Archive for March 31st, 2011

Market Notes: Carrot & Parsnip Gratin

Thursday, March 31st, 2011

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Here’s another way of enjoying those carrots brought home from the fun-filled carrot fest at last weekend’s Winter Farmers’ Market. Paired with some spring-dug parsnips, this Carrot & Parsnip Gratin is easy to assemble and can be served alongside another vegetable or meat dish, or on its own with a tossed green salad. A gratin is simply a shallow casserole that’s been topped with cheese or breadcrumbs, then cooked in an oven or under a broiler until browned and crusty. Once you learn the basic steps, you’ll be able to adapt this recipe to what’s available seasonally.

 

Carrot & Parsnip Gratin

4 carrots

4 parsnips

Butter

Breadcrumbs (homemade)

Parmesan cheese, finely grated

Salt & pepper

 

- Peel and cut carrots and parsnips into desired shape (matchsticks, rounds or spears)

- Parboil by simmering in salted water until almost tender; drain. Toss with a pat or two of butter, and season w/salt and pepper to taste.

- Spread in a baking dish large enough to hold in a thin layer; sprinkle with a handful of breadcrumbs and Parmesan to cover lightly. Dot with some more butter.

- Broil or bake in 400° oven until golden brown. Makes about 4 servings.

 

Notes: Depending on size, allow around 1 carrot and parsnip per serving. Use all carrots if parsnips are unavailable; try a mix of different colored carrots when they appear at the farmers’ markets. Any number of herbs and spices — such as thyme, tarragon, marjoram, cumin, coriander, or ginger — can be added to enhance flavor.

 

Many thanks to Jennifer Purrenhage and Erin Allgood for making it possible for us to include cooking demonstrations at the Winter Farmers’ Market this season — we hope you found it as much fun as they did! Here’s a link to more recipes featuring carrots from Jennifer and Erin, including ones for “Maple-Glazed Carrots with Sea Salt” or “Carroty Candy”, and “Raw Sweet Carrot Salad.” We also want to thank the vendors who generously donated food for demonstrating: Meadow’s MirthNH Cider WorksNew Roots Farm, and Riverside Farm. The results were delicious and disappeared fast!

Farm Tractor Safety Course, April 26–May 24

Thursday, March 31st, 2011

tractor1.jpgIf you, or an employee, or a younger family member you know is in need of farm tractor driving and safety training, the UMaine Cooperative Extension’s Farm Tractor Safety Course is starting up soon:

 

Farm Tractor Safety Course

Place: Maine Forest Service, Route 26, Gray, ME

Dates:  5 sessions, Tuesday evenings, April 26 – May 24

Cost:  $12.00; must be 13 or older

Instructor/Contact: Richard J. Brzozowski (Bro-zow-ski), Extension Educator, 1-800-287-1471

 

Farm work can be dangerous, but a University of Maine Cooperative Extension tractor safety course will help reduce risks to Maine farmers and farm workers. A farm tractor safety course will be held on 5 consecutive Tuesday evenings starting April 26, 2011 at the Maine Forest Service Building on Route 26 (356 Shaker Road) in Gray.

 

“Many of the accidents on farms involve tractors and farm machinery,” says Richard Brzozowski of the UMaine Extension Cumberland County office. “Every farm worker needs to develop good skills and a good safety attitude. This course helps them do just that.”

 

Individuals will receive practical training in the classroom, in the shop, and on tractors. Participants should be at least 13 years of age to participate in this certified course. Adults are welcome to participate in the practical course. Registration is required, and space is limited to 25 participants.

 

For more information or to enroll by phone, contact Colleen at 1-800-287-1471 (colleen.hoyt@maine.edu), or visit http://umaine.edu/cumberland/programs/farm-tractor-safety-course/.