Week 14; September 6, 2012

What’s in the box?

Full Share

broccoli!

red onions

thyme

sweet red peppers and red bell peppers

heirloom tomatoes

roma tomatoes

garlic

sweet orange pepper

potatoes

pie pumpkin

curly kale

(single shares got all the same items as the full, but in smaller/less quantity)

Notes on the box….

We are happy to have some broccoli again!  It’s coming on very strong because of the continuing hot weather.  We are really hoping the weather will cool down some so that it doesn’t all come ready at once and leave us with very little in the weeks to come (as the tomatoes have done, getting ripe all at once).  This broccoli is very tasty.  Otto has been begging for it!  He sees it on the counter or table or in the field and he points at it and says “bah-ee, bah-ee, bah-ee!” until we give him some.  He ate an entire head (stem and all!) the other day while running around.  Let us know if your kids enjoy it, too!

The greens are back as well.  This week it’s curly kale.  Usually by this time of year the greens are starting to pull out of the summer slump, but this season not so much.  The curly kale is much more resilient than the collards and even the lacinato kale.  Hopefully the other varieties will start looking better as the weather cools.  (The weather is going to cool, isn’t it?!?!)  Store kale in the fridge in  a  plastic bag best in your crisper.  For a quick tutorial on how to de-stem kale, see the link in the kale recipe below.

Winter squash for the week is pie pumpkins.  These are great ones for roasting, then scooping the flesh out and using for pumpkin pie, pumpkin breads, pumpkin soup, or even as a sauce on pizza.  You can also cut them in half and seed them, peel the outside skin with a good vegetable peeler, and dice the pumpkin into chunks to cook in stir fry or curries.  Or you can season them roast them when they are cubed.  These pumpkins will keep for at least a month and usually more.  There’s a good possibility that they may make it to Halloween if you wanted to eat them after keeping them for fall decoration.  Store pie pumpkins out of your fridge along with your potatoes, garlic, onions, and tomatoes.

Thyme can be used in soups or with roasts by giving it a rinse and leaving it in a tied together bundle and added to whatever you are cooking.  When you are ready to serve, simply take out the bundle of what’s left of the thyme.  You can also pull the little leaves off the tough stem by holding the thyme by the upper end of the stem and sliding your fingers down toward the thicker end

Recipes….

Massaged Kale shared by the Boatmans.  Thanks!  They said that even a veggie hater in their family loved this and asked for seconds!

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Lemon Olive Oil Cookies with Thyme are one of my personal favorites.  If you are eating all your veggies, you deserve a sweet treat!

  • 2 cups unbleached flour
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup Olive oil
  • 4 teaspoons grated lemon zest
  • several sprigs of thyme with leaves removed from stems
  • Juice of 1 ½ lemons
  • 1 tsp. vanilla extract
  • Sugar, for rolling

Directions:

  1. Preheat oven to 350 degrees.
  2. Whisk flour, sugar, salt, thyme leaves, and baking soda together in medium-sized bowl. In another small bowl, stir together the olive oil, lemon zest, lemon juice, and vanilla.
  3. Add wet ingredients to the dry ingredients, then mix lightly until it resembles wet sand (I like to use my hand, when the dough is squeezed it should form a solid clump). Using your hands, roll dough into balls about the size of a walnut.
  4. Roll in a  little sugar and roll the cookie balls gently in your hands to distribute it. Put the cookies about 2 inches apart on cookie sheets and bake for about 12-15 minutes

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Kale and Potato Soup from Alice Waters Chez Panisse Vegetables

Remove the stems from a bunch of  kale.  WAsh the leaves, and cut them into a chiffonade.  Peel about 2 pounds of potatoes (or just wash them) and chop them up into small pieces.  Bring 1.5  quarts of water to a boil with 1 tsp salt.  Add the chopped potatoes and return to a boil.  Cook for 2 minutes, covered.  Add the kale and cook 2 minutes more.  Taste for seasoning.  If desired, serve with sliced garlic sausage and a splash of olive oil.

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from our wonderful member, Kelly Lynn and her little boy Maxwell, it’s a Kale Smoothie!  

“We are continuing our quest to entice our son to eat more veggies, especially of the green variety.  This morning I (Kelly Lynn) had the bright idea to try kale in a smoothie.  And it worked!  (of course 🙂  All you need to do to make it at home is add 1 cup chopped kale to 1 cup apple juice, a few chunks frozen banana, 1/2 cup yogurt and peeled apple.  Voila!  It’s a “new taste treat” that even the pickiest of eaters can enjoy.  My hubby enjoyed his smoothie too, so grown ups and kid got their super green veggies this morning.  Ye-ah!  A gold star for this mom!”

 

And in case you didn’t try these recipes earlier in the season or from last season….

Broccoli Parmesan Fritters from Smitten Kitchen

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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 silvered almonds, toasted sunflower seeds, and raisins or dried cranberries if you like.

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Kale Chips

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Sesame Kale Salad

Chop a bunch of kale.  Steam or saute for a couple of minutes till just wilted.  Allow kale to cool.  Mix in a serving bowl with 1 T soy sauce or tamari, 1 T sesame oil, some finely chopped garlic scapes, 1 tsp. honey, a splash of apple cider vinegar or rice vinegar.  Garnish with toasted sesame seeds.

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Pumpkin Smoothie Recipe (makes one serving)

Blend together adding more liquid as needed to get the right consistency:

1/2 cup  cooked pumpkin (roasted or steamed tender)
1/2 cup yogurt (plain, vanilla, or maple) OR milk, soymilk, coconut milk, or almond milk
handful of ice cubes or a frozen banana
1/4 cup apple juice or cider (optional)
2 tablespoons honey (or brown sugar, to taste)
1/4 teaspoon ground cinnamon
Dash ground nutmeg

On the farm….

Don’t forget to RSVP if you plan on coming to the PIZZA HARVEST PARTY on September 15th here on the farm!

Hail no!

We got some really large hail on Tuesday night.  Thankfully there was not a lot of it and all the crops still look good.  Phew.  Hail is never fun for farmers and can potentially do lots of damage.  We were very fortunate and we hope it wasn’t too bad for any other farmers that may have been hit.

We will be going away to Iowa for a wedding that Josh is a groomsman for, so if you have any questions or concerns, we may not get back to you about them until next Monday.  It’s always a little bit nerve-racking to leave the farm, but Derek and Cassandra will be here making sure no cows escape and everyone is fed and watered.  they will also pick broccoli that will be ready for next weeks delivery!  Thanks, guys!

2 Comments »

  1. Nancy Prince said

    Had a surprising lunch at the lake house with two visiting suburban Chicago teenagers who were so awed with Turnip Rock tomatoes on our homemade “California” chicken burgers that I retrieved my saved yellow watermelon from my fridge to continue their education in real good food. They couldn’t believe the look of it: “What is this? Pickle?” And couldn’t shove the pieces I was carving into their mouths fast enough! They ate the whole thing! Score a strong vote for fresh, local food and a great educational lunch for kids who will be buying their own food in a few years. Thanks Turnip Rock farmers!
    Nancy Prince, Chetek, WI and Stillwater, MN

  2. […] readers, we were once again linked on the TURNIP ROCK blog with our Kale Smoothie recipe.  SO fun to be published chefs again… and aren’t those […]

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