We harvested the first of our mature chesnok red garlic. It has a great fresh spicy garlic flavor. We also included turnips with full green tops, which we only include a few times per season. The turnips can be cut into slices and included in salads, or they can be shredded and combined with shredded potatoes to make latkes. The greens are very nutritious and delicious when sauteed. We were able to include a few more carrots this week. They are sizing up nicely, and they're growing so well that we want to keep allowing them to grow larger before we harvest most of them.
Kale & Turnip Greens in White Bean Soup with Chorizo
Precook 1 cup of white or navy beans until tender, about 1 hour. Drain and rinse beans, then set aside. Dice 1 yellow onion, chop 2 celery stalks, 2 chopped carrots, about 1/2 cup and finely chop 1 clove of garlic. Add 2 tbsp olive oil to a large, heavy bottomed pot over medium heat, and add onion, celery, and garlic, as well as 1 lb of chorizo sausage. Cook for 6-8 minutes. Add roughly chopped kale and turnip greens, a handful at a time until wilted, tossing occasionally. Add beans and 4-5 cups of chicken broth and bring to a boil. Add salt and pepper to taste. Reduce heat and simmer for 15-20 minutes. Serve with lemon wedges for squeezing.
turnip stir fry
Cook 1-2 cups of rice according to package instructions.
Cut all the turnips and 1 bunch of green onions into bite sized pieces. Mince 2 cloves of garlic and 1 tbsp of fresh ginger.
In a deep skillet or wok, heat 2 tbsp cooking oil, canola or peanut oil, over high heat. Cook one chicken breast chopped into bite sized pieces. Remove the chicken and add the turnips and 1/3 of the green onions. Cook until tender.
Add garlic and ginger, then saute, stirring frequently, for 1 minute. Add the cooked chicken, and 1/2 cup tbsp soy sauce, 1 tsp honey, 2 tsp sesame oil, and 1 tsp fish sauce. Over high heat, toss all vegetables and chicken, stirring frequently, for 1-2 minutes. Serve over cooked rice.
Honey Glazed Roasted Carrots
Wash and cut carrots and cut off the tops leaving about 1/2 to 1 inch, then cut in half. Toss with 2 Tbsp honey, and 2 Tbsp cooking oil, and 1 Tbsp white vinegar. Spread out on a baking sheet, add salt and pepper. Roast in the oven at 350 for 30 to 45 minutes
Cucumber Salad
Skin and thinly slice 3 cucumbers. Dice 1/4 cup green onions. Toss cucumbers, and green onions with 1/2 cup white wine vinegar, 1/2 water, 1 tsp salt, and 1/2 tsp ground black pepper. Chill, allowing flavors to blend, then serve at room temperature.
Fresh Salsa
Chop all of the tomatoes (drain juices for a thicker salsa), 1 yellow onion, half of the cilantro, 1 sweet pepper, 1 hot pepper (remove the seeds for a milder salsa), 1 clove of garlic. Mix with 1 tsp of lemon juice, salt and pepper to taste. Serve with chips.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Kale & Turnip Greens in White Bean Soup with Chorizo | turnip stir fry | Honey Glazed Roasted Carrots | Cucumber Salad | Fresh Salsa | |
| White or navy beans | 1 cup | ||||
|---|---|---|---|---|---|
| Yellow onion | 1 | 1 | |||
| Celery stalks | 2 | ||||
| Carrots | 2 | ||||
| Olive oil | 2 Tbsp | ||||
| Chorizo sausage | 1 lb | ||||
| Chicken broth | 5 cups | ||||
| Lemon | 1 | 1 | |||
| Rice | 2 cups | ||||
| Green onions | 1 bunch | 1/4 cup | |||
| Fresh ginger | 1 Tbsp | ||||
| Cooking oil | 2 Tbsp | 2 Tbsp | |||
| Chicken breast | 1 lb | ||||
| Soy sauce | 1/2 cup | ||||
| Honey | 1 tsp | 2 Tbsp | |||
| Sesame oil | 2 tsp | ||||
| Fish sauce | 1 tsp | ||||
| White vinega | 1 Tbsp | 1/2 cup | |||
| Hot pepper | 1 |