CSA Delivery 21, October 26, 2010.
This week’s share of the harvest will include your choice of red or yellow onions, a couple of celeriac bulbs and your choice of turnips or daikon radishes. More on these in a moment. You’ll also get lettuces, acorn or butternut squashes (depending on what you got last week), your choices of tatsoi or arugula and Swiss chard or kale, plus the very last of our tomatoes and peppers (and chilies if you want them). And if our broccoli will mature, you’ll get it too.
Not everyone is a fan of turnips, as my recent reading of survey responses has made clear, but for some of you that may be the case because you just haven’t struck on the right recipe. Turnips can be cut into sticks and dipped with other raw vegetables. Turnips can be sliced and baked in the oven just as you would bake scalloped potatoes, made better with the addition of cheese, or, my favorite, sautéed on the stovetop. And they are the basis of an excellent, rich soup stock. Below is a recipe that mellows that turnip flavor by combining it with apples. But if none of this helps, you don’t have to take turnips this week, you can take daikons instead. You can find a delicious roasted daikon recipe at www.grouprecipes.com (the basic idea of which is to slice and combine the daikon with sliced or baby carrots and onions, top with crushed garlic, olive oil, salt and pepper, and bake in an oiled pan).
Please fill out a survey when it arrives in your email inbox or at your pickup site. We use your feedback when we make plans for the year ahead. So far this year, I have learned, among other things, that adding sweet potatoes and cauliflower to our 2011 crop plan is a popular idea and that there is an interest in getting more broccoli and onions.
Look for a winter share brochure in your email inbox or in paper form at the distribution site. Space is limited, and the registration deadline is November 4th. Please send your registration materials directly to me. The first delivery will take place on the Saturday before Thanksgiving.
Have a great week, Ted
TURNIP & APPLE CASSEROLE
From Rodale’s Basic Natural Foods Cookbook
4 cups peeled and chopped turnips; 1 cup minced apples; 2 tbsp. dried currants (or raisons); ¼ cup chopped dates; 2 tbsp. crumbled whole grain bread crumbs; ¼ tsp. ground cinnamon; a pinch of ground mace (or nutmeg); a pinch of ground ginger; 1 tbsp. butter.
Preheat your oven to 350 degrees. Mix turnips, apples, currants, and dates together, place in a 1 ½ quart buttered ovenproof casserole. Cover and bake for 45 to 60 minutes, or until tender. Uncover, combine bread crumbs, cinnamon, mace, ginger and butter and then sprinkle over the top of the casserole. Bake, uncovered, for an additional 15 minutes. Serves 4 to six.