December 11, 2013

What’s in the box this week? 

Standard Shares include

  • Butternut SquashWhen ripe, butternut turns increasingly deep orange, and becomes sweeter and richer.
  • Baby Salad Mix  - Our five-variety blend of baby sweet lettuces.
  • Bloomsdale SpinachThis variety of spinach is heavily savoyed, meaning it has crinkly, curly leaves that are very dark green.
  • Green Curly Kale Curly kale played an important role in early European foodways, having been a significant crop during ancient Roman times and a popular vegetable eaten by peasants in the Middle Ages. English settlers brought kale to the United States in the 17th century.
  • Tokyo Turnips These turnips are so delicious, they don’t need much… check out this week’s recipe!  The cold weather damaged their greens, so we’re sending them to you loose in the box this week.
  • Sun-dried Cayenne Pepper

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Vegetable Forecast Salad Mix, Spinach, Cabbage, Watermelon Radish, Spring Onion, Baby Celery, Rosemary, Navel Oranges

Don’t forget – you can always add extra items to your order at our Online Market. Especially during the holidays!

News

Check out our holiday packages!  Give the gift of Say Hay preserves for the holiday.  We’ve bundled our Roasted Salsa, Classic Dill Pickles, Spicy Dill Pickles, and a package of Sun-Dried Cayenne Peppers into a cute gabled gift box.  For the holidays, we’re offering this $31+ value for only $25!  Order online through our market or see us at the farmers’ market.

Pic of the week Gift packs are here!

Recipe

Butter Bathed Tokyo Turnips

from Chef Jonathan Miller

  • 1 bunch tokyo turnips
  • olive oil
  • 2-3 tbs butter
  • leaves from 4 branches of thyme

Halve the turnips, reserving any greens for another use. Heat a large, cast iron skillet until very hot. Add a couple tablespoons olive oil and sear the turnips, cut side down, until darkly colored. Flip the turnips, sprinkle them with salt, and continue to sear the rounded sides for another couple minutes, or until deeply colored.
Add a quarter cup of water to the pan and immediately cover the skillet with a lid or sheet pan. Lower the heat and allow the turnips to steam for a few minutes, or until they are as tender as you like them.
Remove the lid. If the water has not boiled off, allow it to do so now, then add the butter and bathe the turnips in the butter as it melts, a minute or two more. Sprinkle the thyme leaves over the top, taste for salt and serve warm. Delicious!