CSA Share Week 9:

From our farm to your table this week …  

 This week you’ll see the same line-up as last Saturday with TWO exceptions: 1) no lettuce and 2) GREEN tomatoes!
When I sampled our lettuce this week to see if it had turned bitter in the heat, I had one of those “YUCK” experiences on my tongue that I think Finley must have when he decides to taste leaves, grass and other less palatable items he finds around the yard.   Until fall brings cooler weather, you will probably not be seeing any fresh lettuce from our farm with the exception of some iceberg lettuce that could be ready in a couple of weeks. The good news is that there are PLENTY of other good vegetables to make up for it, including your first green tomatoes.

Basil
Broccoli
Cabbage
Cucumbers
Squash
Green Tomatoes
Zucchini

Tips for using and/or preserving your produce…

Basil

Unless you’re living on Caprese salad, pesto, and other fresh basil recipes, you might want to begin using a portion of your basil for drying or for frozen pesto.  This week I heard a gentleman say  “Every soup tastes better with basil in it.”  If you do a little each week throughout the summer, I think you’ll find that you have more than enough dried basil to get you through winter cooking and you might even have enough to fill a few glass spice jars for homeade Christmas gifts!

Broccoli

Very soon both broccoli and cabbage will give way to the hot, dry, July weather, so, while you still have a bunch of broccoli, I recommend chopping it up into a big, cold salad for the fourth of July!  There are several good broccoli salad recipes out there.  One of my favorites (a little on the heavy side) is the broccoli and bacon salad we shared early in the CSA season.  If you didn’t hold onto it, you should be able to find the recipe on our blog under CSA week two.  By the way, I noticed that some of the new recipes aren’t appearing so I’m working to update the blog over the next week or two to make it more accurate and user friendly.  Please pardon the inconvenience.  Thanks for your patience!

Cabbage

Again, fresh cabbage won’t be around much longer (most likely 1-2 more weeks) so it’s a great time to make up a big, delicious cabbage salad or slaw to enjoy before it’s all gone.  Over the years I’ve learned that some of you travel to Lexington occasionally for healthy treats from Good Foods Market and Whole Foods.  While you’re in Lexington, you might want to head over to South Broadway and have lunch at Alfalfa’s.  They have a lot of great food, including a signature, fresh cabbage salad.

Cucumbers

Each year I have to make up at least one batch of dainty cucumber sandwiches.  It’s cool, refreshing, and it sort of makes me feel like I’m at a southern tea party!  These southern classics are great for showers and parties. 

Cucumber Tea Sandwiches
-2 small or one medium grated cucumber, peeled & seeded
  IMPORTANT NOTE: – To get a creamy spread 
  that isn’t watery, you’ll need to toss your grated
  cucumber with a little salt and leave it in a
  colander for about 30 minutes, pressing the
  excess water out a few times.
- 8oz cream cheese, slightly softened
-1-2 Tbsp mayonnaise
-1 small garlic clove, pressed
-1 tsp fresh dill

Simply stir together all of the above ingredients and spread the mix on your favorite, dainty squares of bread.  You can cut the crusts off your favorite bread & cut the sandwich into quarters.  White is traditional but I always use regular wheat bread or occasionally, for a party, I buy those cute little loaves of pumpernickel bread sliced into thin squares.

This recipe will make enough for a crowd, so cut it in half or to one fourth if you just want to give it a try for yourself at home.  The spread will store just fine in an airtight container in the fridge for a few days.

Squash & Zucchini
Both squash & zucchini make excellent vehicles for delivering a flavorful, filling meal when you carve them into little boats and fill them with your favorite meaty (or vegetarian) filling and top them with cheese.  We really enjoyed baking zucchini filled with our home-grown, grass-fed beef so I will share that version with you.  We also love vegetarian meals so you could easily transform this one by replacing the meat with beans, shredded, seasoned tofu, or some combination of the two. However you prepare the filling, I think it is best with plenty of cheese on top!

Baked, Stuffed Zucchini
-5 medium zucchini (or squash or some of each)
-2 Tbsp olive oil
-1 medium onion, minced
-2-4 cloves garlic, pressed with the flat side of a knife and minced
-6 oz roasted red peppers, chopped
-1.5 cups freshly diced tomatoes OR 8-10oz canned tomatoes
-1.5 cups marinara
-½ teaspoon oregano
salt and pepper to taste
-½ - ¾ lb cooked ground beef (or 8-12 oz beans, or crumbled tofu)
16 oz of your favorite shredded cheese  (mozzarella is good with this Italian style filling but cheddar or pepper jack might be best if you use beans and Mexican seasonings in the filling)

Preheat oven to 350^oF.
Pierce whole, uncut zucchini a few times with a fork, stack on a plate with a little water in the bottom, and microwave for about 8 minutes.  The exact time varies with the size of the veggies & your microwave, but you're goal is to see the skin get a little brighter and for the flesh to become soft enough to pierce very easily with a fork without becoming mushy.
Slice the zucchinis in half, length-wise, remove seeds and a bit of the flesh with a melon-baller, leaving about 1/2 inch "walls" to create little zucchini canoes.
Set the zucchini aside for now and prepare your filling.
Heat olive oil in skillet and sauté onions, peppers and garlic until onions become translucent then combine with all remaining ingredients except cheese, mixing thoroughly.
Distribute filling equally among zucchini halves, top with cheese and bake for 30 minutes.

Green Tomatoes
Fried green tomatoes happen to be one of my favorite foods (…and one of my favorite movies!). There are countless variations in the recipes from soggy, pan fried mounds of tomato with thick batter to light, crunchy baked versions.  I tried several and found that my favorite falls somewhere between.  During my extreme calorie-counting days (long ago) I made some dry, baked, barely-breaded versions that resemble fried green tomatoes but just don’t hold a candle to the slices that have a bit more batter, although I don’t think frying is an absolute necessity when it comes to making a good “fried” green tomato.  There are enough fried green tomato recipes on the Southern Living website to make your head spin.  Try out this link to browse them: Southern Living Fried Green Tomatoes.

Have a GREAT week and thanks so much for your support!

As always, please feel free to contact me for clarification, further information, or to share your own adventures in cooking local, USDA certified organic produce.  amanda.waterstrat@gmail.com

Week 8

CSA Share Week 8: From our farm to your table this week …  

Basil
Broccoli
Cabbage
Cucumbers
Lettuce
Squash
Tomatoes
Zucchini

Tips for using and/or preserving your produce…

Basil

Did you try Caprese Salad last week?  I hope you did!  I just had some for lunch and I can’t get enough.  We also  used up all of the extra basil that wasn’t sold at market last Saturday to make some delicious pesto.  If you are a fan of homeade pesto, then you know just how nice and easy  it is to  make and use.  If you’ve never tried pesto before, this is a great time to give it a whirl (literally)!  Use the finished product as a nice spread for fresh bread or crackers, stir it into your favorite pasta, use it as a paste to flavor your favorite grilled meat or try Ford’s favorite: mix it with some mayo and spread it on your favorite summertime sandwich.  Yum!

    Broccoli

There are so many ways to enjoy good broccoli!  Whether you roast it, eat it raw, or steam it and slather it with cheese it really is delicious and so very good for you.  This week, I’ll share another “mix and match” recipe with you that incorporates a lot of the veggies in your share.  Cornbread salad is one of those recipes that never really sounded that impressive to me, but when I tried it for the first time about three years ago, I was surprised by how much I liked the taste and texture.  The combination of crispy cornbread, fresh veggies and a tangy ranch salad dressing is extremely satisfying.  If cornbread is not your thing, you can replace the red kidney beans in this salad with white/great northern beans, use cubed French bread instead of cornbread, feta or fresh mozzarella cheese in place of the cheddar, and top it off with balsamic vinaigrette instead of ranch dressing.  Then you’ll have a fancy looking French salad.  The truth is, either way it will be DELICIOUS!!

Cabbage

Fish tacos are a popular California food tradition that make for an easy, tasty, summer meal.  They are light, flavorful and offer a nice combination of grilled fish and shredded cabbage.  Simply grill up your favorite white, flaky fish and season it with a spicy rub or marinade.  Serve up tender flakes of the grilled fish on toasted corn tortillas ( I literally pop mine in the toaster for a minute or so before filling them) topped with shredded cabbage, salt, cilantro and a generous squeeze of fresh lime juice. You may also like a drizzle of creamy dressing, a few diced tomatoes, or a sprinkling of cheese, but the simple version is also delicious.

Cucumbers

If you don’t use up all your cucumbers in cornbread salad or dill pickles, consider trying a fresh Greek yogurt sauce made with cucumbers called Tzatziki. It’s often served at Greek restaurants with fresh pita bread as an appetizer or as a creamy side for a warm main dish (sort of like we’d serve sour cream with chili to tone down the heat). Just peel, remove seeds, and dice a medium cucumber and mix with salt, 1 clove minced or crushed garlic, 1 tsp salt, 1 cup plain Greek yogurt (there’s even a Kroger brand now) 1-2 tablespoons fresh dill, minced, 2 tablespoons lemon juice and ½ tsp extra virgin olive oil.  Stir it all together gently, refrigerate for a few hours to allow the flavors to blend & serve with fresh bread or as a creamy topping to a spicy meat & vegetable dish.  Here’s the link to a great Greek meal (including Tzatziki) on a recipe blog called Tasty Kitchen: http://tastykitchen.com/recipes/main-courses/souvlaki-dinner/
Lettuce

We’ve finally gotten our grill up and going after a few repairs and I’m eager to put it to good use.  I have grilling recipes on the brain and there’s one that I’d like to try this summer before our lettuce fades.  There are a couple of approaches but essentially it involves slicing a firm head of lettuce in half (Romaine, wedges of Iceberg, or any hearty, head lettuce that holds it shape) drizzling with olive oil, a little garlic powder, and placing over a hot fire on the grill for a couple of minutes then serving with salt, pepper and a little cheese.  Here’s a link to a nice step-by-step recipe with pictures for grilled Romaine lettuce: http://grillinfools.com/blog/2009/05/11/grilled-romaine-lettuce-thats-right-salad-on-the-grill/

Squash & Zucchini

Okay, I’m finished having raw squash and zucchini for a while.  I’ve moved on to “hotter” dishes for a while (even though it’s VERY hot outside this week).  Today I remembered just how delicious yellow squash can be when it’s sliced and sautéed with a little butter, olive oil, salt and your favorite seasoning.  Chef Jospeh Smith of Joseph’s here in London served some of our squash this week and I must say, he turned those little yellow circles into a warm, mouth-watering side dish.  You can do the same with zuchinni and the heat brings out a nice sweetness that you won’t get from the raw veggies.

 
Tomatoes

I don’t think I’ll ever get tired of tomatoes.   My parents like to tell a story about how they recognized my affinity for tomatoes at an early age.  When I was a little girl, about Finley’s age, my dad carried me back from the garden on his shoulders after we picked tomatoes together and by the time he made the short walk from the garden to our house, I had already eaten an entire tomato!  So far, I’ve maintained my reputation as a tomato thief by snatching warm tomatoes from the vine, or fresh picked tomatoes in the barn before they ever have a chance to reach the market or our house.  (Don’t worry, Ford doesn’t let me tamper with your boxes after they’re packed.  They’re locked in a secret vault in our barn.  Okay, that’s a lie, but you get the idea – your veggies are safe.)  If you’ve never eaten one warm from your garden or from the market, put it on your windowsill or your porch in the sunshine for a while then take a big bite and enjoy

Have a GREAT week and thanks so much for your support!

As always, please feel free to contact me for clarification, further information, or to share your own adventures in cooking local, USDA certified organic produce.  amanda.waterstrat@gmail.com

Week 7

CSA Share Week 7: From our farm to your table this week …  

Basil
Broccoli
Cucumbers
Kale
Lettuce
Squash
Tomatoes
Zucchini

Tips for using and/or preserving your produce…

Basil

Few herbs are as beautiful, versatile and amazingly aromatic as basil.  The leaves of this tender herb are delicious to pluck and eat right off the plant but it also adds wonderful flavor to dozens of dishes – sweet, savory, hot & cold.  You can store basil in the fridge as you would lettuce, but I like to make a fresh snip on the bottom of the stems and put them in a small glass vase or Mason jar just as I would with fresh flowers.  This will keep the basil in great shape for several days and your kitchen will smell fresh and wonderful!  If you don’t want to use it right away, basil can also be easily dried by hanging the stems upside down for a few days then picking the dried leaves to store in plastic bags or glass jars for use in winter cooking. 

Eventually I’ll get around to a pesto recipe or two but first I’d like to share my absolute favorite way to enjoy fresh basil - Caprese Salad.  (It is pronounced “kah-prai-zee” although I called it “caprice” salad for a long time before learning that!) The salad is pictured above at right with the recipe underneath.

    Broccoli

No matter what plants I show our 20-month-old son, Finley, in the small raised-bed garden beside our house, he says “bwok-oh-wee.”  Unfortunately he still thinks it’s more fun to say the name of this veggie than to eat it.
This week I had the pleasure of coordinating a special luncheon for about 60 people with one theme: use locally grown produce for the entire menu.  It was a wonderful adventure in local shopping, cooking, and eating.  Because broccoli was still plentiful early this week, I decided to make 10 broccoli cheddar quiches.  I used a recipe from Kraft as a starting point, so the dish was a bit heavy on the cheese and high in calories, but I must say it’s quite yummy.  It only takes a little more than a cup or of chopped broccoli florets to whip up this simple quiche so buy some fresh eggs from one of the other farmers and you’ll have most of the fixins’ for an easy weeknight dinner! …just don’t forget to pick up some cheddar cheese on the way home!
Cucumbers

If you enjoyed the recipe for refrigerator dill pickles last week, you might like repeating that recipe this week with a slight variation to make a delicious salad.  Just reduce the vinegar by ½ (and consider trying white wine vinegar in place of regular white vinegar), remove the cucumbers from the brine after an overnight soak and transfer to a serving tray using a slotted spoon.  Serve with chunks of fresh tomato and top with crumbled feta cheese.
KaleKale is a perfect partner for tender new potatoes, or any potatoes for that matter.  This week I wouldn’t be surprised to see some of the other farmers selling small, tender, “new potatoes.”  Folks (like my dad, grandfather & several of the local farmers) designate a portion of their potato planting for an early harvest of small round “new” potatoes.  They could definitely wait until the end of the summer to dig the potatoes along with the rest of their crop of large, mature roots, BUT once you’ve had a taste of new potatoes, it’s hard to resist digging up just enough for a big family dinner and enjoying them in June.  …oh wait, we’re talking about kale, right?  Yes, exactly.  …so, whether you use new potatoes, “old” potatoes or perhaps another starchy vegetable or grain (rice, polenta, pasta), consider preparing it with just a bit of butter, salt, cream and some fresh parsley then toss in some sautéed kale.  The kale really rounds out the smooth, buttery flavor of creamy, starchy, foods and provides LOTS of added nutrients.
Lettuce

Enjoy these tender, delicious leaves while they last.  A hot dry summer (as it appears we may be entering) can cause the plants to flower, and produce bitter leaves.  It’s the plant’s way of saying “my time is up, I’m making seeds and getting out of here.”  …at least that’s my translation of how Ford explains it to me in much more “agriculturally correct” terms.
Squash & Zucchini

Yes, it’s true, these are different, unique vegetables with their own distinct flavor and texture,  …but it sure is easy and fun to use them together!  I haven’t yet reached the point in the harvest season at which I’m trying to think of 10,000 ways to sneak these veggies into cakes, breads and cookies (although that will come, I’m sure).  I’m still enjoying thin slices or tiny cubes of squash and zucchini over salads.  I really like them raw.  Once on a trip to Washington (state) to visit Ford’s family I thought I had packed the perfect airport food for us to enjoy on the long trip – zucchini & yellow squash sticks, yeah!  Low calorie, light weight, and we wouldn’t be buying expensive, salty, airport food!  While I basked in my culinary and dietetic brilliance Ford completely ignored the little sticks and ate all of our trail mix and granola bars instead.  Go figure? 
Tomatoes

This week, all I have to say is “see recipe above” for AMAZING Caprese Salad.

Have a GREAT week and thanks so much for your support!

As always, please feel free to contact me for clarification, further information, or to share your own adventures in cooking local, USDA certified organic produce.  amanda.waterstrat@gmail.com

No Rain??

I don't know about you all, but we didnt get anymore than a drizzle of that rain that was promised for the last 2 days.

Here at Sustrainable Harvest Farm we leave nothing to chance if we can help it to ensure a good crop will be harvested.  But nothing beats a good soaking rain.

We employ several strategies for making sure your crop gets enough water to drink. I'd love to show these to you at the farm tour, but I'm attaching our newest Pistol Creek Rigged Sprinkler that sprays a 120 foot diameter spray. That's sweet corn that is a couple of weeks away...

Week 6

CSA Share Week 6: From our farm to your table this week …  


Cabbage
Cucumbers
Green onions
Squash
Swiss Chard
Tomatoes
Turnips
Tips for using and/or preserving your produce…

CabbagePerhaps you tried the cabbage casserole we described last week or you boiled or stir fried the small, lovely head of cabbage.  If so, this week I’d encourage you to try a simple salad with shredded cabbage as the base.  These little heads of cabbage have a larger proportion of green leaves and a much nicer flavor and texture than the large, extra firm cabbage heads you’ll find in many supermarkets.  I’m not a huge fan of coleslaw but even I can get carried away eating coleslaw or cabbage salad made with fresh, tender heads of our spring cabbage – in fact, I ate about two bowls full this week!

Cucumbers
Until last year, I had only made pickles using a hot canning system in which the cucumbers are actually cooked in the canning process.  That is an excellent way to preserve large quantities of cucumbers to store as pickles in your pantry at room temperature for months. Fortunately, however, last summer I tried refrigerator pickles and discovered an extremely easy and really delicious way to store smaller quantities of cucumbers (like a small jelly jar).  This method yields pickles that are extra crisp because they’ve never been heated.  They are amazing on summer sandwiches and burgers.  It also looks really neat to have your VERY own pickles out for family gatherings in the summer with fresh dill floating around on top and smelling wonderful!  *Keep in mind that with ANY food preservation technique, it is best to use fresh produce as quickly as possible after harvesting.
Green OnionsIf you didn’t have time to make a big batch of soup beans the last time you got green onions two weeks ago, you have another chance to enjoy your beans with some fresh, tender green onions.  They also make a great accompaniment to bean soup if you don’t mind eating soup in warm weather.   Ford refuses warm soup in the summer, probably because he works so hard outside in the heat all day, but Finley and I take it easy in the heat of the day and enjoy a warm soup every now and then for lunch.  These little onions are also excellent sliced and tossed into a big salad.  There’s an example of such a salad, bursting with all kinds of veggies & herbs on my very favorite website/blog:

http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Squash

Hopefully you enjoyed the first harvest of squash last week and are looking forward to more. You will probably see this veggie several times this summer.  The thin, tender skin on yellow squash is softer than zucchini and makes cooking squash a breeze.  One very easy way that I love to prepare squash is by cutting it into large chunks and combining it with other vegetables on skewers that I drizzle with olive oil and place on the grill.  Its tender flesh and thin skin soften slightly and take on a bit of sweetness when prepared this way.  Zucchini, cherry or grape tomatoes, and onions are good pairings with yellow squash on skewers.

Swish Chard

If you aren’t into eating your greens in creamy dishes like Swiss Chard Gratin, you may prefer braising or sautéing your chard leaves and the crunchy stems.  Another fun option is tossing braised chard on a homemade pizza.  It makes a nice topping for a white pizza with a sauce made from ricotta cheese mixed with grated Parmesan and fresh Italian herbs.

Tomatoes

I don’t know about you but I’m still not tired of eating whole tomatoes, sprinkling salt on each bite, as I stand over my kitchen sink.  (Is that really weird or totally normal?)  In case you don’t love raw tomatoes as much as I do, perhaps you’d like to just whip up your own basic marinara sauce using the tomatoes in your share plus a few more (…unless you’ve been saving & freezing your tomatoes from the last two weeks, in which case, you can just use those).  There are lots of variations so yours will probably change as you adapt the sauce to your family’s taste, but here’s a recipe (left) to get you started.

Turnips

If you didn’t try Sorghum Glazed Turnips last week, give it a try this week or just dip those crunchy little roots into your favorite dip along with broccoli, carrots, snap peas or whatever raw veggies you like to snack on.

Have a GREAT week and thanks so much for your support!

As always, please feel free to contact me for clarification, further information, or to share your own adventures in cooking local, USDA certified organic produce.  amanda.waterstrat@gmail.com

CSA Share Week 5: From our farm to your table this week …  

Beets
Cabbage
Lettuce
Squash & Zucchini
Tomatoes
Turnips
Tips for using and/or preserving your produce…

BeetsBeautiful, deep red roots and crisp greens characterize these incredible vegetables. In the last few years, with the help of friends and family, I have come to love and long for the first beets of spring – but I didn’t always feel this way.   A childhood encounter with my grandmother’s pickled beets left me with a wrinkled nose, sour face and a strong conviction that she had somehow captured the essence of pickled dirt in those ruby red discs.  Thankfully, I later discovered lovely roasted beets of all colors in fancy salads served with soft, crumbled cheeses and toasted nuts.  My mother-in-law, Janet, even gave me a recipe for a chocolate beet cake – emphasis on chocolate!  Finally, last year, CSA member Jennifer Melton introduced us to Harvard Beets, oh my!  I was skeptical, thinking these would surely give my taste buds nightmares about my grandmother’s pickled beets, but boy was I wrong.  Ford and I practically fought over the last serving of Harvard Beets!  In fact, I’ve been bugging Ford for weeks to harvest some beets for me as soon as possible because I REALLY want to make this recipe!  Please try this it as soon as possible – I promise they won’t taste like your grandmother’s (or at least my grandmother’s) pickled beets!

Cabbage
From cold salads to cabbage soup, there are MANY ways to enjoy this crispy vegetable that that boasts numerous natural compounds thought to help prevent cancer. It would be tough for me to nail down one absolute favorite cabbage recipe.   Several of my family members and I enjoy a simple, creamy baked cabbage dish.   We chop the cabbage into wedges, immerse in boiling water (about 5 minutes) then drained and gently stir with salt, pepper sour cream (or plain Greek yogurt) and finely diced onion.  Then we just spread the mixture into a casserole dish, top with shredded sharp cheddar cheese and a little paprika or red pepper and bake for about 20-30 minutes at 350^oF. This is a delicious twist on boiled cabbage.  Another great bonus with this recipe is that you can reduce the boiling time to about 2 minutes, dry VERY thoroughly and freeze for later use.  We usually have an abundance of cabbage so I prep the boiled cabbage wedges in this way and we enjoy the creamy casseroles all winter!  If you dry the cabbage well and press most of the air out of the freezer bag, the cabbage will keep nicely for several months.

Lettuce
Blueberries and wild raspberries are beginning to ripen.  If you’d like to change up your salad routine this week, toss a few fresh berries with your lettuce and add some thin slivers of onion and a soft crumbled gorgonzola or creamy goat cheese.  Top with toasted nuts and your favorite dressing.

Squash & Zucchini

When mature squash, zucchini & tomatoes arrive in the fields, it means we’ve reached the time of year when a healthy, delicious meal is as simple as slicing a few raw vegetables and serving them alongside bread and cheese!  What could be easier?  Small, tender squash & zucchini can be eaten raw & unpeeled if you like but there are also dozens of recipes for sautéed, roasted, grilled, stuffed, & baked squash and zucchini, not to mention moist, sweet breads & muffins made with the shredded veggies.  Typically, you’ll want to save the bigger vegetables for breads and rich casseroles and use the small tender vegetables for salads and lighter cooking methods.  Last year I discovered an AMAZING RECIPE for a light, fluffy, casserole made with shredded squash and/or zucchini.  Some of you might have tried this, but if not, I strongly encourage you to give it a whirl this year.  You won’t believe how fast the little squares will disappear!

Tomatoes

Since we’re still relatively early in the tomato season, you will probably have no trouble using up the tomatoes in your share this week.  If you didn’t finish off the tomatoes in your basket last week, perhaps you’ll have enough to try a great tomato pie or tart.  They can be as simple as layering fresh slices of tomatoes in your favorite pie crust between alternating layers of cheese, onion, garlic and herbs or more complex pies with cooked tomatoes that are thick and soft in the center. You may also enjoy dicing the raw tomatoes and incorporating them into a slaw with your cabbage or, one of my personal favorites, making up some fresh salsa with onions, garlic, lime and fresh cilantro.

Turnips

These are not your mother’s turnips.  …unless, of course, your mother grew small, tender, white, delicious turnips.  My mom never grew turnips but my grandparents grew gigantic, white and purple turnips.  I LOVE to eat raw slices of the big purple varieties but despite sincere efforts, I’ve yet to find many ways that I really love them cooked.  (If you have a good recipe for them, PLEASE send it my way!)  The little white turnips you’ll find in your share this week are quite different from their large, white and purple counterparts.  They are absolutely delicious prepared as described in the recipe to your right: Sorghum Glazed Turnips.  Glazing small root vegetables like turnips and radishes is an excellent way to temper their bite without losing the crunch and flavor you love.

As always, please feel free to contact me for clarification, further information, or to share your own adventures in cooking local, USDA certified organic produce.  amanda.waterstrat@gmail.com