smoky parsnip hummus

In winter

all the singing is in

the tops of the trees

where the wind-bird

with its white eyes

shoves and pushes

among the branches.

Like any of us

he wants to go to sleep,

but he’s restless—

he has an idea,

and slowly it unfolds

from under his beating wings

as long as he stays awake.

But his big, round music, after all,

is too breathy to last.

So, it’s over.

In the pine-crown

he makes his nest,

he’s done all he can.

I don’t know the name of this bird,

I only imagine his glittering beak

tucked in a white wing

while the clouds—

which he has summoned

from the north—

which he has taught

to be mild, and silent—

thicken, and begin to fall

into the world below

like stars, or the feathers

of some unimaginable bird

that loves us,

that is asleep now, and silent—

that has turned itself

into snow.

– Mary Oliver’s White-Eyes

_______________________________________

If you’ve been reading for a while, you may know I enjoy poetry. Mary O’s White-Eyes fits with where I’m at lately but like all good art, it will be interpreted as needed by each taker. I’ll leave you to your representation. If you’re interested, here is a good playlist to listen to while letting the words come to life in you.

Smoky Parsnip Hummus, makes about 2 cups
Beyond the extraordinary colors of peak leaf season and the return to wearing sweaters day after day, one of my favorites about this time of year is stocking up on the cool season produce. We live in a pretty spectacular corner of the world where all the local farmers come together to sell their winter-ready produce in bulk at the end of the season, and so now we have a good 50 pounds of all my favorite cool weather vegetables to see us through the next few weeks and months. Are you ready for all the parsnips? They’re sweet, underrated, and much loved by many a new-comer. Try them soon if you haven’t already.

1 lb. parsnips (about 2 large), peeled and diced into 1-inch pieces
2 Tbs. extra virgin olive oil
1 ½ tsp. cumin
¼ tsp. coriander
1 ½ tsp. sea salt + more to taste
2 cloves garlic, finely minced
1/4 cup tahini
1/4 cup lemon juice
1/2 cup water, divided
1/2 tps. smoked paprika
freshly chopped parsley leaves to finish (optional)

Bring the parsnips along with cumin, coriander, salt and 6 Tbs. water to a simmer over medium-low heat in a small sauce pan. Give it all a good stir to coat the parsnips with the spices.
Cover and reduce heat to low and cook for about 10-15 minutes or until the parsnips are soft and can be easily pierced with a knife.
Puree the cooked parsnips along with the garlic, tahini, olive oil, lemon juice, remaining water, and smoked paprika in a food processor until smooth. Add additional salt or lemon juice to taste, or extra water if it needs a little loosening up.
Spoon into a bowl and sprinkle a little more smoked paprika and minced parsley leaves atop. Serve warm or at room temperature with crackers, chips, chopped vegetables, or flatbreads.