Morning Song Farm News

One of my favorite side dishes at Vietnamese restaurants is the vegetable-stuffed rolls that are wrapped in rice/tapioca skins. It never occurred to me I could make them myself until recently when I thought I'd give it a try. Ok...it takes some practice, but it's worth the effort of a few failed "logs" because these things are so tasty! Rice paper (see image) is sold in a dry, paper-like form in most grocery stores. You dip each sheet individually in a bowl of warm water, and the inedible rice paper sheet miraculously  turns into the flexible, tender skin that you recognize at once. I just couldn't believe that the dry form could ever turn into anything edible...I thought maybe the ones I'd purchased were old. They come out of the package brittle and plastic-like. A quick dip in warm water, though, and they're ready to stretch over whatever you choose to stuff them with. I put everything in the center, fold opposite edges in first, then just roll, dip and ...

Large Share Garden n Grove box subscribers will find the ghostly parsnip in their boxes this week. So, no more difficult than mashed potatoes, and prepared essentially the same way. You just need to add less butter and salt to your end product because parsnips are more flavorful. Peel and cut your parsnips and boil, just as you would to make mashed potatoes. Be careful not to overcook into mush. Drain, and either use a mixer or a potato masher to puree into a mash. Add salt, pepper, and cilantro garnish. Serve warm.

Cauliflower is so mild and sweet, that prepared correctly, even the pickiest kid will often enjoy this recipe. Ingredients: 3 cloves crushed garlic 3 Tablespoons local pressed olive oil 1 head of cauliflower, cut up 1/3 cup grated parmesan cheese salt, pepper and dash Tabasco to taste 2 Tablespoons chopped cilantro Preheat your oven to 450 degrees. Use a little of your olive oil to grease a large casserole dish. In a bowl , mix cauliflower and ingredients except cheese and cilantro. Bake for 25 minutes, stirring halfway through. Then top with your cheese and cilantro, and broil for 3-5 minutes until golden brown.

So, no more difficult than mashed potatoes, and prepared essentially the same way. You just need to add less butter and salt to your end product because parsnips are more flavorful. Peel and cut your parsnips and boil, just as you would to make mashed potatoes. Be careful not to overcook into mush. Drain, and either use a mixer or a potato masher to puree into a mash. Add salt, pepper, and cilantro garnish. Serve warm.

Ingredients: 2 Tbsp butter 6 green onions 2 Tbsp California Olive Oil 1.5-2 pounds parsnips, peel and chopped 1 teaspoon salt 4 cups chicken stock or vegetarian alternative 2 cups water 2 cups cilantro 1 Tbsp lime juice 3 crushed garlic cloves dash of hot sauce Heat butter, add chopped green onions, cook until soft. Add parsnips and olive oil; salt. Add stock and water. Bring to boil, reduce heat and simmer for at least 30 minutes. Add cilantro, garlic, hot sauce and puree in a Cuisinart or similar mixer until smooth. Serve. Garnish with freshly ground pepper, a little cilantro or a tiny sprig of rosemary