Week 10 Eggplant, Parsnips and Peppers!

Let’s switch it out a little!

We’ve slowly been introducing our season’s finest, but slowly is the word.   I haven’t received any complaints at all,  I appreciate the patience.   But I feel like I’ve been picking the same things for a while now, and I’m excited to provide a seriously different line of products this week!   Chicken for you meat eaters, parsnips, eggplant and peppers sound like a great way to do it too.   Of course, we are swimming in potatoes and beans, and I’ll be checking in on some more fruit before the day ends.



For those who don’t know, parsnips are in the same plant family as carrots, and are very similar to carrots.   In my opinion, they are sweeter than carrots, but may be used in any recipe that would use carrots, or just eaten raw.   Parsnips are not often found in the produce isle, maybe because they can lose their crisp easily.   When you receive your parsnips, they will not be washed.   This is only because washing parsnips makes them get “rubbery” faster than leaving the dirt on.   We will try to brush most of the dirt off for you.



From left to right: Fairy Tail, Orient Express, Raveena, and Black Beauty.

These are the different eggplant varieties we are growing this year- fairy tale, raveena, orient express, and black beauty.

I went on a burrito building marathon for my family yesterday, and made the following recipe and it was amazing, I even surprised myself!

Eggplant Burrito Skillet

2 T olive oil

1 c. Eggplant cubed into 1/2″ pieces

1/2 c onion sliced

2 small Marichi peppers- sliced into rings with seeds removed- unless you like it spicy!

1 clove of garlic minced

2 T freshly chopped cilantro

2T lime juice

1/2 t salt

Heat oil in a skillet and add veggies.   Sautee until onions are clear.   I use tortilla wraps and I make a variety of other burrito fillers such as refried beans , rice and Mole Chicken (see recipe below)

Mole Sauce

2 Marichi peppers

1t cumin

2T cocoa powder

1/4 c onion

3 tomatoes diced, or 1 15 oz can of tomatoes

1/2 t salt

Sautee ingredients in a skillet until onions are cooked through.   Place ingredients in a food processor and puree.   This sauce may be used on veggies, beans or chicken.   It made a wonderful addition to our burrito bar.

Getting more from the mix!

When I made the burritos, I also made extra rice.   I used the bones left from the chicken to make stock, and then I made soup with the parsnips, leeks and Swiss chard.   I also added a few bay leaves, and lemon juice, salt and pepper and the left over rice from last night’s burritos.   I now have lunches for a couple of days for the family and our helpers:)

I am so excited about the new varieties this week!

1. Parsnips

2. Eggplant

3. Marichi Hybrid Peppers- these are mild jalepenos, but you should remove the seeds if you are wanting mild taste.   If you like the spice, leave the seeds in.

4. Beans- mix of burgundy and green

5. Leeks

6. Potatoes

7. Chicken for our meat eaters.  For our vegetarians- sunflower seeds, walnuts and elderberries.

8. Yes, we have flowers too!

9. Peaches



2 thoughts on “Week 10 Eggplant, Parsnips and Peppers!

  1. Parsnips are my all time favorite vegetable but your eggplant burrito idea will be getting some play in. My kitchen just as soon as I get home! Thank you!

  2. Tammy, We love burritos here! They can make the whole crew happy- vegans, vegetarians and meat eaters. Sometimes it can be a challenge to get something for everyone, but burritos always save the day!

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