Backyard Gardens CSA: Week 1 – June 7, 2017

Welcome to the 2017 BYG season!  

 

DIRT FROM THE FIELD:

We’ve been hard at work for the past months, planning and planting through snow and sun.  We’re excited to start sending the fruits of our labor to you.  Along with the challenges of this spring (remember that snow May 12??), we find gifts along the way and we love sharing them with you.  The small lettuce heads as well as the spinach this week are regrowth from last Fall’s salad beds (they survived the cold, heavy snow without any protection!).  The spinach, by the way, was on its way to bolting, so it will be a little tougher than our spring spinach — better for cooking.  You will be getting some of that more tender spinach, but we didn’t want this to go to waste.

We’re spoiling you this week, but don’t get too used to it!  We don’t usually include purchased items, but I couldn’t resist including a pint of strawberries from our new friends at Platz Farm in Union as a thank you for supporting BYG and a yay for the season!  Their family farm does not spray and has some lovely produce that we are trying to get to the Joseph market.  If anyone knows someone commuting on Fridays from the Union County area back to Wallowa County who would be willing to courier berries and other fruit, please let me know!  These berries are not yet at their sweetest (wait a week or so for the sweeter harvest), but they are true strawberries as they ought to be!

Enjoy!


THIS WEEK’S SHARE:

Full Share

2 bu Lettuce Heads
2 bu Turnip Greens
1 bu Scallions
½ lb Cooking Spinach
1 pint STRAWBERRIES
(from Platz Farms, Union)

 

 

Half Share

1 bu Lettuce Heads
1 bu Turnip Greens
1 bu Scallions
1 bu Radishes
¼ lb Cooking Spinach
1 pint STRAWBERRIES
(from Platz Farms, Union)


We’re featuring Salad Turnip Greens in the recipe this week.  You can interchange most any green for this recipe or others – try putting some spinach in with this turnip pesto or saute turnip greens (or any green) in olive oil with some salt for a satisfying taste of spring.  The baby turnips attached to the greens will be bigger salad turnips which you will see in your bins soon!

 

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Turnip Green Pesto

Turnip greens have a lovely bite to them and are absolutely wonderful when they’re whipped into a tasty pesto.  You can mix in other greens as well - even radish greens or spinach.  

Author Recipe Courtesy of Tumbleweed Farm

Ingredients

Turnip Green Pesto

  • 1 bunch turnip greens roughly chopped
  • 1 clove garlic chopped
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated parmesan cheese
  • 2 Tablespoons lemon juice
  • 1/3 cup extra virgin olive oil more if needed
  • salt and pepper to taste

Pizza

  • olive oil
  • 1 bunch turnips, thinly sliced if you have roots
  • 1 ball pizza dough homemade or store bought
  • 1/2 cup freshly grated mozzarella cheese
  • 1/4 cup freshly grated parmesan cheese
  • pinch of crushed red pepper flakes
  • handful of fresh arugula or other green

Instructions

  1. In the bowl of a food processor, add all of the ingredients for the pesto (except the oil.) Process until a paste is formed. With the motor running slowly add the oil. Season to taste with salt and pepper.
  2. Preheat the oven to 475F. Heat a little olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 1 minute per side (you may need to do this in batches). Remove from heat and set aside.
  3. Roll out your pizza dough. Spread the pesto and layer on the turnips, both cheeses, and sprinkle with crushed red pepper flakes. Bake in the oven until the crust is golden and crisp and the cheese is bubbling. About 13-15 minutes.
  4. Remove the pizza from the oven and toss a few handfuls of arugula onto the warm pie. Slice and serve.

Recipe Notes

Notes *Use this recipe as a guide *Feel free to divide your pizza dough into 3 smaller pizza for individual crusts *Adjust measurements and ingredients as necessary *Taste test as you go

More CSA box ideas for this week from Cook with What You Have: