Sauté the grated parsnip, celery root, and carrots with the onion in olive oil and salt. When they’re tender and starting to stick, add the orange juice, and then press in two to three cloves of garlic. Add one pound of Chidori kale (stems trimmed), and cook covered for three to five minutes. Remove the lid, stir, and cook another three to five minutes. Sprinkle with fresh Italian parsley when serving.
12 cups Granny Smith Apples, peeled and chopped into small pieces
6 to 7 cups of sugar
Use a carrot peeler to peel the lemons. Chop the lemon peel into half-inch sections. Juice the lemons, and then combine fruit, sugar, peel, and juice in a heavy-bottomed stockpot. Cover, and let it sit for at least three hours. Bring the mixture to a low boil over medium heat, stirring occasionally with a wooden spoon. Once the jam is boiling, turn the heat to low—you will need to stir constantly to prevent the jam from burning.
Test the jam for setting by pulling the spoon out of the jam and watching the liquid fall from the spoon. Once it falls off of the spoon in a drippy curtain, it is ready to can. Sterilize jars and lids and can according to the health and safety instructions in the Ball Blue Book of Preserving.