|Okra RecipesAs the summer progresses, the okra plants grow larger and gradually produce more pods. Right now all of our okra plants are taller than me and producing a good amount. Soon, with the shorter days and cooler nights, they will stop producing, so here are some recipes for you to try while we still have some available.
The Okra Accident – contains some recipe suggestions and a link to an okra fritter recipe
New this week:
|Hakurei Turnip RecipesHakurei turnips are a white turnip with a sweet, mild taste and juicy, crisp texture. They are great raw or cooked. Plus you can eat their leaves as well.
Below are some recipe ideas.
To store, remove the tops from the roots and store separately in plastic bags in the refrigerator. (If left on, the tops will pull moisture from the roots causing them to soften at a more rapid pace.)
Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)
1 bunch hakurei turnips with fresh-looking greens
Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sauté until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
Simple Skillet Turnips and Apples
from the Rolling Prairie Cookbook
1 tbsp. canola oil
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
Our mesclun is a mix of spicy red and green mustard greens and milder flavored Asian greens, mizuna and tatsoi. They are great raw in salad or cooked in a simple sauté, soups, frittata, gratin, and more. Here is a recipe for cooked greens:
Mustard Greens Recipe
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Mesclun Salad with Goat Cheese and Balsamic Vinaigrette
This recipe incorporates goat cheese, pecans, dried cranberries-all dressed with balsamic vinaigrette.
1 heaping cup 1″ cubes sourdough bread
1. Heat oven to 350°. Toss bread cubes with 1/2 tbsp. of the oil in a large bowl and season with salt and pepper to taste. Arrange bread cubes on a baking sheet and bake until crisp and golden brown, 12-14 minutes. Let cool.
2. Roughly chop garlic; sprinkle with a little salt. Using the side of a knife, scrape garlic into a paste; transfer to a bowl. Add vinegar and mustard; whisk to combine. Slowly drizzle in remaining oil while whisking constantly to form a smooth vinaigrette. Season with salt and pepper to taste.
3. Combine croutons, mesclun, cranberries, pecans, and thyme in a bowl. Add some of the dressing; toss well to combine. (Reserve remaining dressing for another use.) Crumble goat cheese over salad and divide between plates.
SERVES 4 – 6
|Expected Harvest:New this week:
|Expected Harvest:New this week: