IN YOUR BASKET THIS WEEK
- Hokkaido Stella Blue Squash
- Mixed winter squash
NOTES FROM THE FIELD
We have been doing a lot of clean up in the CSA vegetable garden in the Coyote Field, raking up and composting mulch, pulling up drip tape left from summer, and composting old crop material. In a couple days, we will spade the raised beds and transplant seedlings. Broccoli, cauliflower, and different kales and collards are growing in the greenhouse. We will also sow early spring crops like radishes, beets, and various Asian greens, like gai lohn and hon tsai tai.
The refrigerator repairman in Willits came and fixed our Beverage Air this week. Originally from the old Moore’s Flour Mill, this commercial fridge would fluctuate between 25°F and 45°F, but now we have it at 35-38°F – perfect for the produce! We need the fridge to hold the winter vegetables on these temperate days.
It’s starting to look and feel like an early spring. We’ve seen ladybugs, garden snakes, and willows budding out. This week, we hope to get a lot of crops in the ground so that your baskets will be full of early spring vegetables!
Adam and Paula
Caramel Turnips & Carrots
Adapted from http://www.food.com
- 1 large turnip, peeled & cubed
- 4 medium carrots, cut into 2-inch pieces
- 2 tablespoons olive oil
- salt & pepper
- 4 garlic cloves, slightly crushed
1. Preheat oven to 425°F.
2. Toss the turnips, carrots, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out evenly on a baking sheet. Roast them for about 10 minutes, then toss them once. If you toss them more frequently, they might fall apart.
3. Roast for 5 minutes more or until they are fork tender and browned.
Tips for cooking Turnip Greens:
- Rinse turnip greens in cold water, and chop them into ½-inch slices for fast and even cooking.
- Steaming turnip greens in a steamer pot brings out their maximum nutrition and flavor. Try steaming them for 5 minutes and seasoning them with tamari, lemon juice, and cayenne pepper.