What’s in the box this week?
Standard Shares include
- Baby Bloomsdale Spinach – This variety can be cooked for longer periods of time, and holds its shape and texture well.
- Mizuna Mix – Tatsoi, one of the greens in the mix, is an Asian variety of Brassica rapa (turnips & napa cabbage are also in this group). It has dark green spoon-shaped leaves, a soft, creamy texture, and a subtle yet distinctive flavor.
- Baby Savoy Cabbage – Hard green, white or red cabbages will keep the longest while the looser Savoy and Chinese varieties need to be consumed more quickly.
- The Cutest Baby Carrots – Strong orange color is directly related to nutrition – the more color a carrot has, the more carotene it contains, which the body turns into vitamin A. So cute. So delicious!
- Purple Top Turnips – Make a delicious gratin in this week’s recipe!
- Navel Oranges – A native of Bahia, Brazil, these were introduced to the US in 1870 to fill the need for a good early variety of orange. They are named for the belly button-like spot at their blossom end.
- Sun-Dried Cayenne Peppers – All chili peppers, including cayenne, contain capsaicin. In addition to giving cayenne its characteristic heat, it is a potent inhibitor of inflammation.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Vegetable Forecast Grapefruit, Baby Salad Mix, Baby Kale Mix, Spring Onion, Broccoli, Beets
We have important news this week regarding the structure of your CSA shares in the coming weeks. There will be a copy of the notice in your CSA Share and it is posted on the website. Please read the Temporary Changes to CSA Sourcing Notice and contact us if you have any questions. Thank you for your support!
Pic of the week Whitewashing the coops. We use a farm-made whitewash paint to provide sanitary conditions and protect the hensfrom mites or lice that might live in the crevices of wood – not in our coops!
Turnip Gratin (Serves 4)
Mmmm, cheesy gratin. This dish is relatively easy to whip up and a huge crowd pleaser. Use only the thyme the recipe calls for, or don’t be afraid to add other herbs (oregano, sage, parsley, etc.), if you’re feeling creative! We assure you the results will be delicious. Thank you to The New York Times for the recipe!
- Butter or olive oil for the baking dish
- 1 garlic clove, cut in half
- 2 lbs turnips, preferably small ones, peeled and sliced in thin rounds
- Salt and freshly ground pepper
- 4 oz Gruyère cheese, grated (about 1 cup tightly packed)
- 2 1/2 c milk
- 1 tsp fresh thyme leaves, roughly chopped
Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
Put the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40-50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.
Advance preparation: You can assemble this several hours before baking, but don’t add the milk until you’re ready to bake. You can bake it several hours ahead and reheat in a medium oven.