April 01, 2011                                                       

Green Croft Gardens News

  Spring has sprung!

What’s happening on the Farm?

Spring is finally upon us! This is Jenny writing and editing the newsletter, I will be taking on this responsibility as well as helping with all the other farm work this season. After a long and snowy winter we are just about clear of snow, the pussy willows are in full swing, and it is beginning to feel more spring like. Wolf is busy seeding. He has tomatoes, peppers, onions, shallots, arugula, lettuce, asian greens and lots more on the go, and soon we will be busy transplanting all the seedlings. We are also digging up the rest of our parsnips and carrots which had been under snow through the winter, and we are still cleaning the last of our carrots which had been in storage. The other springtime chore is general cleanup and preparation for the upcoming busy spring and summer seasons. 

The Farm Animals

Most of our ewes have had their lambs we have 14 in total so far, they are all healthy, happy and very cute. Our goats are still providing milk, and one of them will be having kids in about a month from now. Our “New Years Chick” is growing into a teenager and the turkeys are getting more talkative by the day. 

Where are we selling this month?

Enderby Winter Market, Legion Hall, Last winter market- Friday April 15th 10am-5:30pm

The Vernon Evening Market resumes- Friday May 13th 3- 7pm.

Kelowna Farmers Market, Springfield and Dilworth Outdoor location,  Saturdays 8-1pm.

Produce for Sale

We have great winter storage crops :  Seiglinde potatoes, carrots, juice carrots in 25 lb bags for $ 20,  chioggia beets, red beets, Watermelon Radish, sunchokes, parsnips, shallots and Gabi’s wool products. 

Parsnip Recipes

Parsnip, Potato and Green Onion Pancakes

A variation on the classic potato pancake, these taste great with apple sauce and sour cream.

8-10 Pancakes

1 lb. potatoes, peeled

1lb. Parsnips, peeled

1/2 cup thinly sliced green onion (green and white parts)

2 large eggs, beaten

2 Tbs. all-purpose flour

salt and pepper

oil for the griddle.

Grate the potatoes and parsnips separately. Put the
potatoes in a kitchen towel and squeeze out as much liquid as possible.
In a large bowl combine the grated potatoes, parsnips, green onions, eggs, flour,
2 tsp salt and a few grinds of pepper and mix well.

Oil a pan and heat over medium heat. Working in batches,
spoon about 1/3 cup of themixture onto the pan at a time to form the pancakes.
Flatten the pancakes with a spatula(they should be about 1/2 inch thick) and
cook until bottom is well browned and crisped (about 5 min)
flip and cook until other side is browned (about 5 min). Sprinkle with salt.
Serve immediately, or keep warm in a low oven. Yum yum yum!

Mashed Parsnips with lemon and herbs.

This Rustic mash is just and satisfying as the best mashed potatoes you’ve ever had.

It’s especially good with broiled fish or roast chicken!

Serves 4.


2 lb. parsnips, peeled and cut into 2 inch pieces.

1/4 cup heavy cream

2 Tbs. unsalted butter

finely grated zest of 1 lemon, plus 1Tbs. juice

freshly ground black pepper

1 Tbs. chopped fresh chives, mint, dill, parsley, or a mixture.

Bring a large pot of salted water to a boil, add the parsnips and cook until
tender when pierced with a fork (12-15 min). Drain parsnips and let them
steam under a kitchen towel for about 5 minutes.
Return the parsnips to the pot and mash them with a potato masher,
keep them rather roughly mashed.
Stir in the cream, butter, lemon zest and juice. Season to taste with
salt and pepper. Transfer into a serving bowl and sprinkle with chopped herbs.

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