October 23rd, 2024
What’s in your share?
Butternut Squash
Yellow Storage Onions
Summer Crisp Head Lettuce
Purple Top Turnips*
Komatsuna*
Potatoes
Don’t forget to eat your turnip greens. I hear they blend up nicely in a smoothie.
Gorgeous komatsuna, got a little slug action, but they don’t eat much ;)
*Purple Top Turnips - are a crop that I’ve been wanting to grow for years. They are stunning to look at, very nourishing, and keep longer in the field and cooler than the salad turnips. They are sweet with a slight spice to them, and taste delicious cut in halves or quarters, (eighths if you got super big ones) simmered in butter with a lid, steaming the inside of the root, and eventually taking the lid off to crisp the part touching the pan (cast iron, ideally). You could make this dish with your turnips from last week if you haven’t eaten them yet. We’ve been eating this dish on repeat for weeks now and we can’t get enough.
*Komatsuna - is also a crop that I wanted to include in the rotation for those of you who love Japanese greens, like myself. Sometimes called “Japanese spinach” these greens are in the brassica family, so think broccoli, kale, radishes, mustard - and are highly nutritious. The stalks are excellent raw, as are the leaves, but also simmer nicely in a brothy soup. You could use the stalks in place of celery in any raw salad or soup, or sautee them in butter and splash some soy sauce for a little salt. The greens and stalks are great in scrambled eggs, omelets, or mixed into mashed potatoes.
Recipes to try
Butter Braised Turnips and Greens
Pan Fried Turnips with Onions and Spinach (use komatsuna instead of spinach!)
Ali, getting some chicken love.