This Week’s Harvest, 1/12
There are my endives! Thank you. I admit I was a little disappointed that there were only three of them, but that’s enough to cover a pizza. As we speak As I write, it is baking along with a healthy layer of caramelized leeks. Oh! The oven just beeped!
I’ve got a great idea for those parsnips and apples, too: a creamy soup studded with chunks of smoky-spicy Spanish chorizo.
The lentils, too are exciting. I’ll either make this hummus again – which was delicious and would be a fabulous addition to the NFL playoff party I’m attending this weekend – or they will become a spice-laden Indian dal.
What’s left? The beets. I think it’s borscht season. I’ve only made this Ukrainian beef-and-beet soup once, and I didn’t like it, because I did not yet like beets. But now I do, so I want to give it another shot.
Oh, yeah, and the eggs. Try as I might to make plans for them, they almost always end up as weekend breakfast. Though maybe that parsnip-apple-and-chorizo thing would work as a savory clafoutis. Or even a soufflé.
Originally published on Seasonal Market Menus.
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Seasonal Market Menus 
Ooh, I love the idea of slipping some sweet apple into a savoury chorizo and parsnip soup! Also, your beet[root]s make me envious. I love them, and the other day bought some and was horrified at how salty and off-tasting they were. It was the strangest, and saddest, thing, like, totally, like, ever.
I vote for hummus. And, since I’m hosting the party, I get a substantial vote, yes? 🙂
Oh that lentil hummus looks fabulous. I have been feasting on Nigella Lawson’s peanut butter hummus this week which was wonderful. Due to my wildly out chick pea calculations I will have quite a bit more chick pea hummus to go before I can sample this delicious one.
Hannah – That is strange and sad… were they already cooked?
researchingparis – You got it!
Louise – Wow, peanut butter hummus sounds intriguing!