June 21 Week Two

green lettuce

  • Peas
  • Strawberries
  • Lettuce
  • Cilantro
  • Turnips
  • Shallots
  • Sour Cherries
  • Microgreens

Wow, it’s hot. I think I’m permanently covered in a sheen of sweat. It’s too hot to even think. Maybe I can give you a few tips on this week’s veggies though. Cilantro, microgreens: toss in a salad or sandwich. Cilantro is a cool, refreshing herb and microgreens are a little peppery and crunchy. Good hot weather food. Do you still have rhubarb from last week? Make that strawberry rhubarb pie, maybe substitute some sour cherries for the strawberries. Or pit cherries and drown in 1/2 & 1/2 or cream and sugar, or toss on your morning cereal.

Hint: herbs are best stored like flowers in a vase of water on the table (change water daily) or in the fridge in an open plastic baggie with a moist paper towel. The shallots are young. Use sparingly. They are a strong onion/garlic flavor. Use raw or cooked. They are grown from seed I saved last year.

Strawberry season is coming to an end and July is fast approaching. Share your own recipes and veggie ideas with other members in the comments. I have one more Asparagus to Zucchini book for sale. $17. It’s published here in Madison, WI by the Fairshare CSA Coalition. It’s a cookbook specifically for CSAs. Let me know if you’re interested. I’ll have a copy at the farm at the next pickup if you’d like to peruse.

Story of the week: one CCF member has trouble getting her kids to eat lettuce. (Ay! Those picky eaters!) The whole family has been out to the farm before and we hunted tomato hornworms and picked baby pumpkins once. Well, the kids ate the lettuce I gave out last week. You know why? They knew it was from the farm and they love the farm! How awesome is that?

It was really great to meet all you CCF members last week. See you again later today!

June 21 Week 2
Recipe Type: Molly Bartlett, Silver Creek Farm (Asparagus to Zucchini Cookbook)
Author: Mashed Turnips with Cream and Crispy Shallots
Ingredients
  • 1 1/2- 2 pounds turnips, peeled and coarsely chopped
  • 3 TB butter, divided
  • 1 cup thinly sliced shallots (or substitute red onion)
  • 1/2 cup heavy cream
  • 1/8 tsp grated nutmeg
  • salt & pepper
  • 1-2 tsp minced Italian flat leaf parsley
Instructions
  1. Place chopped turnips in large pot of cold water. Bring to boil and cook until tender, about 15 minutes
  2. Drain well and puree turnips in a food processor (or mash them with a hand-held masher).
  3. Heat 2 tablespoons butter in small skillet over medium flame, add shallots, cook, stirring often, until shallots are tender and golden brown, about 15 minutes. Remove shallots from skillet and drain them on paper towels. Combine the cream and remaining 1 tablespoon butter, bring to a simmer and stir into the pureed turnips. Season with nutmeg; add salt and pepper to taste. Place in a serving dish, garnish with shallots and parsley, and serve immediately. This recipe is adapted from one by a chef at Union Square Cafe in Manhattan. Makes 6-8 servings.

 

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June 21 Week Two

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