It is a relief to see the possibility of rain in the forecast as we desperately need it! Even with the small amount of rain we have received, the cover crop and grass are still growing. The cool nights help to maintain the moisture in the soil.
The strawberries, garlic, and fava beans have all come up as well. The bright green of the oats shimmers in the sunshine. In spring, we will harvest them as milky oats for tea! In each of the areas where we had pollinator rows in the fields, a blanket of phacelia has appeared. You can see the purple carpet from far away.
This week’s pick list:
Eggs
Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions
Lortz Italian Garlic
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Murdoc Green Cabbage
Janvel Cauliflower
Calypso Celery
Lettuce mix
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Regiment Spinach
Mei Qing Choi
Escarole and Leonardo Radicchio
Parsley and Cilantro
Brussel Sprouts
Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)
Saltonstall Olive Oil
Revolution Bread
Caramelized Turnips With Capers, Lemon and Parsley, from nytimes.com
3 pounds small turnips or daikon radish
3 tablespoons olive oil
Salt
pepper
2 small garlic cloves, finely chopped
1 tablespoon capers, rinsed and roughly chopped
Zest of 1 lemon
3 tablespoons flat-leaf parsley, roughly chopped
Juice of 1 lemon
Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
Macerate the garlic in the lemon juice.
Heat olive oil in a large cast-iron skillet over medium-high heat.
Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.
Season with salt and pepper, then transfer to an oven-proof serving dish.
To serve, mix macerated garlic, capers, lemon zest and parsley; sprinkle over turnips.