Winter 2016-17 Week 8 (Jan 24)

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Mustard greens, miniature romain, brussels sprouts, carrots, spinach, broccolini, butternut squash, cabbage, red onion, garlic, fuji apples, daikon radish, pea shoots.

 

Beans and Greens would be a good way to use spinach or the mustard greens, traditionally you would add slices of sausage too.  This springy salad topped with salmon, lentils, and our pea shoots looks amazing. You could roast brussels on a sheet pan along with peeled, chopped butternut squash or shave for a salad with apple too.  And I think stir fried cabbage will work well for Chinese New Year on Saturday.

Next week is the last share for the winter season. Thanks for joining us! Sign up for Extended Winter starting February here.

Turnips, Kohlrabi, and Peas

Ragout of Turnips, Kohlrabi, and Peas

Here is a great way to use at least three ingredients from the shares this week.  It is a little hot for soupy things, but this would be good not-piping-hot as well.

1 Tbsp Butter
6 green onions, halved (or diced scapes, if yours are still good)
4-6 smallish turnips, scrubbed and quartered
2 or 3 small kohlrabi, peeled and quartered
1 tsp thyme
sea salt and freshly ground pepper
1 pound pea pods, shelled (about half of our snap peas are big enough to shell, or simply dice the more tender snap pea shells into pea sized pieces)
a few handfuls shredded chard (or baby spinach)
dollop Mexican crema (or creme fraiche or sour cream)
4 large basil leaves, slivered

1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.

2. When the vegetables are tender (12-15 minutes), add the peas and chard and cook until the spinach has wilted down, a few minutes more. (Add the peas at the 10 minute mark if you’re using the pods, too — they take a little longer to cook). Stir in the crema and add the basil. Taste for salt and season with pepper. Serve as a side or main dish, with some crusty bread or even over robust pasta.

Adapted to this week’s share from Local Flavors, by Deborah Madison.  I recommend the book as it focuses on using ingredients from farmer’s markets when they’re in season.  If they’re ripe at the same time, they’re probably in the same recipes.