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Weekly Farm Newsletter

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Week of October 23

This week's projected CSA menu:

Cabbage
Turnips
Broccoli
Onions
Mixed Greens
Tomatoes
Swiss Chard
Green Peppers
Bok Choy

Japanese white turnips are our featured new fall item this week. They are known for their sweet juicy flesh and edible mustard greens. Turnips do no need peeled and can be eaten raw or cooked. Turnips are a great source of minerals, antioxidants, dietary fiber, and the immune-boosting vitamin C. They are also a very low-calorie vegetable – a 100 gram serving only has 28 calories! There are so many ways to discover how to enjoy this incredibly delicious and healthy root vegetable that we decided to focus on recipes this week:

Japanese Turnips with Miso (Braised)
3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine) [or any other sweetened alcohol]
Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) [ cut into 1inch cubes] and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute. Serve with cooked rice topped with toasted sesame seeds

Caramelized Turnips
3 cups diced peeled turnips, 1/4 cup water, 1 cube chicken bouillon, 1 tablespoon butter
2 tablespoons white sugar
Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes.
Serve hot

Mashed Japanese White Turnips Submitted by site host Sherra Zavitsanos
4 cups turnips, washed and cut into similar size cubes
Ground Fenugreek-1 1/2 teaspoons, Bay leaves -2 or 3, 2 garlic cloves, peeled and sliced, sea salt (about 1 teaspoon)
pepper (to taste, optional), butter (tablespoon)
Clean turnips, trim off any brown spots, and cut into about 2 inch cubes
Put in 2 quart saucepan and cover with water.
Add fenugreek, bay leaves, garlic, salt and pepper.
Bring to boil over high heat, then turn to medium heat, and boil until turnips are very soft. This will take about 30 minutes. Watch to prevent pot from boiling dry, but you do want to boil off most of the water, allowing the seasonings to remain. Remove from heat, and carefully pour off excess water, but do not allow seasonings to go down the drain. Mash with fork or potato masher for chunky texture. Remove bay leaves, add butter. If a smoother texture is desired, you can whip the turnips with a mixer and add a bit of milk. Makes about four servings.

Hearty Fall Vegetable Barley Soup
¼ C olive oil
1 Green bell pepper, minced
1 Sweet bell Pepper, minced
4 celery ribs, sliced or substitute ½ t celery seed
2 onions, chopped
3 garlic cloves, sliced
2 C carrots, sliced
Pour olive oil into a large pot, sauté the above vegetables till they are soft, approx. 15 minutes, stir often
Add to the soup pot:
Cabbage, green or red sliced then, then chopped into pieces, 3-4 C
3 C potatoes, cubed small ½ inch
4C chopped tomatoes
8 C water
½ C chopped parsley
Greens (collards, Bok Choy, or kale): 2-3 C greens, sliced fine, mix and match or choose one –adds color and flavor
½ C barley, uncooked
1-1/2 T salt, ½ t pepper, 1 t dried thyme, 2 dried bay leaves
Bring to a boil over medium heat and reduce to low heat, simmer for one hour. Stir occasionally. Add more water if desired. Cool and then refrigerate. Soup flavors benefit from allowing to set overnight and "age the flavors"
*Optional -at end of cooking - add 1 -2 C cooked dry beans; i.e. red kidney, navy, black beans or other

BAKED VEGGIE BURRITOS
¾ C cabbage, shredded
¼ C carrots, grated
1 C bell pepper, chopped
½ C onion, chopped
½ C cilantro, minced
jalapeno or habanero pepper, minced to taste
1 16 oz can black or pinto beans
1 C shredded cheddar cheese (divided in half)
2 T lime juice
1 C salsa (plus extra for garnish)
6 flour tortilla
Optional: sour cream for garnish
Preheat oven to 425 degrees. Spray baking dish or pan lightly with cooking spray.
Combine first 10 ingredients-—cabbage through salsa (only using ½ C cheese) in a large bowl and mix well. Place tortillas between damp paper towels on a plate and microwave to warm (approximately 1 minute so they will roll better)
Spread 2/3 C mixture down center of each tortilla
Roll tortillas and place seam side down on pan (use a toothpick to secure if needed)
Sprinkle burritos with remaining ½ C cheese. Bake for 15 minutes or until cheese melts

Khaya's Korner:
Hi everyone. Khaya here. Recently, my mom bought a new cookbook that helped her rediscover her love of cooking. She got tired of making the same things over and over again. The cookbook she bought is: Against all Grain by Danielle Walker. It has healthy gluten- free dairy- free recipes, such as yummy jello. The recipe is below! Ciao, Khaya Brownback

Fruit Juice Gelatin Shapes
Prep time: 15 minutes + 8 hours chilling time / cooking time. Yield: 8 servings
Ingredients: 4 cups unsweetened fruit juice, 2 Tbsp & 2 tsp of unflavored gelatin
Step 1: Pour 1 cup of water in a bowl. Sprinkle the gelatin over it and set aside
Step 2: Place remaining juice in a sauce pan on medium heat for 10 mins. Do not boil!
Step 3: Wisk hot juice into the gelatin bowl until dissolved. Pour into a shallow baking dish and place in the fridge overnight.
Step 4: Briefly plunge the bottom of the dish or tray into hot water to make releasing the shapes easier. Use cookie cutters to create shapes or cut into cubes. Gently lift out shapes with a soft spatula. Keep refrigerated until ready to serve.

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