Six O'Clock Solution: Parsnip and Gruyère gratin

From Toronto chef and respected cookbook author Lynn Crawford comes a beautiful new book celebrating local foods, season by season.
Farm to Chef: Cooking Through the Seasons (Penguin, $40) is a go-to source for whenever you return from shopping with the best-looking fruit and vegetables, or when you have the urge to try making winter imports taste as good as local foods in their season.
Crawford, author of At Home With Lynn Crawford and Lynn Crawford’s Pitchin’ In, is chef at Ruby Wa