WINTER CSA WEEK 4

Winter CSA Week 4

  • TurnipsIMG_20141229_223101
  • Carrots
  • Broccoli or Cauliflower
  • Bok choy
  • Spinach
  • Sunchokes
  • Kale
  • Cilantro
  • Rutabaga
  • Kohlrabi
  • Daikon Radish

 

 

 

Hope everyone had a great new years. We are pleased to bring you two more CSA shares this year, this week and next.
RAIN. We have been lucky to not have to many nights below freezing this winter, however all this rain we have had the past few weeks is now starting to have a lasting affect on the farm as a few of the fields have standing water. Fortunately a large number of beds are still staying strong. For plants, water soaked soil means that there is less oxygen for theit roots to breath. We are excited to still be able to have a good array of veggies to support the next two weeks CSA shares.

This week we are including lots of root veggies. The turnips, carrots, sunchokes, rutabagas, and daikon radish should stay fresh in your fridge for a month, without their greens. Kohlrabi, will last a few weeks, but not quite as long.

 

RECIPES

Root Vegetable Gratin

Ingredients:IMG_20141229_222721

-4 tablespoons unsalted butter, divided, plus more for baking dish

-1½ cups coarse fresh breadcrumbs

-1½ cups grated Parmesan, divided

-6 sprigs thyme plus 1 Tbsp. leaves

-Kosher salt and freshly ground black pepper

-3 cups heavy cream

-1 cup low-sodium chicken broth

– 4 pounds root vegetables (turnips, carrots, rutabagas, sweet potatoes, winter squash, potatoes) peeled and sliced 1/16″ thick.

 

Method:

  1. Preheat oven to 400°. Butter a shallow 2-qt. baking dish. Melt 2 Tbsp. butter in a medium skillet over medium-high heat. Add breadcrumbs; cook, stirring often, until golden brown, 5–7 minutes. Transfer to a small bowl and toss with ½ cup Parmesan and 1 Tbsp. thyme leaves; season with salt and pepper and set aside.
  2.  Bring cream, broth, thyme sprigs, and remaining 2 Tbsp. butter to a simmer in a medium saucepan over medium heat; season with salt and pepper. Remove from heat, cover, and let sit 10 minutes; discard thyme. Cover; keep warm.
  3. Toss vegetables in a large bowl; season with salt and pepper. Arrange ⅓ of vegetables in dish and top with ½ cup Parmesan. Repeat layers; top with remaining vegetables. Pour cream mixture over; place a piece of parchment paper directly on top of gratin.
  4.  Bake until vegetables are crisp-tender and cream is thickened, 50–60 minutes. Uncover, top with breadcrumb mixture, and bake until gratin is bubbling and breadcrumbs are brown, 15–20 minutes longer. Let sit 10 minutes before serving.

Source: http://www.bonappetit.com/recipe/root-vegetable-gratin

Other Root Vegetable Recipe Ideas:

Mashed turnips or rutabegas. Chop them up, boil them, then add some butter and cream and whip them up. Add in some potatoes, if you want to mask the flavor a bit. Add in some chopped turnip greens even, or top with cheese.

-Marinated Kohlrabi. I like to eat kohlrabi raw in salads, but i find it helps if you marinate it first in a little olive oil and lemon juice. It helps cut the strong turnip flavor kohlabi tends to have. Its great shredded into salads with carrots, or cabbage.

-Bok choy and turnips and kohlrabi, all go very well together. In a stir fry, or cold salad, or wrap. They are work well with asian flavors also.

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