Tag Archives: small farms csa

The Mighty Turnip

The delicious sweet white doll turnip has started showing up in the CSA share and I could not be more excited. I cooked and ate the greens and roots the day I got my share! I love sauteing the greens in a little olive oil, along with onions and garlic and a few dashes of Braggs amino acid. Then roasting the roots with the same combination of olive oil, onions, garlic, and Braggs until they are slighted browned. I. Love. Turnips.

But I wanted to dig up some ideas for other ways to cook turnips and through the magic of Google I have dug up some great things to share.

First off, I’d love to share an awesome blog post from a fellow CSA member, Adelle Frank, on the lovely turnip. Click: HERE for her post.

If you did not click on Adelle’s link then shame on you, because you missed this great link she included in her post which of course is all about the turnip: grow veg.com

Atlanta Magazine has a recipe for Sauteed Turnips: Here

A nice article about turnips and a recipe for Glazed Turnips and Carrots: Here

Cook.com suggest pickling and mashing turnips: Here and Here. Mashing turnips with potatoes is very tasty.

Mariquita Farm’s CSA blog has a great photo recipe essay for Julia’s Turnip Soup: Here

Mariquita Farm’s CSA blog also has an entire page of turnip recipes, highlights include Pear and Turnip Soup and Turnip Risotto, make sure to check that out: Here

In conclusion, don’t fear the turnip, it can be cooked numerous ways and don’t be afraid to experiment.  And if all else fails eat that turnip raw, cut it up and eat it as is, topped on salads, or like a chip for dipping.

Happy eating!

Radishes

It’s the time of year for radishes to show up in our weekly shares. Last year it was a bit daunting for me trying to figure out different ways to eat and enjoy radishes. I think I did a pretty good job of it and grew to love them. I would include the greens in my salads, on sandwiches, lightly saute them in a pan with garlic. I would half the radishes and put them on bread with butter, as salad toppings, thrown into soups, stews and stir-frys and perhaps my favorite way was to use radishes to make kimchi. I also love to make cold radish salads with lots of fresh ginger and miso dressing.

Here are two past blog posts that include links to radish recipes:

Here:  What to do with all those Radishes?

And here:  Hakurei Turnips, Radishes & Kale

Before I go here’s a little radish history for you. Did you know that the Chinese started cultivating radishes around 700 B.C.? As a gift of good-will, China gave radishes to Japan where the radish is still loved today and shows up in many of their dishes.

The Egyptians also enjoyed radishes and there are ancient writings that tell of Egyptians eating radishes before the pyramids were built. And in ancient Greece the radish was so loved that they made gold replicas of them to give to the god Apollo.

And the last little fun fact, when the radish made it to England around 1500 it was rumored to cure all kinds of nasty aliments like kidney stones, worms in the intestines, and acne.

The links were I found these cool facts-

Here: All Things Radish – History, Growing, and Nutrition

And here: History Of The Radish

How do you guys enjoy your radishes?

What to do with all those Radishes?

Here are some ideas for eating your radishes.

Korean Cold Noodles

Korean White Radish Salad

Radish Salad

Quick Marinated Radish Salad

Chicken and Radish Salad with Creamy Avocado Dressing

Creamy-crunchy Radish Sandwiches with Capers, Black Olives and Arugula

Spicy Stir-Fried Radish Greens

Radish Greens Soup

I had no idea the radish was so versatile!

Joe also suggested grating the Daikon Radish on salads, soups – especially Miso, cutting the radish up into disks or sticks for dipping – especially hummus!

I recently sauteed both the Daikon and Salad Radishes with Sweet Potato Greens! I’ll share photos of that soon. Oh, and I made some Kimchi using Daikon Radishes and Cabbage.

Aaannnd – Radishes sliced up on bread with butter is sinfully good!

Enjoy! 🙂

(photo credit: all photos come from websites and blogs of recipes.)

10 Unique Arugula Recipes

Hello, hello!

I love Arugula and often times eat it naked by the handfuls, but I know that Arugula is a very versatile green and was curious to seek out some recipes. Here are the 10 tasty and unique Arugula recipes that I found:

Goat Cheese and Arugula Pizza (with no red sauce) – pick up some goat cheese from one the vendors at the farmers’ market and you are set.

Goat Cheese and Arugula Pizza Recipe

Arugula Pesto – um, yes, please.

Arugula Pesto Recipe

Edamame Arugula Soup – Arugula soup is new to me.

Edamame Arugula Soup Recipe

Arugula Soup with Goat Cheese – 🙂

Arugula Soup with Goat Cheese Recipe

Fresh Tomato and Arugula Pasta – easy!

Fresh Tomato and Arugula Pasta Recipe

Potato, Cannellini & Arugula Soup– yum!

Potato, Cannellini & Arugula Soup Recipe

Arugula, Mushroom, and White Bean Quesadilla – Vegan!

Arugula, Mushroom, and White Bean Quesadilla Recipe

Portobellas Stuffed with Lemon Scented Quinoa and Arugula – Vegan

Portobellas Stuffed with Lemon Scented Quinoa and Arugula Recipe

Pistachio Arugula Pesto with Penne and Sauteed Broccolini – Vegan

Pistachio Arugula Pesto with Penne and Sauteed Broccolini Recipe

Asparagus and Lemon Risotto with Arugula – Vegan

Asparagus and Lemon Risotto with Arugula Recipe

Enjoy!

(**photo credit – photos from recipe blogs)

Shelling Cowpeas

Hey guys,

CSA member, Adelle Frank, has asked for tips on shelling cowpeas. I haven’t shelled peas since I was a little girl, and the only reason I did was because my grandma wanted the company and the extra hands to help shell. Shelling peas takes time and I’m not sure there is a fast way to go about it.

Here are my tips, which are the same tips Grandma gave me back in the day:

The cowpea has two seams: one is darker than the other.

Find the darker seam and on that side of the pod crack the tip of the cowpea open. This will start to unzip the pod, and if you’re lucky you can actually pull a string from the seam that will unzip the pod all the way down.

If not take your  fingers and open up the pod along the seam, which at this point will open easily. Then run your finger along the inside of the pod to loosen up the peas inside.

This method of shelling does take some time, however for shelling peas I do find it to be pretty fast. (Are there other ways to shell peas?)

Along with the photographs, here’s a video I made to illustrate how I shell peas:

Also, Clotilde Dusoulier, author of blog Chocolate & Zucchini, wrote a great blog post on shelling peas. Her method is similar to mine, except she’s better at explaining it than I am. Here’s a link: On Fresh Peas, and How to Shell Them.

I hope this helps! Please, make sure to leave a comment with any tips you might have.

Also, thanks to Susan for sharing this recipe for: Grilled Eggplant. She mentioned that if you don’t have goat cheese substitute it out for sour cream. Sounds mouthwateringly good!

Side note: Be sure to check out Adelle’s blog here: Adelle Frank.  🙂

Thanks guys!