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.
Bag of frilly and smooth, dark green, light green, and purple leaves. Salad.
Bag of light green leaves
Bag of darker green leaves
Smaller bunch of multi-colored greens. Spicier than our spring mix,
great for cooking on its own or adding to a dish.
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.
Round, white roots (leaves removed)
Spicy Radish Relish
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.
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