What You’re Getting:
Standard Share:
2 heads Pac Choi (Bok Choy)
2 bunches Hakurei summer
turnips
1 bunch kale
1 kohlrabi
Family Share:
4 heads Pac Choi (Bok Choy)
2 bunches Hakurei summer
turnips
2 bunches radishes
1 bunch kale
2 mini heads lettuce
2 kohlrabi
Farm News:
Hooray, It’s the first CSA
share! Although the first share is always smaller then the many shares to come,
it’s still an exciting start to the CSA season. With the cold temperatures in
May and the rain in the last few weeks, some things are slow to start this
year, but the sun WILL come out, and things WILL grow! All things with patience.
We
have a wonderful crew of apprentices this year. Eitan, Laura and Jess have been
a great help, and Lizzy is starting to get in on the action too, seeding her
own flat of seeds in the greenhouse and using her tiny hoe.
Our
exciting news is that Lizzy will have a baby brother or sister in November!
Please forgive me if I am slow returning an email or the like, as I am
definitely not operating at 100%. Good thing everyone else is!
Enjoy!
Christa, Mike, and Lizzy
Recipes:
Pac choi, up to 4 heads (We
recommend at least 1 head per person)
1 medium onion
1-2 inches hot pepper
½ cup vegetable oil
1 lb garlic sausage
Ginger (a piece about as big
as your thumb)
Soy sauce
Heat the oil in a large
skillet or wok. Dice the onion and add to hot oil. Add minced ginger, minced
hot pepper, and sausage. Sautee, stirring every few minutes, until sausage is
cooked through. In the meantime, chop pac choi into large chunks and rinse in
cool water. Shake off water, and add to dish with 2 tablespoons of soy sauce.
Cook for about one minute, or until leafy portions are wilted and lightly
cooked, while the stem portions remain juicy. Serve over rice.
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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