Tag: Tokyo Turnips

  • Winter CSA – Week 9

    This week we’re planning to include the following produce in your CSA share, all from our farm!

    • Carrots, loose
    • Cabbage, green baby
    • Chard, Rainbow, bunch
    • Dill, bunch
    • Kohlrabi, with greens
    • Snow Peas
    • Lettuce, Red Leaf
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes
    • Purple Kohlrabi @ FSO
    • Red Leaf Lettuce @ FSO

    We have lots of ingredients for a great stir-fry this week! Here’s a simple method for the veggies: Chop cabbage, kohlrabi and carrots. Stir-fry veggies and onion with a couple tablespoons oil of choice in a skillet or wok over medium heat. Stir frequently until veggies are slightly browned, 5-10 minutes. Add pieces of grated turmeric and garlic, snow peas and a generous splash of soy sauce (coconut aminos or tamari are yummy too). Stir for another minute or two. Enjoy over rice or noodles, garnish with sesame seeds and scallions, if you desire.

    Rosemary-Roasted Root Vegetables Agrodolce – from Food and Style

    Ingredients
    • 12 oz carrots
    • 12 oz beets (or use murasaki sweet potatoes from share)
    • 3 tablespoons white balsamic or champagne vinegar
    • 1 tablespoon honey (or cane syrup)
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons of coarsely chopped rosemary
    • 3/4 teaspoon fine sea salt
    • freshly ground black pepper to taste
    Directions
    1. Preheat oven to 375 ºF (245 ºC).
    2. Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!

    Don’t fear eating turnips raw!

    Their crunch is accompanied by a mild, earthy, bitter-sweet flavor; Shred or grate green cabbage, carrots, peeled Kohlrabi bulb, turnip roots, and dill, and toss lightly in equal parts oil & vinegar, salt & pepper. Garnish with scallions for a perfect, crunchy side dish! I also thinly slice turnip root to spruce up my salad toppings.

    Loving this warm weather! Have a great week, everyone!

  • Winter CSA – Week 6

    Our CSA Members will enjoy the following items in their farm shares this week:

    • Baby Carrots, bunch – no need to peel them; just wash and enjoy!
    • Arugula
    • Rainbow Chard, bunch
    • Dill, bunch
    • Snow Peas
    • Tokyo Turnips
    • Sweet Potato Yams, Fingerlings
    • Kale, Green Curly or Lacinato – Worden Farm
    • Celery – Worden Farm
    • Chard in the field
    • Bunches of Rainbow Chard displayed at a Farmer’s Market

    Health Benefits of Chard:

    This dietary staple is eaten raw in salads, and when cooked, the bitterness of the raw leaves is reduced, like most leafy bitter greens. The flavor is often compared to a subtle version of spinach. Chard is a huge source of the anti-oxidant beta-carotene, which has been linked to optimal eye health. Because it is packed with beneficial vitamins and minerals such as potassium, magnesium, iron, dietary fiber, and Vitamins A, C, K , E and B6, it has an outstanding list of health benefits, especially for our hair, blood and bones. Chard is easily one of my favorite greens!

    Lentil Soup with Turnips and Dill – The Sophisticated Caveman

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 onion diced
    • 2 carrots diced
    • 2 celery ribs diced
    • 4 ounces white mushrooms roughly chopped
    • 4 cloves garlic minced
    • 1 pound turnips peeled and cubed
    • 1.5 cups green lentils soaked, drained, and rinsed
    • 8 cups low sodium vegetable stock
    • 1 bay leaf
    • 6 sprigs thyme
    • 1/3 cup fresh dill plus more for serving
    • 2 cups baby spinach roughly chopped
    • 1/4 cup fresh lemon juice
    • fine sea salt and black pepper to taste

    Method

    • Heat the olive oil in a large heavy-bottomed pot over medium high heat.
    • Add the onion, carrot, and celery to the pot along with a small pinch of salt and cook until the onion is translucent, about 6-7 minutes.
    • Add the mushrooms and garlic and cook until the mushrooms release their liquid, about 3-4 minutes.
    • Add the lentils (soaked for two hours or overnight) and turnips, then pour in the vegetable stock. Add the bay leaf, thyme springs, dill, and sea salt and black pepper to taste. Bring to gentle boil.
    • Reduce the heat to low, cover the pot, and simmer until the lentils and turnips are tender, about 25-30 minutes.
    • Remove the bay leaf and thyme stems and stir in the spinach and lemon juice.
    • Carefully transfer about 2 cups of the soup to a blender. Purée it, and return it to the pot. Stir and cook for a few minutes until heated through.
    • Season the soup with more sea salt and pepper to taste. Garnish with fresh dill when serving.

    Indian Saag – recipe from allrecipes

    Saag is an Indian dish made with leafy vegetables, traditionally turnip or mustard greens, eaten with naan or rice, and topped with paneer or chicken.

    Ingredients

    • ½ C butter (vegans sub earth balance or coconut oil)
    • 2 tsp cumin seeds
    • 1 chile pepper, seeded and diced (optional red pepper flakes to your sp)
    • 2 cloves garlic
    • 2 TBSP grated turmeric, or ground powder
    • 1 bunch fresh turnip greens
    • 1 bunch chopped fresh spinach, kale or even chard!
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp salt

    Method

    1. In a large skillet or wok, melt butter over med-high heat and cook and stir cumin seed, chile pepper, garlic and turmeric until fragrant, about 2 minutes.
    2. Stir in the chopped greens a little at a time, adding stems and tougher leaves first. When all greens are thoroughly wilted, stir in the cumin, coriander, and salt. Cover and reduce heat. Simmer until greens are tender, about 10 minutes, adding water or broth as needed to keep the greens moist.

  • Fall CSA Week 10

    Happy Holidays from the Frog Song Team! Wishing you all a safe, healthy and happy Holiday Season and New Year!

    Our final share of the Fall Season will include the following items:

    • Red Leaf Lettuce – Frog Song Organics
    • Green Leaf Lettuce – Worden Farm
    • Tokyo Turnip, bunch – Frog Song Organics
    • Jalapenos – Worden Farm
    • Dill, bunch – Frog Song Organics
    • Cherry Tomatoes – Worden Farm
    • Turmeric Root – Frog Song Organics
    • Lemon – Frog Song Organics
    • Murasaki Sweet Potatoes – Frog Song Organics
    • Seminole Pumpkin – Worden Farm (save your seeds!)

    Turnips and dill make a great flavor combination! This hearty Lentil Soup contains lots of veggies and will be perfect on a winter day. https://www.thesophisticatedcaveman.com/lentil-soup-with-turnips-and-dill/

    A jar of pickled jalapenos doesn’t last long in my house! I add them to sandwiches, tacos, salads, soups and chili! This recipe makes enough for a couple jars. Pickles make a great homemade gift, or save them to warm yourself up on a cold winter’s day! https://www.mexicanplease.com/taqueria-style-pickled-jalapenos-carrots/

    Start your mornings with a cup of immunity! Turmeric and Lemon make a healthy elixir which is very beneficial first thing in the morning. This healing beverage can reduce inflammation, improve digestion and fight infection. Bring a cup of water over high heat and remove just before boiling. Add sliced or grated fresh turmeric root, juice of half a lemon, and a touch of natural sweetener, if you wish (I recommend our Pure Cane Syrup or honey).

  • Garlic Ginger Bok Choy

    Simple and healthy stir-fry served over rice.

    Ingredients:
    2-3 heads of baby bok choy (separate leaves and wash ribs well, sand tends to hide in there)
    4 garlic cloves, sliced
    1 teaspoon grated ginger root
    1 tablespoon sesame oil
    3/4 cup low sodium soy sauce or bragg’s liquid aminos
    sesame seeds for garnish
    salt and pepper to taste

    Optional additional veggies (use any that you have handy)
    1 medium chopped white onion
    1 medium carrot, sliced thin diagonally
    6 tokyo turnips (no greens)
    thinly sliced scallions (small handful)

    Directions:

    • Heat sesame oil in a large skillet over medium heat. Add garlic and ginger; cook and stir 1 minute. Add sliced onion and cook for another 3 minutes.
    • Add all remaining vegetables and soy sauce. Cook for 3 to 5 minutes or until the greens are wilted and the stalks are tender-crisp.
    • Season to taste with salt and black pepper or red pepper flakes for a bit of spice :).
    • Add over rice or noodles.
    • Garnish with sesame seeds and enjoy!

  • Bacon Vegetable Quiche

    Looking for a way to use up the sad, neglected vegetables in your fridge? Grab some bacon and brie to turn your “scraps” into a Bacon & Brie Vegetable Quiche, perfect for everyone in the family. Serve with a small little green salad and it’s perfect for breakfast, lunch or dinner! It’s great as leftovers because the taste holds up when reheated.

    This recipe makes two quiches. You can substitute other types of veggies or cheeses according to what you have handy. You can also bake it without a crust as a frittata in a cast iron skillet or baking dish.

    Ingredients:
    2 prepared pie crusts
    8 strips of bacon, cooked and cut into small chunks
    1 small sweet onion, diced
    1 bunch chopped rainbow chard
    3 oz Mozzarella cubed
    4 or 5 small tokyo turnips sliced
    4-5 baby summer squash sliced
    5 oz. brie, cut into small chunks
    1 dozen eggs
    1/2 cup milk or half-and-half
    1/2 tsp. salt
    1/4 tsp. fresh ground black pepper
    2 tsp. chopped fresh thyme

    Directions:

    1. Preheat oven to 350 degrees. In a large skillet over medium-high heat, combine the stems of the chard, onion, squash and turnips, cook for about 10 minutes until they are browned.
    2. Add the greens of the chard and cook until they are wilted, about 6 minutes. Let the veggie mixture cool.
    3. Assemble in pie crust by alternating between layer of the cooked vegetables and the cheeses
    4. In a large bowl, whisk together the eggs, milk, salt, pepper and herbs.
      Pour this mixture over the bacon, vegetables and cheeses in the pie crusts.
    5. Bake for 25-30 minutes.