4th July Weekend ~ Red for baby Beets

This week's harvest has something new: beets!  These are baby-sized beets will turn into grown-ups in another week or two.  But for now, enjoy their tenderness.

My favorite way to prepare them is to cut off the bulbs, wash (no peeling), then steam them.  Takes about 10 minutes.  Let them cook, then slip off the skin if you want or leave it on.  I slice them into a bowl and eat them cold.  The leaves can be used separately, or you can steam them right along with the bulb part.

Why are our beets so sweet without that "muddy flavor?" Growing in cool weather helps, also our soils which are vey high in micro-nutrients, as well as the variety (Red Ace, for you home gardeners).



For more on beets, click here http://www.rootconnection.com/rec-beets.html  Enjoy!

Good Eats ~ Kohlrabi

It’s the first week for this odd-looking vegetable. But, mmm, it is crunchy good!

Kohlrabi have a turnip/radish/cauliflower flavor.  You can boil, steam, or stir-fry this relative
of the cabbage family. 

It pairs well with butter (unsalted), cheese (esp. Parmesan, Swiss), cream, dill, garlic,
Dijon mustard, potatoes, sea salt, sesame oil/seeds, and soy sauce.

Kids’ favorite: eat raw with humus or brown miso.

Home Chef: Try it grilled or roasted then drizzled with olive oil and sea salt.  Or, try
Kohlrabi and Carrot Slaw  http://rootconnection.com/rec-kohlrabi.html  Delicious!

Storage: Cut off leaves, wrap in a damp paper towel, and place in a plastic bag.  Leaves can be refrigerated for 3-4 days; the bulb for several weeks.

How do you like to prepare kohlrabi?

Salad Days

The second week was just as delightful as the first.  Families came by to pick their greens, choose their harvest and have the children play nearby.  Voices murmured about recipes and the weather; will we ever see the sun?.  Growth is everywhere you look ~ flower starts seem to grow taller if you look away, the parsleys begin to bush and the beet starts in the kids’ garden appear two inches higher than last week.  Ah, spring!

Yes, these are the days of late spring when rows and rows of lettuce fill the fields and, from there, my salad spinner.  It gets quite a workout these days, what with the plentiful lettuces of magenta, concept (aka butter leaf), and romaine available in the harvest bins. 

I bring my bounty home and wash it right away.  Then I bundle it in damp tea towels (thanks, Mom) or use damp paper towels.  It goes straight away into the lower drawer in the refrigerator.

When I’m ready to use it, I tear it apart into the salad spinner then spin, spin, spin.  That’s a fun part of the preparation.  While it is spinning, I whip up a vinaigrette of olive oil (1 part) and balsamic vinegar (1 part).  For a Mediterranean flair, add  chopped rosemary and marjoram then add salt and black pepper to taste.  

Then slice up a white asian turnip bulb or two and put that into the mix.  It adds a crunch, don’t your think?  Throw in a few Kalamata olives for their saltiness.  For color, add slices of carrot or red bell pepper.  For something creamy, add goat cheese or maybe feta.  Then grab a fork and eat!

Next time, a different dressing (http://rootconnection.com/rec-dressings.html) or different blend of lettuce.

What do you like to do with your lettuce?  How do you dress them? 

Opening Day

Ahhh, the season opener and excitement was everywhere!  A cool day with sun breaks, welcoming members both old and new.  Benjamin’s Coffee, home grown eggs, and an art exhibit rounded out the fun.  Folks wore their outdoor shoes to walk the fields; kids ran ahead of their moms to be the first to see the chickens.

The main attraction?  The spring harvest and the picking fields of course.   Swiss Chard is growing lush and such a delightful sight to see!  The cool/wet weather has kept the collards, kale, mizuna, vita greens on the lean side so look forward to more coming as the weather warms up.

Kids got to pick their first lettuce over in their garden (next to the gazebo). 

Long time Members renewed old friendships, lingering over the greens in the fields to chat and catch up.  New Members walked with a tour guide who explained the details of UPick and Harvest.  Everyone was delighted to be back on the land.

Good Eats ~ White Asian Turnips

These turnips have a sweet taste and a mild flavor.  You can boil, braise, deep-fry, roast, simmer or steam them.  It pairs well with butter (unsalted), cream, potatoes, salt (kosher, rock, sea), and thyme.

Kids’ favorite: eat raw with a sprinkle of salt.

Home Chef: The green leaves are very tender and easy to cook. 

• For a savory frittata: sauté the chopped greens in olive oil with garlic & onion until soft, then breaking an egg into the skillet.  Cook until the egg is firm; top with thyme leaves.
• For a sweet dish: dice the bulb, sauté it in butter, then sprinkle with white sugar, stirring until the sugar melts.  Eat with a spoon!

More turnip recipes at http://rootconnection.com/rec-turnips.html. Enjoy!