Week #49 5/3 & 6

This week your basket contains: Purple Majesty potatoes, turnips (full shares), radishes, lettuce mix, BOK CHOY, KOHLRABI (half shares), Swiss chard, Asian broccoli (full shares).

Thank you to everyone who has let us know their renewal plans for the coming year.  If you have not returned your renewal for to us yet, please do so this week.  Deposits and/or full payments are due May 15th .  If you wish to change from paying in full in advance to monthly installments, simply send in the appropriate deposit ($170 for half shares; $250 for full shares).

This warmer than ususal spring has brought with it a large cohort of cabbage family pests whose favorite thing in the world is to eat tunnels into the roots of turnips.  We’ve worked to give you the least damaged roots, but also wanted to give you plenty of turnip greens that are so tasty.  You can fill out this recipe by adding potatoes to the called for turnip roots  which will mellow the flaor and turn the dish purple!

SPINACH AND TURNIP BHAJI

7 ounces small turnips, peeled and finely chopped

1 pound frozen chopped spinach or other greens

1/2 teaspoon paprika

1 tablespoon olive oil

2 tablespoons grated ginger

1 onion, finely chopped

1 1/2 tablespoons lemon juice

Bring 1/2 cup water to a boil.  Add the turnips.  Cook 1 – 2 minutes. Add the spinach and paprika.  Cook 2 – 3 minutes or until all the water has evaporated. Mash the mixture to the best of your ability and remove from heat. Heat the oil in a second saucepan over low heat. Add the ginger and onion and cook 2 – 3 minutes.  Add the vegetables from the first saucepan.  Mix well and toss until everything is well seasoned.  Serve with the lemon juice.

The kohlrabi (those purple and/or green sputnik looking things) are tender, sweet and very similar to broccoli stems.  They need to be peeled and can be used in stir-fries, sliced like carrot sticks or grated raw in green salads.  If you’ve never tried them before, eat them raw and fresh for the best flavor.  They can also be used in any recipe calling for turnip for a milder flavor.  The leaves are also edible (like kale), though you should remove the center rib first.

KOHLRABI AND BLACK QUINOA SALAD

1 14 oz. can light coconut milk

½ tsp. kosher salt

1 cup black quinoa

3 medium kohlrabi, peeled

2 green oions, thinly sliced

¼ cup cilantro

1 jalapeno pepper, minced

2 Tbs. lime juice

2 tsp. grated fresh ginger

½ cup roasted cashews

¼ cup unsweetened grated coconut

Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer.  Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes).  Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes)  Transfer the quinoa to a large bowl and let stand until cooled to room temperature.  Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes).  In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing.  Pour the dressing over the salad and toss to combine.  Stir in the cashews and grated coconut and serve.  From Salad For Dinner by Jeanne Kelley

HARICOT MELANGE

6 cups water

1/2 pound dry white beans or small limas

2 1/2 pounds Swiss chard, stems removed

1/4 cup olive oil

1 small onion, coarsely chopped

6 to 8 tomatoes, coarsely chopped

3 medium cloves garlic, chopped

1 teaspoon fresh basil, chopped

1/2 teaspoon fresh thyme or 1/4 teaspoon dried

salt and pepper

Bring water to boil in a saucepan, add beans, and boil 2 minutes.  Remove from heat and let stand 1 hour.  Return to boil, reduce heat, and simmer until beans are tender, about 1 1/2 hours.  Drain.  Wash chard, shake off extra water, and cook in a large saucepan over high heat until wilted, 3 to 4 minutes.  Stir frequently so it doesn’t scorch.  Drain well, squeeze dry, and chop coarsely.  Heat olive oil in heavy skillet over medium heat.  Add onion and sauté until softened.  Stir in beans, chard, tomatoes, garlic, basil, and thyme.  Add salt and pepper to taste.  Reduce heat and simmer 15 minutes to blend flavors, stirring frequently.  Adjust seasoning and serve.  SERVES 6.  From Winter Harvest Cookbook by Lane Morgan.

RADISH RAITA

2 cups plain yogurt

6-8 radishes sliced

1Tbs. fresh lime juice

1 clove minced garlic

1 Tbs. minced green onion or shallot

½  tsp. cumin

Salt

In a medium sized bowl, mix yogurt, radishes, garlic, onion, lime juice and cumin together.  Taste and salt to taste.  Serve as a condiment for spicy dishes.

.We’ve included a list of available garden starts in your basket this week.  Most starts will be ready for delivery at the best time for planting them out (approx. mid-May).  Email your order or return your marked up sheet next week.

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