of year the worst! Continue reading

Roasted Squash and Vegetable Soup

Squash Coup Closeup 2I still have a number of various types and shapes of squash on my table.  Some were bought in bulk when our CSA from Waratah Downs ended in October, other have accumulated week by week from our current CSA from Bryson Farms (yup – they deliver in winter!).  Anyway, since they’re on the table in a pretty basket, I don’t think to use them in day to day cooking, so once again they’re piling up and I decided to use a couple to make this soup.  It’s my first time making squash soup and I researched many recipes before settling on this one.  I was drawn in by the roasted vegetables as well the combination of sweet and savoury spices.
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