CSA Harvest: May 15, 2011

scarlet queen turnips

(root)

My favorite turnips are still the sweet white doll variety, because they are so smooth. The scarlet queens, however, are still less bitter/tangy than the purple tops. A definite plus for my not-so-bitter-appreciative palate! They fall firmly into the "salad" turnip category, as being smooth enough that you might eat them raw.

STORAGE: Like most root and bulb vegetables, I cut the bulb from the leaves and store them separately, since the leaves will go bad faster than the roots.

COOKING: I threw the turnip greens into my soup for this week. For the roots themselves, the Farm blog recommends 2 recipes I might try: roasted and in a raw salad. Thanks to the might of Google, I also found a whole page on growveg devoted to outlining the ways one can prepare turnips.

STORAGE: Refrigerate or freeze. According to my unscientific Google search, it can last for about 2 weeks in the refrigerator and 3 months in the freezer.

COOKING: We had them with a lovely onion paratha. The CSA blog recommends this beets recipe. Last year, we used them in a souffle with our awesome eggs. I might also mix some with herbs and make a nice toast-topper. Also, my sister-in-law is making this quiche recipe from Vegetarian Times.

hen (chicken)

(non-produce)

From Pappy's Creek Farm in Tyrone, GA.

According to our farmers: "Toby Fuller raises his chickens on pasture for all but their first week, moving them near-daily onto fresh grass. He raises the standard industry bird, the Cornish Cross, but these cockerels are unlike the ones that you would find at a standard grocer. They have had proper muscular development from daily pasture ranging. This lends itself to a more flavorful bird, with good balance of white and dark meat. He does feed his chickens a GMO-free feed, but it is not certified organic and his farm is not certified organic. He is however exploring a new source of certified organic feed that is now being milled here in Georgia, making the prospect of using this feed more affordable for folks that must purchase large amounts."

STORAGE: Keep frozen.

COOKING: Last year we roasted our chicken in a spectacular, Thanksgiving-turkey fashion. That was too much work. This year, we'll probably do a closed-foil slow roast with plenty of moisture and herbs.  And the carcass will then go into a broth with whatever greens and herbs are on hand.

sweet basil

(herb)

STORAGE: As with most leaves, I store them in plastic bags that either zip closed or are closed with a twisty tie.  I use closed, plastic bags because the refrigerator will leach the moisture right out of the leaves. I also try to put them on top of any heavier vegetables, so that they won't get crushed.

COOKING: I threw some into my latest soup and used the rest to season some meat and egg dishes.

STORAGE: See May 1 harvest post and May 8 harvest post for details.

COOKING: See May 1 harvest post for details. 

STORAGE: See May 1 harvest post for details.

COOKING: See May 1 harvest post for details.

STORAGE: See May 1 harvest post and May 8 harvest post for details.

COOKING: See May 1 harvest post and May 8 harvest post for details. Also, my sister-in-law is making this quiche recipe from Vegetarian Times.

STORAGE: See May 8 harvest post for details.

COOKING: See May 8 harvest post for details.

STORAGE: See May 1 harvest post for details.

COOKING: See May 1 harvest post for details.

eggs

(non-produce)

From Evie's Country Garden in Waco, GA.

According to our farmers: "Mike and Evelyn Aiken raise Rhode Island Red hens at their family farm near Carrollton. These birds are managed in a style called day ranging, where, during the day, they eat a base grain feed, but search for all kinds of delicious insects, insect eggs, garden culls, grass, and seeds. Then at night they find their way back to their coop for safety.  This gives a deeper level of flavor and nutrition to the eggs."

STORAGE: Keep refrigerated.

COOKING: Perhaps a chard quiche, as recommended on the CSA blog. Also, they're yummy hard-boiled or as egg salad. Last year, we used them in a souffle with our goat cheese chevre. In fact, my sister-in-law is making this quiche recipe from Vegetarian Times.