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!
- Rainbow Chard, bunch
- Dill, bunch
- Snow Peas
- Tokyo Turnips
- Sweet Potato Yams, Fingerlings
- Kale, Green Curly or Lacinato – Worden Farm
- Celery – Worden Farm
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
- 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
- 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.
- 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
- 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.
- 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.