Week 17; October 13, 2011

Please take a minute to fill out the 2011 survey!  It’s only 10 questions and we learn a lot from your responses.  We want to be the best CSA for our members and we would love to know what you think!  Thanks!

What’s in the box?

Full Share:



Salad Mix

Turnips with their greens

Acorn Squash

Baby Blue Hubbard Squash

Purple Cabbage

Kennebec Potatoes



Single Share:

Purple Cabbage

Baby Blue Hubbard Squash

Acorn Squash

Salad Mix

Kennebec Potatoes




Notes on the box…

We’ve been enjoying lots of salads!  As you may have noticed, we finally got an industrial salad spinner (an old washing machine with spin cycle still intact) and so the washing and drying of the salad greens and spinach is going a lot easier than in the past and making for cleaner greens.  We’ve been eating them without doing the standard double wash that we always recommend and we have yet to get any dirt crunch in a salad.  Go ahead and give it a try!

These Kennebec Potatoes are really tasty potatoes.  They have a very thin and tender skin, so they peel easily, but it’s so thin that you might not even want or need to peel them.  They are a good all-purpose potato.  They mash, bake, roast, and fry well.  Potato leek soup for dinner this week?

We are always pleasantly surprised with the turnips that we grow here.  They seem to size up so quickly and taste so nice and sweet.  We hope that you enjoy them.  To store, remove the tops from the roots.  Roots will store for a long time, greens should be eaten within the week.  A nice side dish to do with them is to cube up the roots into small pieces (we don’t peel them) and slice up a leek.  Saute both in butter until really nice and carmelized.  Add the chopped greens at the end and cook till tender and season with salt and pepper to taste.  It’s a nice sweet and slightly bitter/spicy mix.

The Hubbards are a new squash for us this season.  We grew baby ones so that they would fit into the boxes.  The full size ones weigh in at about 20 lbs!  This squash has a dry, almost flaky texture.  They are great for pies and so add to a fall veggie mash-up including potatoes, turnips, and squash!  The peel of this squash is not edible.  Let us know how you like this squash, as we are on the fence about growing it next season.

baby blue hubbard

Full shares are getting the Arugula this week.  This green can be added to your salad mix, or you can cop it up with your spinach for a nice salad, or you can cook it!  Makes a great pizza topping or a great pesto.  It’s quite versatile.  Some say that it’s too spicy, but we have found it o be quite mild this fall.  Give it a try!



Acorn Squash Salad

Cut the squash in half and scoop out the seeds.  Cut into half moons along the ribs about a half inch thick.  Toss lightly with oil and roast in the oven at 375 for about 30 min or until fork tender.  Meanwhile make a dressing by pureeing in the blender 1/2 cup olive oil, 1/3 cup minced fresh cilantro (or you can use your arugula),  6 tbsp. orange juice, 3 tbsp. maple syrup, 2 tbsp candied ginger (or 1 Tbsp. fresh ginger), 1/2 tsp. salt, 1/8 tsp. cayenne pepper.  Remove squash from oven and allow it to cool.  pour dressing over squash and toss gently.  Serve on a bed of lightly dressed salad greens.

Fall Veggie Mash-Up

 Essentially what you are doing here is making mashed squash (boiled or roasted), mashed potatoes (boiled), and mashed turnips (boiled) all with milk and butter.  To make it especially yummy, make all the mashes separately then marble them together maybe with some shredded Gruyère cheese and serve.   You can also boil and mash the potatoes and turnips together.

Check out this link to a page from Deborah Madison’s Vegetarian Cooking for Everyone the section called “Flavorful Additions”  for some really beautiful and poetic suggestions to fancy up your salads.

Pumpkin Cake with Brown Sugar Icing – Otto is having his first birthday this weekend!  Time for pumpkin cake!

For the cake (makes two 9 inch rounds, a sheet cake, or cupcakes)  preheat oven to 325.  Grease pans well and lightly flour:

Mix together 2 cups all-purpose flour,  2 tsp. baking soda,  1 tsp. ground cinnamon,  1 tsp. ground nutmeg,  ½ tsp. ground cloves,  1 tsp. salt.  Mix together  1 ½ cups cooked and well mashed squash and 1 cup buttermilk.  In your mixer cream together 2 sticks unsalted butter,  1 cup brown sugar and  1/2 cup sugar.  Add 4 large eggs one at a time, scraping down the sides of the bowl until incorporated.   With the mixer on low alternate adding the dry ingredients with the buttermilk/squash mash until combined.   Pour into pans and bake for 45 min or until toothpick comes out clean.  Cupcakes will bake faster.

To make the icing, heat 2 cups brown sugar, 1 cup heavy cream, 2 oz. of butter, and 1/4 tsp. cream of tartar in a saucepan over medium-high heat, stirring frequently.  Bring mixture to a boil.  Allow the mixture to continue boiling while stirring constantly for 2 minutes.  Transfer the hot mixture to a stainless steel bowl and allow to stand at room temperature for 1 hour.  Place the cooled mixture in the bowl of an electric mixer fitted with the paddle attachment.  Beat on low speed for 30 seconds.  Increase the speed to medium and beat for 2 minutes, adding 6 ounces of butter cut into one ounce pieces one at a time, until incorporated.  Scrape down the sides of the bowl.  Increase the speed to high and beat for an additional 2 minutes.  Scrape down the sides of the bowl and beat on high for an additional 1 minute until light and fluffy.   Frost your cake when it’s cooled!

Here’s a recipe for a Squash and Turnip Gratin cooked on the stovetop.  Sounds really yummy!

On the Farm….

Wow!  Next week will be the last box of the Summer shares!  Next weeks box will have some more similar things to this week, but we will also have BRUSSELL SPROUTS!  Fun!

We still have 10 winter shares available to our members.  Check out the web site to find out more and to update your share.

Now for some pictures of salad mix time!


  1. Corri said

    Happy Birthday Otto! Thanks for all your hard work Turnip Rock!
    – Sandwick Family

  2. Suzanne Almen said

    The spring mix was the best I’ve ever had. Do this again next year!

    • turniprock said

      We certainly will! Thanks!

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