***Please remember to return your share box!***
Now summer is officially here! How wonderful. The greens of the world are so deep and lush while still alert and ready for months of photosynthesizing. The fields on my drive out to the farm are highlighted with daisies, hawk weed, clover and seeding grasses –all offering contrast and beauty to my morning and evening commute. Summer clouds roll by the farm on their way to somewhere and fluffy seeds float along below them to somewhere closer. Maybe to get stuck in a row of carrots.
I have been considering lately how lucky I feel to be able to perceive beauty. Not just with my eyes, but with all my senses. Maybe especially visually but also temperature, sound, smell, taste, these are all ways we experience beauty. How wonderful.
I am sure there are people who are out there studying the what and why and what-have-you of humans’ ability or desire to see beauty in the world. I am not one of those people. I can understand why other humans are beautiful. I can understand why strawberries and apples are beautiful. But why clouds? Why rocks? Why flowers? Why the way leaves move in the wind?
Delightfully, their beauty (as far as I know) has nothing to do with humans. Seemingly, they don’t directly affect our survival or well-being. We cannot own or tame the beauty of these things. We probably shouldn’t try to own or tame any beauty really.
I try to take moments during the day to take particular notice of how lovely things are. It is easy to get swept up in to-do lists. Thankfully, all of the things on my farm to-do list are bathed in beauty; I don’t have to try too hard to see or taste it. I’m happy to pass several items from our farm to-do list on to you and your home. Enjoy!
For the beautiful farm crew,
In your share this week:
Turnips with Roasted Garlic Goat Cheese and Sesame
1 head of garlic, halved crosswise
1¼ cups plus 2 tablespoons olive oil, plus more for drizzling
8 ounces goat cheese
Kosher salt, freshly ground pepper
1 tablespoon black and/or white sesame seeds
1 teaspoon finely grated lime zest
1 teaspoon chopped fresh oregano
1 teaspoon fresh thyme leaves
¼ teaspoon sumac
12 ounces small turnips (about 16), peeled, half quartered, half thinly sliced into rounds
1 tablespoon Sherry vinegar or red wine vinegar
Cilantro leaves with tender stems and mint leaves (for serving)
Heat oven to 350°. Combine garlic and 1 1/4 cups oil in a small baking dish. Cover dish with foil and roast until garlic is golden brown and tender, 45–50 minutes; let cool.
Remove garlic from oil; squeeze cloves from skins and finely chop to a paste. Process in a food processor along with goat cheese, 1/4 cup garlic roasting oil, and 2 Tbsp. water until smooth (mixture should be spreadable); season with salt and pepper.
Meanwhile, toast sesame seeds in a dry skillet over medium heat until golden brown, about 1 minute. Transfer to a small bowl and let cool. Mix in lime zest, oregano, thyme, and sumac.
Toss turnips in a medium bowl with vinegar and 2 Tbsp. oil; season with salt and pepper. Divide goat cheese mixture among plates, top with turnips, sesame mixture, cilantro, and mint, and drizzle with more oil.
Radish Greens Pesto
(this was sent to Janaki by a member [thank you!] and while you might not have 4 cups or radish tops, I’m sure a half batch would work out well or you could probably substitute turnip greens as well)
- 4 cups radish tops (packed), washed and dried
- 3 cloves garlic, finely chopped
- Juice of 1/2 a lemon
- 1/2 cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup extra-virgin olive oil plus more as needed
- salt and freshly ground black pepper, to taste
Combine first 6 ingredients in a food processor or blender. Process until smooth, scraping down the sides as needed. Add additional olive oil to achieve a thick sauce consistency. Season to taste with salt and black pepper.