Parsnip Muffin Joy

I think I promised a parsnip muffin recipe a couple of weeks ago … and here it is!

We had some delicious over-wintered parsnips left over (surprisingly) from the market last week. Before they were too far gone, I decided to make parsnip muffins: all farm/local ingredients, and very healthy, and very delicious. I modified a pumpkin muffin recipe from the Joy of Cooking – it’s sufficiently modified that I feel okay posting it here.

I washed the parsnips but didn’t  peel them, sliced and boiled them and pureed them to make 3 cups of parsnip puree.

I used farm spelt flour. Usually I’ve been sifting the flour, but this time I tried using the whole thing, and was pleasantly surprised with how well the flour worked out – not too gritty or heavy, but bran-y and healthy!

Here’s the recipe:

Combine dry ingredients:

5 cups whole spelt flour 

5 tsp cinnamon

3 tsp baking soda

3 tsp salt

1 tsp baking powder (yes, this is right – more b. soda than b. powder)

1 tsp nutmeg

Combine wet ingredients:

1 cup milk

1/4 cup butter

1 cup honey

5 eggs

3 cups parsnip puree

Combine flour mixture and parsnip mixture together. Spoon into muffin trays and bake for about 35 minutes in 350 degree oven. Makes about 24 to 30 medium-sized muffins. Enjoy!

Forest Harvest: Wild Leeks

I’m feeling the excitement and energy of spring today!

Garden manager Courtney, parsnips, and chickens

We harvested spring parsnips (planted in the fall, they over-wintered, and are now ready to eat). The chickens were keen to explore what we were digging up in the field. Overwintered parsnips are supposed to be the sweetest. … Parsnip muffins coming soon!

We ventured into the maple bush to harvest some wild leeks (also known as ramps). There seems to be a lot of them, but when doing any kind of wild food foraging it’s important to be conscious of sustainable harvesting. We make an effort to keep our harvest below 1% of the total (I don’t think we came close to even this much); to avoid any flowering plants; to harvest from the centre of patches, where seeds are less likely to be spread; and, later in the season, to help spread seed.

It was a joy to be out in the forest, to be in the green and the brown, and to experience the thrill of finding, forking, and collecting the beautiful lily-like ramps.

Kitchen Adventures: Spelt Power

Wednesday is my day to make dinner, and Abhi’s day to make lunch, but, as he’s been sick for several days, I got to prepare both meals. After loading mulch for an hour, I was aware of my still developing muscles and happy to be in the kitchen for a while. It was a bit of an adventure. I find myself poring over our ample collection of recipe books on Tuesday evenings, contemplating what poses enough of a challenge, and yet not too much.

Since the decision to make lunch came up suddenly, I didn’t have too much time to worry or plan. I made a delicious  fritatta with onions and spinach and our magical farm eggs, spelt pancakes, a leftover potato and onion fry-up, and spinach salad, and I  took some peach preserves out of the cupboard as well as some maple syrup. And it was gobbled up before I had time to remember the camera.

For dinner I made gnocchi. I always thought gnocchi involved potatoes, and maybe it can, but the recipes that inspired me were based on flour and cheese. I modified a recipe a bit as I’m not a big fan of hidden cheese, … I like hidden parsnips instead.

about 3 1/2 cups of spelt flour

2 large parsnips, cooked and mashed

1/2 to 3/4 cup almonds, soaked and ground

1 egg

1 tsp butter

1 large clove of garlic

a pinch of salt

Combine parsnips, almonds, butter, garlic, and egg. Add in spelt flour. Form into dough. Add a bit of extra flour if too soft, or a bit of extra liquid if too crumbly. Sit for 10 minutes. I made into balls, but I think something flatter and smaller would work better next time. Still, they were well received. Toss into boiling water, and remove when they float to the surface (3-5 minutes, depending on size).

(For those who like to know, all but the almonds and salt were from the farm…. Johann is trying his hand at nut trees so this might change in a few years.)

The gnocchi was served alongside meatballs (our ground beef, egg, cornmeal, and leeks, and a pinch of salt).

And tomato sauce, with a bunch of our tomatoes( frozen since last season), our onions and garlic, and some dried oregano.

Also, pesto made last year with just basil and olive oil; and parmesan cheese (via the ONFC). For more veggies, I warmed up some of our summer squash and greens (more of the joys of freezing!).