The Kale you have received this week is a tasty heirloom variety. You can check below for a recipe and storage information. The head lettuce has started to come on strong, and we are planning on rotating varieties for you each week so you can try a new one each time. We have dunked the heads in the sink, but since our soil is so sandy, you will probably want to dunk them again and dry the leaves in a salad spinner. More colorful radishes! The French Breakfast is a REALLY mild radish, lots of crunch with little bite. We will give you a break from them for a little bit, so enjoy them while you have them, and keep in mind the roots will store in the fridge for weeks! Also, see below for recipe and storage information. Both shares received the turnips this week, and so half shares will not get them next week, but more in a few weeks. I have a nice recipe below from local celebrity chef Andrea Reusing's new cookbook "Cooking in the Moment". This will be the only week you will receive Tatsoi, a new addition to the list this year. We thought we would try it out as we have heard such rave reviews! It doesn't cook down much, and you want to cook and eat the stems too. It is a nicely flavored mustard green full of nutrients! This week we were a little short on the strawberries. We think the strange weather this spring, the ups and downs, is giving them a stuttered start. We have 30 full shares and 80 half share members, so being about 15 pints short of enough for everyone, we gave them primarily to the halfs. As the berry plants pick up speed all will enjoy! Another crop that has been affected by the up and down temperatures from March and April is the broccoli. The plants are producing heads too soon, thus they are smaller than we would like. We have enough for full shares this week, and hoping for half shares next. We have another planting in the ground and hope we have better luck with them!
On the Farm:
Boy oh boy April is a busy month on the farm! We have been planting like crazy with the appearance of frost free weather ALL the summer crops can go in the ground. We planting our 1000 tomato plants this past week, along with peppers. The summer squash, melons and cucumbers we already planted are looking great! Everything seems to be a couple weeks ahead of schedule this year....so we may have some nice early cucumbers and squash. Yum! Thursday we plan to get the eggplant and winter squash plants in the ground. We are trying sweet potatoes this year also, and those will go in soon. Everything looks really good, the weather is warm, and we are happy!
Roasted Japanese Turnips with Honey: Andrea Ruesing, Cooking in the Moment
(you may have to half or quarter this recipe)
4 bunches, 20 small golf-ball size Japanese turnips
1 T plus 1 t expeller-pressed vegetable oil
1/2 t Kosher salt
freshly ground black pepper
1 T honey
Pinch of cayenne
In a medium bowl, toss the turnips with 1 T oil, the salt, and some pepper
Heat a large cast iron pan over medium high heat. When it is quite hot, coat the pan with the remaining 1 t oil and add the turnips. Reduce the heat to medium and toss the turnips. Saute, shaking the pan frequently, until the turnips are starting to turn golden brown, especially on the cut side, and are almost tender but still slightly firm, 8-10 minutes.
In a small bowl, combine the honey and cayanne with 1 T water. Add this to the turnips and cook, tossing for another few minutes, until the turnips are tender.
Kale with Hot Bacon Vinaigrette- "From Asparagus to Zucchini", Madison County Community Supported Agriculture Coalition
1 lb. Kale, washed and tough stems removed
4 slices bacon, chopped
1 T minced shallots or onions
2 t champagne vinegar
1 T olive oil
salt and pepper to taste
SPICEY PEANUT DIP: Deborah Madisons' "Vegetarian Cooking for Everyone" I am recommending this with the sauteed tatsoi....
1 cup unsweetened peanut butter
1 bunch of scallions
1/2 cup chopped cilantro
2 seranno chiles, coarsely chopped
1 T soy sauce
Juice and zest of 2 limes
1 t tumeric
Combine all the ingredients in a food processor and blend until smooth but flecks of green still remain. Add warm water to thin the sauce if needed. Taste to adjust the soy sauce and lime. Saute your tatsoi and mix with this dip!
Kale or Turnip Greens
Storage: Store in plastic bag in the crisper drawer of the fridge for 2 weeks.
Preservation: Canning or freezing.
To Freeze: Trim away tough midribs and stems (Kale). Cut into uniform pieces (tip: large leaves like chard and kale can be stack, rolled like a cigar, and sliced into ribbons). Wash carefully in large pot of water, letting any sediment or dirt settle to the bottom. Blanch in lightly salted boiling water for 2 ½ minutes. Cool immediately with ice water and drain. Pack into freezer bags, leaving ½ inch of headroom, seal, and freeze.
Storage: Radishes will keep in a plastic bag in the crisper drawer of the refrigerator for a couple of months IF the tops are removed. The tops or greens of any root crop will suck moisture from the root in storage and shorten its storage time.
Preservation: Canning and freezing are not recommended.
Storage: Keep in a plastic bag in the crisper drawer of the refrigerator for a week or more. Removing the greens will allow the roots to store for several weeks. Place the greens in a bag in the crisper drawer and they will hold for a week or 2.
To Freeze the Root: Cut into uniform cubes or chunks. Blanch in lightly salted boiling water for 2 minutes. Cool immediately in ice water and drain. Pack into freezer bags, leaving ½ inch of headroom. Seal and freeze. OR boil turnips until tender, drain, and mash. Cool immediately, pack into containers, leaving ½ inch of headroom. Seal and freeze.
|One head of Boston Lettuce
One head of Red Leaf Lettuce
One large bunch of Red Russian Kale
One bunch of French Breakfast Radishes
One bunch of either Purple Plum or Cherriette Red Radishes
One large bunch of Japanese turnips
1 lb. Tatsoi
One large bunch of Cilantro
1 lb. Broccoli
|1/2 lb. broccoli
One head of Romaine Lettuce
One bunch of Red Russian Kale
One bunch of French Breakfast Radishes
One bunch of Japanese Turnips
1/2 lb. of Tatsoi
One Pint of Strawberries
One bunch of Cilantro