Farm Fresh Thinking: Bringing the Best from Field to Table

GwillimdaleFarmsAug52021 MAINFOLDER 131

Farm fresh thinking promotes locally grown produce, supporting sustainable agriculture and reducing the distance from farm to table. It prioritizes quality, taste, and nutrition, benefiting both local farmers and consumers who enjoy peak freshness.

Parsnip & Beet Vichyssoise Shooters with Parmesan Crisps

Five shot glasses filled with a thick, vibrant fuschia-coloured liquid, and topped with violet pedals, micro-greens, and a parmesan crisp.

Dating back to the early 20th century, vichyssoise is a sophisticated chilled version of potato leek soup. In this shooter-sized rendition, we’ve replaced the potatoes with parsnip and beets to create an earthy technicolor amuse bouche. Finished with a dollop of yogurt and served with a parmesan crisp topper, this beautiful starter is sure to refresh your dinner guests all summer long.

Parsnip Bacon

Three strips strongly resembling bacon in colour and shape, but tapered at one end, like sliced parsnip.

While parsnips can be eaten raw they are more commonly served cooked. This is a creative recipe idea that you and your family can enjoy.

Parsnip Salad

A salad made with parsnips, and a a variety of greens, in a black dish, photographed on a wood table from above.

Parsnips never get enough love. They’re earthy, nutty and nutritious and a must add to your grocery list.

Roasted Parsnips Recipe

parsnip roasted web

Roasted parsnips are a gorgeous addition to any special dinner but they are so easy, you can enjoy them anytime! If you have leftovers, use them up in a soup!