Week 23 June 12 CSA

CSA News

Happy Friday and Welcome to June! Wishing everyone a nice weekend.

Veggie Share:

  • Beet greens
  • Yellow potatoes
  • Hakurei turnip
  • Carrots
  • Green onions
  • Spinach
  • Gala apples

Combo Share:

  • Beet greens
  • Yellow potatoes
  • Hakurei turnip
  • Green onions
  • Strawberries
  • Apples
  • Fruit jam

Meat Share:

  • Lamb burger
  • Bacon

Fruit Share:

  • Strawberries
  • Apples
  • Fruit jam

HAKUREI TURNIP (SPRING TURNIP)

Turnips are in the brassica (cabbage) family.  They are one of the most ancient and globally used vegetables.  The baby turnips in the spring are sweet and their greens are tender and delicious.  Both the root and the greens are good sources of vitamins and minerals.

Sautéed Hakurei turnip with turnip greens – https://www.seriouseats.com/japanese-turnips-saute-easy-side-dish-recipe

Storage Tips

  • Store turnips in plastic bag in the fridge for 1-2 weeks
  • Store the greens separately in a damp cloth or a plastic bag.  Use as soon as possible

Culinary Tips

  • Scrub turnips with a vegetable brush.  No need to peel
  • Grate raw into salads and slaws
  • Steam 1-inch slices for 12-15 minutes
  • Bake turnips for 30-45 minutes at 350 degrees F basted with butter
  • Roast along with roasting meats
  • Saute garlic in olive oil, then add thin slices or turnips, when the turnips are almost done, add the turnip greens.  Saute until greens are bright green but not mushy.  Serve with tamari.
  • Dice turnips and add to soups or stews or stir-fry
  • Mash turnips like potatoes
  • Use turnip greens as you would other cooking greens

BEET GREENS

Storage Tips

  • Place beet greens in a plastic bag in the hydrator drawer of the refridgerator.
  • Beet greens are best if eaten within 5 days.

Cooking Tips

  • If leaves are large & mature, remove the stem to cook separately.
  • If the greens are young, cook whole.
  • Use in place of spinach in most recipes.
  • Saute the leaves in garlic butter or olive oil & garlic.
  • Steam large stem pieces for 8-10 min. & leaves for 4-6 min.
  • Raw baby leaves are great in green salads.
  • Toss steamed leaves with olive oil, lemon juice, salt & pepper. OR with seasame oil, rice vinegar or soy sauce.