Hakurei turnips are the “new” turnips. They were developed in Japan during WWII to prevent starvation. They germinate and grow fast and are ready to harvest in less than 38 days, and are also considered the salad turnip. Meaning, eating them raw is divine, and you don’t need to peel them. They also only last a few weeks in your fridge, so don’t store them for later. Enjoy them for now! Yes! Do eat your Hakurei turnip raw, like an apple. *A tip about keeping these turnips nice and crisp. Cut off the greens a bit above the turnip if… Continue Reading
Recipes
Green Sauce for Pasta
Kale, Chard, greens that keep coming in your CSA Share. What do you do with them every single week? I have a wonderful recipe that offers you a dinner that will be eaten and LOVED by the whole family, has the family eating greens, and helps you use your greens in the fridge before they turn gross. I make this once a week for my family all year round. It’s a recipe I picked up from the 6 Seasons Cookbook and have made it so many times, that now it’s my own. Once you make this recipe your own, you… Continue Reading
Chocolate Zucchini Muffins
So much Zucchini, so little time. At the end of the farm season, you likely have an abundance of zucchini – but how can you preserve and find creative ways to devour this low carb vegetable? Here’s a great way to sneak it into a sweet treat. Can’t use your zucchini right away? use a food processor or manually shred with a cheese grater to freeze for up to a year. When the time comes to use the shredded zucchini, allow it to defrost and be sure to squeeze out as much water as possible to prevent soggy baked goods…. Continue Reading
Sweet n’ Easy Butternut Squash
Butternut Squash is a type of winter squash that grows on a vine. It has a sweet, nutty taste similar to that of a pumpkin. You will likely find Butternut Squash in your CSA share at the end of the season. This tasty gourd is easiest to roast with sweet additions like honey or maple syrup. INGREDIENTS: 1 Butternut Squash 1 Cup pecan pieces 1 Tablespoons Olive Oil or Avocado Oil 2 Tablespoons honey, depending on sweetness level & amount of butternut squash 1 Teaspoon ground cinnamon a pinch of nutmeg 1/2 Teaspoon salt or to taste DIRECTIONS: Preheat the… Continue Reading
