Can you believe it’s been 5 weeks already? We sure can’t! Things have been so busy on the farm that time is flying by. 
We’re excited to be working with more restaurant clients this year. In addition to the farm stands you can find our veggies at Little Uncle, Scratch Deli, Harvest Beat, Humble Pie, Preserve and Gather, and MKT. Working with chefs has been a great opportunity for us and has lead to many other great connections. 
We’ve been honored to work with UW student Ashley Bragg on a recent photo project highlighting the process of farm to table veggies. She photographed our veggies throughout their growing process until their final destination on the plates of diners at Harvest Beat. You can check out photos from her project here:  https://flic.kr/s/aHskXYCHbd
Here’s what’s fresh this week:
-Baby arugula
-Baby lettuce mix
-Spicy salad mix
-Baby bok choi
-French breakfast radishes
-Japanese salad turnips
-Baby romaine lettuce
-Baby butter lettuce
-Red butter lettuce
-Rainbow chard
-Dino Kale
-Green onions
-Sugar snap peas
-Garlic scapes
Standard Bakery Organic Sourdough Bread
Caffe Appassionatto 12oz whole bean Guatemalan 
Veggie of the Week: Japanese Salad Turnips! 
Also called Hakurei turnips, these tasty treats are smaller and sweeter than traditional turnips. They have an even-textured density and the flavor pairs well with a variety of different food items.  Eat them raw (just whole, or chopped/grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness.

Hakurei Turnip Farro Salad

1 bunch of hakurei turnips with greens (or 2 -3 hakurei turnips and 1 bunch swiss chard or kale)
1 cup farro, cooked (about 3 cups when cooked)
1/4 cup olive oil, divided
1 tablespoon fresh minced thyme or 1 teaspoon dried
2 tablespoons chopped parsley
1 tablespoon red wine vinegar
1 teaspoon dijon mustard
Sea Salt and Freshly ground black pepper

If you cook the farro ahead of time this salad will come together in 20 minutes! Farro is very easy to cook on the stove top, and you can also cook it in a rice cooker. For each cup of farro add 4 cups of water. If farro is hard to find, look for whole spelt berries or whole wheat berries. This salad can be made gluten free by subbing short grain brown rice, quinoa, or your favorite grain for the farro.

Separate greens and turnips. Wash turnips, and cut into one inch cubes. Wash turnip greens and cut into bite size pieces.

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add turnips, thyme, and a pinch of salt. Cook, stirring occasionally for about ten minutes until turnips start to brown. Add turnip greens, another pinch of salt and some pepper. Cook stirring frequently until greens wilt. Cover pan and cook for an additional 5 minutes until greens are tender. Stir in the vinegar and parsley.

Place farro in a large bowl. Add turnips and greens, leaving any excess liquid behind in the pan. Add remaining olive oil and dijon mustard. Taste and adjust salt and pepper if necessary.

Find more detailed instructions for this recipe here: https://www.earlymorningfarm.com/hakurei-turnip-farro-salad/

See you at the farm stand!
Ellen and Ashley
Your City Grown Farmers

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