HARVEST CELEBRATION is coming up! Save the date and come spend the afternoon with us on the farm, celebrating the awesome season we’ve had this year. We’ll have your Jack-O-Lanterns ready to share, Elizabeth Lutz, the amazing face painter will join us again this year, we’ll be taking hayrides around the farm, and we’ll all enjoy a fabulous pot luck lunch together. Here are the particulars:
- Saturday, October 19th from Noon to 3pm
- Potluck to share at the start….please bring a dish to contribute to the meal.
LATE SEASON SHARES are still available! I’ll be sending out the delivery info soon, so if you do plan on participating with us, be sure to get in touch as soon as you can!
WHAT’S IN YOUR SHARE THIS WEEK:
- Hakurei Turnips
- Stir Fry Mix
- Curly Kale
- Sugar Dumpling Squash
We sure had a great time at the That’s My Farmer benefit dinner! We had a packed house, with some folks who attend every year, and many first timers. With food donated by the farms, Party Downtown owner/chefs Tiffany and Mark created a fantastic meal
which everyone enjoyed. We raised a good amount of money for the Low Income Fund, which will help families in need be able to afford a CSA Share next season. Even if you could not attend the dinner, if you would like to donate to the Low Income Fund, the need is always there and we would welcome your donation!
This week we have added Sweet Dumpling Squash to your box. Sweet dumpling squash meat cooks up lighter and dryer than most winter squash, and has a sweet, mild flavor which pairs well with nuts, cheese, and dried fruits. Their shape makes these squash great for stuffing the halves with ground meats or grains, cheese, or other vegetables for an eye-catching side dish or meal.
This squash can be hard to peel because of its lobed shape, but luckily the skin is thin and edible, much like delicata squash. It is most often roasted or baked with the skin on, whether it’s cooked whole or split in half. If you’re cooking a whole squash, be sure to pierce the rind in several places with a fork or small knife to release the steam as it cooks. If you’re baking halved pieces, remove the seeds. You can cook it with the hollow side up or down, depending on your recipe.
You will find Hakurei Turnips in your share this week. Even though they are called turnips, I think they look more like radishes. However, they are white in color and sweeter and milder in taste. Some people also call them salad turnips.
The green parts are edible as well, so do not throw them away. They taste similar to mustard greens and can be served alongside with the turnips. If you are not planning to eat them write away, the best thing to do is to cut the green parts, roll them in paper towels (which keeps them dry), and keep them in the fridge. For the roots, you can place them in a plastic bag and store them in your fridge as well. As long as they are kept sealed, they would be fresh up to a week. The important thing here is to make sure that both the green parts and the turnips are not wet. When you are ready to serve, I give them a through rinse to make sure that they are free of dirt.
There are a lot of things you can do with these vegetables. They are mild in taste, so you can serve them raw, sliced thinly (or in small cubes) and add them in your salads.
You can also cut them in half and sauté them in a large skillet with a little bit of olive oil just until they turn golden brown. You can do the same thing with the green parts and serve them together. However, I recommend cooking them separately.
You can roast them by making a simple olive oil, salt and pepper dressing, coating them with it, and roasting in a 425 degree oven for 10-12 minutes making sure to flip them hallway through the roasting process. I did pick a recipe that roasts them using Miso. However you end up preparing them, I’m sure you’ll enjoy.
Your Stir Fry mix is a Brassica mix with different types of Mizuna, Kale and Mustard greens. You can eat it raw, adding it to your salads, or you can add it to stir-fries. So spicy and delicious!
We hope you all enjoy your share this week!
Linda and all of your Winter Green Farmers