What’s in the box?
A few notes on the box…..
This box is the first of the winter shares and the last box for our half share members at the following drop sites:
Cake Eater, Hiawatha, Butter Cafe, SunnySide Gardens, Eden Prairie.
Welcome to winter shares! If this is your first encounter with turnips… Turnips and radishes store for a long time if you remove the tops and keep them in a plastic bag. Cube up the turnips and potatoes and cook them along with a roast. They can also be mashed with potatoes or alone or made into a gratain. I’m posting the recipe from last weeks blog with Jenna’s Turnip Recipe because it’s really so good. You can also slice the turnips and fry them until tender in butter. The greens can be braised and eaten as well.
We soaked the broccoli in cold water for a long time to get the little looper worms to let go. If you still happen to have any on your broccoli, our apolologies. They won’t hurt you, but they might gross you out. Try Soaking them again in a sink of cold water and aggitating them to shake them loose. The way we look at it is this, you either get a few worms or a dose of chemicals. Who needs an Organic certification agency when you have worms hu? Store the broccoli in a plastic bag in the fridge. When you are ready to eat it, be sure to cut up the stalks and include that part as well.
Parsley is good for more than just a garnish! It tastes really nice with potatoes and butter. It can be chopped and added to salad mix for a nice brightness. It’s super high in Vitamin C! It goes great with fish! If you chop it finely and sprinkle it over scrambled eggs, you have a super fancy looking breakfast. There ya go.
The winter squash is a variety called Carnival. Use it as you would an Acorn Squash.
Jenna’s Amazing Turnip Rock Last box lunch
Wash then cube your turnips. Place in a pot with a little bit of water and leeks, and bring to a simmer. You have two options for adding the squash. you can peel it then cut it in half and remove the seeds, then cube it and add it to the turnips. Otherwise, roast your squash then scrape it out and add it to the already tender turnips. Its a sweet and tender mash of squash and
from the stone soup…..
The almonds add a bit of nutty crunch but you could easily go without. It’s delicious warm, but also wonderful chilled, so feel free to make extra for work lunches.
This is wonderful as a simple main course for lunch or dinner. I’ve also used it as a base for a side salad, replacing the almonds with a bunch of coarsley chopped flat leaf parsley – kinda like a broccoli tabbouleh – just the thing to serve with babaganoush.
1 bunchbroccoli, chopped
1/2 cup couscous or quinoua
2 tablespoons soy sauce
1 tablespoon sherry vinegar
small handful flaked almonds
1. Bring a cup of water to boil in a medium saucepan.
2. Add broccoli and cook for 4 minutes.
3. Remove from the heat. Add couscous, soy, vinegar and 2 tablespoons extra virgin olive oil. Stir to combine and season.
4. Stand, covered for another 4 minutes.
5. Fluff couscous with a fork. Taste and season.
On the farm…
A few more piglets were born this week and 100 baby chicks were deliverd by mail. They should be laying by next Spring and we will be pleased to offer an egg share… Yay!
It’s getting colder and today we said goodbye to Jenna…. She’s off to San Francisco for a new adventure. Thanks SO MUCH, Jenna for all of your hard work and your spirit! We will miss you!