Archive for November, 2011

Winter Share Final boxes

Please be sure to find all three boxes with your name.  One box is the squash box, one is the roots box, and one is the greens box (with a nice treat of spun honey and half a dozen eggs). The squash box is very heavy.  If you didn’t bring enough bags to transport everything in, feel free to take the whole box with you and return it to your drop site whenever you can.  Thanks!

What’s in the boxes?


2 bunches collard greens

1 lacinato kale

1 curly kale

2-3 cabbage

1/2 doz. eggs

raw spun honey


pie pumpkins

butternut squash (oblong and smooth with tan skin)

acorn squash (dark green skin with deep ribs)

baby blue hubbard (squat with light blue skin)

delicata (small. yellow skin with dark green stripes)


5 lb carrots

6 lb potatoes (Norland red or yukon gold)

2 lb. turnips

2 lb golden beets

4 hds garlic

4 lb red onions and

yellow onions

Notes on the boxes:

Store the squash in  a cool place like your basement to have it keep longer, but not in your refrigerator.  Larger squash like butternuts will keep longer.  Eat your delicata squash soon as well as your acorn.  Squash freezes really well.  Simply cut your squash in half, remove the seeds, place it in a baking dish with the cut side down (oil the pan or put a small amount of water in the bottom of the pan) and roast the squash in a 400 degree oven until you can easily prick the squash with a fork.  Roasting time will vary with the type of squash, but most will be done in about 45 min.  Let the squash cool then flip it over and scoop out the flesh and put it into freezer bags.  I like to freeze it in 2 or 3 cup amounts.  Then you can pull it out when you want to have squash soup, make pumpkin bread (with pumpkin, butternut, or hubbard squash) or you can use it in a smoothie or pumpkin milkshake.  Thawed squash is also great to use as a pizza sauce if you add some olive oil, minced garlic, and minced fresh rosemary or other herbs.

The beets are small and I don’t recommend trying to peel them.  The peel is not too tough and it adds a nice earthines to the flavor.  I like them best cut into quarters and roasted.  TIP: roast them at the same time that you roast some squash to save time and energy, then store your roasted beets in the fridge until you want to add them to a salad.  Fancy!  The nice thing about golden beets is that the color doesn’t bleed or stain and they have a bit of a different flavor from red beets.

Store your beets, carrots, and turnips in their plastic bags in your fridge.  They will keep for months!

Onions, potatoes, and garlic should be stored in a dark place and not in plastic bags.

Your greens should be stored in open plastic bags in your crisper droor.  The cabbage does not need to be kept in a plastic bag.  Cabbage will keep for many months, but the other greens will start to wilt in a couple of weeks.  To perk your greens back up, soak them in a sink of cold water.  The greens have all been through multiple frosts and will be nice and sweet.  If you aren’t a fan of curly kale you can certainly use it as a garnish for your Thanksgiving Turkey!  Did you know that the largest buyer of kale in the U.S. is Pizza Hut who uses it as a garnish on their salad bar?  What a shame considering that it’s easily the most nutrient dense food in the whole restaurant!

The eggs and honey are a little bonus.  The honey comes from a local bee keeper who will be keeping some bees at our farm next growing season.  Yay!  This honey is ment to be thick and opaque.  It is raw but processed so that the sugar crystals remain small.  It’s great as a spread on buttered toast or warm muffins or biscuits.  But it will also dissolve when you put it in your tea.  We hope that you enjoy it!


Maple or Honey Glazed Carrots or Turnips. Wash carrots or turnips.  Peeling is optional.  Cut carrots into coins and put in a pan with a little butter, a little water and a drizzle of maple syrup or a spoonful of honey.  You can also add minced garlic and/or ginger.  Cover and cook, stirring occasionally until carrots are tender.

Drink your Kale!

Squash and Bacon Hash for weekend breakfast!  Recipe calls for delicata, but you can substitute butternut, pumpkin, or acorn.

Mashed Potatoes with Kale is so good.  A must try.

Mashed Kale and Turnips.  Peel and cube and equal amount of turnips and potatoes.  Boil until tender (about 10-15 min).  Drain and mash with a few Tbsp. Butter and some herbed soft cheese (cream cheese or chevre are great)  season with salt to taste.  Yum!

Quick and Easy Collards!  There’s no need to cook them down to mush.

Creamed Collards is our all time favorite way to eat these greens.

Quinoa stuffed Acorn Squash for meatless Monday.  

Roasted Squash Lasagna!  Yes!!!

Baby Hasselback Potatoes would look beautiful on a plate next to turkey.  

A Raw Kale Salad that can be made with Dino or Curly Kale.

A beautiful step by step recipe for Moong Dal with Cabbage. Use split yellow peas or red lentils.

Drum roll…… Pumpkin Roll!


On the Farm:

Most everything is put to bed in the fields, firewood is split and stacked, everything is off the ground and we are ready for the snow to fly.  We hope you have a great winter and that spring comes early!

We will have a box report coming up that was done by one of our members, that compares the cost pound for pound, how our CSA box does compared to the conventional grocery store, coop grocery store and farmers market… (hint: it’s looking good for CSA members!)

Thanks so much for joining us this season.  Hope your Thanksgiving provides you with plenty to be Thankful for!  Good bye for now from the chickens…..

Bye bye from the calves and sheep….

And from your farmers and your future farmer!

And see ya later to Craig and Lauren!  We are super thankful to have had Craig and Lauren with us this Summer.   A rare pair to be sure.  These two have been so dedicated and hard-working.  They have exceeded our expectations and we are so impressed with the care, thought, attention, and skill that they have put into every task and chore.  We will miss having them here at the farm with us, but we understand that they need to GO GET MARRIED!  Congratulations and blessings and well wishes galore…  Yay for love!   These two are amazing farmers and are going to have an amazing farm of their own someday.   We thank them for all their hard work and their insights and fun times.  We hope they find their way back to Turnip Rock soon!

Comments (1)

Winter box week 3

What’s in the box?

butternut squash

pie pumpkins


salad mix

daikon radishes, or watermelon radish for a few of you



red cabbage

red onions

red potatoes


(please scroll down two weeks if you have any questions on storage of any items in the box)

The Daikon radishes are smaller than the ones you might normally find in the store, but they are extra delicious!  Very mild and sweet with a touch of spice at the end.  They will hold for three weeks if you remove the tops and store them in a plastic bag in your crisper.


Red Cabbage with Cranberries Salad

Braised Red Cabbage

Tempeh Ruben with Red Cabbage Slaw

Asian Coleslaw with Miso-Ginger Dressing 

Arugula, Salmon, Manchego Egg Bake  (This recipe calls for leeks, but I think onions would work just as well.  You can make it in a casserole dish instead of individual ramekins if you don’t have them)

Have you tried Arugula Pesto, yet?  It’s so easy and a great way to eat up that Arugula that you may be accumulating.  The simplest way to make it is to put some coarsely chopped Arugula (stems and all),  some peeled cloves of garlic, some toasted pumpkin seeds, pine nuts, sunflower seeds, or walnuts, a few big glugs of olive oil and a big pinch of salt into your food processor and give it a buzz until pureed.  Add some grated parmesan.  You can add some lemon juice if you like.  It is great with pasta and some sun-dried tomatoes with some fried sausage on the side.  Great as a pizza sauce, too.  Give it a shot, or make it and freeze it and give it a try later!

Also, you can try Arugula on a pizza~ Catherine M. sent us this as a recommendation, we’ve done it many times with cooking the arugula on the pizza, but it could also go well fresh and slightly wilted, here is Martha Stewart’s Pizza Bianca

Need to use up that spinach?   Chicken Florentine!

Daikon Radish Salad – cut daikon and carrots into match sticks, toss with chopped arugula and/or spinach. Try this salad with miso-ginger dressing (below) or an Asian vinaigrette by mixing dark sesame oil, soy sauce and rice wine vinegar.

Miso Ginger Dressing – whisk together 1/4 cup miso, 3 tablespoons rice vinegar, 1 1/2 tablespoons gave nectar or honey, 1 tablespoon finely grated ginger, 1 tablespoon toasted sesame oil
2 tablespoons water

On the Farm

We are looking at our first snow this morning!  We are wrapping up what is left out in the field and preparing for the great white out.  Next week will be our final delivery of 2011, if you want to make sure you get a spot for 2012 visit our sign-up wizard and re-new for next season.  You will pay a $50 deposit now and your next payment will be on February 1 (or whenever you would like us to schedule it).

Next week will be a three box week, so prepare for feasting!  much of the same things you’ve been getting, but probably not as much salad and spinach. we are coming to the end of it. But that will be taken care of with collards and kale.

To help you with your Thanksgiving menu planning, next weeks box will contain:





butternut squash, pie pumpkin, and acorn squash






Comments (2)

Winter Share Week 2

winter box week 2

Whats in the box

Pie Pumpkin








Brussel Sprouts

Salad Mix


All the storage tips have been gone over for these crops in the past weeks.  Scroll down to them if you are unsure.

Weather has been holding out nicely so far. Things have pretty much stopped growing out here, but we still have some greens out in the field we are harvesting from.

The last delivery of the winter boxes will be Nov 17th. We have decided to consolidate the final three boxes into that delivery. Hopefully this doesn’t cause any of  you problems. Most everything stores well, and we figure it’s best to load you up before Thanksgiving. If you have any major problems with this, let us know through email and we can work something out. But we hope that it fits your Thanksgiving schedule.  So Instead of getting 1 box on the 17th and 2 boxes the Tuesday before Thanksgiving, we are going to make one delivery of all the produce on Thursday the 17th.  Everything is storage crops, so they will hold well into the winter (with the exception of greens).

Our farm hands, Lauren and Craig have to get back to Illinois to make wedding plans.  We have a trip planned for the week of Thanksgiving, with a farm sitter all lined up. We would have a hard time pulling off any deliveries after Thanksgiving, and there is a higher likelihood that the weather will be much colder, and possibly snow, sooooo…. We hope this works for everyone.

This is what the final delivery will look like… as of now.

One 1 1/9  bu box of winter squash, butternut, pumpkins, and Acorn

One 3/4  bu box of Onions, carrots, garlic, Potatoes, Beets, Turnips, Celeriac

One 3/4 bu box of seasonal greens- kale, collards, Spinach (hopefully), Cabbage

Still Six boxes, and still the same amount you would get anyway, just more consolidated. We hope this is satisfactory for everyone, and if you have any questions please let us know.

What to do with those Turnip Greens?

Saag Paneer

  • 1/2 cup butter
  • 2 teaspoons cumin seed
  • 1 green chile pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 2 tablespoons ground turmeric
  • 1 pound chopped fresh turnip greens
  • 1 pound chopped fresh spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • paneer cheese, cubed
  1. In a large skillet, melt a couple Tbsp. of the butter and lightly brown the paneer .  Remove from the skillet and set aside.
  2. Melt remaining butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
  3. Stir in the chopped turnip greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.  Stir in paneer and serve over rice.
What to do with those Turnips…

Carmalized Turnips

  • 3 cups diced peeled turnips
  • 1/4 cup water
  • 1 cube chicken bouillon
  • 1 tablespoon butter, or more as needed
  • 2 tablespoons white sugar or honey
  • Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.
Cabbage ideas, of course there is always saurkraut to make. It’s simple, it puts the cabbage by  for later and goes great with hot dogs or dumplings.
Another thing we do once in a while in the winter is to shred the cabbage in a cheese grater and use it as a rice substitute. This sounds strange, but it is especially good with Indian curries and most thai flavored curries as well.
If you have any Recipes you’d like to share, let us know we will post them.

Leave a Comment