Dear CSA Members:

It’s Tuesday, and after organizing the harvesting of this week’s share, Rachel is getting ready to head off to Ithaca to bring her son Andreas to orientation.   Hard to believe so many CSA seasons have gone by that he’s already college age!    Since it is up to me to fill the column reserved for her weekly “letter”, I have opted to fill it with a recipe for one of the most requested CSA favorites – Caramelized Turnips.     If you have any special requests or recipes to share, please send me an e-mail or contact Rachel.

REMINDER:  Pre-Order forms for baked goods and dairy products are available each week in Spring Valley, Garden City and Riverdale.  To order, fill out the form at the site and pay in full, by check made out to Hawthorne Valley Farm.    Your pre-order items will arrive in the following week’s delivery. 

This recipe is so easy and delicious, I use this technique on a variety of vegetables, including carrots, onions, garlic, fennel, and beets.  Here it is, back by popular request:

Preheat the oven to 475^o F.

Rinse and dry young and tender turnips, peel older purple-top turnips.

Cut small turnips into halves or quarters, larger ones in half lengthwise, then into wedges.

Toss the turnips with a generous amount of olive oil and salt and pepper.

Spread them out in an even layer on a baking sheet and roast for about 10 minutes, then toss only once (otherwise they will break apart).

Roast 5 minutes more or until fork tender and nicely caramelized.

Looking Forward to

Anticipated for July 18^th

Braising Mix

Cucumbers

Lettuce

Peas

Turnips

Zucchini

1 lb. zucchini, cut in 1 ½” strips

2 scallions, chopped

2 tsp. olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. chopped fresh mint

2 Tbsp. chopped fresh parsley

½ tsp. salt

Pepper

2 Tbsp. toasted pine nuts

Toss zucchini and scallions with oil and steam until zucchini is just tender.  Let cool a few minutes and toss with vinegar, mint, parsley, salt and pepper to taste.  Sprinkle with pine nuts and serve warm or at room temperature.

Hope your site was abuzz over those HUGE, GORGEOUS Napa (Chinese) cabbages.  I’ve seen them growing out in the farm garden – a most amazing sight!  They have a light, sweet taste that works well raw as slaw or salad, and can even be cooked.   Since mine is still in the ‘fridge, I figured yours might be too, so here are a few recipes in case you needed some ideas.

1 medium cucumber, halved lengthwise and thinly sliced
1 cup fresh pea pods, halved
1/4 cup rice vinegar
1 tablespoon salad oil
2 teaspoons toasted sesame oil
1/2 teaspoon sugar
1/8 teaspoon salt
1/2 teaspoon red chili paste (optional)
4 cups shredded Napa cabbage
1/2 cup coarsely chopped honey-roasted peanuts

In a large mixing bowl combine cucumber and pea pods. For dressing, in a small mixing bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and, if desired, red chili paste. Pour over cucumber and pea pods, stirring to coat. Cover and chill for 4 to 24 hours. Just before serving, stir in cabbage and peanuts. 

2 Tbsp. lime juice
2 Tbsp. light mayonnaise
1 Tbsp. peanut   butter
½  tsp. ground ginger
1/8 tsp. ground red pepper
1 garlic clove, crushed
4 (10-inch) flour tortillas
½ cup chopped fresh basil
4 large leaves ofnapa cabbage

        or lettuce

6 oz. roasted chicken or turkey breast, thinly sliced

1 cup red bell pepper strips

In a bowl, whisk together first 6 ingredients.  On each of the tortillas spread 1 tablespoon of mayonnaise mixture. Top with 2 tablespoons basil, 1 cabbage leaf, one-fourth of chicken, and ¼ cup bell pepper, and roll up. Wrap each roll in plastic wrap; chill.

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Send your recipes and tips to RiverdaleCSA@aol.com

Missed the July 4th newsletter or misplaced it? 

For back issues, visit www.hawthornevalleyfarm.org.

This quick and easy Food & Wine recipe works well with any of the cooking greens.  Try it with the turnip greens and braising mix in this week’s share.

½ lb feta cheese, sliced ¾” thick

¼ cup extra-virgin olive oil

2 teaspoons oregano leaves

¼ to ½ tsp. crushed red pepper

¼ tsp. finely grated lemon zest

2 garlic cloves or scapes,

thinly sliced

2 pounds mixed cooking greens,

            coarsely chopped

Salt and freshly ground pepper

Assorted olives & bread

Preheat the oven to 375^oF. 

Marinate the Feta:

Cut the feta slices into large triangles and arrange in a single layer in a baking dish. 

In a small bowl, combine 2 Tbsp. olive oil with oregano, red pepper, lemon zest and half the garlic.  

Spread the marinade all over the feta cheese and let stand at least 5 minutes.

Sauté the Greens :

  In a large deep skillet, heat the olive oil until shimmering. 

Add the remaining garlic and cook over moderate heat stirring until pale golden, 1 or 2 minutes. 

Add the greens, a handful at a time and cook, stirring until tender, about 4 minutes. 

Pour off any liquid and season greens with salt and pepper.  Keep warm.

Bake the Feta for about 5 minutes, or until heated through.

Serveby spooning the greens onto 4 plates and adding the feta, olives & bread.  Drizzle feta juices over the bread.  Serve immediately.