2024 Box #10

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REFER A FRIEND AND YOU BOTH GET $10! View in web browser Share Forward Pin Week #10 What's a parsnip? It's the root vegetable friend you never knew you needed, the soup companion and roasting buddy who won't let you down. It may be a pale, nuttier cousin of the carrot but packs a punch with magnesium, calcium, and vitamin C and is surprisingly high in fiber and protein to keep blood sugar steady. More on parsnips here. Look for PARSNIPS in the roasted veggie recipe below! And Yellowbird Dinner Club returns this week! Check it out! Fret Not, Foragers--  We'll Keep These Tickets Safe For You! Been dreaming about Chef Lorenzo's Foraging Class Series? We snapped up two tickets before they sell out--AGAIN! Because Yellowbird is a FAMILY, we want to share them with you! Until March 17th, spend $200+ COMBINED on all your orders and you will be entered to win: -A beautiful and informative walk through Schiller Park -Foraging tips and information,  -three thoughtfully curated courses to eat, and  -an abundance of community with Chef Lorenzo and Friends on March 23rd You're reading that right: Every customer that spends $200...we'll throw your name in the beanie!  OR purchase your own tickets here: https://www.lorenzocooks.com/foraging/p/schiller-park-foraging-dinner-at-emmetts-113-mtgxs Roasted Parsnips and Vegetables from Love and Lemons INGREDIENTS  2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks 1 large carrot, roll cut into 1-inch chunks 3 parsnips, chopped into 1-inch chunks 1 celery root, chopped into 1-inch chunks 1 Daikon radish, chopped into 1-inch chunks 1 purple-topped turnip, chopped into 1-inch chunks 1 medium sweet potato, chopped into 1-inch chunks 1 bottle extra-virgin olive oil, for drizzling 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh sage leaves 1 tablespoon fresh thyme leaves or dried thyme Herbal salt blend and black pepper Crispy Sage and Sage Oil: 2 tablespoons extra-virgin olive oil 10 fresh sage leaves INSTRUCTIONS Preheat the oven to 425°F and line two baking sheets with parchment paper. Place the beets and carrots on one baking sheet and the parsnips, sweet potato, and turnip on the other. Drizzle the vegetables with olive oil and sprinkle with the rosemary, sage, thyme, pinches of salt, and several grinds of pepper. Toss to coat and spread evenly on the baking sheets. Roast for 25 to 50 minutes, or until tender and browned around the edges. The parsnips, sweet potato, and turnip will bake for less time. The beet and carrot will roast longer. Make the crispy sage: Line a plate with paper towels. Heat the olive oil in a small saucepan until bubbling, add the sage leaves, stir, and cook until crisp, about 1 minute. Remove the leaves from the oil and transfer to the prepared plate to drain. Reserve the oil for serving with the vegetables. Remove the vegetables from the oven and toss with 1 tablespoon of the sage oil. Transfer to a platter and top with the crispy sage leaves. NEW at Yellowbird! Order ahead for Easter! Pattycake Bakery Cookies (5 kinds!) Pattycake Bakery Beef & Oats Dog Biscuits Bee Happy Treats Blueberry Matcha Shots Stardust Standard Milk Chocolate Peanut Butter Filled Eggs Chocolove Winter Soup and Salad Yellowbird Dinner Club with Chef Brook   For MORE on Yellowbird Dinner Club   Sweet and Spicy Chicken Stir Fry (Vegetarian option available) Food Eaze (Chef Brian)   For MORE on Food Eaze Cajun Pasta Bowl Chef Meagan's Food Truck   Shop ALL Chef Meagan's Food Truck I Won't Skip the Parsnip…But What's In My Box? Different size boxes allow for different items, either by type or by quantity. The items in each box vary and no box will include the entire list below. Fulls will have the greatest variety, and bases will have more variety than the minis.  Shop Groceries FAQ Page Parsnips Wayward Seed Farm Roasted Parsnips and Vegetables Swiss Chard Wayward Seed Farm Chard, Lentil and Potato Soup with Sausage Spinach Hardin Creek Farm Grapefruit and Arugula Salad with Honey Lemon Vinaigrette Ludacrisp Apples Bauman Orchards Apple Cinnamon Bread Navel Oranges US Citrus Use in Tomato and Orange Soup Hydro Tomatoes Bradwood Farm Tomato and Orange Soup Hydro Kale Chef's Harvest Bell Pepper and Kale Frittata Bell Peppers Bradwood Farm Use in Bell Pepper and Kale Frittata Arugula Chef's Harvest Grapefruit and Arugula Salad with Honey Lemon Vinaigrette Mandarin Oranges US Citrus Mandarin Orange Salad Featured Items Refer a Friend Gold Potatoes Wayward Seed Farm Chard, Lentil and Potato Soup with Sausage Red Grapefruit U.S. Citrus Grapefruit and Arugula Salad with Honey Lemon Vinaigrette Broccoli Sprouts Sunsprout Farms Use in Mandarin Orange Salad Rainbow Carrots Wayward Seed Farm Use in Roasted Parsnips and Vegetables Italian Parsley Chef's Harvest  Use in Mandarin Orange Salad Garlic RF Garlic and Honey Farm Use in Tomato and Orange Soup Lemon Zava Ranch Use in Grapefruit and Arugula Salad with Honey Lemon Vinaigrette Yellow Storage Onions Wayward Seed Farm Chard, Lentil and Potato Soup with Sausage Hydro Head Lettuce Chef's Harvest Use in Mandarin Orange Salad Common Q's Home Delivery Folks: Please check your account for your delivery day (MY ACCOUNT >> UPCOMING DELIVERIES). Deliveries are mid-morning until late evening. Pick up Folks: If you have questions about your pick up location or what to do if you missed pick up PLEASE check out that info under MY ACCOUNT after logging in. You can view all info related to your goodies whereabouts from that tab. If you ever have a question about a veggie feel free to send a pic to ybfs.help@gmail.com to help you identify it! Want to change how you receive these emails? You can update your preferences or unsubscribe from this list.

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