Tag: Tokyo Turnips

  • Weekly CSA Share- October 24-27

    For the second week of the fall season we are pleased to bring you:

    Purple Daikon Radish, Baby Bok Choi, Purple Basil, Tri-Colored Beans, Roselle, Uncured Fingerling Sweet Potatoes, Tokyo Turnips and Mississippi Hull Peas (in shell)

    Purple Basil- This hybrid basil variety has a slightly stronger anise flavor than the common green sweet basil. The dark opal color of the leaves intensifies with maturity, although variegated green leaves are considered normal. Enjoy this  fragrant basil in floral arrangements, as a colorful addition to a salad, or infuse it in some vinegar, the dark color leaches into the vinegar, leaving it a beautiful shade of burgundy. Savor it now because it’s the last week of basil.

    Purple Daikon Radish- A beautifully radiant purple radish that, when cut, exhibits a starburst of color perfect raw on top of greens or sauteed.

    Baby Bok Choi- First of the season. Bok Choi is known for its mild flavor and is good for stir-fries, braising, and soups. Wash it, chop it and throw it in a skillet with some olive oil and garlic, toss some of your turnips and green beans in for this weeks CSA veggie stir fry.

    Mississippi Hull Peas- Also known as Southern Pea or Cowpea. Jamie and lalo taught me how to peel these peas out of the safety of their speckled purple and green pods. Simply snap the pea pod in half and rip the seam, you may have to give it a little help with your thumb. Once you get it open you can run your fingernail or thumb all the way down exposing all the little peas sitting politely single file line.  Cook the peas as you would any other peas, add a little bacon fat to partake in a southern culinary tradition. Cucumbers -Instead of Peas for Saturday Market Pickups.

    Tri-Colored Beans- A small sample of what’s to come. Our green beans come in a variety of colors, green, yellow and dark purple you should get them in your shares at least a few times this fall.

    Roselle Calyces- These dark red “roses” are actually the  seedpod of the beautiful hibiscus flower. The calyx is the first part of a flower that develops and is directly attached  to the stem of the plant. The beautiful light pink petals of the hibiscus flower form inside the calyx and then eventually wilt and fall off leaving behind the deep red calyces guarding the seed pod. You can peel the calyces and use them on top of salads or freeze them for later. Boil them and make a Hibiscus Tea– A favorite amongst vampires, ghosts and goblins this time of year.

    Uncured Fingerling Yams- These sweet potatoes were harvested from the ground a little less than a week ago making them, for most of you, the freshest sweet potatoes you have ever tasted. Most of the sweet potatoes you find in stores and markets have been cured. Curing is the ancient process of preserving foods by drawing moisture out of them. Once the majority of water is removed or dried up the food becomes inhospitable for the microbe growth that causes food spoilage. The curing process takes a good three weeks so you should have some cured sweet potatoes for the rest of the season. Give these little uncured fingerlings a good wash or scrub and prepare as usual, the skin is so tender and most nutritious so don’t bother peeling them, unless you have a lot of time and patience.

    Tokyo Turnips- No, those are not white radishes they are in fact a smaller, mild, turnip with hints of nutty, sweet, earthy flavors. These mini pearl like turnips can be enjoyed both raw and cooked. When cooked, they are tender, buttery, slightly spicy and taste like a cross between a radish and a turnip. Aside from the roots, the bright green tops are edible and can be prepared just like any other greens, make sure to give them a good washing before you toss them in a salad or sautee them. A favorite way to cook these tender turnips is simply with a little butter and sugar try this recipe: Caramelized Tokyo Turnips 

     

     

     

  • Weekly CSA Share March 20-24

    Included in this weeks share:

    Sweet Onion, Panisse Lettuce, Strawberries, Red Cabbage, Rainbow Carrots, Red Russian Kale, Tokyo Turnips, Kohlrabi, and Black Spanish Radish!

    Kohlrabi- Don’t be intimidated by this purple alien vegetable, once you get familiar cooking with it you will love it. I must admit I was a little skeptical at first but after experimenting with it a few times I have grown to enjoy it’s tasty, nutritious, satisfying crunchiness. Simply cut off the stems  and peel the purple skin. Cut up and toss in your salad, top a pizza or cook it as you would a turnip. Kohlrabi and Carrot Slaw from the Kitchn

    Red Russian Kale-Russian Red kale is one of the heirloom kale varieties dating back to before 1885, also known as Ragged Jack kale and Communist kale. Heirloom kale is the term used to refer to varieties handed down from one generation to the next and like other varieties of heirloom kale it grows from and produces viable seeds. The color  leaves of this kale variety change depending on the air temperature. In colder weather the leaves turn a bright magenta, and in warmer weather, the entire leaf is more green or gray. The stems are thick and fibrous so I recommend discarding them if your going to eat it raw. Chop the leaves very fine and add them to a green salad with other herbs and a tasty dressing, or use them braised with the sweet onion in your share and enjoy a Delicious Kale Quiche.

    Strawberries- Our strawberries are one of a kind. Strawberry Cheesecake Turnovers

    Black Spanish Radish- They have coarse, charcoal-colored skin, and creamy white flesh with a spicy bite. If you’re worried that you won’t be able to handle the heat, salt the radishes before you use them to take the edge off, or try them pickled. I used them in my Kohlrabi and Carrot Slaw to add a spicy flavor, make sure you peel them first. 

    Sweet Onion- First of the spring season. These pearly white onions are so beautiful they’ll make you cry! Cooking them really brings out the sweetness in which they are named for.

    Tokyo Turnips- These small delectable turnips are super easy to cook but just as tasty eaten raw, eat the greens too! Tokyo Turnip Salad -Full Belly Farms

    Red Cabbage- Nutrient dense red cabbage is popular among dietitians as it has a relatively high ratio of nutrients and vitamins to calories and fat. For the maximum benefit, eat a mixture of raw and cooked purple cabbage. When you cook the cabbage, avoid boiling it, as the water will sap the nutrients from the vegetable, sauteing works well for most dishes. When comparing purple cabbage to other varieties, the notable difference is the antioxidant levels. The deeper pigmentation in purple cabbage indicates a richer supply of anthocyanins, which can help lower your risk of cancer, heart disease, macular degeneration and many other diseases.

    Panisse Lettuce- This bright, lime green, oakleaf variety is tender and delicate so its best tossed with a light vinaigrette. Moisture can cause lettuce go bad quickly so make sure its dry before storage after you wash it. It is also recommended to rip the lettuce with your hands rather than chop it with a knife.

    Rainbow Carrots- Taste the rainbow. Make sure these carrots stay fresh by lopping off the tops as soon as you get home. The tops of the carrots suck out the moisture of the carrot and can make it dehydrated and limp but not to worry, if that happens simply soak the carrots in some cold water overnight in the fridge, they will be crispy and delightful in no time.  Given it’s springtime and Easter is just around the corner I thought you might enjoy a little carrot history lesson…. Carrots are a root vegetable originating in Afghanistan. They are a member of the Umbelliferae family, which also includes celery,parsley, dill, cilantro, caraway, cumin. They originated as purple, red, white, and yellow, but never orange. In the 16th century, Dutch carrot growers invented the orange carrot in honor of the House of Orange, the Dutch Royal Family. They did this by cross breeding pale yellow carrots with red carrots. The settlers at Jamestown in 1607 introduced carrots to North America. -HealthDiaries.Com

    Make sure you order your beautiful colorful array of carrots in time for Easter as they make great a beautiful addition to any Easter basket, use them as edible decoration or and ingredient in your Easter supper. Order Now!

    Colorful Slaw: Red Cabbage, Black Spanish Radish, Watermelon Radish, Carrots, Cilantro

    Tune in for Next Week’s Share

    Peace, Love and Good Clean Food. -Shani

  • Welcome to the FIRST Spring Share of the Season!!

    Welcome back! Spring is here and we are bursting at the seams with fresh, delicious produce.  John and Amy have decided to take on a new farmers market to try and move some produce this busy spring season. Check us out at the Winter Garden Farmers Market on Saturdays from now till mid June.

    We greet this first week of our spring CSA season with… (drumroll please) freshly picked, deliciously ripe, Strawberries– grown in actual straw rather than conventional black plastic. Ever wonder how they got their name STRAWberries? There are various types of “mulches” farmers can choose from when growing strawberries some are more environmentally friendlier than others (hint hint). Mulching is important because it reduces weed growth, which decreases the amount of time you need to spend weeding. It minimizes water use because it prevents the sun from hitting the soil, which reduces water evaporation. It also improves soil quality as it decomposes. The best mulches for strawberry plants are plastic, straw and pine needles. http://homeguides.sfgate.com/proper-mulch-strawberries-26206.html

    Red Leaf Lettuce-  This variety of lettuce grows very well in our region as it is  fast growing, heat tolerant, and slow to bolt.  Bolting is the production of a flowering stem (or stems) on a plant before it can be harvested. It is the plant’s natural attempt to produce seeds so it can reproduce and occurs as the hot weather moves in. The red leaf variety offers a large, open “head” of crimson tipped loose leaves that deepens in color as it matures and makes for a beautiful tossed salad.

    Tokyo Turnips- Tokyo Turnips are a mild, juicy variety of turnip. Try them raw in salads, thinly sliced on crudite plates or with crackers and cheese. You can also cook them in soups or stir fry’s-note that they do not need to be cooked for long! Eat the greens, they are slightly spicy, tender, and delicious.

    Purple Kohlrabi- This purple alien like vegetable has a similar taste and texture to that of a broccoli stem and is crisp and juicy like an apple, just not as sweet. Kohlrabi is in the same species as the wild cabbage (Brassica Oleracea). To prepare make sure you cut and peel the thick purple skin revealing the pearly white flesh. Kohlrabi can be sliced and eaten raw or cooked. The Kohlrabi leaves are edible too and can be used interchangeably with collards and kale. Check out the recipe below featuring Kohlrabi, Carrots and Turnips from your share. For preparation tips check out this easy to follow picture diagram from Kitchn.com How to Cut Up Kohlrabi

    Sweet Baby Carrots- Hand Picked, Hand Washed, Hand Packaged…A bunch of love and thought goes into bundling these sweet and tender baby carrots. No need to waste your time peeling them, simply give them a good wash and enjoy. Make sure to cut the tops off before you store them in the refrigerator as the tops suck all the moisture out of the tuber leaving it limp and unappealing. If this happens simply cut the tops off, submerge in water, and store in the fridge. They will return to their fresh and crispy state in no time at all. This is a great way to store them and easily accessible for the late-night snacker.

    Arugula- A fiesty peppery addition to any salad, pizza topping, or for Sunday morning brunch atop some whole grain toast under a poached egg. Yum!

    Bok Choy-  This thin-stemmed variety has tender leaves  and an epic flavor for any stir fry dish.

    Sweet Potatoes-  These medium sized, garnet skinned, sweet potatoes are so easy to peel. Their bright orange flesh is slightly sweet and is great in savory dishes and mixed mashes. Try mixing these sweet potatoes with some fresh greens from your share for a Roasted Sweet Potato Salad with Citrus Vinaigrette

    Braised Carrot, Kohlrabi and Turnips

    Ingredients:

    1 kohlrabi, peeled and quartered 

    1 bunch turnips, washed and topped

    4 or 5 carrots, washed and topped

    1/2 medium onion, peeled and thinly sliced

    3 small cloves of garlic, diced

    3/4 cup vegetable broth

    2 tablespoons of butter or butter substitute

    Quickly brown butter and garlic in a large frying pan, add the broth and vegetables, bring to a boil, reduce to medium/low, cover and simmer for about 15 minutes until tender. Strain out the vegetables and cook the tops of the kohlrabi in the leftover stock. I cut the tops very fine like you would kale, however you don’t have to. Make sure you wash them first to remove any sand or dirt.

    Thanks for reading, stay tuned for next week’s share!!!
    -Shani Crider, CSA Coordinator at FSO

  • Roasted Tokyo Turnips with Chickpeas, Dill & Scallions

    We made up this recipe when our friends came to visit and stayed for dinner. Serve with a kale salad and curry pumpkin soup for a light, yet nourishing supper.

    Tokyo turnips, washed, root end trimmed, cut in half
    Olive Oil
    Salt and Pepper
    Cooked Chickpeas (use your own cooked beans or canned are OK)
    Finely chopped dill
    Finely chopped scallions

    Toss turnips with olive oil, salt and pepper. Roast at 425 until tender, about 30 minutes. Toss with cooked chickpeas and herbs, and you’re done.