![]() ![]() The new spring menu at Trapp Family Lodge features, you guessed it, spring-dug parsnips from Jericho Settlers Farm! ![]() the top of the cake has "Lauri-foraged" local wild wintergreen berries and their leaves, and a dusting of organic toasted coconut." The cake has over 2.5 cups of shredded parsnips, and uses organic whole spelt flour from Champlain Milling (upstate N.Y.), fresh local eggs, and is very gently sweetened with brown sugar. The cake has been wildly popular and sells out quickly. The past couple of weeks have featured her parsnip cake with organic parsnips from our dear friends Dan DeWalt & Marcia Hyland of South Newfane, Vermont. "My wife (and business partner, along with our son, Dylan) is responsible for all of the Eatery's desserts. Here's where you can find them on the menu. To find local, spring-dug parsnips at a farm near you - look here. Chefs rejoice when the ground thaws and these parsnips surface - sweet enough for dessert and earthy enough for savory applications. ![]() The result is a magically sweet, tender root. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips' flavor to mellow. On the Menu - Spring-Dug Parsnips April 26, 2017īright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. ![]()
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