by Eva Katz 1-1/2 lb. small purple-top or white turnips-peeled and cut in 1 inch wedges 2 Tbs. unsalted butter 1 cup apple cider 2 tsp. granulated sugar Kosher salt and freshly ground black pepper 1 large sweet apple, cut into 1/2inch slices 2 tsp. chopped fresh sage Melt butter, add turnips, apple cider, sugar, and … More Cider-Glazed Turnips & Apples with Sage
Fear not, my friends! You can cook the unfamiliar with little effort and great reward. I’m here to offer some quick and tasty tips to get you through your CSA share each week empowered and delightfully sated. 1. Roast away: When in doubt- chop unknown item, mix with onions, garlic, herbs, and oil and roast … More How to Cook the Mystery Vegetable
Sweet Dumpling Squash 2 Cinnamon, ground, 2 tsp Butter, 4tbsp Nutmeg, ground, 1/2 tsp Olive Oil Maple Syrup, 1 cup Preheat oven to 350 degrees. Cut the squash in half and remove seeds with a spoon. Use a fork to poke several holes in the outside skin of each half of the squash. Place squash … More Baked Sweet Dumpling Squash
Rutabega Oil Salt Garlic and/or paprika (optional) Heat oven to 425. Cut Rutabega into fry-like strips. Rub with oil and salt. Put on oiled cooking sheet and cook for 12-15 minutes (turn twice). Top with a bit of garlic salt or paprika if you’d like.
In your share (from left to right) Winter Squash – Sweet Dumplin Beets – Chioggia Guardsmark Rutabega – Joan Swiss Chard – Bright LIghts Cabbage – Deadon Turnips – Purple Top White Globe Mustard Greens – Spicy Curls Herbs – Sage Well, as we expected, the meadow voles are at it again. Yup, this time … More Week 2 – Beet Bites