Red Springs Family Farm
November 24, 2010 week 26
Lettuce Broccoli Garlic
Sweet Potatoes Red Round Turnips and their greens
Herb bag: Arugula Mizuna Parsley Celery Cilantro
Time for gratitudes…
We’re grateful for such a beautiful, bountiful Autumn, so sweet after the extreme heat and toil of the summer.
For such lovely broccoli, a surprise after such difficult late summer conditions – heat and grasshoppers and numerous broccoli challenges in years past.
For the flavorful celery which sat in the ground since early Spring and is just now worthy of sharing.
For turnips that amaze us with their brilliant color and long full leaves.
For garlic, holding its place in the ground all winter, then holding its bulbs firm for the whole season.
For a quick and trouble free labor and the healthy, happy baby boy who joined our family this year.
For the helpful support of family and friends.
For the dedication of a small group of good eaters who make our work worth the while!
We wish you all a wonderful Thanks-giving.
The broccoli is still coming! We’ve sent extra, in lieu of kale this week, because we’re not sure how long it can possibly hold out. If the weather warms up abunch it could easily go to flower. If it freezes too hard, those heads of flower buds could get nipped. Enjoy.
The turnips and their greens are so beautiful, if you don’t want to eat them, you could just put them in a flower arrangement on your table. We know not everyone loves turnips – this recipe is said to help ease the way of the un-turniped (butter, salt and pepper seem to be key ingredients in every turnip recipe):
Au Gratin Turnips and Potatoes (off the line)
4 c Sliced turnips & potatoes (any combination,) peeled and thinly sliced
1 md Onion peeled and finely sliced, 2 tb Melted butter
1/2 c Milk 1/8 ts Grated nutmeg
1/4 ts Ground white pepper 1/2 ts Salt
1/2 c Grated Swiss cheese
PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving.
Next week we’ll be back with more East meets West stir fry options. Spread the word to other veggie eaters you know… it’s going to have to get pretty darn cold to make the greens out here quit.
Have a beautiful, safe, fun holiday.
Paul, Coree, Lulah and Levon
Praise the bridge that carried you over. ~George Colman