Posted by on October 4, 2021

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Well, here we are- at the last week of CSA for 2019! I want to wrap up the blog this year with a big THANK YOU for your continued support of the CSA and the New Roots Farmers.

It was a tough season, with a cold, wet, late spring, and an early frost this fall. While we usually experience a somewhat condensed growing season in Maine, this year was definitely more so than past years I’ve experienced. For the farmers, knowing that they could count on their CSA customers to see them through the season made such a difference.

We’ve included a couple of tasty recipes below, but for more inspiration, check out the following links:

Sauteed Parsnips with Dates and Spiced Yogurt

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  • 3/4 cup plus 2 tablespoons extra-virgin olive oil 
  • 6 garlic cloves, smashed 
  • 3 pounds parsnips, peeled and sliced on the diagonal 1/2 inch thick
  • 1 1/2 cups sliced pitted Medjool dates (about 12)
  • 5 marjoram sprigs 
  • Salt and freshly ground pepper 
  • 1 cup plain Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons ground sumac (Ground sumac is made from a tangy dried berry. It is available at specialty shops and Middle Eastern markets)


Step 1    

Preheat the oven to 350°. In a large skillet, heat the 3/4 cup of olive oil with the garlic and cook over moderate heat until the garlic is golden. Using a slotted spoon, remove the garlic and reserve for another use. Add half of the parsnips to the skillet and cook over moderate heat, stirring occasionally, until golden and barely tender, about 12 minutes. Using a slotted spoon, transfer the parsnips to a roasting pan. Repeat with the remaining parsnips, then scrape the parsnips and any oil into the roasting pan. Add the dates and marjoram sprigs, season with salt and pepper and roast for about 8 minutes, just until the parsnips are tender and the dates are slightly caramelized. Transfer the parsnips and dates to a platter.Step 2    

In a bowl, whisk the yogurt with the lemon juice, sumac and the remaining 2 tablespoons of olive oil. Season with salt. Serve the roasted parsnips and dates, passing the spiced yogurt at the table.

Recipe from

Spicy Scalloped Rutabagas with Parsley


  • 5 pounds rutabagas, peeled and sliced 1/8 inch thick 
  • 1/2 pound flat-leaf parsley, large stems discarded
  • 3 tablespoons unsalted butter 
  • 4 shallots, thinly sliced 
  • 2 large jalapeños, seeded and thinly sliced 
  • 2 large garlic cloves, minced 
  • Salt and freshly ground pepper 
  • 1 cup chicken stock or canned low-sodium broth 
  • 2 cups heavy cream 
  • 1/4 cup freshly grated Parmesan cheese


Step 1    

In a large pot of boiling salted water, cook the rutabagas until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the rutabagas to a large baking sheet and let cool. Add the parsley to the boiling water and cook until tender, about 4 minutes. Drain and let cool slightly. Squeeze dry and coarsely chop.

Step 2    

Melt the butter in a large skillet. Add the shallots, jalapeños and garlic. Season lightly with salt and pepper and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the stock and cook over moderately high heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat until reduced by one-third, about 8 minutes. Stir in the parsley and simmer until thickened, about 4 minutes. Season generously with salt and pepper.

Step 3    

Preheat the oven to 400°. Butter a 10-by-15-inch glass baking dish. Arrange half of the rutabaga slices in the dish. Season with salt and pepper. Using a slotted spoon, cover the rutabagas with the parsley and pour half of the cream over the parsley. Top with the remaining rutabagas and pour the remaining cream over them; press gently to even out the slices. Cover with foil and bake for about 1 hour, or until bubbling.

Step 4    

Position an oven rack 6 inches from the heat and preheat the broiler. Sprinkle the Parmesan cheese over the rutabagas and broil, rotating the dish as necessary, until browned, about 2 minutes. Let cool for at least 15 minutes before serving.

Recipe from

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