I love going to the farmer’s market to pick up fresh fruit and vegetables, unfortunately as things get busier during the warmer months, I never seem to make it as often as I would like. Last summer I toyed with the idea of joining a CSA to support local farmers, unfortunately making it to a designated spot to pick up my box of fruits and veggies was just as difficult. So when I heard that Boston Organics would deliver fruit and vegetables right to your door, I had to try it out.
Boston Organics provides access to fresh, organic produce to promote and support healthy living in a mindful and sustainable way that respects the environment, supports local farms, local businesses, and fair-trade practices. All of the benefits of a traditional CSA, plus home delivery! A win-win in my book.
Although J and I are still learning to map out our weekly meals around what comes in the box each week, it’s been a fun challenge to try new foods and recipes each week. Last week we received a parsnip in our box. We sliced the parsnip, roasted it and paired it with our chili lime flat iron steak on Cinco de Mayo.
- 1 large parsnip
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp chipotle chili powder
- Preheat oven to 325 degrees
- Slice parsnip into thin discs (or sticks if you prefer)
- Add parsnip discs and other ingredients to a gallon sized plastic bag
- Close and shake well until the parsnip is coated well
- Line a baking sheet with parchment paper and put a cookie rack on top
- Place the parsnip discs on the cookie rack in a single layer
- Bake for 15 minutes
- Flip the discs and bake for another 15
- For added crisp, place under the broiler until dark brown (be sure to watch closely)!