Week 4; June 28, 2012

What’s in the box?

Full Share:


green onions

head lettuce

garlic scapes

rainbow chard


sugar snap peas

zucchini/ summer squash

Single Share:


green onions


turnips (or salad turnips)


garlic scapes

sugar snap peas

zucchini/ summer squash

Notes on the box:

It’s HOT out there today. If your produce looks a little wilty when you get it from your dropsite, bring it home and fill your sink with cold water and let your veggies sit in there for abour 5 min.  They will perk back up.

There’s quite a bit of broccoli this week!  The stems can be eaten (some recommend peeling).  Just chop them up and cook the same as the rest of the broccoli.  Broccoli will store best in your crisper in a plastic bag.  If you’d like to freeze it, simply chop it up, blanche it, dunk it into cold water, allow it to drain, and then put it in a freezer bag in your freezer.  Our favorite way to eat broccoli these days is roasted.  Wash and chop it, toss with a little olive oil, spread it on a baking pan, and roast at 425 for 20 min or until you start to get some crispy bits on the edges.  If roasting sounds too hot to do this weekend, broccoli slaw is great!  Recipe below…

Rainbow Chard may be new to some of you.  It’s leaves can be used the same as spinach in cooked recipes.  AND the beautiful stalks are edible as well.  Chop them and saute them a few minutes before you cook the leaves since they take a little longer to cook.  You can put them in with the garlic or onions in a recipe.  We’ve never tried chard raw.  Have any of you?

Only single shares got turnips this week.  They are either the salad turnips that we gave last week, or they are regular turnips picked baby size.  Store the tops separate from the root part to keep the roots crisp longer.  They are both edible and the tops have a slightly spicy mustard-y flavor.  See last weeks post for suggestions.

This is the beginning of the zucchini and summer squash.  There will be more in the weeks to come.  Classic Summer veggies that remind us that Summertime is here!

Mint is a new addition to the box for us!  We put mint in some of the herb pots, but figured that everyone would like to get some.  It’s a nice versatile herb.  You can have fresh mint tea with honey, mint water is nice and refreshing on a hot day, it’s great in cocktails (mojitos?!) or in salad.   Try pairing the mint with the sugar snap peas!  YUM!

The Sugar Snap Peas should be rinsed before eating.   These are not shell peas that you would have to take out of the pod.  The shell of the sugar snap pea is edible and so delicious!  This variety is supposed to be “stringless”, but they can be “stringed”.  To string them, pull the longer end with the blossom toward the opposite end.  A little string will come off.  If you don’t want to do this, don’t worry about the string.  It’s not so stringy that it can’t be chewed.  You can chop the peas if you don’t want to leave them whole.

how to string a sugar snap pea


Turnip Rock Asian Kale Wraps     (Many many thanks to Kelly Lynn, Arthur, and Maxwell for this recipe!!)

For filling:

1 pound ground turkey (or beef or pork)
1 tbsp cooking oil
1 large onion chopped
2 green garlics chopped (or 2 garlic cloves)
3-4 garlic scapes chopped (or green onions)
2 carrots shredded
2-3 salad turnips finely chopped (or 8 oz can of water chestnuts)
1/4 cup soy sauce
3 tbsp spicy black bean sauce, teriyaki sauce or hoison sauce
A few shakes of red pepper flakes and black pepper
2 tsps seasame oil
1/4 cup fresh cilantro

2 cups cooked rice

12 kale and spinach leaves (or large lettuce leaves)

1/2 package crushed raman noodles

1.  Heat oil in a wok or skillet.  Brown the ground turkey with onions and garlic for about 5-7 minutes until lightly brown.  Add the carrot, soy sauce and salad turnips.  After heated through, add the teriyaki sauce, red pepper, black pepper and finally the sesame oil and fresh cilantro.

2.  Arrange leaves around the outer edge of a serving platter.  To serve, allow each person to spoon a small amount of rice into each leave top with stir fry mixture and drizzle with additional soy sauce.  We love to sprinkle crushed raman noodles on top for an extra crunch.  Wrap the leaf to enclose filling.  Enjoy this fresh meal of the summer.

Maxwell suggests that you can use Collard Greens for the wrap!

Spring Salmon with Green Garlic Peas and Radish (from Abby and Matthew who are members and have a fantastic food blog.  Congrats on the future veggie lover, you guys!)

Sugar Snap Peas With Mint

Rinse peas and take off blossom end.  Rinse a few sprigs of mint, discard stem, and chop up leaves.  Heat some butter in a skillet.  When butter is melted add peas and saute over medium heat till bright green (about 4 min).  Add mint and saute a minute more.  Sprinkle with corse salt.  You can also add orange or lemon zest at the end for something different.

Broccoli Slaw

Wash a couple heads of broccoli and either finely chop (stems and all) by hand or run them through your food processor with the cutting blade attachment.  Place them in a bowl.  Add several finely chopped radishes and/or turnips, a few chopped green onions, and a couple of chopped garlic scapes.  Mix about 1/3 cup mayo with a few tablespoons of apple cider vinegar, 3 Tbsp. (or less) sugar, some salt and pepper.  Pour dressing over veggies, mix well, and allow to sit for at least 10 min before serving.  You can also add slivered almonds, toasted sunflower seeds, and raisins or dried cranberries if you like.

Rainbow Chard Recipes:

Orecchiette and Sauteed Vegetable Salad  (this one calls for fennel and fresh corn, which aren’t in the box, but you could sugar snap peas instead)

Zucchini and Chard Gratin

And for your Chard stems…  Sriracha PICKLES!  YES!  (you could add garlic scapes, too!  They are great pickled)

On the farm….

getting the first summer squash of the season with hay drying and perfect sky.

next weeks peas hangin out and waiting

pea pickin

more pea pickin. It takes a lot of pickin to get those little peas to add up!

That’s one beautiful field of brassicas!

Cassandra emptying her harvest bag full of broccoli. One of many many many full harvest bags of broccoli this week!

Coming soon…

purple cabbage

another variety

that’s a baby cucumber with its flower still attached!

a couple of our lunches….

pulled pork sandwich, chips, sugar snap peas with mint, and broccoli slaw

garlic scape lemon rice, sauteed kale, salad, and lemon roasted chicken

And the big news for the week….

Lemon Roasted Chicken and someone who is excited to try it.

We will be doing a meat delivery on Friday July 6.  If you order meat from our web store, we deliver the meat frozen to your home (or place of business).  But the big news is that WE HAVE CHICKEN!  And this chicken is seriously tasty.  Like the best chicken we’ve ever eaten tasty.  Like we ate chicken 4 meals in a row tasty.  Like every time we ate one of those meals the entire conversation revolved around how tasty the chicken is tasty.  Please check out our web store for more information.  Click on the details button for the complete rundown.  It’s fantastic grilled.  If you can’t get in on this delivery, you can order later for our next delivery of meat sometime in August.


  1. […] TURNIP ROCK Website…. they posted our recipe for ASIAN Wraps with all our pictures.  Cool! https://turniprock.wordpress.com/2012/06/28/week-4-june-28-2012/ Comments […]

  2. sarahnorris75 said

    The Asian wraps are a great idea! I was looking for a way to use up the rest of that big ol’ head of Romaine tonight. For us vegetarians, crumbled firm tofu makes a great sub for ground turkey.

  3. Bekah Dalen said

    Just made the broccoli slaw. So good!

  4. WIllow said

    are you out of chickens? I didn’t see any on your webstore.

    • turniprock said

      Yes, we are. They sold very quickly. Sorry! We will have another round ready in September.

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