Hello,
just finished packing your bags, the kale is just picked. We got into the gardens for a few days and finished digging and washing all the parsnips. Emlyn and I like to have a playful race and I won digging and pulling the parsnips faster than she could cut and box them. (She had to go down to the barn to get ore boxes twice, which took time). So as the winner I got knighted with the earth biggest parsnip, (see picture). We ate that parsnip for dinner, sliced and baked on an oiled sheet. We had a go around at the dinner table at what super power that magic giant parsnip would give to each of us for the next two weeks after eating it in dinner. We get a lot of mileage of one parsnip as you can see.
just finished packing your bags, the kale is just picked. We got into the gardens for a few days and finished digging and washing all the parsnips. Emlyn and I like to have a playful race and I won digging and pulling the parsnips faster than she could cut and box them. (She had to go down to the barn to get ore boxes twice, which took time). So as the winner I got knighted with the earth biggest parsnip, (see picture). We ate that parsnip for dinner, sliced and baked on an oiled sheet. We had a go around at the dinner table at what super power that magic giant parsnip would give to each of us for the next two weeks after eating it in dinner. We get a lot of mileage of one parsnip as you can see.
 Biggest Parsnip |  Carol visits the gardens  Students plant garlic |
What else? We are waiting for the vet to check if Carol the cow is going to have a calf in June, the students from SLU are done helping for the season and we went to see their presentations. It is great to have the connection to the college.
should get going, so here a recipe:
Wild Rice Celeriac Pilaf
Wild Rice Celeriac Pilaf
- 1 tbsp oil
- 3/4 cup finely diced celeriac
- 1/4 cup finely diced onion
- 1 cup wild rice, rinsed and drained
- 2 tsp dried thyme
- 1 cup stock (chicken, beef, vegetable)
- Salt and pepper
- 1 cup water
- 2 tbsp dried cranberries
- Heat oil in a skillet. Add celeriac and onion; sauté until tender, about 5-7 minutes. Stir in wild rice, thyme, and stock and water. Season with salt and pepper.
- Bring to a boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30-60 minutes.
- Stir in dried cranberries; cook until rice is tender, 5-15 minutes longer. Makes 4 servings.
