We have a fresh, new batch of salad greens for you this week. It is a mix of baby greens: tatsoi, bok choy, mizuna, red and green mustards. These are mild and tender enough for raw salads or you can give them a quick saute (probably no more than a minute or two). We also have rapini (aka broccoli raab) from a late planting; rapini is a spicy relative of turnips (and a distant cousin to broccoli). Unfortunately, we had to pick it a bit sooner than I would prefer so it doesn't have full floret development (we aren't sure it's going to survive the next round of cold weather). All parts of rapini are eaten: tender stems, leaves and florets (see below for recipe). More sweet carrots this week (see below for a couple recipe ideas) and the last turnips of the year. Some shares will receive pinkish-red turnips and some will get standard white cooking turnips. The pinkish-red turnips can be thinly sliced and eaten raw in salads or crudites; the regular turnips are great slow-roasted with other veggies (I like to combine them with sweet potatoes or carrots and garlic).
What's going on at the farm?
The seed catalogs are just starting to arrive in the mail! I love curling up on the couch in the evenings, pouring over the pages, dreaming about next year's possibilities. Every year I come up with a long list of new varieties I want to try but then reality sets in (do we really need to grow 5 different kinds of summer squash??). Further, there is only so much room in the fields so not everything we wish to grow actually makes it into the ground. However, this week we deliberately made time and space to plant an experimental bed of onions. Normally, we plant onions in March. This particular variety can be planted now and we hope they will root, hunker down during winter, and start growing as soon as possible come spring. The expectation is to have a larger onion earlier next year. We shall see.....
To help with your Thanksgiving planning, here's what you'll get in your box next week:
Beth, Elise, & Trish
Spicy Greens and Potatoes from "Contorni: Authentic Italian Side Dishes for All Seasons" by Susan Simon
3/4 lb potatoes, preferably Yukon Gold or Carola
2 lb greens (chard, rapini, chicory, kale, etc), rinsed, center ribs removed and coarsely chopped
1/4 cup olive oil
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp hot pepper flakes
1 Tbl red wine vinegar or fresh lemon juice
In a large pot of abundant boiling water, cook the potatoes in their skins until fork-tender, 15-20 minutes. Drain, and when cool enough to handle, peel and cut into 1/4 inch dice. In a large skillet over medium heat, cook the greens in the olive oil until wilted. Add the potatoes, garlic, salt and hot pepper flakes. Toss to thoroughly combine. Cook until potatoes start to fall apart, 10-15 minutes. Add the vinegar or lemon juice to taste. Serve immediately.
Carrot Mash with Orange and Mint from Fine Cooking issue 125
2 lb carrots peeled & cut into 1” pieces
2 Tbl unsalted butter, cut into 2 pieces
2 Tbl heavy cream
2 Tbl extra virgin olive oil
1½ Tbl finely chopped fresh mint
½ tsp finely grated orange zest, more as needed
Hot sauce, such as Tabasco, to taste
Put the carrots in a 4 quart saucepan with enough water to cover by at least 1 inch. Add 1 tsp salt and bring to a boil. Turn the heat down and cook at a gentle boil until the carrots can be easily pierced with a fork, about 25 minutes. Drain. Meanwhile heat the butter, cream, oil, mint, orange zest, ½ tsp salt and a dash of hot sauce in the saucepan over low heat until the butter is melted. For a rustic texture, return the carrots to the pan and mash with a potato masher to the consistency you like. For a smooth texture, puree in a food processor until smooth and then add them to the pan, stirring well to combine. Season to taste with more orange zest, salt and/or hot sauce before serving.
Honey-Glazed Carrots from www.foodnetwork.com
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Salad mix (½ lb)
Salad mix (1 lb)