Storage Tips and Recipes
Every week we'll send you snapshots of veggies in your share. You can always find more recipes and storage info on our blog and website.
Mesclun: A hearty, colorful blend of red lettuce, red and green spinach, claytonia, mizuna, cress, and baby kale. We recommend you wash greens before eating and use within a week.
Brussels Sprouts: Last year we had no Brussels sprouts, this year we have an abundance! I love them prepared simply - roasted with garlic and olive oil, but bacon eaters love them with bacon or bacon grease.
Squash: I can't believe it, but we are reaching the end of our squash harvest! This week is a little bit of a medley... Purple bags will receive honeynut squash, which look like baby butternuts, but more golden and with a sweeter flavor. It has an interesting history - you can read more in this Bon Appetit article here. This is the first year we grew this variety, so if is popular, let me know and we'll try to bring it back next year! We only have enough for this one distribution. The rest of the Standard shares are receiving the small green kabochas, honeynut, delicata, dumpling, or a traditional butternut - or some combination thereof!
Black Radishes: Of an ancient origin, black radishes are one of the oldest cultivated radishes. Nutritionally, they are excellent for Vitamin C, among other healthy nutrients and vitamins. Some say they help fight off infection and promote healthy digestive function. They are firmer, drier, and stronger than other radishes. You can eat raw or cooked; try slicing or grating over a salad or added into a slaw. You could also slice them thinly, then salt and drain and mix with sour cream as a spread for chewy rye bread. You can peel the outer layer or scrub clean and eat with the skin on.
Niles, our wash house manager, likes to make a root chip blend of thinly sliced black radishes, sweet potatoes, and red beets, laid flat and coated with olive oil, salt, and pepper, then baked at low heat. The healthy, homemade "potato chip"!
Lettuce heads: Little red leaf lettuce heads! Greenhouse grown and harvested fresh. Tender, petite lettuce make for a fresh salad or sandwich topping.
Upland Cress: This upland cress has a deep pungency with a unique twist between arugula and horseradish, pledging its allegience to the mustard family. Cress is indeed rich in vitamin C, vitamin A, iron, and calcium. Try it on sandwiches or in salads, in soups, or with cooked meat, poultry, and fish.
Parsnips: Contrary to appearances, parsnips are not pale versions of carrots. In fact, they have a nutty-sweet taste and a tender-hearty texture that is entirely distinct. For centuries, parsnips were a more common staple than the potato—and deservedly so. Satisfying, versatile, and highly nutritious, these delicious roots make a terrific base to any meal. Young parsnips don’t need to be peeled. Simply scrub them under running water with a vegetable brush. Peel larger parsnips, and cut out the core if it seems woody. However you slice or chop parsnips, be sure to make all the pieces relatively the same size, ensuring an evenly cooked dish. Refrigerate unwashed parsnips in a loosely wrapped or perforated plastic bag for up to two weeks.
Recipes
Mashed Sweet Potatoes
This is Martha Stewart's recipe, the all-around crowd-pleaser. There will not be any leftovers.
2 medium sweet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half
3 tablespoons butter
2 tablespoons light-brown sugar (or maple sugar)
Coarse salt and ground pepper
Boil sweet potatoes until tender, about 10 minutes. Drain, and return to saucepan. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
Baked Kale Chips
1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt or more to taste
Optional - add a splash of lemon juice too!
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner or the old towel spin. Drizzle kale with olive oil, and rub with fingers to spread oil all over the surfaces of the torn kale. Sprinkle with salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Radish Slaw
black radishes, scrubbed and grated
finely shredded cabbage
coarsely grated carrots, any color
thinly sliced green or red onion or shallots
fresh lemon juice
dash sugar
sunflower oil
finely chopped fresh parsley, cilantro, or mint leaves
In a bowl toss together the radishes, the cabbage, the carrots, the onion, the lemon juice, the sugar, the oil, the herb, and salt and pepper to taste. I omitted measurements on this one because I think this is one where you throw in what you have, in quantities that you enjoy!
Brussels Sprouts with Shallots
2-3 TB melted bacon fat, sunflower oil or olive oil
2 lbs. Brussels spouts, washed and halved
3 medium shallots, sliced
salt and pepper to taste
Toss Brussels sprouts and shallots with melted bacon fat or olive oil and salt and pepper. Roast in 400F (375F convection) oven for 30 minutes, stirring occasionally.
Honey-Ginger Carrot and Parsnip Salad Topping
This is a great way to sweeten up a cold season green salad when seasonal salad favorites are not around. The idea is to roast the vegetables in a lemon-honey vinaigrette and serve on top of a green salad with sunflower shoots and whatever else comes to mind.
2 c carrots, diced small
2 c parsnips, diced small
1/4 c ginger, grated
3/4 c olive oil
1/8 c red wine vinegar
1/8 c lemon juice
tsp lemon zest (if you have)
pinch of dill
1/4 c honey, soft
extra honey to drizzle
In a bowl combine carrots, parsnips, ginger and lemon zest. In a small sauce pan, warm on low heat: oil, vinegar, lemon juice, dill and honey and combine well. Pour half of dressing onto chopped vegetables and mix well. Use a cookie sheet lined with parchment paper lay vegetables out evenly. Drizzle with honey and bake in the oven at 375F for 20-30 minutes until they are soft and begin browning. Remove from parchment paper right away and cool. Top green salad with veggie mix and use remaining dressing.
Steamed Parsnips with Sweet Butter Sauce
The parsnip’s humble appearance conceals its luscious taste; it needs very little fuss in order to be sweet and delicious. Simply steamed and topped with just a touch of maple syrup or honey, parsnips are irresistibly good. The tender strips in this recipe can be served whole, sliced, or even mashed. Friend of the Farm.
Place the parsnips in a steamer basket set over 1 1/2 inches boiling water and cover. Steam for 10 to 15 minutes depending on size. Transfer to a serving bowl.
Melt the butter in a small pot over medium heat. Remove the pot from heat and stir in the maple syrup or honey.
Pour the butter mixture over the parsnips. Season with salt and pepper to taste.
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