parmesan sunchoke fries with chimichurri sauce

once summer has officially wound down and the fall produce begins to roll into the farmers’ market, i fondly anticipate the sunchoke’s return.  also known as a jerusalem artichoke, sunroot, or my favorite name – earth apple – this root veggie belongs to the sunflower family.  the roots grow all summer long while the flowers flourish up top, making roots ready for digging up in the fall. they are most similar in taste and... Read More

carrot top and green garlic pesto

  there are way too many misconceptions about vegetables out there that simply must be squashed.  every week at the farmers’ market i cringe at the people who rip the tops off of their beets, carrots, turnips or radishes because, “they aren’t edible…right?”  certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. the farmers i work for usually... Read More

parsnip purée topped with almond parmesan

before this year i didn’t know what a parsnip was.  it looks a bit like a blond-colored carrot that gets much wider at the top, and it tastes a bit like a carrot too!  but it has a clean fresh note to it as well, which really creates a bright flavor in any dish you add it too.  this dish is so incredibly simple, with just a few ingredients because the flavors of the parsnip really shine on their own. this classic dish much resembles mashed... Read More