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Weekly Farm Newsletter

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Week of May 21

Tentative CSA Menu:

Rhubarb
Green Leaf Head Lettuce
Spinach
Turnips
Bok Choy
Spring Onions
Kale
Sweet Potatoes
Asparagus (Full Share)
Basil (Full Share)

Our Open Farm Days this summer are Saturday July 21 and August 25

Rhubarb is a perennial plant that has celery-like stalks that are greenish pink to dark red in color. Rhubarb is a vegetable but is generally prepared and served in the same manner as a fruit. It is most often cooked and sweetened with sugar. It can be eaten raw with a little sugar sprinkled over it, but it is generally cooked with other ingredients. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. It makes a delicious pie filling and can also be used to make jellies, jams, cakes, muffins, and other desserts. It can also be used in savory dishes and is good as a sauce to serve with meats and fish. Before storing rhubarb, remove any leaves from the rhubarb stalks and discard! Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic. It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly. Trim just before using. Rhubarb can be frozen for future uses by cutting the stalks into 1-inch lengths and packaging in airtight bags or by stewing first and then freezing.

Japanese white turnips are nicely sized and ready to be enjoyed while it's still technically spring. We love this variety for their sweet, crisp, and juicy flesh. New to trying turnips? Before cooking, try shredding or slicing them raw onto a salad like you would with a carrot or red cabbage to add an extra crunch and flavor. They do not need peeled and the size of a turnips does not change the flavor or texture of the vegetable. Not a fan of them raw; cut into wedges and roast on a baking sheet with potatoes and sweet potatoes in your favorite seasonings to make turnips fries. Once cooked, they are delicious dipped in ranch dressing or covered with butter or cheese. You can also easily add them to mashed potatoes, diced in a stir-fry with bok choy, or simply boiled. Don't forget that the turnip greens (and stems) are edible and beyond nutritious! They taste very similar to mustard greens and are best enjoyed wilted with a little salt and lemon juice or balsamic vinegar. Add your turnips tops to soups, smoothies, or blended with other greens like kale and spinach.

We've had enough rain to keep us from planting since early last week. All we need now is a few sunny days to dry it all out and keep everything growing and coming on strong. Snow peas, sugar-snaps, romaine lettuce, and more herbs expected by June.

Khaya's Korner: Hi everyone! Today I'm going to tell you about my favorite veggie: broccoli. I know, I know, aren't kids supposed to hate broccoli? That, my friend, is an urban legend. Yes, some children don't like it; but I know many little kids who love broccoli! Maybe it's just the way my mom makes it; fried in a cast iron pan with garlic and butter. But one things for sure: I love it! There are so many good recipes with broccoli as their main ingredient. Plus, it is very good for you. All in all, I love broccoli and you should too! Have a great week! ~ Khaya Brownback

Rhubarb Crisp
Makes one 9x9" dessert. Double recipe to make in a 9" x 13 "pan
Cook in saucepan over medium heat until it becomes a "mush" about 15 minutes :
2 C chopped Rhubarb (not any of the leaves)
¾ to 1 C raw sugar
¼ C water
Stir in and simmer 1 minute:
1 T cornstarch or arrowroot powder blended with 1 T water-this thicken the mush for pies or crisp recipes
Pour Rhubarb Mush into buttered 9" x 9 "pan. Top with the "Crisp" and Bake at 375 degrees for 25 minutes or until bubbly
The Crisp: mix by hand, by rubbing ingredients together until crumbly
½ C butter
½ C flour
1 C quick or rolled oats
1 t cinnamon
½ C sugar
Serve with vanilla ice cream, a dollop of fresh cream, or whipped cream
*To Make Strawberry Rhubarb Crisp: add 1 C chopped fresh or frozen strawberries

Rhubarb Chutney
for roasted chicken, pork, or on crispy bread with sharp or goat cheese
1 tablespoon extra-virgin olive oil
1 small onion finely chopped
2 garlic cloves minced
1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
Coarse salt
1/3 cup dry white wine, such as Sauvignon Blanc
1/3 cup golden raisins coarsely chopped
1/2 cup sugar
1 bunch of rhubarb, trimmed and cut crosswise 1/4 inch thick
Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat and add wine and raisins. Return to heat and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.
Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

  • Sample the finished chutney and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 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

French Braised Turnips and Carrots
5 carrots cut into ½" slices, 3 turnips cut into ½"slices, 2 C chicken or vegetable stock, 2 t sugar, 2 T butter,
Salt and pepper to taste
Place carrots and turnips in a large, heavy saucepan with all other ingredients. Cook them, partially covered over medium heat until tender, about 20 minutes. Sprinkle with favorite herb(s) and serve in a warmed dish.

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