JUDI’S RECIPES – WEEK 20 – MASHED TURNIPS WITH BACON

October 17, 2017

Hi Everyone,

Well, it does look as if summer is finally over, until you look at this week’s forecast. It’ll warm up again, if the forecasters are correct. Some of you have still not volunteered at the site. Please understand that if you cannot provide us with help for 2 measly hours, or send a family member or friend in your place, that you may not be invited back to the CSA next year. When you joined, you were informed that this was a requirement. Please sign up today – there are only five weeks left to the season.

This week’s recipe is a quick and tasty way to use turnips. Especially the tasty part!

MASHED TURNIPS WITH BACON

1 bunch of turnips (four or so)

3 TBS butter (you can use olive oil instead, if you like)

salt and pepper to taste

4 slices of bacon, cooked and crumbled

2 TBS chives, dried or fresh minced

Shaved parmigiano Reggiano cheese to taste (you can use grated parmesan or Grana Padano or any other grating cheese)

 

1.Peel and cut the turnips up, then cook in salted boiling water until tender.

2. Drain and mash, then add butter, salt and pepper.

3. Fold in the bacon and chives. Grate the parmigiana over the top and serve.

 

I think you’ll enjoy these turnips!

Have a delicious week.

Best,

Judi

 

 

 

Week #18–Note from the Farmer — How to prepare Turnip & Radish Greens, Turnip Recipes, Mizuna and Mustard Green Recipe

Dear CSA Member,

We finally broke the heat wave this week. It went from 90 degrees all week and now a seasonable 70 degrees. It officially feels like fall! You will start to notice your CSA shares are getting heavier as we continue to harvest the fall root crops such as turnips, fall radishes, and carrots. The greens on the turnips and radishes are beautiful, loaded with vitamins and should be eaten! They are delicious! Below are a few ways to prepare your radish and turnip greens.

Bella Luna Turnips & Greens: These turnips can be eaten raw or cooked. (Don’t forget to use the greens) They taste delicious raw sliced up on a salad, roasted, boiled or added to a soup. Check out these great links below to help you prepare your turnips including the Greens!
4 Quick Turnip Recipes- Click Here
Turnip and Potato Patties- Click Here

Radish Greens: Radish Greens have a peppery taste and can be eaten raw or cooked. You can add them to your Mustard and Mizuna salad or you can make pesto, roast them and more. More ways to prepare these nutritious greens below.
Don’t Toss Those Radish Greens- Click Here

Mizuna and Mustard Greens – Fall Mizuna and Mustard Greens Salad recipe below. Made with a honey vinaigrette salad dressing.
Mizuna and Mustard Green Salad- Click Here

This week is an Optional Coffee Share and Dry Bean Share Week. If you have either of these optional shares please do not forget to pick them up with your CSA delivery.

Check out our Online Marketplace! The Stoneledge Farm online Marketplace offers honey, maple syrup, coffee, seed oils, mushrooms, fruit, and vegetables in bulk. Click Here to login to your account to place your order.

Enjoy!
-Candice for Everyone at Stoneledge Farm

What’s in the Bag? Week 20

Veggies

Butternut winter squash-1
Cauliflower-1 head
Turnips-2
Lettuce-2 heads
Broccoli-1
Radish-1 bunch
Potatoes-2 pounds
Garlic-2 heads
Kohlrabi -1 bunch (fall planting — it’s sweet and delicious!)
Sage-1 bunch
Carrots-1 pound
Jalapenos (hot peppers) – help yourself!

Half shares — odd and even

Odd gets broccoli
Even gets butternut squash.

Fruit Share

One bag with Empire apples, Jonagold apples, Bosc pears

Mushroom Share

Shiitake

Farmer’s Note — Week 20

Dear CSA Member,

We are now into the last weeks of the CSA season. It has been unseasonably warm during the last week, and it felt more like early summer than fall. We will take the warm weather though. Picking and washing the root crops can be a really cold task when the weather is frosty.

This week you can expect carrots, potatoes, turnips, kohlrabi, broccoli, radishes, winter squash and the first garlic. We have been holding onto the garlic until the end of the season because it needed a chance to cure and we knew it would store into the last weeks of delivery. Over 1/3 of the garlic harvest has been divided into individual cloves for seed stock. We will be planting the garlic soon and members are invited to come and help. I will send out an e-mail when we get a bit closer to planting. We have had to wait a bit this year to plant the garlic because the weather has been so warm. We do not want to plant the garlic and have the cloves start to grow in the warmth. They need to settle in over the winter without sprouting.

Did you know that turnips can be eaten raw? Peel, cut into sticks and drizzle with olive oil. Give it a try! It was amazing to notice, as we were washing the heavy turnips, that they float. Did you know that turnips were originally the vegetable carved for Halloween? Some are so big that you might want to revive the custom this year.

This is also the last of the lettuce. We are expecting a frost this week and lettuce will not withstand the cold. It has been a treat to have such delicious late season salads. If you wash the lettuce well and spin dry in a salad spinner, the leaves will stay fresh.

I have posted a Stoneledge Farm crew photo on the farm Facebook page — you can see the wonderful, hardworking and committed group we had the privilege to work with this past season.

Enjoy the wonderful fall harvest.

Deborah for everyone at Stoneledge Farm

Veggies

Butternut winter squash-1
Turnips-2
Lettuce-2 heads
Broccoli-1
Radish-1 bunch
Potatoes-2 pounds
Garlic-2 heads
Kohlrabi -1 bunch (This is the fall planting of kohlrabi. They are sweet and delicious.)
Sage-1 bunch
Carrots-1 pound
Hot Peppers:Jalapenos-take if you like

Fruit Share

One bag with Empire apples, Jonagold apples, Bosc pears

Mushroom Share

Shiitake

Farmer’s Note — Week 18

Dear CSA Member

We are into the heart of the harvest. Each week the garden continues to provide and the vegetables seem to fill the cooler and the barn to overfilling. I am sure that you can appreciate the bounty as your bags are heavy with the harvest after picking up your share. 

Purple Top Turnips with their Greens this week. The turnips were not seeded all that long ago, just before the Fall Farm Visit. They grow quickly in the cooler weather. The tops are a delicious green cooked separately from the turnip. Take the greens from the turnip and use them first. They are a bit like Mustard Greens. Some like to cook turnips with potatoes and mash them together.
 
Rosemary as the herb. It is one of the most difficult herbs to get to germinate but I have had good luck this spring in the greenhouse. The plants were really slow to grow for a long time but finally took and grew very well. If you do not use all of the Rosemary fresh, hang to dry and then store to use later. It is so fragrant and just delicious with potatoes.

There are Anjou Pears and Chardonnay Grapes available through the online Marketplace in bulk.  Honey, Maple and Coffee are available through the Marketplace.  Grade B syrup is almost gone and Grade A is running very low. If you are going to order Maple Syrup you should place your order soon.
 
Enjoy the bounty.
Deborah for everyone at Stoneledge Farm