In
this week’s box:
Basil: Thai Magic & Genovese
Beans:
Mix
Eggplant:
(limited, first come…first served)
Swiss
Chard
Tapestry
Salad Mix
Turnips: Hakueri & Purple Top
Watermelon
For
those with the Herb Share, this week includes: Basil (African Blue), Lemon Thyme, Parsley, Tarragon
Featured
Recipe (on back): Sautéed Turnips with Butter and Sugar
Rain this week: .5”
Well we dodged the early frost last week with just a little cosmetic damage to some of the basil. With that in mind, you might want to consider making a big batch of pesto with this week’s basil and storing it in the freezer for that little taste of summer in the depths of winter. The basil will likely be the first crop we will lose to a more serious freeze.
We’re still working on the high tunnel. We’ve got all the hardware and the ends up, but still haven’t had a calm enough day to get the skin on. Hopefully we will be finished and growing in there before you all see it at the Harvest Party. That is our goal anyway, as with so many things we have to wait for the weather to cooperate.
Speaking of cooperation from the weather, you will notice a lack of tomatoes in your boxes this week. No, we didn’t lose them to the freeze, they just aren’t getting enough warmth and sun to ripen. There are lots of fruit still on the vine and hopefully we will be able to get some ripe ones into the boxes next week.
The new items in the box this week are the watermelon and turnips. The melon is compliments of Jill’s grandfather who makes a hobby of growing melons each summer. Turnips are one of the most ancient and globally used vegetables with the combined virtues of storability, nutrition and versatility. Turnips are a good source of vitamin C, potassium and calcium. Turnip greens top the nutritional charts as an excellent source of vitamins A, C and B complex, and the minerals potassium, magnesium and calcium. Scrub turnips with a stiff-bristled brush, no need to peel. Store turnips unwashed in a plastic bag in the refrigerator for 1-2 weeks. Store turnip greens separately, wrapped in a damp towel or plastic bag in the hydrator drawer of the refrigerator. Use as soon as possible.
Best from the farm,
Jill & Sean
Sautéed Turnips with Butter and Sugar
3 tbs. unsalted
butter
2 tbs. sugar
1 pound turnips,
scrubbed, halved and cut into ½” wide wedges
Salt
¼ c. water
Freshly ground
black pepper
Melt butter and
sugar in a medium skillet over medium heat. Cook 3-4 minutes, or until sugar
begins to color slightly. Add turnips, salt lightly, and toss to coat. Cook
over medium heat, tossing occasionally, for 10 minutes or until lightly
browned.
Add water; raise
heat to medium-high and cook, tossing until the turnips are tender and the
water has evaporated, coating the turnips with a light glaze, about 3 minutes.
Sprinkle with pepper and serve hot.
Serves 4
Recipe Source: From
the Farmers’ Market by Richard Sax & Sandra Gluck