Archive for cauliflower

Week 6, July 28

We will be making deliveries of pork to the twin cities this Saturday!  We will take orders until Friday evening.  Check out our new grilling, breakfast, and slow cooker pork package options in our store!  Let us know if you have any questions about ordering.

What’s in the box?

Full share:

cauliflower

zukes

summer squash

patty pan squash

cukes

green cabbage (tender sweet)

curly kale

broccoli

green onions (Tropea)

half shares

cauliflower

zukes

summer squash

pattypan squash

cukes

cabbage

green onions (a handful of people got the first sweet onions of the season)

broccoli

Some notes on the box….

Loopers are the small green worms that love broccoli, cauliflower, and cabbage.  We gave all of these that we harvested a good dunk in water to get rid of these guys, but there is a chance that one may have made it into your box.  We are sorry for that if it happened to you, but rest easy, they will not bite you and they are not poisonous.  The worst they can do is gross you out.

Cauliflower came on all at once!  It’s one of those veggies that is SO MUCH tastier when it is fresh and local.  If you think you don’t like cauliflower, try it again and see if you change your mind.  It’s nice steamed or sauted with some butter and topped with melted cheese.  It’s GREAT roasted.  If you are looking to eat more veggies and less carbs, try grating your raw cauliflower (very easy with the food processor) and serving as an alternative to rice.  Also good cut up and served raw with your favorite veggie dip or dressing.

We love this cabbage.  It’s a variety called tendersweet and it is just that.  It makes a great coleslaw.  Have you ever tried putting coleslaw right on a hamburger or sandwich as an alternative to lettuce?  It works and it’s very tasty!  We also like it shredded and served plain with a spicy Indian curry.  It will hold well for quite some time in the fridge if you can’t get to it right away.

The pretty saucer-shaped veggie with scalloped edges are patty pan squash.  They can be cut in half, scoop the middle out, and stuffed with your favorite filling (we like lentils, onions, and cheese) and baked. Or they can be sliced and treated like any other summer squash or zucchini.  Great for stir fries or vegetable soup.

Here’s a picture of a lunch we had this week.  Pork ribs, roasted cauliflower, and cucumber salad with cabbage leaf, rice, and sauce from the ribs.  It was a hit and quite simple to make.  

Recipes…

Chocolate zucchini bread

1 1/2 cups sugar, 3 eggs, 3/4 cup vegetable oil

2 cups grated zucchini (approximately 1 medium zucchini), 1 tablespoon vanilla

2 cups unbleached all purpose flour, 1 cup whole wheat flour,  1/2 cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon baking soda, 1/4 teaspoon baking powder

3/4 cup chocolate chips and/or toasted and chopped nuts

Preheat your oven to 350°F.  Lightly grease two 5×9 inch loaf pans or a 9×13 cake pan.  Combine sugar, eggs and oil in a large bowl. Beat until well blended, then stir in zucchini and vanilla.  In a medium bowl, whisk together the flours, cocoa powder, salt, baking soda and baking powder. Add the flour mixture to the zucchini mixture and stir to combine. Add chocolate chips and stir until relatively evenly distributed. Pour batter into prepared pans and bake for 50-60 minutes for the loaf pans or 35-45 minutes for the cake pan or until a tester inserted in the middle of a loaf comes out clean.  Cool breads in their pans on wire racks for ten minutes, then turn out onto racks and cool completely.  Or serve directly from cake pan.

Cucumber Salad 

Slice cucumbers and green onions.  Mix a 1/4 cup of vinegar with 1 Tbsp. sugar and a pinch of salt.  Mix together and let set a few minutes before serving.  Very good with barbque or anything with peanut sauce.

Cucumber Peanut Salad Recipe from 101 cookbooks 

Quinoa with currents, zucchini, and dill from 101 cookbooks

Roasted Cauliflower with Fennel-Chile Dry Rub from the Splendid Table

At the farm….

This week the squash and zucchini are peaking, probably next week as well. So if it is starting to feel like too much squash and zucchini well, it probably is. But it won’t last for long so do what you can to enjoy it. There might only be about 2-3 weeks left of this until next season.

We have little green beans forming on the plants, and the first tomatoes are starting to blush. The vines are loaded with fruit and as long as this rain stops and doesn’t drown the tomatoes we should be in store for a great harvest. The melons are really close to ripening as well. and they are looking great. Sweet corn is about 2 weeks out and is looking great as well.

We hope that we got enough zukes, squash, cabbage and cauliflower into the CSA boxes!  They were heavy and full and we were still left with a whopping 2,900 lbs of squash, zucchini, cabbage, cauliflower to go to the Emergency food shelf network. In New Hope, MN. If you haven’t read about them, the short of it is they match your money dollar for dollar that you donate in Turnip Rock Farm’s name. And then turn around to buy excess produce from us at a modest but fair 1$ lbs. We would gladly donate food without this, but we can only do so much before we start losing lots of time and money on transportation, and all the labor involved in harvesting and cleaning of the produce. Your donations help to offset the cost of bringing excess produce to the foodshelf for people who need it, and rarely see it among the shelves of boxed pasta, cans of green beans, and tons of cookies commonly seen in the foodshelves.

Our cookout on Aug 20th will be a fundraiser for Harvest for the Hungry, so come on out in the afternoon starting around 3pm and enjoy some all farm raised dinner with fellow members of the farm, and your farmers!  Pay what you can, pay what it’s worth. It’s all going to a good cause. It should be a fun time for the family as well. Bring your cooler so that you can take home some pork chops or other cuts if you like.  Vegetarian options will be provided. Camping is welcome.

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