Blog:
Mohawk Valley Trading Co. -
Friday February 10, 2012 - By Betty
Ingredients: 2 T butter 2 T maple syrup 2 t Dijon mustard ½ lb parsnips, peeled and cut into ¼ inch thick sticks Directions: Melt butter in medium skillet. Stir in syrup and mustard Add parsnips, lightly simmer, covered for 5-6 minutes until softened...
Blog:
Boulder Belt Eco-Farm -
Tuesday October 20, 2009 - By Lucy
We are firmly into autumn. The trees are turning, the summer birds have either left or are now leaving (though, for some reason, the red winged black birds are back after leaving in September). We have had our first frost warning which came to nothing but did...
Blog:
Cookus Interruptus -
Friday January 30, 2009 - By Cynthia
This week at Cookus Interruptus we are featuring a pot roast where vegetables are the star and grass-fed beef plays a supporting role. An expensive and comforting meal using potatoes, carrots, parsnips, onion and brussel sprouts roasted with red wine,...
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