Tag: tokyo turnip

  • CSA 2026 SPRING WEEK 2

    From Our Farm

    Bok Choy

    Broccoli

    Carrots, Sweet Baby

    Chard

    Fennel

    Lettuce, Milagro

    Peas, Snow

    Turnips, Tokyo

    From Our Partners

    Squash, Zucchini / Yellow – Urban Vegetable Project

    Try out these great recipes we found around the web that feature items from your share:

    Roasted Fennel and Snow Pea Salad

    Ingredients:

    • 1 lb fresh fennel
    • 3 tbsp olive oil
    • sea salt
    • ground black pepper
    • 1 lemon
    • 2 tbsp pumpkin seeds or sunflower seeds, toasted
    • 5 oz. snow peas

    Instructions:

    1. Preheat the oven to 450°F (225°C).
    2. Cut the stalks and fronds off the fennel. Then cut the fennel bulb into small wedges. Arrange in a baking dish. Drizzle olive oil on top. Salt and pepper to taste.
    3. Cut the lemon in half and squeeze out the juice and save for something else. Cut the lemon rind into thin wedges and place around the fennel (oven-baked lemon gives a lovely flavor but you don’t have to eat them if you don’t want).
    4. Bake in the oven for 20–30 minutes or until the fennel has turned a nice golden color.
    5. While the fennel is baking, place the pumpkin seeds in a dry frying pan and toast over medium heat for a few minutes until browned but not burnt.
    6. Mix the roasted fennel with raw shredded snow peas and the dry toasted pumpkin seeds. Plate and serve with fish, chicken or meat.

    Recipe adapted from: https://www.dietdoctor.com/recipes/roasted-fennel-sugar-snap-salad

  • CSA 2026 WINTER WEEK 8

    From Our Farm

    Carrots, Baby (loose)

    Rainbow Chard

    Cilantro – Frog Song Organics or Little Pond Farm

    Lettuce, Panisse

    Sweet Potatoes Okinawa

    Turnips, Tokyo

    From Our Partner Growers

    Cabbage, Savoy – Blackwater Farms

    Onions, Green/Scallions, Bunch – Little Pond Farm

    Strawberries – Topside Produce Company

    Try out these great recipes we found around the web that feature items from your share:

    Roasted Roots With Green Salsa

    Ingredients:

    • 3 medium sweet potatoes (about 2 lb.), scrubbed, cut into ½”-thick wedges
    • 8 small carrots with tops (about 1 lb.), tops reserved, scrubbed
    • 5 scallions, roots trimmed
    • 1 Tbsp. extra-virgin olive oil, plus more for drizzling
    • Kosher salt, freshly ground pepper
    • 8oz. tomatillos (about 5), husks removed, rinsed, coarsely chopped (about 2 cups)
    • 1–2 green chiles (such as serrano or jalapeño), finely chopped
    • ¼ cup fresh lime juice
    • Cotija cheese, ricotta salata (salted dry ricotta), or feta (for serving)

    Instructions:

    1. Place a rack in lower third of oven; preheat to 450°. Place sweet potatoes, carrots, and scallions on a baking sheet. Drizzle a little oil over, season with salt and pepper, and toss to coat. Divide vegetables between 2 baking sheets if cramped and spread out into an even layer. Roast until tender and browned, 15–25 minutes.
    2. Meanwhile, coarsely chop reserved carrot tops (you want about ½ cup) and place in a medium bowl. Add tomatillos, chiles, lime juice, and remaining 1 Tbsp. oil. Season salsa with salt and pepper and stir to combine (it will loosen as it sits).
    3. Cut charred scallions into small pieces, add to salsa, and stir to combine. Divide sweet potatoes and carrots among plates and top with salsa and lots of cheese.

    Recipe adapted from: https://www.bonappetit.com/recipe/roasted-root-vegetables-with-green-salsa

  • CSA 2025 FALL WEEK 11

    From Our Farm

    Bok Choy, Baby

    Chard, Rainbow

    Carrots, Sweet Baby 

    Citrus, Satsuma

    Sweet Potatoes Murasaki

    Turnips, Tokyo – Loose or Bunched

    Turmeric

    From Our Partner Growers

    Beets – Urban Vegetable Project – THURS/FRI/SAT ONLY

    Kale, Lacinato – Blackwater Farms

    Peppers, Shishitos – Little Pond Farm – WED ONLY

    Try out this great recipe we found on the web that feature items from your share:

    Bok Choy, Kale & Beet Slaw with Creamy Cashew Dressing

    Ingredients:

    • 1 head of Bok Choy, stems and greens very finely chopped/shredded (about 4 cups worth)
    • 1 bunch of kale, tough stems removed and greens very finely chopped/shredded (about 4 cups)
    • 1 cup shredded raw beets (from about 1-2 medium sized beets)
    • 1 medium sized apple, very finely chopped
    • 1/2 cup raw cashews (sprouted if possible)
    • 1/4 cup water + more to thin as needed
    • 1/4 cup balsamic vinegar
    • 2 dates, pitted
    • 1 teaspoon dijon mustard
    • pinch of salt
    • sunflower seeds for topping

    Instructions:

    1. Add all of the chopped veggies and fruit to a large bowl and toss to combine.
    2. Add the cashews, water, balsamic vinegar, dates, mustard and salt to a bowl of a food processor or high speed blender and whirl away until smooth, adding more water too thin as needed. Taste for seasonings and adjust if need be.
    3. Add half of the dressing to the slaw and toss/massage with your hands to coat. Add more dressing as needed and then sprinkle with sunflower seeds.

    Recipe adapted from: https://dishingupthedirt.com/farm-fresh/beets/bok-choy-kale-beet-slaw-with-creamy-cashew-dressing/

  • Winter Pesto

    This is a Rob recipe.

    Winter Pesto

    With so many great green things in these winter shares I couldn’t help but think of making a pesto. Winter greens produce a pleasing bright green color that looks great as a dip for carrots, or as a dressing for a favorite pasta dish.

    Ingredients

    1 Cup chopped collards 

    1 oz chopped fresh dill 

    3 Tokyo turnips with tops, chopped

    1/2 Cup Walnuts

    4 cloves Garlic

    3 oz olive oil

    1 tsp lemon juice

    Salt to taste

    Instructions

    Combine ingredients in a food processor or blender until desired consistency is reached. Add more oil if needed. 

    Serve as a sauce with pasta, or as a topping.