Hello all !
Hope you had an amazing holiday! Here on the farm we certainly took a great break, in fact I am feeling quite lazy and it has been challenging getting started again! A few late movie nights, lego building, riding, cooking, lot's of driving, and puzzles, even caught a few naps, over the last two weeks! And well I have to admit a little to much eating, I have made some amazing root veggie and cabbage coleslaws with homemade dressings, and soups of course so delicious and nutritious.
I found a really cool and simple recipe that I am motivated to try!
SMOKY PARSNIP CRISPS
(1hr prep time)
vegetable oil, for deep frying (8cups)
Coarse salt, for sprinkling
Mild smoked paprika (also called pimenton), for sprinkling
#1 Shave long, thin strips from parsnips with a peeler (preferably swivel), turning to use all sides. (Reserve ends and cores for another use, such as stock and or soup.) Toss parsnip strips by hand to seperate.
#2. Heat 3 inches of oil in a heavy medium sized pot until is registers 365 degrees. on a deep fry thermometer. Add parsnip strips to the oil in small handfuls (do not crowd), turning gently with a wire skimmer, until pale gold and crisp, about 45 seconds. Transfer chips to paper towels to drain, and sprinkle with salt. (Return oil to 365 degree between batches.) Before serving, sprinkle with smoked paprika.
-Martha Stewart Living, March 2012
Let's see who tries out this recipe first! Hahaha!
We have almost all are seed for the 2021 season in house, and are starting to settle down to do the detailed portion of our garden planning. We are sticking to a very similar plan as last year but certainly increasing the sizes of our perennial herb beds, and adding some fun permaculture plantings to the farm! Which has always been a dream of mine it has just taken 12 years to get there, all in good time as they say...
This inspirational quote kind of sums up a farming season very well!
"I didn't get there by wishing for it or hoping for it, but by working for it." -Estee Lauder
Cheers your farmer, Jess
"Putting the Culture Back in Agriculture."