This Week's Share: Eggplant, Watermelon (!), Potatoes and More
This Week's Share: Winter Squash, Cabbage and More

This Week's Share: Winter Squash, Turnips, Greens and More

Clagett boots

Thanks to everyone who came out for Burgers and Brews for the Bay this past weekend! It was a gorgeous day full of great food and drinks. Instagrammer jordanpschreiber snapped this idyllic photo from a hayride during Sunday's festivities. 

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 Now on to the share!



THIS WEEK'S SHARE:

  • 1 head garlic
  • 2 pounds winter squash
  • 1 1/2 pounds total combination eggplant + peppers + chiles
  • 1 1/4 pounds total combination beanspotatoes + tomatoes + radishes + turnips
  • 1/2 pound greens 

 

RECIPE IDEA

unsure what to do with all the turnips we've been getting? Here's a great recipe idea from CSA member Jacob. He writes: "This technique really works for getting rid of the turnips' distinctive, slightly bitter tang, which I know can ordinarily be a turn-off to some."

Thanks so much, Jacob!

Turnip, Pepper, and Kale Salad

2 medium-sized purple-top turnips
2 small bell peppers (I used 1 lipstick pepper and 1 orange one)
~1 Tbs salt
1-2 handfuls of kale
2 tsp lime juice
2 tsp olive oil
1/2 tsp salt
1 handful roasted peanuts, chopped (optional)

Chop off stem and tail ends of turnips, and peel them.  Cut into quarters.  Slice each quarter very thinly (no more than 1/8"); a mandoline or vegetable peeler works well for this.  Place in a mixing bowl.

Remove the bell peppers' stems and innards.  Cut in half crosswise to get it down to about the length of the turnip pieces, then lengthwise in very thin strips.  Add to bowl.

Mix ~1 Tbs salt into turnips and peppers.  Let sit for about 1/2-hour.

While the turnips and peppers are "sweating," rinse, dry, and roughly chop kale.

In the bottom of a mixing bowl, mix together lime juice, olive oil, and salt until it makes a uniform dressing.

After the 1/2-hour has passed, drain off the moisture that has leached out of the turnips and peppers.  Rinse very thoroughly, until they no longer taste salty.  Squeeze out water and juices as best you can, one handful at a time, and add to the mixing bowl with the dressing.  Toss to mix the dress thoroughly into the vegetables.

Place kale in a serving bowl.  You can mix half of the turnip-pepper mixture into the kale, or just leave it as a bed.  Place the rest of the turnips and peppers on top, and then top with chopped roasted peanuts or another garnish, if you like.

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 

That's it for this week! Enjoy the share! 

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.