Week 16, September 23, 2010

Harvest Party Oct 2nd! at Turnip Rock Farm,  8628 County Hwy AA New Auburn WI 54757

Pot Luck style we will have meat (lamb and pork) from our farm.

Please RSVP by next Thursday please. email works best turniprock@gmail.com

Camping is welcome, we will have a farm tour, and bonfire.  BYOB

What’s in the box?green top beets

green top turnips, probably the last time we’ll see these this year, mashed or sautéed in butter. they are a delight to some, and unfamiliar to most.

celery, last of it. we have found that this celery takes peanut butter and celery snacks to a whole, ‘notha level!

broccoli, more to come but smaller side shoots

red sweet peppers, every day past Sept 15 without frost is a gift. the pepper’s days are numbered and they aren’t growing much, what is on the plant is what we’ve got.

green bell peppers

hungarian hot wax peppers. this is it for hot peppers, we have more, so if you want some let us know we’ll work something out. who knows perhaps you’re like us and chow on pepper jelly

jalapeno peppers

purple onions, these little guys would be great whole or halved and roast with some roots. and some cloves of garlic. or in a stew

pie pumpkin!

What’s HOT and what’s NOT in the box…

HOT! (hungarian hot wax and jalapeno peppers.

NOT hot (Jimmy nardello sweet peppers)

A few notes about the box….

If you have too many bell peppers and you have a surplus, dice them, put them in a freezer bag and freeze them for later in the year when local peppers are a distant memory.  Add them to chili or curry when you need to warm up.  Store celery in a plastic bag in the crisper in the fridge.  Pie Pumpkins are quite a nice squash.  Cut it in half, scoop out the seeds (you can clean them off and toast them in the oven for a high protein snack) lightly oil a baking dish and place your pumpkin cut sides down.  Bake at 400 for about a half hour or until a fork easily sticks into the squash.  Turnips can be enjoyed mashed with butter (and potatoes if you want to cut the flavor a bit) or fry them in butter.  Turnip Greens can be added to scrambled eggs or sautéed on their own.  Don’t forget that you can eat the Beet Tops! Greens are so good for you…Eat them!

Recipes…..

Baked Beet and Carrot Burgers… from Farmer John’s cookbook.  Abbie makes these and we all LOVE them.

Preheat oven to 350.  Lightly coat a baking sheet with butter.  Place a heavy skillet over medium heat and toast 1/2 cup sesame seeds til lightly browned and fragrant.  Remove from heat and transfer to a dish to cool.  Next toast 1 cup of sunflower seeds in the skillet til lightly browned and fragrant.  Put them in the dish with the sesame seeds.  In a large bowl, combine 1 or 2 medium beets, grated with about 4 grated carrots and about 1/2 cup minced onion.  Stir in the toasted sunflower and sesame seeds, 2 lightly beaten eggs, 1 cup cooked brown rice, 1 cup grated cheddar cheese, 1/2 cup vegetable oil. 1/2 cup finely chopped parsley (optional), 3 Tbsp. flour, 2 Tbsp. soy sauce, 1 clove minced garlic, cayenne pepper and salt to taste.  Mix it all up until thoroughly combined.  Shape the mixture into 12 patties and arrange them in rows on the baking sheet.  Bake the patties until brown around the edges (about 20 minutes).  Unless they are large and thick, you shouldn’t have to turn  them.  They are great on their own (served with greens!) or on a whole wheat bun with mayo.

Braised Turnip Greens With Turnips and Apples from Epicurious.  If you have any kale, add that to the turnip greens and you can add the beet greens also.

On the farm….

Nick, Kate, and Abbie washin the beets

Kate and Jenna and Broccoli and a beautiful morning

Jenna and Broccoli

cranes and leaves turning

Sand Hill Cranes

It’s CSA boxes like this that separate the beginner CSA members from the veterans. It really wasn’t our intention, but just how the weather has molded the boxes. Honestly I think the box looks and sounds more like an Iron Chef challenge than a cohesive menu. We would love to hear what some of you come up with, what your favorite recipes are for the more unfamiliar items.

We watch anxiously as our salad mix that we planted soon after the hard rains washed out our first planting just crawls along ever so slowly in the shorter days. Maybe next week we will have some salad, soon after that we could have Spinach.  But it’s a race to the finish line as we only have three weeks left in the summer season.

What’s to come

Broccoli

Squash

Onions

Potatoes

Carrots

Celeriac (celery root)

Greens (colllards, Chard Kale)

Spianch

Salad mix

Cabbage

1 Comment »

  1. Melissa Brown said

    Tuscan style soup (similar to Zuppa Tuscana from Olive Garden)
    I made a lovely soup from the vegetable stock I prepared last week. Thank you so much for that suggestion. All ingredients except for the sausage came from our lovely farmers!

    I used about 6 cups of stock, added 1lb browned pork sausage, 4 thinly sliced fresh potatoes, and 5 leaves of curly kale, chopped up into bite size pieces. Salt and pepper to taste. Bring to a boil, then simmer until potatoes are tenter. Add 1 cup 1/2 and 1/2 before serving for some richness, but not a necessity. Delicious! Even my picky 6 year old ate it and raved!

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