Blue Gate Farm News – Volume XV, Number 19 – October 11, 2011


In this week’s box:

Chard: Bright Lights Mix

Cherry Tomatoes: asst

Choi: Win-win


Garlic: Northern White

Tapestry Salad Mix

Tomatoes: asst

Turnips: Hakurei

…and at least one of any variety of random “last bits” of crops we find in the gardens including: cukes, okra, summer squash, baby cabbages, and whatever else we find out there!


For those with the Cheese option: Roasted Red Pepper Chevre & Feta

For those with the Egg option [full and half]: one dozen free-range eggs (assorted colors)

For those with the Herb option: Thai Magic and/or purple basil, garlic chives, thyme


Featured Recipe(s) (see below): White Bean and Kale Ragout with Turnips and Sausage

Braised Turnips with Mustard Sauce

Braised Soy-Ginger Chicken and Bok Choy


 Precipitation in the past week: 0.0”


What’s up on the farm?

We had a beautiful, if a bit breezy day for the CSA Harvest Party on Sunday.   Cider-making on an old-fashioned press and a hayrack ride bookended lots of good conversation and great food, not to mention the insanely cute kids who kept everyone entertained.  Thanks to everyone who made the trip out and joined us for an afternoon on the farm.


This past weeks’ focus was recovering from Farm Crawl and the annual “turning-over” of the high tunnels. With the exception of two beds, all of the high tunnel crops were gleaned of any usable fruits and then relocated to their next home in the compost piles.  The beds were then tilled, reworked and transplanted or seeded. It is quite a project to get all those mature crops out through the doors and makes for one hot, dirty day, but such a treat to look in and see all the new crops already settling into their winter home.  The next big projects for the week will be digging sweet potatoes, harvesting winter squash and prepping for the great garlic planting.


As next week is the final delivery for the 2011 Summer season, it is very helpful if everyone can make an extra effort to remember to bring your empty box from this week’s delivery, plus any random boxes that might have taken up temporary residence in your closets or garages.  This will alleviate you from the need to store them over the winter.  For the final delivery we will bring your produce in plastic bags so that you won’t have any need to return that final box.  For those of you joining us for the Winter season, we still need your current boxes back so that we can re-label them with your updated share info.


A few details on new stuff in the box:

Turnips: Separate leaves from roots and store separately in plastic bags in the crisper drawer.  Here’s a fun (easy) way to use these lovely roots: Peel a turnip, square off its round edges, cut it into wide slices and then lengthwise into dowels. Put the dowels onto a plate, sprinkle them with cayenne pepper and a little sea salt, squeeze a half a lime over them and add a few cilantro leaves on top. From

Choi: Store in a plastic bag (or two) in the crisper drawer.

Fennel: separate greens from the bulb. Store greens in a glass of water, loosely covered with plastic. Store bulb in a plastic bag in the crisper drawer.


Upcoming Events:

Final Summer Delivery: Tuesday October 18th

Final outside Downtown Farmers Market for the season: October 29th

Winter CSA, First Delivery: Tuesday, November 8th

Downtown Farmers Harvest Market: Friday & Saturday, November 18th & 19th, Capitol Square


Is a weekly newsletter not enough for you and you want to read more about our daily adventures?  Follow us at our blog at and on Facebook (just search Blue Gate Farm) and “Like” us.


That’s about it this week, if you have any questions or comments be sure to let us know. 


Best from the farm,

Jill & Sean (and Blue & Luci)


White Bean and Kale Ragout with Turnips and Sausage

This ragout is meant to be a throw-together-fast-on-a-weeknight kind of meal. If you have sweet potatoes instead of turnips, use them. If you have Swiss chard in the fridge but no kale, sub it instead. You may be surprised by how much flavor you can coax, with the help of a well-stocked pantry, out of the ingredients you have on hand.


1 tablespoon olive oil
1/2 cup chopped onion
2 Italian chicken sausages, cut into 1/2-inch slices
2 turnips, peeled and cut into 1/2-inch cubes (about 3 cups)
3 garlic cloves, minced
6 cups de-stemmed, chopped kale (about 1 bunch) or other greens
1/2 cup chicken or mushroom stock
2 16-ounce cans cannellini beans, drained
1 14-ounce can diced tomatoes, undrained
sea salt and freshly ground black pepper
1/4 teaspoon red chile flakes


Heat oil in a large saute pan over medium-high heat.  Saute onion and turnip for 8 minutes, or until bronzed. Sprinkle with salt and pepper and add sausage and garlic to pan. Cook for 2 more minutes, then add kale and remaining ingredients. Bring to a boil. Cover, reduce heat to medium-low and simmer for 12 minutes, stirring occasionally, until kale is tender.


Recipe Source:



Braised Turnips with Mustard Sauce

1 Tbsp olive oil

1 lb turnips, small ones quartered and large ones cut into eighths

salt and pepper

1/2 cup vegetable stock

2 Tbsp whole grain mustard

1 tsp arrowroot powder (or cornstarch)


Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender. Remove turnips, leaving liquid in the pan, and set aside. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips. Serves 2.


Recipe Source: (adapted from Mark Bittman's "How to Cook Everything")



Braised Soy-Ginger Chicken and Bok Choy

1 cup soy sauce

1/4 cup rice wine or dry sherry

2 tablespoons brown sugar, firmly packed

1/2 teaspoon Chinese five-spice powder

2 tablespoons minced fresh ginger

3 green onions, thinly sliced

2 pounds skin-on, bone-in chicken thighs or breast halves

1/2 pound bok choy, quartered lengthwise

2 tablespoons honey

1 tablespoon Asian sesame oil

Steamed rice for serving

1. In a Dutch oven or deep frying pan, combine 1 1/2 cups water and the soy sauce, wine, brown sugar, five-spice powder, ginger, and green onions. Bring to a boil over high heat and then reduce the heat to medium-low. Submerge the chicken pieces, skin side up, in the liquid and simmer gently for 8 minutes. Turn the pieces and continue to simmer until the chicken is opaque throughout when tested with the tip of a knife, about 8 minutes longer.

2. Using tongs or a slotted spoon, transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Bring the braising liquid to a boil over medium heat, add the bok choy, and cook until tender, about 3 minutes. Using tongs or slotted spoon, transfer the bok choy to the platter, arranging it around the chicken.

3. Bring the braising liquid to a boil over high heat and boil until reduced by half, about 5 minutes. Stir in the honey and sesame oil. Pour over the chicken and bok choy and serve with the rice.

Cook's Tip: Other leafy greens, such as Swiss chard or kale when they are in season, or spinach may be used in place of the bok choy. Chop the leaves coarsely and cook just until tender. The spinach only needs several seconds to cook.

Recipe Source:  Food Made Fast: Asian by Farina Wong Kingsley


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