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| Lizzy loves Hakurei Summer Turnips! |
What You’re Getting:
Standard Share:
1 head lettuce
1 head Pac Choi (Bok Choy)
2 bunches Hakurei summer
turnips
1 bunch scallions
1 Kohlrabi
1 head broccoli (Or 2 small
heads)
Family Share:
2 heads lettuce
2 heads Pac Choi (Bok Choy)
2 bunches Hakurei summer
turnips
2 bunches radishes
1 bunch scallions
2 Kohlrabi
2 heads broccoli (Or 4 small
heads)
Farm News:
Whew, it’s sticky today!
We
hope you guys have been enjoying your veggies! Despite the crazy temperature
fluctuations earlier, most things are doing fine. Our late spring spinach, a
lot of arugula, and our first few plantings of beets and carrots bit the dust
in those heavy rains a few weeks ago, but there are lots of other things doing
beautifully. There will be more spinach in the fall, and we’ll just have to be
more patient than usual for carrots and beets, but we’ll have lots of other
things to keep us happy.
We
should have peas, chard, bunching onions and cukes soon, and zucchini and
summer squash soon after that. The green beans and tomatoes are growing
beautifully, and the peppers and eggplant are looking good – I can’t wait! Of
course, there will be lots of radishes, kale, kohlrabi, cabbage, head lettuce,
salad and other fun things between now and then. Yum!
Stay
cool this muggy week, and stay out of all these thunderstorms coming our way!
Thanks and Enjoy!
Christa, Mike, and Lizzy
Recipes:
Scallion Pancakes
This is one of my all-time
favorites – a very simplified version of the amazing Korean scallion pancakes a
friend used to make for us.
1 bunch scallions
1 t salt
1 ½ cups flour
4 eggs
½ cup vegetable oil
½ cup water
red wine vinegar
soy sauce
lemon juice
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.
Glazed Hakurei Turnips
Simple and delicious. Check
out
http://blog.cookingchanneltv.com/2011/07/16/hakurei-turnips-recipes-and-tips/
for more Hakurei ideas!
2
bunches baby hakurei turnips trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt
Place turnips in a large skillet; add water to
cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a
boil. Cook, stirring occasionally, until liquid is syrupy and turnips are
tender, about 15 minutes. (If turnips are tender before liquid has reduced, use
a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy.
Return turnips to pan and stir to coat well.)
From:
http://www.bonappetit.com/recipes/2011/11/glazed-hakurei-turnips#ixzz1yEE4lLTH
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