The Hunger Gap

We are right in the middle of it - a seasonal period of food scarcity that impacts all of the natural world in northern hemispheres. Until the recent globalization of the food supply, the hunger gap ruled human eating habits during this tenuous time of year.

Plants are extremely sensitive to daylight hours - I would argue the amount of light they receive is more important than temperature! As we inch our way towards the spring equinox sunlight returns but slowly enough that crops can't put on much growth. Most field vegetables, if they survive winter temps, go dormant entirely to conserve energy for the return of light.

Before the industrial revolution, when most of us grew our own food, our winter supply of crops and grains had to be rationed carefully. One would have to put food on the table for the family, but also retain enough excess to plant as seed for the coming spring! If a family ate through their entire food supply and had nothing to plant, they were ruined. It was a delicate balance between starvation and hope for the future. The period after the winter solstice, but before the spring equinox, came to be known as the hunger gap for this reason.

Luckily for us, Encompass Farm's climate, storage crops, seed stock and greenhouse lessen the burden of the hunger gap. I've noticed the plants slowing down, but I'm seeding and planting double time to help make up for it. Our cooler is abundant in storage crops like this week's acorn squash, parsnips + potatoes. And in an act of hope, the grow room has been seeded with the first tomato plants of the year! Soon enough we'll be enjoying the spoils of summer again, but for now, enjoy the bounty of the hunger gap with the following recipes...

In this week's Veggie Box: 

Acorn Squash, Taters, Parsnips, Scallions + Butter Lettuce Heads

Recipes + Tips:

• Nope, not albino carrots - those roots in Veggie Boxes this week are Parsnips! Complex and filling, these beauties are just as good in a simple sheet pan roast as they are in these Parsnip Fritters with Garlic Yogurt Sauce.
  
• Super simple yet delicious, velvety smooth and filling. Perfect winter food. This vegan parsnip soup goes well with crunchy and slightly salty sourdough croutons or toasted seeds seasoned with salt and chilli oil.
  
• Here I go again encouraging you to put roasted veggies on a salad. This parsnip salad is loaded with color, texture, and flavor. It combines roasted parsnips with pancetta + green apple with a simple lemony dressing. It’s hearty without being heavy and great as a main dish or on the side. The recipe calls for arugula (which we'll be harvesting soon, I promise) but I subbed for this week's butter lettuce.
  
• Roast Parsnip and Onion Koshari - mixing grains, pasta and veg, this has interest in every bite. It’s based on the national dish of Egypt, where it’s a popular street food. Use leftovers in a salad!
  
• Roasted Squash, Parsnips and Potatoes - seriously easy, and the leftovers can be added to meals all week!
  
• The perfect use for those roasted squash, parsnips + taters: blended into this warming miso ginger soup. Top with scallions, rice or quinoa and sesame for an easy weeknight meal!
  
• The best meals are eaten not with a fork, but with a flatbread. This acorn squash parsnip flatbread is no exception!
  
• Scallion storage tip - wash, dry and chop the entire bunch at once. Store in a Tupperware in the fridge and sprinkle em on literally everything you eat this week!
• I am so glad I found this recipe because I am obsessed. Pa muchim is a simple Korean scallion side dish that’s commonly served with grilled meat in lettuce wraps. So simple and delicious!
  
• One of the big projects on the farm this year is getting our orchard established. One of the fruits I'm most excited to plant - pomegranates! There are cold hardy varieties that do well in our region, and while our first harvest of them is a few years off, this Acorn Squash Quinoa Salad with Pomegranate has me hyped.
  
• Skip the fennel and turnip this recipe calls for and go for a straight up scalloped potato + parsnip gratin for an irresistible casserole.
  
• Salmon Parsnip bowls - this one will satisfy some serious salmon cravings! BTW my favorite source for ethical salmon is Alaska Gold Seafood - they deliver fresh from the boat to your door in dry ice. Not an AD, I just like to share the good stuff :)
  
• Simple Roasted Acorn Squash with Tahini Sauce
  
• It's rare that a fancy appetizer and late night snack intersect, but they do in Scallion Pancakes! This recipe is my favorite to pull out when entertaining as a unique appetizer. They're so quick and easy to make that they make a great snack, too!
  

Made to Make Farm to Table Easy: