Backyard Gardens CSA: Week 21 — October 24, 2013

Greetings,

I hope you’ve all been staring up at the tamaracks turning on the mountains.  We do take a break from time to time in the field to do just that.  It’s pretty incredible that the season is almost up — this year definitely flew by!  Next week is the final delivery for CSA, and the season will be over Halloween night.  Wow!

We’ve got some more new things in your bins this week, namely new types of squash and scarlet turnips.  The turnips are breathtaking — they’re huge and almost saucer-like, but you can eat them raw since they’re mild and sweet.  The crew’s been likening them to alien spaceships, too (though they probably taste a lot better!).  They’re versatile enough to serve raw in a marinade or throw into your favorite stew.  See some recipe ideas below.

ScarletTurnips

A basketful of scarlet turnips

Also in your bins this week: squash!  Full shares have a Speckled Hound squash, which has dense buttery, yellow flesh and is perfect for all kinds of roasting, soups and more.  I’m hoping to use one of these to make squash ravioli, myself!  Half shares have Buttercups in their bins, a slightly smaller squash, yet also perfect for roasting, soups, steaming, stuffing, etc…

 

WHAT’S IN YOUR BIN?

FullShare_10-24Full Share

1 head Garlic
1 pint Cherry Tomatoes
4 small Yellow Onions
1/2# Stir Fry Mix
1 bunch mixed Radishes + Salad Turnips
1 Speckled Hound Squash
3 Scarlet Turnips
2# Nicola Potatoes

 

HalfShare_10-24Half Share

1 head Garlic
1 pint Cherry Tomatoes
2 small Yellow Onions
1/2# Stir Fry Mix
1 bunch mixed Radishes + Salad Turnips
1 Buttercup Squash
2 Scarlet Turnips
1# Nicola Potatoes

 

RECIPES

Braised Turnips with Soy Sauce

A good-sized pat of butter
A couple of scarlet turnips, sliced thinly
A splash of soy sauce
Finely minced parsley
  • Melt the butter in a medium-hot skillet.
  • Add the turnips and sauté for a few minutes until they start to brown.
  • Add a splash of water, stir, and cover to steam — cook the turnips until tender, about 8 minutes. You can check and stir them periodically. They should be golden-brown in places, almost caramelizing when they are done, and tender all the way through.
  • Add a splash of soy sauce directly to the pan and sprinkle on minced parsley. Serve warm, or eat right out of the pan (!).

Turnip Soup with Greens

1# Bacon, cut to 1/2″ dice
2 cups Onion, cut to 1/2″ dice
2 cups Potatoes, cut to 1/2″ dice
2 cups Turnips, cut to 1/2″ dice
4-6 sprigs Thyme or 1 Bay Leaf
1 cup Greens, torn
1 cup Cream
Salt and Pepper

  • In a large sauce pan over medium heat, add bacon. Cover and cook slowly until fat renders, about 4 minutes. Remove from heat and pour off all but 1 tablespoon of fat.
  • Return pan to medium heat, add onion and cook until translucent, about 4 minutes. Do not brown.
  • Add potatoes and turnips to cook, stirring for 2 minutes.
  • Add thyme, enough water to cover, bring to a boil, and reduce. Cook at brisk simmer for 15-20 minutes until tender.
  • Meanwhile, cook torn greens in butter or some of the bacon fat over high heat until wilted. Reduce and cook over medium-low heat for 1-2 minutes.
  • Add greens to soup and simmer for 2-3 minutes.
  • Add cream, salt, and pepper. Remove bay leaf or thyme and serve.
  • If soup becomes too thick, thin with broth, water or cream.