Backyard Gardens’ CSA: Week 20 – October 18, 2012

Office View

The winds of change blew through the gardens this week. The gardens and their backdrop are taking on a new look. Fall has settled in. The white remay flapped in the wind as the leaves of another season go from green to gold. As we scurry about the field tucking the plants in for the expected frosts there was a moment when I looked up and saw that the peaks of Mt. Joseph were dusted with snow.

With this change in the season our diets shift from crisp and juicy to savory and sweet. Move over tomatoes, summer squash, peppers, eggplant, and melons. It is now the time of year for roots, winter squash and storage crops. Comfort foods will keep us warm as the days grow shorter and colder. We will miss you dearly summer.

Thank you to all our Saturday customers who joined us for the Fall Cider Crush — it was a sweet way to end this season’s Joseph Saturday farmers market. If you are wanting to attend another great fall farmers market this weekend we will be selling at the Wallowa farmers market from 10am-4pm.

Reminder: If you are looking to bulk up on your produce order we are still accepting individual orders online. Please place orders by Monday and we will have them ready for you to pickup on Wednesday.

Half Share

Half Share

Turnips
Turnip Greens
Sweet Onions
Fingerling Potatoes
Sweet Dumpling: Winter Squash
Pumpkin: Your Choice
Garlic
Leeks

Full Share

Full Share

Full Share

Deadon Cabbage
Turnips
Turnip Greens
Sweet Onions
Fingerling Potatoes
Sweet Dumpling: Winter Squash
Pumpkin: Your Choice
Garlic
Leeks

 

Whats Cooking In the Kitchen?

 

 Turnip Soup with Turnip Greens

yield: Serves Four to Six

People often think of turnip soup as bitter and thin, but this one, made with young delicate turnips, is creamy and sweet. Blanching the turnips first removes any bitterness, and the sharpness of the greens makes a delicious counterpoint to the sweetness of the turnips.

Ingredients

THE STOCK

  • None is needed for this soup

THE SOUP

  • 1 1/2 pounds small turnips (about 1 to 2 inches across), weighed without their greens
  • Salt
  • 5 tablespoons butter, in all
  • 2 to 3 leeks, white parts only (about 8 ounces), sliced
  • 6 branches thyme or 1/4 teaspoon dried thyme
  • 4 cups milk
  • White or black pepper
  • About 2 to 3 cups turnip greens
  • Fresh chopped thyme for garnish (optional)

Preparation

Peel the turnips (thickly, if they are large and mature) and slice them into rounds about 1/4 inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover the pot and cook for 1 minute; then drain.

Melt 3 tablespoons of the butter in a soup pot with 1/2 cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.

Cool the soup briefly; then purée it in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.

Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve. Or garnish with fresh chopped thyme.

Read More http://www.epicurious.com/recipes/food/views/Turnip-Soup-with-Turnip-Greens-368511#ixzz29h0WgSL2