read, cook, eat: Farmer-direct delights of Equiterre and LufaApril 11, 2011
April is a perfect time to pick a farmer in the Montreal area and sign up for a spring, summer and fall schedule of deliveries of seasonal, locally grown vegetables. Thanks to Gazette colleague Monique Beaudin for her blog post reminding me that the time is now.
Hey you Winnipeggers: Anybody know of a similar service in the Winnipeg area? If so, please share the link in the comments section here or email me and I’ll add it.
Click here at Equiterre’s site and follow the instructions. It’s French only, but even I can figure it out.
And click here at Lufa’s site and follow the instructions.
In the meantime, Equiterre has lots of other cool stuff relating to food and environmental issues. But of equal value are, of course, the recipes. I haven’t tried them yet, but this one has my vote: Parsnip Soup with Chevre and Chives. (Finally, here is the translation of the original recipe, Soupe de panais, fromage de chevre et ciboulette, as promised)
Parsnip Soup with Chevre and Chives
Recipe from equiterre.org by Anne Desjardins, of the restaurant L’eau à la Bouche Restaurant-Hôtel-Spa à Ste-Adèle, Quebec.
Serves 4 (guessing a bit, as this was not specified in the original recipe)
4 cups (300 g or 1 L) parsnips, peeled and cut into chunks
1 small potato peeled and roughly cubed
1 medium onion, minced
dash of cider vinegar
1/4 cup (60 ml) apple juice
2 cups (500 ml) chicken stock
1 cup (250 ml) water
salt, Tabasco to taste
60 g fresh chevre or goat cheese
10 blades chive, minced
- In a medium size pot on medium heat, saute the parsnips and onion in a bit of oil.
- After a couple of minutes, add the vinegar and other liquids and cook until the parsnips are tender.
- Empty the pot into your food processor and puree.
- Add salt, Tabasco to taste. Serve topped with a crumble of chevre and a sprinkle of chives.
Merci Mme. Desjardins!