Winter Week 6

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.

January Yoga

We have two classes tentatively scheduled this month at the garden center, Saturday 1/7 and Saturday 1/21 with Jen Podos from 9:30-10:30 a.m. If the sun is out and the roads are safe we will have class — if the weather does not cooperate it can be unpleasantly cold in the greenhouse, so hope for sunny Saturdays! We will send out an email if we need to cancel class and you can also always drop us a line if you have questions. Classes are donation based, and we recommend dressing in layers and maybe bringing an extra towel to go under your mat to help keep warm.

We look forward to practicing with you all in the new year.

Best,

Bethany and Jen

Winter CSA Week 5 News

Happy New Year!

We hope you all had happy holidays. Now to settle in for the long haul of winter…luckily your CSA box will be full of delicious rainbows every week! How will you use your joi choi this week? Have you ever tried it in a clear broth soup? The choi’s naturally high water content releases into the broth and adds a lovely fresh umami (one of the five senses of taste, i.e. sweet, sour, bitter, salty and umami. Umami describes a rich, savory taste like that found in soy sauce, tomatoes, cheese and mushrooms). It would play very well with some purple top turnips and even some red radish coins…yes, you can put radishes in soup. They are also very delicious roasted!  Be sure to check out the recipe ideas below as well as some important tips on the items in your box this week!

Happy New Year!  Thank you for all of your support in 2016, we look forward to providing you and your family with plants and veggies in the year to come.

With warm regards,

Vic, Mary & Bethany

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This Week’s Selections:

Joi Choi

Purple Top Turnips

Long Red Radishes

Rainbow Carrots

Lettuce

Dandelion Greens

Collard Greens

Kale

 

Tender Greens to use first: Lettuce

Hearty greens (and reds) that will keep for a couple of weeks: Joi choi, dandelion greens, collard greens, curly kale, long red radish

Root veggies (good for long term storage, 1-2 months, or eating now!): Purple top turnips, rainbow carrots

Lots of greens in the box this week! The majority of what we are harvesting now is coming from our greenhouse, it is called House 1 and is a lovely place to be when the weather outside is wintry. Did you know you are welcome to come visit the garden center any time you’d like? We consider ourselves very lucky to be able to do what we love, and we love sharing our work with our supporters (you)! So — please, come visit! If you haven’t picked up your CSA perks card for the season, you can do that in the farm stand while you are here. It entitles CSA members to a 15% discount off of any purchase with us (plants, groceries, or veggies – only  excluding future CSA shares).

Joi Choi Soup (sweetwater-organic.org)

3 cups broth (chicken, beef, or vegetable)

10 leaves joi choi, thinly sliced

2 teaspoons soy sauce

2 teaspoons Asian sesame oil

1 teaspoon red pepper flakes

1 garlic clove, peeled, chopped

Bring the broth to boil in a medium saucepan. Stir in the red pepper flakes, soy sauce, Asian sesame oil, and chopped garlic.  Add the joi choi. Simmer for up to 10 minutes, until the joi choi leaves turn dark green and are wilted and tender.  Try this soup also with cooked chicken, beef, shrimp or tofu.