SC - horse milk

[Stefan li Rous]

> << [variety of parsley root]wouldn't be available in most markets, though, so parsnips seem like
>  a reasonable substitute, at least in color and texure. >>
> 
> They are available thruogh the Giant chain and occasionally at Wegman's.
> Parsley root has a very strong flavor of celery and parsley combined so,
> although parsnips would be a good COLOR-TEXTURE sub, you would need to add
> chopped celery leaves and Itialian parsley to achieve a reasonable taste
> similarity.

We don't have either of those chains here.  I hunted at the usually very
knowledgeable Wellspring market, and decided on the parsnips after seeing a
picture of parsley root in a reference they had.  Before that, I'd thought of
using celery root.  Would that have been a reasonable thing to do?  Without
the parsley root, I was worried about getting enough parsley taste, so I had
included all the stems in the first part of my soup, the part that got pureed. 


They didn't have a reference or picture of a black radish, and I certainly
couldn't have grown any as I volunteered in November for this March
fundraising lunch!  The very concerned produce manager went so far as to call
a young woman from Russia who worked in the bakery, and she'd never heard of
black radish.  Though I'm not sure if there was a translation difficulty (the
produce guy had a strong French accent, the girl's English was hesitant), or
if she just wasn't a gardener or cook. 

Bonne
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