Summer CSA–Week Five

Cook Field Pick Up: Thursday, June 20, 3:30-5:30pm

Produce this week…

  • Beets
  • Carrots
  • Fennel
  • Garlic Scapes
  • Kale
  • Kohrabi
  • Radishes
  • Turnips

Self-Select Items…

  • Green onions
  • Sprouting Broccoli

Tentative produce for 6/27 pick up…

  • Beets
  • Cabbage
  • Carrots
  • Collards
  • Swiss Chard

Farm Up-dates…

July 4th Pick Up Note: To make way for the holiday, we will have an ON FARM pick up on TUESDAY JULY 2 from 3:30-5:30pm. The farm is about a mile north of campus. If the weather is nice, we encourage you to bring friends and family and take a walk around to see all the new farm updates. More details to come in subsequent posts.

it’s been a wet week–good news for our other farm critters….

What to do with your CSA produce this week by Farm Intern Laura Stitt

The turnip is a root vegetable that is crunchy and less starchy than a potato, they’re slightly bitter in flavor but become much sweeter when roasted! Turnip leaves are sometimes eaten as “turnip greens”, and they resemble mustard greens (to which they are closely related) in flavor. Turnip greens are a common side dish in southeastern U.S. cooking. Turnips are an excellent source of vitamin C, and their leaves are a rich source of vitamin K. Store turnips in the refrigerator in a plastic bag for only a few days since they get bitter with prolonged storage. Many people are unfamiliar with how to cook and/or eat turnips. Check out this article for a few basic ways to include them in your meals this week! Top 10 Ways to Enjoy Turnips!

Since turnips can be tricky here are some articles about the many ways to eat and cook your turnips!

Turnip fun fact: Turnip lanterns are an old tradition; since inaugural Halloween festivals in Ireland and Scotland, turnips have been carved out and used as candle lanterns, similar to how Americans use pumpkins on Halloween!

Combining Your Vegetables!

This week’s CSA box contains a lot of root vegetables that can compliment each other very well on your plate! They also can be prepared the same way which saves you time and effort since you can prep them and throw them all in one pan or pot! Roasting root vegetables brings out their sweetness.

To easily prepare a mix of your CSA veggies, pick and choose any of the following: carrots, parsnips, turnips, rutabagas, beets or potatoes and scrub, then peel if necessary. Cut into desired shape and size (fast-cooking vegetables, like potatoes, should be cut larger than slow-cooking carrots, parsnips, turnips, rutabagas and beets), toss with olive oil, then add salt and pepper. Roast at 450 degrees F for 45 minutes, stirring every 10 minutes. Fresh herbs like rosemary and thyme nicely complement root vegetables, but they should be added during the last 15 minutes of cooking to prevent them from burning.

Root vegetable Tips:

  • Store root vegetables (except potatoes) loosely covered in the refrigerator, where they will keep for three to four weeks. Potatoes are better off in a cool, dry drawer or basket (remove any plastic bags!).
  • The skins of root vegetables hold many of their nutrients. Very young, fresh roots like beets and turnips are fine to enjoy with their nutritious skin intact, but older, larger, thick-skinned root vegetables require peeling.

Here are some other recipe ideas for combining your vegetables!

Slice the veggies very thin if you want them ready soon, or thicker if you want them to last longer. Mix with the pickling liquid, refrigerate, and they’ll stay good for about a week. You can snack on them straight up, mix with noodles or pretty much anything else.