January 23


  • Tuscan kale

  • Sweet potatoes

Albert's Organics:

  • Organic Cara cara navel oranges (Homegrown Organics--Porterville, CA)

  • Organic parsnips (Organically Grown Co-op--Eugene, OR)

  • Organic Brussel sprouts (Green Earth Produce--Mexico)

  • Organic fennel (Cal-Organic--Bakersfield, CA)

From the recipe archives of Full Belly Farm in Capay Valley, CA; modified for parsnips

Pan Roasted Parsnips, Orange, Cilantro, Sesame & Spiced Yogurt


Parsnips, peeled and cut nto 1/2 inch sticks

6 Tablespoons Extra Virgin Olive Oil

Kosher Salt

Freshly ground black pepper

2 teaspoons fresh thyme leaves

1/2 cup fresh orange juice

1 Tablespoon sesame seeds

1/4 cup dry white wine

1/4 cup chicken or vegetable stock

1/2 cup yogurt

1/2 fresh cilantro leaves (or dill works well, too!)


In a medium bowl, combine the parsnips with 3 tablespoons olive oil and season with salt and pepper.  Add the thyme leaves and 2 Tablespoons of the orange juice.  Let stand at room temperature.

In a small frying pan, toast the sesame seeds until fragrant, about 3 minutes.  Set aside to cool.  Preheat the oven to 450°.  In a roasting pan, heat the remaining 3 tablespoons olive oil over high heat.  Add the parsnips and cook until they begin to brown, 4-6 minutes.  Transfer the pan to the oven and cook until the parsnips caramelize around the edges but are still firm, 7-10 minutes.  Return the pan to the stovetop over medium heat, add the wine, the remaining orange juice, and the stock.  Cook, stirring with a wooden spoon to scrape up the browned bits stuck to the bottom of the pan, until the liquids thicken and begin to coat the parsnips, 2 - 3 minutes longer.  Season with salt and pepper.  Drizzle the yogurt on top, and sprinkle with toasted sesame seeds.  Garnish with the cilantro.

From The Moosewood Restaurant Favorites cookbook by The Moosewood Collective

Portuguese White Bean and Kale Soup

Makes 10 cups


1/2 cup sun-dried tomatoes

2 TBSP olive oil

1 1/2 cups chopped onions

2 garlic cloves, coarsely chopped

2 TSP salt 

2 TSP ground fennel seeds

1 small fennel bulb, diced (about 2 cups)

1 cup diced carrots

1 1/2 cups diced potatoes (Try subbing with the parsnips in your Veggie Box!)

2 TSP dried thyme OR 1 TBSP fresh

1/4 TSP ground black pepper

3 cups chopped fresh tomatoes OR one 15 OZ can diced tomatoes

3 cups cooked white beans (two 15 OZ cans), drained

4 cups water OR vegetable stock

5 or 6 cups loosely packed chopped kale

3 TBSP fresh lemon juice


If you don't chop the fennel and carrots beforehand, you will probably have trouble keeping up with this cooking schedule. On the other hand, it doesn't hurt to cook a little longer at each stage. 

In a small bowl, soak the sun-dried tomatoes in boiling water to cover. 

In a covered soup pot on medium-low heat, warm the olive oil. Add the onions, garlic, and salt and cook for about 5 minutes. Add the ground fennel and diced fennel bulb and cook for about 3 minutes. Stir in the carrots, potatoes, thyme, and black pepper and cook for 3 minutes. 

Add the tomatoes, beans, and water or stock and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender. If the soup is too thick, add another cup of water. 

Meanwhile, remove the sun-dried tomatoes from the soaking liquid and coarsely chop. 

Add the kale and sun-dried tomatoes to the pot. Simmer for about 10 minutes, until the kale is tender. Stir in the lemon juice. Season with more salt and black pepper to taste.