Tag: turnips

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JUDI’S RECIJPES – WEEK 21 – OCTOBER 26, 2021

OCTOBER 26, 2021

Hello, Everyone,

Root vegetables and greens are arriving this week. White turnips are coming, and, from what I hear from our members, no one really knows what to do with them.

Help is on the way. Today’s recipe is for smashed turnips, the greatest potato substitute ever.

SMASHED TURNIPS

  • 12 small to medium turnips, peeled
  • Salt
  • 2 TBS olive oil
  • 3 cloves garlic, minced
  • Freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese  (or as needed)
  • Chopped fresh chives
  1. Place peeled turnips in a pot of salted water to cover. Bring them to a boil. Cook for 20 to 30 minutes or until the turnips can be pierced easily with a paring knife. Drain the turnips and let them cool slightly.
  2. Preheat the oven to 375 degrees.
  3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down with a spatula until it’s approximately ½-inch thick. Let them drain for 15 minutes, then gently flip them over onto a dry section of the towel or onto fresh paper towels to drain the other side.
  4. Combine the garlic, olive oil, salt, and black pepper to taste in a small bowl.
  5. Line a baking sheet with parchment paper. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little olive oil and garlic mixture. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
  6. Carefully and quickly flip each turnip over. Brush with the remaining olive oil and garlic combination, and more cheese.
  7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives.

I think you will enjoy this as a terrific side dish with any meat or vegetable meal.

HELPFUL HINT: The leftovers are great the next day.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 19 – OCTOBER 13, 2020

October 13, 2020

Hi Everyone,

All the great fall leafy and root vegetables are in full swing now. Today’s recipe is a great cheesy, garlicky turnip dish.

TURNIPS WITH GOAT CHEESE, GARLIC AND SESAME SEEDS

  • 1 head of garlic, halved horizontally
  • 1¼ cups plus 2 TBS olive oil, plus more for drizzling
  • 8 oz goat cheese
  • Kosher salt, freshly ground pepper
  • 1 TBS sesame seeds
  • 1 tsp finely grated lime zest
  • 1 tsp chopped fresh oregano
  • 1 tsp fresh thyme leaves
  • ¼ tsp sumac
  • 12 oz small turnips, peeled, half of them quartered and half thinly sliced.
  • 1 TBS Sherry vinegar or red wine vinegar
  • Cilantro leaves and mint leaves (for serving)

 

  • Heat the oven to 350 degrees. Combine the garlic and 1 1/4 cups of the oil in a small baking dish. Cover the dish with foil and roast until the garlic is golden brown and tender, 45–50 minutes. Let it cool.

  • Remove the garlic from the oil and squeeze it until the cloves slip from the skins. Process the garlic in a food processor along with the goat cheese, 1/4 cup of the garlic roasting oil, and 2 tablespoons of water until smooth (this mixture should be spreadable). Season with the kosher salt and pepper.

  • Meanwhile, toast the sesame seeds in a dry skillet over medium heat until they are golden brown, about 1 minute. Transfer them to a small bowl to cool. Mix in the lime zest, oregano, thyme, and sumac.

  • Toss the turnips in a medium bowl with vinegar and 2 tablespoons of oil, then season them with salt and pepper. Divide the goat cheese mixture among four plates, top with the turnips, the sesame mixture, cilantro, and mint, and drizzle with more oil.

    NOTE: Sumac is a Middle Eastern spice, with a lime-like flavor. It is available in Middle Eastern markets.

    ANOTHER NOTE: Roasted garlic/goat cheese can be made one day ahead, covered and chilled. Bring the mixture to room temperature before using it. The sesame mixture can be made 4 hours ahead. Store it in an airtight container at room temperature.

    I hope you enjoy this dish.

    Have a delicious week!

    Best,

    Judi

 

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Week #24 — Note from the Farmer

Dear CSA Member,

This is the last delivery for the 2018 season. We would like to thank all the CSA members and a special Thank You to the site coordinators! Thank you for being apart of the Stoneledge Farm CSA and your dedication during the 2018 season. The rain this season has sure been challenging but, we are grateful for the bounty we were able to harvest. The marketplace will be closed for all orders on Monday at 1 pm. Don’t forget to place your last minute orders. Available on the Marketplace is Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!

10% off ALL Marketplace Items.
Use coupon code FALL at checkout!
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.

The 2019 CSA SEASON IS OPEN FOR SIGNUPS!
You can order your share for the 2019 CSA season by logging into your member account.
Use coupon code CSA15 at check out for $15 off your full vegetable share
Use code CSA7 for $8.00 off your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)
(Offer ends January 1st, 2019)

Please take our survey. It should take about 5 minutes to complete. We appreciate and value your feedback. Thank You!
Survey closes this Friday the 16th at 1pm.

Fruit Share Recipe: Apple Crisp
Mushroom Share Recipe: Stuffed Mushrooms

Daikon Radish: Can be eaten raw or cooked. We prefer them cooked and our favorite recipe is Daikon Fries

Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!
Popping Popcorn Directions

Winter Squash: Due to all the rain you want to use up your winter squash. Freezing is the best way to preserve it. Use the helpful link below. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Beets: Can you say dessert!? Try this beet cake recipe!
Beet Cake With Cream Cheese Frosting

Turnips:
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale. Kale is also very easy to freeze.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!- Garlic, Potatoes, Daikon Radish
Freeze– Winter Squash, Beets, Kale, Collard Greens,
Dry: Parsley (best dried in oven)

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

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Week #23 — Note from the Farmer

Dear CSA Member,

The season is nearing an end with only one week remaining after this delivery. We wanted to remind you that the last CSA delivery will be Tuesday, November 13th. This week your shares will be full of all that the late season has to offer. You will be receiving garlic, popcorn, carrots sage and more. We just planted our garlic crop for 2019. The seed is the garlic that was grown this year. Each head is split into cloves and the cloves planted. Each clove will become a garlic head next season. The cloves overwinter in the field to sprout in the spring. The cycle continues.

The 2019 CSA season is open for signups. You can order your share for the 2019 CSA season by logging into your member account.

Use coupon code CSA15 at check out for $15 off your full vegetable share and a FREE 1lb. jar of honey.

OR

Use code CSA7 for $8.00 your half, fall, spring or alternate vegetable share (ONLY if your CSA location offers these shares)

OFFER ENDS 11/10/18 AT 1 PM

Marketplace Items are still available but stock is limited!

Coffee, Honey, Maple Syrup, Stoneledge Farm Yarn and Wool Products, Cook Books, Dry Beans, Mushrooms in Bulk, Veggies in bulk (Great for freezing, Seed Oils, Sriracha Sauce and more! Place an order for great gift giving this year!

Our marketplace items sell out quickly this time of year. Please order soon if you are interested.

Login to your member account to place your order.

MARKETPLACE SPECIAL

10% off all Marketplace items while supplies last!

Use coupon code MARKET

Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before your delivery by 12pm.

Popcorn: Popcorn for the first time this season! Follow the steps in this video and you will have a delicious bowl of popcorn to enjoy!

Popping Popcorn Directions

Daikon Radishes: This particular type of radish taste best when cooked. They make delicious Fries!

Daikon Fries or try these other great recipes below…

Diakon Curry Sweet Pickled Daikon Radish Radish Kimchi

Turnips: Purple globe turnips this week! They have a really vibrant purple to show off.

Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: You can use this type of kale in place of most recipes calling for kale.

Potato and Kale Soup Portuguese Kale Soup

STORAGE:

Eat Me UP!– Potatoes, Garlic, Lettuce

Freeze– Carrots, Radishes, Kale, Mustard, Mizuna

Dry: Sage (hang to dry and use as needed) and Popcorn

Enjoy the Harvest,

Candice for everyone at Stoneledge Farm

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JUDI’S RECIPES – WEEK 22 – OCTOBER 30, 2018

OCTOBER 30, 2018

GREETINGS ALL,

It’s still pretty chilly, but it’s not raining! Have to be grateful for that.

This week, more root vegetables are arriving. They are dense and satisfying and they lend themselves to different cooking methods.

Today’s recipe is one for turnips, those great starchy alternatives to potatoes. Made with an Asian twist and cooked slowly – they are delicious!

GLAZED TURNIPS

Ingredients

1 lb turnips, trimmed, scrubbed and cut into 1” wedges

2 TBS white miso

2 TBS unsalted butter

1 tsp sugar

Kosher salt and freshly ground black pepper

2 TBS fresh lemon juice

 

Directions

  1. Combine turnips, miso, butter, and sugar in a medium skillet, then add enough water to just cover the vegetables. Season with salt and pepper.
  2. Bring this to a boil over medium-high heat and cook the turnips, turning occasionally, until they are tender and the liquid has evaporated, approximately 15–20 minutes.
  3. Once all the liquid has cooked off, continue cooking the turnips and tossing occasionally, until they are golden brown and caramelized, and the sauce thickens and glazes the vegetables, about 5 minutes longer.
  4. Add the lemon juice and a splash of water to the pan and swirl it to coat the turnips. Season with salt and pepper.Enjoy!
  5. HELPFUL HINT: When cooking pasta, bring the water to a boil and then salt it. Do not salt the water before it boils or you will cause pits in your pot.

That’s it for this week. As we wind down our season, I urge anyone who has not yet volunteered at the site to sign up or contact Anastasia.

Have a delicious week!

Best,

Judi

 

 

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Week #22 — Note from the Farmer

Dear CSA Member,

These next few weeks are always very busy! Besides harvesting weekly shares, the fields need to prepared for the winter months. Machinery needs to be cleaned and winterized; barns need to be organized for next season along, with the setup of the website for 2019. Hard to believe we are thinking about 2019 already! The summer always tends to fly by.

Don’t forget to order your marketplace items now before the end of the season. Some things are already sold out for the season, but we still have plenty of great items available. Local honey, maple syrup, organic coffee, organic sriracha sauce, seed oils, cookbooks and more. These items all make great gifts as well!

New to the Marketplace is Stoneledge Farm handcrafted wool and yarn products. The temperature sure is beginning to fall these days! Why not cozy up with a warm handwoven wool blanket, or better yet a warm cowl scarf or mittens. There are plenty of options for you to stay warm this winter season.
Check them out!

Our marketplace items sell out quickly this time of year. Please order soon if you are interested.
Login to your member account to place your order.

Marketplace Special-
10% off all Marketplace items while supplies last!
Use code MARKET
Order before 1pm the day before your delivery to receive your order this coming week. Mushroom marketplace orders need to be placed the Friday before you’re delivery by 12pm.

This week is November’s optional Coffee and Dry Bean share delivery. Please do not forget your optional shares if you ordered them.

Fruit Share Recipe: Apple Sauce
Mushroom Share Recipe: Cremini Mushroom Recipes

Oaxacan Heirloom Corn Cob: This was an experiment that we tried this year and the corn looks beautiful. You can use as a fall decoration or make into corn muffins. It is VERY important that you follow the directions of sifting the corn after the food processing step to get all hard corn pieces out.
How to use Oaxacan Heirloom Green Corn
Honey Cornbread Muffins

Specialty Lettuce: This is a smaller head heirloom lettuce with pointy leaves. Great for fresh eating.

Winter Squash: It is that time of year! I have added a few delicious recipes that are universal with acorn and butternut squash. How to freeze winter squash?
Acorn Squash with Greens Pumpkin or Winter Squash Pie
Winter Squash Soup
Maple Pecan Butternut Squash
Butternut Squash and Maple Glazed Coffee Cake

Turnips: White globe turnips this week, with the greens. The greens can be cooked like collard greens. Very nutritious!
Turnip and Potato Patties Pancetta and Sesame-coated Turnips

Kale: This week is Red Russian. You can use this type of kale in place of most recipes calling for kale.
Potato and Kale Soup Portuguese Kale Soup

Storage:
Eat Me UP!– Shallots,
Freeze– Winter Squash, Brussels Sprouts, Sweet Potatoes, Kale, Carrots, Beets, Parsley
Dry: Parsley (best dried in oven)
Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Posted on

Week #19 — Note from the Farmer

Dear CSA Member,

It is looking more and more like fall here, and it feels like it too! Everyone is still working away and adjusting to the cooler 48-degree mornings. (It is much different than the 70-degree mornings we are used to) Now when we listen to the weather, they are talking about pockets of frost! Currently, on the farm, most of the fall cover crops have been planted. Pete Jr. taught Juan how to run the seeder tractor this past week, and Geo now runs the cultivator. (see our Facebook and Instagram for photos) It is an excellent time of year to learn new jobs on the farm. We are so lucky to have such a great team!

This week is the first harvest of Sweet Potatoes. They are Beautiful! They didn’t mind this extremely rainy summer. We are also harvesting the first of the fall turnips. These turnips are called White Bella Luna Turnips. They are a small, beautifully white, and perfectly round turnip. We hope you enjoy this weeks harvest!

Marketplace Special-
SPOOKY Ghost Pepper Sriracha Sauce Special.
Purchase ANY Sriracha Sauce on the marketplace and receive 10% off. Use code SPOOKY
The sriracha sauce is organic, locally grown, and produced by Kitchen Garden farm in MA.

New on the marketplace is Stoneledge Farm hand crafted wool items and yarns.
A great way to stay warm with the cool months ahead! They also make great gifts!
Also, available on the marketplace is coffee, dry beans, honey, maple syrup and more.
Login to your member account to place your order.
Order before 1pm the day before your delivery to receive your order this coming week.

Fruit Share Recipe: Waldorf Salad
Mushroom Share Recipe: Portobello Lasagna

Frisee Endive: A return item from the spring! Like the lettuces these greens grow well in cooler temperatures. Not sure what to do with this item? Here are a few recipes to help!
Curly Endive Recipes (there are some great ones on here!)
Curly-Endive Salad with Bacon and Poached Eggs
Wilted Curly Endive

Mizuna: A dark leafy green you might recognize from the spring shares. Mizuna has a slightly peppery flavor and can be eaten raw or cooked. This is a great recipe from a CSA member Chrys Napolitano, Locust Point CSA.
Spicy Peanut Sauce over Asian Greens

Romaine Lettuce: Many ways to use, but there is nothing like a fresh Caesar Salad! Caesar salad with Romaine Lettuce

Radishes: Who doesn’t love a good radish!? A crisp church and a peppery flavor! Adds a nice fresh flavor to your dish.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
35 Radish Recipes That Are More Than Just Snacks

White Bella Luna Turnips: A beautiful pure white, small tender and perfectly round turnip. Great for cooking or using is a fresh salad.
Turnips and Potato Patties
Roasted Baby Turnips with Parsley-Mustard Vinaigrette

Storage:
Eat Me UP!- Endive, Radish, Lettuce, Mizuna, Onions
Freeze: Sweet Potatoes, Turnips, Kale

Email the farm info@stoneledge.farm
Blanching Steps

Enjoy the Harvest,
Candice for everyone at Stoneledge Farm

Posted on

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

 

 

 

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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