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It’s time to bring out the root veg guides! For anyone starting to accumulate a refrigerator drawer full of mystery roots :)
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this week’s Full Plate veggiescrops are our best estimate & may change a bit after harvest lettuce mix - remembrance carrots - remembrance red onions - remembrance napa cabbage - stick and stone & remembrance winter squash - butternut or buttercup - stick and stone & remembrance sugarloaf chicory - stick and stone tatsoi - stick and stone scarlet turnips - stick and stone garlic - stick and stone potatoes - three stone farm & hill side farm
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this week’s fruit bowljonagold apples - bittner singer orchard goldrush apples - jackman vineyard enterprise apples - jackman vineyard tart cherry stomp - red jacket strawberry preserves - made locally with stick and stone berries
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this week’s Remembrance cheese
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updates from the farm & friends…
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SUMMER CSA SIGN UP OPENS NEXT WEEKMark your calendars! Sign up will open for veggies, fruit and Remembrance dairy. We’re excited to see you all this summer :) More details coming soon!
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on our plates…share what you’ve been cooking! We’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.
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Roasted Turnips with Carrots, Onions, Farroa veggie roast is the perfect way to use a winter share, and grains are a great pairing. Drizzle your favorite hot sauce, dressing or other condiments and enjoy
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Preheat the oven to 400º F (200º C). Peel the turnips, carrot, and onions and them cut into 1-inch wedges or chunks and put them on a baking tray. Sprinkle with salt and drizzle with olive oil, then toss. Roast for 30 minutes, shaking the tray once or twice, or until the vegetables are tender and slightly shriveled. Rinse and drain the farro. Bring 2 cups of water to boil, season with salt, and add the farro. Cook for 12 to 15 minutes, until the grains are soft but still chewy at the center. Drain. Divide the farro between four bowls, top with vegetables, and serve.
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Veggie Stir Frya good jumping off point, but feel free to use whatever veggies you have!
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1 medium carrot, thinly sliced 1 cup fresh broccoli florets 1/2 small onion, julienned 1 cup shredded cabbage 6 large mushrooms, sliced 1/2 to bunch of tatsoi, chopped, stems and leaves 2 teaspoons cornstarch 1 tablespoon vegetable oil 1/2 cup cold water 3 tablespoons soy sauce 2 cloves minced garlic
Directions from Crossroads Community Farm In a small bowl, whisk the cornstarch, water and soy sauce until smooth. In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes. Add the cabbage, mushrooms and garlic. Stir-fry until vegetables are tender. Add the tatsoi and cover and cook until slightly wilted (about 1 min). Stir in soy sauce mixture; cook and stir until thickened. Serve with rice if desired.
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More in-season inspiration…
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Napa cabbage, garlic, carrot, onion: Kimchi / Vegan Kimchi Potatoes: Roasted Potato Galette with Cheddar & Chives Turnips, garlic: Orecchiette with Caramelized Turnips & Kale Turnips, garlic: Turnip Risotto Sugarloaf chicory, garlic: Orecchiette with Sausage and Chicory Sugarloaf chicory, garlic: Italian Sauteed Chicory Try napa cabbage wraps! Whip up whatever filling sounds good to you, from roasted veggies to meat, the napa is a perfect, gently crunchy vessel. My favorite filling is ground beef with some tamari, garlic and lots of ginger.
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Veggie Spotlight: Napa Cabbage
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Tender and mild Napa Cabbage is popularly used to make kimchi. It is great both raw (in salads, slaws and wraps) and cooked (braising, stewing, grilling, stir-frying, and boiling all work well). It is often cooked into noodle dishes or soups. Napa cabbage is an excellent source of calcium, vitamins C and K, and antioxidants. |
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