Week 4 – Turnips!

Here’s what’s fresh this week:
 
Veggies:
-Spicy salad mix
-Baby lettuce mix
-Baby arugula
-Spinach
-Baby romaine lettuce
-Baby butter lettuce
-Red butter lettuce
-Japanese salad turnips
-Green onions
-Rainbow chard
-Broccolini
 
Plant Starts:
-Tomatoes (Sungold, Pink Berkeley Tie-Dye, Black Vernissage, and Arbason)
-Green onions
-Spinach
-Cucumbers
-Peppers (Bell and Padrón)
-Garlic chives
Other fun stuff:

-Frisky Girl Gardener’s hand soap

-Veggie greeting cards drawn by our friend Jennie Li
 
Veggie of the Week:Japanese Salad Turnips
Like all turnips, the Hakurei, or Tokyo, turnip is a member of the Brassica family. This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor.  Unlike other turnip varieties, hakurei do not need to be cooked.  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.

Miso Glazed Japanese Turnips

Ingredients

  • 3 tablespoons white miso
  • 3 tablespoons unsalted butter, softened, divided
  • 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
  • 1 1/3 cups water
  • 2 tablespoons mirin (Japanese sweet rice wine)

Directions

Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and ⅛ teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers
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