1 kohlrabi 1 bunch scallions
1 head lettuce
1 bunch Hakurei summer turnip
Farm News:
Harvests are starting to get a little more interesting, with our first scallions and head lettuce this week! Also our first Hakurei turnips, which were a big hit last year! The next few weeks will see more and more new things added to the list.
The last few weeks have been a frenzy of planting, and now that the biggest planting projects are done, the weeding frenzy begins! Luckily we’ve got a bigger crew this year to help us stay on top of things (Although Lizzy hasn’t really mastered weeding quite yet… maybe in a few weeks, once she’s got this rolling-over thing down).
Thanks so much!
Christa, Mike, and little Lizzy
Recipes of the Week:
Scallion Pancakes
Our spring favorite…. We’ve been looking forward to these! They are a simplified version of the amazing pancakes a Korean friend used to make for us.
- 1 bunch scallions
- 1 ½ cups flour
- ½ cup vegetable oil
- ½ cup water
- 1 t salt
- 4 eggs
- soy sauce
- lemon juice
- red wine vinegar
Remove the scallion roots and dice the whole bunch (use all the green, right up to the tips!). In a large mixing bowl, combine the flour and salt. In a smaller bowl, combine the eggs, oil, and water, mixed thoroughly. Add the wet mixture to the flour mixture, and mix well, until there are little to no lumps. Stir in chopped scallions. Oil the surface of a large skillet or griddle, and heat until water flicked onto it pops and fizzles. Pour the batter on, about 1 cup per pancake, spreading the mixture out with your spatula to achieve a nice thin pancake. Fry until golden brown on each side. Serve with a sauce made from ½ soy sauce, ¼ lemon juice, and ¼ red wine vinegar.
How to eat Hakurei:
Hakurei summer turnips are very different from fall turnips you may be used to. Hakrurei are delicious raw, slightly sweet and nutty. They’ll make a turnip lover out of anybody! They are perfect sliced into salads or dipped into a tangy sauce. The greens can also be used for any recipe calling for turnip greens. Hakurei do not need to be peeling before eating. If you’d like to try cooking these spring treats, here’s one idea:
Hakurei Turnip Gratin
Recipe from http://www.gfzing.com/2009/white-spring-turnips/
- 1 Tablespoon butter
- 1 bunch of Hakurei turnips
- 1 teaspoon dry thyme
- 3/4 teaspoon salt
- 1/4 tsp. freshly ground pepper
- 1/8- 1/4 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/2 cup chicken stock
- 1/2 cup of fresh parmesan cheese
Melt butter in a non-stick 12 inch skillet (make sure you have a top to fit the pan.) Wash turnips well, top and tail them, and slice them in 1/4 inch slices. Layer the slices in the pan. Sprinkle the sliced turnips salt and herbs. Cook for 3 minutes over medium heat, then pour cream and 1/2 cup chicken stock over the top. Cover and cook the turnips over medium heat for 20 minutes. The turnips will be completely cooked through, but there will be considerable liquid left in the pan. Remove the cover and cook to reduce the liquid. When most of the liquid has reduced (about 5-10 minutes), and the sauce is thickened, grate finely parmesan cheese evenly over the top. Watch closely as the cheese melts and make sure that the liquid does not entirely cook away.
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