Archive

Monthly Archives: September 2013

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.

Burnt Okra with Sautéed Potatoes and Basil

The Okra Accident – contains some recipe suggestions and a link to an okra fritter recipe

Fried Okra

Expected Harvest:

New this week:

  • cilantro
  • dill

Plus more…

  • arugula
  • beans, indy gold
  • beans, maxibel
  • baby bok choy
  • carrots – orange and rainbow mix
  • eggplant
  • fennel
  • garlic – Russian Giant
  • lettuce mix
  • mesclun
  • okra (Please see below for recipes)
  • onions – white and red torpedo
  • peppers – mostly ripe red and yellow peppers (Please see below for recipes)
  • potatoes – red gold (red-skinned, yellow interior), red pontiac (red-skinned, white interior) and satina (yellow skin and interior)
  • tomatoes – cherry, paste, red slicers and a mixed variety of heirlooms
  • turnips, hakurei – a sweet, raw turnip which is great raw or cooked.  You can also cook and eat the greens.
  • watermelon – quetzali (pink inside)

Bonus:

  • parsley
  • mixed hot peppers
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 

 from Not Eating Out in New York

(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

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
serves 4

1 tbsp. canola oil
1/2 C chopped onion
1 medium apple, copped (approx. 3/4C)
3 C chopped turnips (1/2″ cubes)
1/2 C fresh apple cider or juice
1 small cinnamon stick
1/4 tsp. salt

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.

Mesclun Recipes

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

From http://simplyrecipes.com/recipes/mustard_greens/

Ingredients

  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 pound mustard greens, washed and torn into large pieces
  • 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil

Method

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.

Serves 4.

Mesclun Salad with Goat Cheese and Balsamic Vinaigrette

From Saveur

This recipe incorporates goat cheese, pecans, dried cranberries-all dressed with balsamic vinaigrette.

1 heaping cup 1″ cubes sourdough bread
6 Tbsps. plus 1/2 tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
1 clove garlic
2 tbsps. balsamic vinegar
1 1/2 tsp. dijon mustard
6 lightly packed cups mesclun greens
1/2 cup dried cranberries
1/4 cup pecan halves, toasted
1 tbsp. finely chopped fresh thyme leaves
2 oz. goat cheese, chilled

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:

  • baby bok choy
  • hakurei turnips (Please see below for recipes and storage tips)

Plus more…

  • arugula
  • beans, indy gold
  • beans, jade
  • beans, red noodle
  • carrots – orange and rainbow mix
  • fennel
  • flowers – bunches of zinnias
  • garlic – Russian Giant
  • lettuce mix
  • mesclun (Please see below for recipe ideas)
  • okra
  • onions – white and red torpedo
  • peppers – mostly ripe red and yellow peppers
  • potatoes – red gold (red-skinned, yellow interior), red pontiac (red-skinned, white interior), and satina (yellow skin and interior)
  • tomatoes – cherry, red slicers and a mixed variety of heirlooms
  • watermelon – quetzali (pink inside) and early moonbeam (yellow)

Bonus:

  • basil
  • parsley
  • mixed hot peppers
Expected Harvest:New this week:

  • arugula
  • fennel
  • mesclun
  • radish, french breakfast

Plus more…

  • beans, indy gold
  • beans, jade
  • beans, red noodle
  • beets – red
  • carrots – orange and rainbow mix
  • cucumbers – slicing (limited numbers)
  • flowers – bunches of zinnias
  • garlic – Music
  • lettuce mix
  • okra
  • onions – white and red torpedo
  • peppers – mostly ripe red and yellow peppers
  • potatoes – red gold (red-skinned, yellow interior) and red pontiac (red-skinned, white interior)
  • summer squash and zucchini
  • tomatoes – cherry, red slicers and a mixed variety of heirlooms
  • watermelon – quetzali (pink inside) and early moonbeam (yellow)

Bonus:

  • basil
  • parsley
  • mixed hot peppers