CSA week 3

It’s week 3 already! I hope you’re enjoying your veggies so far, as

there are many more to come.

A few quick notes:

If you have not sent in your full payment for the CSA, please do so

ASAP. You can make checks out to Growing Heart Farm and send them to

25 Jean’s Dr., Pawling, NY 12564.



If you want to come out here and check out the farm, there’s a great

opportunity for that on June 30, when we host our first farm to table

yoga dinner. The event will include a farm tour, yoga, and a dinner

prepared by a local chef from food harvested straight out of the

field. For more info check out our website:



Here’s the newsletter:

Growing Heart Farm

June 13, 2012 – Week 3

Ode to a Turnip


So white and round and smooth and sweet

a turnip is a springtime treat.

We’ve harvested them by the ton,

They grow so fast with all this sun.


So many at once is really a deal,

So eat them all in one big meal.

It seems a lot, I know it’s true

But be prepared for next week too!



Try making turnip muffins, surprisingly similar to apple or carrot

muffins. See recipe below.


Spring Mix

Bag of frilly and smooth, dark green, light green, and purple leaves. Salad.



Bag of light green leaves



Bag of darker green leaves


Braising Greens

Smaller bunch of multi-colored greens. Spicier than our spring mix,

great for cooking on its own or adding to a dish.


Head Lettuce



I’m adding a new section to the newsletter called: “Why it doesn’t

look like you bought it at the store.” In this broccoli’s case, it is

merely a variety quirk that makes the heads we gave you more of an

amalgamation of many different, small florets, rather than the

standard large heads we’re all used to seeing. We’re growing another

variety as well, which should be ready next week, and it will be a

little more ordinary. Once you break apart the florets of this week’s,

though, it will look just like normal broccoli and should taste great,



Sugar Snap Peas ***(Mother, Curious Pictures and Nathan Love this

week, as the other drop sites received this item last week)***

Bag of green pods. Yum.



Bunch of LARGE greens. You’ll notice some different types in there.

The smoother, oval shaped leaf is called lacinato, and is also known

as Tuscan and dinosaur kale. If I were to make kale chips from this

variety, I would grate some parmesan cheese over the leaves, drizzle

them with oil, put them under the broiler, and call them laci-nachos.

Get it? The red stemmed variety is called Red Russian, and the frilly

big leaves are called Beedy’s Camden. This variety was created by

Beedy, an enterprising woman from Camden, Maine. I think it’s a cross

between the Russian type kale and the frilly “bore” types you see in

the store, and it’s new this year. I like it so far – the flavor is

good, it produces large leaves, and it’s hardy enough to hold up in

cooking, and keep from wilting after hours of sitting on my market




Bunch of colored roots

Try the radish relish below.


Salad Turnips

Round, white roots (leaves removed)


Spicy Radish Relish

from http://milkingweeds.blogspot.com/2008/11/spicy-radish-relish-further-adventures.html

Makes about 3 cups

10 medium-sized radishes

1/2-1 inch fresh ginger root

1-2 cloves garlic

1/2 tsp whole mustard seeds

1/2 cup apple cider vinegar

1/4 cup water

1/2 tsp salt

A few grinds of fresh pepper

2 Tbs honey

1.Shred radishes – either with a hand grater or in the food processor

– and put them in a bowl. Grind some pepper onto the radishes.

2.Grate ginger finely and press garlic with a garlic press.

3.In a small saucepan, combine the vinegar, water, ginger, garlic,

mustard seeds, and honey; bring to a boil.

4.Pour the hot liquid over the radishes. Cover and refrigerate. Let

the flavors mingle and mellow at least overnight before using.

The final product is pretty and potent. You can use it as a topping

for stir fries and salads, or mixed in with cooked greens as a side

dish, or as a palate-cleansing garnish on a sushi platter.


You could vary this recipe by adding onions and some finely chopped

celery if you had some on hand and were so inclined.



Carrot ;) Muffins Gourmet | May 1998

I substituted turnips for carrots in this recipe and the result was

delicious. It got me through like, 4 turnips. So you can make 4

batches or so.



Yield: Makes 18 muffins



2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons cinnamon

1/4 teaspoon salt

1 1/4 cups sugar

1/4 pound carrots

1/2 cup pecans

1/2 cup raisins

1/4 cup sweetened flaked coconut

3 large eggs

1 cup corn oil

2 teaspoons vanilla

1 Granny Smith apple



Preheat oven to 350°F. and oil eighteen 1/2-cup muffin cups.

Into a large bowl sift together flour, baking soda, cinnamon, and salt

and whisk in sugar. Coarsely shred enough carrots to measure 2 cups

and chop pecans. Add shredded carrots and pecans to flour mixture with

raisins and coconut and toss well.

In a bowl whisk together eggs, oil, and vanilla. Peel and core apple

and coarsely shred. Stir shredded apple into egg mixture and add to

flour mixture, stirring until batter is just combined well. Divide

batter among muffin cups, filling them three fourths full, and bake in

middle of oven until puffed and a tester comes out clean, 15 to 20


Cool muffins in cups on racks 5 minutes before turning out onto racks

to cool completely. Muffins keep in an airtight container at room

temperature 5 days.


Roquefort Vinaigrette

The Greens Cookbook Deborah Madison


2 to 3 ounces Roquefort cheese

6 T olive oil

2 T crème fraiche or sour cream

4 t sherry vinegar



Combine the cheese, oil and crème fraiche or sour cream in a blender

jar and blend until fairly smooth. Scrape the mixture into a bowl and

stir in the vinegar. Season to taste with salt, and adjust the vinegar

if necessary.