Sweet Garlic Pickles
Fourth Wave Farm - Hamilton
Terra Greens Produce - Manhattan
Plate & Pantry - Bozeman
Z's - Bozeman
Three Hearts Farm - Bozeman
Muddy Creek Ranch - Wilsall
Baked Parsnip Fries
1 1/2-2 lbs parsnips (and/or carrots, potatoes, etc.) scrubbed well cut into 3" x 1/4" strips
2-3 tablespoons olive oil
Kosher salt and freshly ground pepper
Additional seasonings: 1/2 tsp ground cumin or chilli powder, minced garlic, dusting of cayenne, cajun seasoning, lemon pepper, minced fresh herbs (add tender herbs after baking), etc.
Preheat oven to 450°F. Toss the parsnip strips and oil on a large rimmed baking sheet until the parsnips are well-coated. Season with a little salt and pepper, plus any additional herbs or seasonings you want, and toss again. Spread out in a single layer (use 2 sheets if needed to keep from crowding them). Bake for 10 minutes, then turn them with a spatula and bake another 10-15 minutes until parsnips are tender and browning in spots. Season again with a little salt to taste and serve with your favorite dipping sauces, like this remoulade:
1/2 C mayonnaise
2-3 Tbs chopped pickle
1 garlic clove, minced
1 Tbs mustard, stone-ground, spicy brown, dijon, or creole all work
1 Tbs hot sauce
1 tsp lemon juice
1/2 tsp paprika
1/8 tsp black pepper
Mix everything together in a small bowl, cover, and refrigerate until ready to eat. Change up amounts or sub/add green onion, capers, vinegar, cajun seasoning, parsely, etc to your taste.
This is a large baked pancake meant to be cut and shared. It's delicious with powdered sugar and lemon juice, but your typical pancake toppings are good, too. It's a little more hands-off than traditional pancakes, which makes it a nice Sunday brunch option. I've made these a couple different ways, and though they always taste delicious, the appearance has varied widely. This particular version from America's Test Kitchen emphasizes a thick, custardy base along with the traditional puffed and browned sides, which I like. These do puff up quite a bit - it's kinda fun to watch. Serves 4.
1 3/4 C all-purpose flour
3 Tbs sugar
1 Tbs lemon zest plus fresh lemon juice for serving (optional)
1/2 tsp salt
1/8 tsp ground nutmeg
1 1/2 C milk
6 large eggs
1 1/2 tsp vanilla extract
3 Tbs butter
Mix dry ingredients together in a large bowl: flour, sugar, lemon zest, salt, and nutmeg. Whisk milk, eggs, and vanilla together in second bowl until it's a uniform color. Add 2/3 of the milk mixture into the flour mixture and whisk until no lumps remain and all the dry ingredients are incorporated, then add the remaining milk mixture and whisk until smooth.
Adjust oven rack to lower-middle position, but don't preheat the oven. On the stovetop, melt the butter in a 12-inch skillet over medium-low heat (cast iron or nonstick both work, just make sure it's oven-safe). Once the skillet is warm and the butter's fully melted, add the batter to skillet, immediately transfer to oven, and set oven to 375℉. Bake until edges are deep golden brown and center is beginning to brown, 30 to 35 minutes. Gently transfer pancake to cutting board (it will collapse some), cut into wedges and serve with lemon juice and powdered sugar, syrup, etc.
Notes: To make a smaller pancake, you can halve the recipe and use a smaller oven-safe pan. The more traditional cooking method is to preheat a cast iron skillet in the oven at a higher temp, like 400 or 425. Then add the butter to melt in the hot pan, then the batter, and bake for 20-30 minutes. You could also use a metal baking pan, like a 9x13 or an 8x8 if you're going smaller. Feel free to experiment, but probably best to avoid non-stick pans at higher temps.
Additional Recipes & Suggestions
In December, we shared recipes for an Indian beef chili called Keema Aloo along with Beef & Potato Tacos. Both good!
Or try these delicious Ground Beef Fajitas from an August 2019 delivery
One of my most favorite ways to use ground beef is these Asian Beef Lettuce Wraps, which we shared for our very first delivery in June 2019.
Arugula and eggs are good together in so many ways: scrambles, egg sandwiches, salad with a poached or boiled egg on top, or Frittatas. They work well with many different veggies, cheeses, or meats, and are fast enough to be breakfast, lunch, or dinner. Arugula could be mixed in like kale or spinach, or add fresh on top, or lightly dressed on the side.
Dress up your favorite Friday night eats (or Super Bowl snacks) with arugula: burgers, pizza, you name it!
On the healthier side, dice and roast the parsnips, and put them on a simple salad of arugula with some chopped nuts, shaved parmesan, and lemony dressing.