Week 13

What’s in the box?

Turnip Greens


Roma and Heirloom Tomatoes

Red sweet Italia Peppers and/or green bell peppers







eggplant (or more peppers and tomaotes)
Amazing what a week of dry weather can accomplish. We got so much weeding and harvesting done and were able to scrape up another nice dose of tomatoes out there. That really is the last of them this time.  We are considering buying some from our good friends and farmers, the Keppers for next week if we need to round out the box.  The cukes for this week came from their farm.  Thanks Keppers!  They are quite tasty.

So, really this is what I would consider our ‘second string’ our ‘pinch hitters’ our ‘bench warmers’ Not things we would have put in the box if we would of had some of the other crops we had planned:  Spinach, Salad mix etc.

Storage Tips:

turnip greens and radish tops should be kept in an open plastic bag in the crisper.  Radishes hold for a REALLY long time if you take the tops off and put them in a plastic bag.  Who knows how old the ones in the bags at the grocery store are?   Leeks, carrots, cabbage, cucumber, peppers, should all be kept in the fridge.  Tomaotes should not go in the fridge unless you plan on cooking them or they are getting too soft or attracting fruit flies.  Remeber to eat the more ripe ones first and let the less ripe ones ripen on your counter.  Don’t put the basil in the fridge!  It turns brown.  Put it in a vase or jar of water and keep it on your counter.  It smells really nice.

What do you do with Turnip Greens?


Turnip Rock Turnip Greens

We discovered this yummy way to enjoy turnip greens when we were sampling them ourselves for dinner…

Wash and chop your bunch of turnip greens (you can eat the stems and you can add your radish tops as well).  Dice an onion and sautee in a little bit of olive oil until it’s just browned.  Add a diced tomaoto to the pan.  Throw in your turnip greens and sautee till wilted and stems are tender and tomato is warmed.  Salt to taste and add about a 1/2 tablespoon of mayonaise and a touch of deli style or spicy mustard.  Mix it all up and enjoy!

Radish or Turnip Greens with Miso Sauce

This is from the Farmer John’s Cookbook: The Real Dirt on Vegetables

1 bunch radish or turnip greens (or both)

1 Tablespoon  miso paste

1 Tablespoon peanut oil


1 teaspoon toasted sesame oil

2 cups hot cooked rice

Bring 2 cups water to a boil in a medium pot.  Add the greens and boil for 1 minute.  Drain the greens in a colander and run cool water over them to stop the cooking.  Let drain again, then gently squeeze out any excess water with your hands.  Transfer the greens to a cutting board.  Chop finely and set aside.  Put the miso paste in a small bowl.  Stir in 2 Tablespoons water; then add a little more water so that the miso is thinned just enough to stir into the other ingredients.  Heat the peanut oil in a large skillet over medium heat.  Add the chopped greens; cook, stirring, until they are heated through.  Add the thinned miso paste.  Add sugar to taste; stir the ingredients until thoroughly combined.  Remove from heat; stir in the toasted sesame oil.  Serve over rice.

Radishes sliced thin and enjoyed on some good bread with butter and salt.

Try it if you haven’t already.  It’s a wonderful snack.

Farmer Josh’s Potato Leek soup, serves 6

Dig out a Medium sized soup pot, Add these things to it.

bones from a roast, any meat will do

5 cups Chopped Potatoes

Boil for 40 min. in 1 quart of water or stock until potatoes are soft.

Meanwhile chop 3 Leek stalks , add a half  stick of butter to skillet, melt and saute the leeks until dark in color Medium Heat, in the last few minutes add a few cloves or garlic minced and some fresh Sage chopped, stir, turn off the heat.

Now, Mash dem taters. take out the bones first. I use a tater masher just right in the pot.

Then, Add your leek saute and milk for desired consistancy

Salt and pepper to taste, let simmer for a few minutes to let the flavors mingle. Add more milk if it’s too thick.

This will work with onions too instead of leeks.

Nick tells a tall tale while everyone else is harvesting peppers.    😉

Next week…





Broccoli !



some other surprises

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