What’s in the box this week?
Standard Shares include
- Savoy Cabbage – Have you ever roasted cabbage? Quarter the cabbage and carve out the core. Bake for 15 minutes on a baking sheet at 200° with olive oil, salt, & pepper. Dress with a touch of lemon juice and serve.
- Baby Salad Mix – Bland salad? That’s a problem that needs adressing.
- Baby Romaine Lettuce – Crisp leaves crave heavier dressings.
- Grapfruits –Yellow flesh, yellow skin. Cut in half and serve with breakfast.
- Purple Top Turnips – Enjoy these turnips in this week’s recipe!
- Spring Onion – This fast growing onion is entirely edible, from top to bottom.
- Green Garlic – Green garlic can also be used top to bottom. It’s the best way to enjoy garlic from December until the new crop of bulbs are harvested in June. Chop the white stems from the bottom down and use that part like a clove. The green tops can be boiled into soup or made into garlic tea to ward off colds.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Arugula, Baby Kale, Baby Butterhead Lettuce, Napa Cabbage, Green Garlic, Rosemary, Navel Oranges
Say Hay Farm is excited to invite you to our first round of CSHay! Farm Potlucks in the Bay Area, Davis, and Sacramento…
CSA members, Farmer’s Market regulars, and other friends of the farm will come together to share scrumptious dishes made from Say Hay produce, and build community around the farm by meeting one another. We are also working to grow our CSA supporter network, so please bring along a friend who might be interested in getting our CSA box.
And, we’re looking for hosts! If you’re interested in opening up your home to the Say Hay community in early February, please contact Lauren at firstname.lastname@example.org. As soon as we set some dates, we’ll be in touch with more information! Can’t wait!
Pic of the week Cover crop in the sunset. Sadly, without any rain, the cover crop is still the same size as it was in November. The water situation in Yolo County is becoming more dire as we move through our “wet season” without any rains. More to come about this situation in a future Weekly…
Roasted Turnips with Maple and Cardamom (Serves 8)
An interesting twist on turnips, this delicious sauce brings out the vegetable’s natural sweetness. A perfect side dish to serve on a special occasion, or just a simple dinner at home! Thanks to Fine Cooking Magazine for the recipe!
- 3 1/2 lbs purple top turnips, peeled and cut into 3/4-inch dice (10 cups)
- 3 tbs vegetable oil
- Kosher salt
- 2 tbs unsalted butter
- 3 tbs pure maple syrup
- generous pinch crushed red pepper flakes
- 1/4 tsp ground coriander
- 1/8 tsp ground cardamom
- 1 tsp fresh lemon juice
- 1 tbs finely chopped fresh cilantro (or a mix of parsley and mint)
Position racks in the top and bottom thirds of the oven and heat the oven to 425°F. Line two large, heavy-duty rimmed baking sheets with foil. In a mixing bowl, combine the turnips, oil, and 11/2 tsp salt. Toss to coat well. Divide the turnips between the two pans and spread evenly in one layer. Roast for 20 minutes. With a large spatula, flip the turnips. Swap the pans’ positions and roast until tender and nicely browned on a few sides, 15 to 20 minutes. The turnips on the lower rack may be done sooner than those on the upper rack).
Meanwhile, melt the butter in a small saucepan over low heat. Whisk in the maple syrup and red pepper flakes, and then the coriander and cardamom, until the sauce is heated, 30 seconds. Remove the pan from the heat.
Transfer the turnips to a large mixing bowl. Gently reheat the sauce, if necessary, and stir in the lemon juice. With a heatproof spatula, toss the sauce with the turnips. Add half of the cilantro and salt to taste and toss again. Transfer to a warm serving dish and garnish with the remaining cilantro.