Well, the summer is wrapping up—this week will be the second to last share. :( Hopefully everyone has enjoyed this summer as much as we have! Here is the final contents list for this week’s box.
All Shares (Full Shares and Vegetables Only):
Haruki Turnips from Screamin’ Ridge Farm
Carrots from Bear Roots Farm
Potato from Bear Roots Farm
Tomatillos from Screamin’ Ridge Farm
Cilantro from Screamin’ Ridge Farm
Iceberg Lettuce from Screamin’ Ridge Farm
Napa Cabbage from Screamin’ Ridge Farm
Peppers from Screamin’ Ridge Farm
Full Shares Only:
Bread from Red Hen Baking Company
Broccoli from Screamin’ Ridge Farm
Here are a few quick ideas for what to make with this week’s share. Keep in mind that they’re just ideas—feel free to add or remove ingredients!
Roasted Root Veg
Chop up the potatoes and carrots into similarly sized pieces, and put them in an oven-safe pan with a little olive oil, salt, and pepper. We usually add a bit of onion or garlic to just about everything we cook, as well. Throw the pan in the oven at 350 for 15-20 minutes, or until the vegetables are soft.
If you want to give the dish a south-western flare, peel and add a few tomatillos to the pan, too. They’ll get nice and soft, and when you pull the pan out of the oven just stir the dish up. Add a little of your favorite hot sauce, or some cheddar cheese.
Cabbage and Turnip Stir Fry
The secret about turnips (and many other root vegetables) is that their greens are delicious and edible. One of the tastiest ways to eat turnip greens is sautéed in a pan. If you grab to base of the greens and twist, you should be able to rip them off of the roots. Slice up the turnip greens and cabbage into thin ribbons, and put them in a pan with a little olive oil. As you’re stirring that up, you could add some carrots or the turnips themselves. Sprinkle a little salt and pepper on it, and maybe throw in some tempeh or chicken. While that’s cooking, put some rice on the stove—once the vegetables are wilted and ready to eat, serve them on top of some rice.
Here is the link to tomatillo verde sauce, which we gave a recipe for a few weeks ago. It’s delicious on rice and beans, or in a vegetable stir fry. http://screaminridgefarm.squarespace.com/imported-20120225173630/2014/8/25/tomatillo-verde-sauce.html
This recipe is a bit more time-consuming than some of our others, but if you’re feeling up to the work, it’s delicious! Here is the link to the recipe: http://screaminridgefarm.squarespace.com/imported-20120225173630/2013/1/27/stir-fry-share-6-on-thurs-jan-31.html
Hopefully everyone’s share pick-up goes smoothly this week! I’ll be in touch within the next two days to let you all know what the approximate contents of next week’s share will be. Let me know if you have any questions or anything! I want to make sure that the year ends on a good note.
Joe, Lori, and Olivia