This week your basket contains: turnips, green onions, Asian broccoli, snap peas, spinach, new potatoes, radishes, and lettuce.
With the lettuce and spinach as well as new potatoes, this is a perfect recipe for this week’s basket.
Steam the new potatoes until you are just able to penetrate them with a fork (this will be quite quick) and let cool. Make a regular vinaigrette (see the recipe on our web site), but add 1-2 Tbs. of soy sauce. Add chopped scallions (or use the tops of the onions in your basket), 1 tsp. dill weed and any other herbs you might like. Drain one can of tuna and mix into the vinaigrette. Add snap peas, capers, shredded carrots, chopped black olives and/or hard-boiled eggs and stir. Add the potatoes, along with lettuce and/or spinach, toss well and serve.
As we’ve said in the past, these small Japanese turnips are not like the larger European type turnip many people think of. This is one of our favorite recipes for turnip.
MORROCAN TURNIP AND CHICKEN STEW
2 cups cooked chickpeas
2 small (2 1/2 lb) chickens
3 Tb butter
1 Tb oil
5 cups chicken stock
1/2 tsp white pepper
1/4 tsp ground ginger
1/8 tsp powdered saffron
1/2 tsp turmeric
1 lb small turnips
2 cups chopped turnip leaves and stems
1/4 cup lemon juice
salt and freshly ground pepper
Rinse chickpeas in water and rub lightly to remove skins; drain and set aside. Cut chickens into quarters, removing wing tips and backbones; put them aside for stock. Melt butter and oil in a casserole and lightly brown chicken on all sides, cooking in two batches if necessary. Slice onions and stir into butter and oil to color. Then add the chickpeas, stock, pepper, ginger, saffron, and turmeric. Bring to a boil, reduce heat, cover, and simmer for 10 minutes. Add turnips and greens and simmer 20 minutes more. Remove chicken and turnips to a covered warm dish. Boil sauce to reduce, mashing some of the chickpeas against the side of the pan to thicken the sauce; it may take 10-15 minutes to produce a nice thick sauce. Add lemon juice and salt and pepper to taste. Reheat the chicken and turnips in the sauce and serve. Serves 6 to 8. From The Victory Garden Cookbook.
You can substitute chopped onion greens for the chives in this recipe.
1 bunch radishes
2 tablespoons thinly sliced chives
2 to 4 ounces Parmesan
salt and pepper
radish sprouts, leaves, or arugula greens, optional
Set aside a handful of the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, then thinly slice, either lengthwise or crosswise. Put them in a bowl and toss with salt, chives, radish greens, and enough oil to coat lightly. Put the radishes on a platter, shave the cheese over them, and add pepper and the optional greens, if using. Adapted from Deborah Madison.
Our website has an extensive recipe section. That area of the web site is password protected. See the footer of this note for the password.
PLEASE COME TO THE FARM ON SUNDAY, JUNE 24TH. This is the day we have set aside for our first subscriber day pot luck lunch. This is a day for you to come see the farm, tour the gardens, meet other subscribers and share a meal with us all. Things will kick off at 11:00 and go until 3:00. Visit our web site for directions.
We now have MIXED FLOWER BOUQUETS. If you want us to add them to your basket (one time or standing order) please let us know.
We also have RHUBARB. We can add some to your basket for $3/bunch (approx. 1 Lb., enough for one pie).