Welcome to summer! June 21st was the Summer Solstice, the longest day and shortest night of the year. We received 15 hours 52 minutes on the farm!
In your share this week:
Green Top Beets – Lettuce – Green Onions – Pac Choi – Radishes – Spinach – Salad Turnips
A note on this week’s spinach: our previous batches of spinach have come from our greenhouses which means they have been protected from the elements. This week’s spinach is from the field, so you may find it a little dusty from splash back from the rain and wind. We don’t wash the spinach on farm, because we find it lasts longer if we don’t get it wet before we get it to you. When you’re ready to use your spinach give it a wash, and either wash and dry the bag or transfer it to a clean bag. See how to wash greens in the video we posted last week!
The beet beat: did you now every part of the beet is edible? Beets tend to mature at varying rates, so you’ll probably find a range of sizes in your bunch this week. One thing they all have in common is delicious greens! Beet greens can be prepared any way you’d prepare kale. The most common way to prepare beet greens is in a sauté. Coat a pan with olive oil and cook your greens until they are wilted and tender (5 to 8 minutes). Add minced garlic, salt and pepper, or try experiencing with any of your favorite seasonings and aromatics.
You will find lots of salad turnips in your share this week! These turnips are best eaten fresh, but can be cooked (see a recipe below). These turnips are similar to radishes, but without the spiciness. You’ll find the turnips delightfully crunchy and juicy. Throw them in a big salad or eat them straight as a snack.
Here is a turnip poem written by a nine-year-old Henry Wadsworth Longfellow. It sounds like Longfellow only had access to old storage turnips. This poem might be a little more joyful if it was a fresh salad turnip they were eating, but we still love any literary ode to veggies.
Mr. Finney’s Turnip
By Henry Wadsworth Longfellow
Mr. Finney had a turnip,
And it grew, and it grew,
And it grew behind the barn,
And the turnip did no harm.
And it grew, and it grew,
Till it could grow no taller;
Then Mr. Finney took it up
And put it in the cellar.
There it lay, there it lay,
Till it began to rot ;
When his daughter Susie washed it
And put it in the pot.
Then she boiled it and boiled it,
As long as she was able;
Then his daughter Susie took it
And put it on the table.
Mr. Finney and his wife
Both sat down to sup;
And they ate, and they ate,
Until they ate the turnip up.
Lebanese Pink Pickled Turnips
1 pound turnips, peeled, quartered, and sliced 1/4 inch thick
1 small beet, peeled and quartered
1 clove garlic thinly sliced
1/2 cup vinegar
2 tablespoons kosher salt
1 teaspoon sugar
1 1/2 cups water
- Put turnips, beet and garlic into a wide mouth heatproof 1 quart jar.
- In a small saucepan, bring vinegar, salt, sugar and water to a boil. When salt and sugar are completely dissolved, pour brine over vegetables to fill the jar. Leave to cool.
- When completely cool, cover jar and chill for 1 week.
Caramelized Hakurei Turnips
“Hakurei” turnips are another name for salad turnips, originally developed in Japan.
2 tablespoons olive oil, plus more for greasing the baking sheet
2 bunches hakurei turnips, greens removed, washed but not peeled
1 teaspoon kosher salt
Freshly ground black pepper
- Preheat oven to 425 degrees F. Grease baking sheet lightly with olive oil.
- Slice the turnips about 1/4 inch thick. You can do this with the slicing disk of a food processor, an adjustable mandoline, or by hand with a knife.
- Combine turnips with 2 tablespoons of olive oil and salt in a large bowl. Toss and coat turnips.
- Pile turnips on prepared baking sheet, spreading them as close as possible to a single layer.
- Roast the turnips until they are crisp and golden around the edges, 15-20 minutes. Shuffle turnips and roast 5 minutes more. Remove from oven and top with freshly ground black pepper.
Spring and early summer is the season of greens! It is easy to make your own salad dressing at home. I like to put all my vinaigrette ingredients in a jar, and shake to combine. That way any dressing I don’t use, I can leave in the fridge for a future salad! Add any seasonings and herbs you prefer for different flavors.
¼ cup extra virgin olive oil
2 tablespoon balsamic vinegar
1 tablespoon whole grain dijon mustard
1 ½ teaspoon maple syrup (or agave)
1 teaspoon fine grain kosher salt
½ teaspoon ground black pepper
For the farm crew,