It's so sad that tomato and cucumber season is over. I don't know how I'll get my cucumber juice fix without fabulous, fresh, tasty Farmers Market cukes. I miss the lovely green juice already. I'm sure I'll survive.
Left to right, a Hubbard squash, parsley root, and a stem of Brussels sprouts. I made the squash (along with a Delicata squash from a friend) into a wonderful soup. I used weak chicken stock as a base and added browned onion, celery and carrots. I roasted the squash and added it to the base along with a little cayenne, salt, and tequila (just a shot - one for the soup, one for me). I used an immersion blender to puree it, then added cream. Yummy. I garnished it with crumbled bacon.
The parsley root will be my next project. I'm going to treat it like celery root and peel it, dice it, and cover it with heavy cream and cook it until it can be pureed.
The cardoon will require more research. I read that dried, wild, cardoon heads are used as a substitute for rennet in cheese making.Another note: I did cook it in cream and puree it. The flavor was earthy and herbal, almost like eating pot. In my kitchen, parsley root may fall into the 'novelty' food category.