Happy week 6 of our Winter CSA!

Ever wonder what farmers think about in the winter time? We think about spring! Surely we are not alone. Have you thought about signing up for the Spring CSA? With just three weeks left in the winter season, now is the perfect time to secure your spot in the Spring CSA for a continuous supply of delicious local, organic veggies before shares sell out. You can sign up in person, through our website, or over the phone. (Pro tip: Those CSA perks cards will be nice to have if you plan on purchasing plants for your own garden this spring – 15% off!) Give us a call or stop by if you have any questions!

In your box this week you will find:

Lettuce

Dandelion Greens

Sweet potatoes

Watermelon Radishes

Rainbow Carrots

Joi Choi

Purple Top Turnips

Curly Kale

Tender greens to use first: Lettuce, dandelion greens

Hearty greens good for longer term storage: Curly kale, Joi Choi

Root veggies (store or enjoy now!): Rainbow carrots, watermelon radishes, purple top turnips, sweet potatoes (best stored at 45-65 degree temperature)

Thank you!

Vic, Mary & Bethany

Here is a seriously delicious way to use some of your turnips that may be accumulating in your crisper drawer. It was brought to our attention by the lovely and talented Patricia M. Pat is a Priapi Gardens MVP when it comes to sneaking vegetables into the most unlikely of courses – dessert! Sound crazy? Don’t worry, we have all taste tested this recipe at the farm (Pat is also very generous and showers us with treats) and it is 100% hungry farmer approved!

Gourmet Turnip Cake (Kihen Fin Veisseriben)

Prep Time: 45 mins     Total Time: 1 hr 35 mins      Servings: 8-10

ABOUT THIS RECIPE: “Posted for the Zaar World Tour 2006-Israel. From the “Best of International Cooking” cookbook, Bayhill.”

CAKE

1/2 cup butter, plus

1 tablespoon butter

3/4 cup granulated sugar [I used organic whole cane sugar]

3 eggs

1 cup pureed cooked turnip

1 1/4 cups all-purpose flour [I used all-purpose whole wheat flour]

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/4 teaspoon salt

1/3 cup chopped walnuts [Did not use walnuts; would use ground nuts if using in the waffle batter. Pecans would taste better, esp if toasted first.]

 

FROSTING [Did not make the frosting.  If you use it, it is a raw-egg frosting, so cake must be refrigerated.]

3/4 cup butter, plus

2 tablespoons butter

2 egg yolks

4 cups powdered sugar

3/4 cup grated walnuts

 

DIRECTIONS

To make cake:

Preheat oven to 350ºF. Butter an 8-inch springform pan; sprinkle with flour.

In a medium bowl, cream together butter and sugar. Beat in eggs, turnip puree, flour, baking soda, cinnamon, nutmeg, cloves, salt and chopped nuts.

Pour cake batter into buttered pan. Bake 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a rack 5 minutes before removing side of pan.

 

To assemble cake:

In a medium bowl, cream butter, egg yolks and powdered sugar. Cut horizontally through center of cooled cake, making 2 layers. Spread 1/3 of the frosting over lower half of cake; place other half of cake on top. Spread remaining frosting over top and sides of cake; sprinkle evenly with grated nuts. Refrigerate until served; refrigerate unused portion.

 

Pat’s Notes:  I made this as waffles. I separated the eggs; whipped the whites until stiff. After creaming the butter & sugar, I incorporated all of the yolks and then half the pureed turnip.  Then I folded in half the whites, then the other half turnips, then folded in the remaining whites.  This kept the batter lighter after adding the dry ingredients.  If you want a pourable batter, consider adding milk of some type or cream in Tablespoon increments until desired consistency.

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