The Food Project: Youth. Food. Community.

Skip to main content

Lincoln/Boston CSA Newsletter

In the Share

lettuce
bok choy
cabbage
kale
potatoes
garlic
onions
mix and match (purple top turnips, hakurei salad turnips, broccoli, easter egg radishes, carrots, beets, cucumbers, sweet peppers, hot peppers)


In the Field

flowers
raspberries
husk cherries
tomatillos
herbs

Autumnal Equinox

This week we officially shift over to fall. We're at the tipping point where the days become shorter than the nights; where we spend more time inside than out on the farm. This is the time of the Harvest Moon (actually next week's full moon) when the moon rises large and orange close to sunset, traditionally allowing farmers to continue bringing in the harvest by moonlight. We won't be taking advantage of that astrological occurrence.

Instead, for harvest time we are happy to invite our youth back to the land. After a short break for the beginning of school our crew of Dynamic Intelligent Responsible Teenagers (known as DIRT Crew) arrives each Saturday to lead teams of volunteers. They support and challenge each other in their new roles as leaders, taking ownership of the land they worked over the summer and the mission that drives us as they share with each new group of volunteers.

With so many helpers back on the land, balance beings to return to the lives of us farmers. We straighten our backs and look up from the carrots we've been digging, broaden the focus of our eyes beyond the tractor's trajectory and appreciate the slanting light, blazing maples and beginnings and endings of this time of year- the labors of summer behind us, the fruits of autumn around us and the restfulness of winter yet to come.

If you haven't already seen it, check out the short video about The Food Project made by one of our contributors, Starbucks!

Wine Share Pick-up

Wine shares will be available for pick-up this week on Tuesday, Sept. 22 and Thursday, Sept. 24, from 4 to 6 pm, at the Lincoln site. If you cannot make these hours, please contact the winery at (781) 259-9976.

Turnips

Few would claim turnips as a favorite, yet these is something special about this vitamin-C filled roots glowing white and purple, fresh from the ground and smelling of their distinctive mustardy bite. Not as subtle or tender as the white hakurei turnips we grow in spring and fall, these larger purple and white roots make more substantial food and store well throughout the winter and into March. Braised, added to soups, casseroles and root roasts or mashed up with potatoes, turnips deserve to be rediscovered.

Oven-Braised Turnips

Vegetable Love by Barbra Kafka

2 or turnips, peeled and cut into 1/2 inch wedges
2 tablespoons olive oil
1 head garlic, separate, smash and peel cloves
2 Bay leaves
1 1/2 cups beef or vegetable broth
1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/4 teaspoon dried oregano
salt and pepper to taste

 

Preheat oven to 500. Place turnips in a roasting pan, coat with the olive oil and spread out in a single layer. Roast for 15 minutes in the center of the oven. Flip them over, rotate the pan and add the garlic. Roast for 5 minutes. Flip them again, tuck the bay leaves under the turnips, add the stock and herbs and roast for 10 minutes. The liquid will be mostly absorbed. Salt and pepper to taste.

Puree of Turnip Soup

http://culinaryarts.about.com

1 lb white turnips (about 4 medium turnips)
1 medium Russet (or other starchy) potato
2 Tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
1 qt vegetable broth or stock
Kosher salt, to taste
Ground white pepper, to taste

1. Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick, depending on diameter. Don't worry about precision — the soup is going to be pureed anyway. We just want the pieces to be of uniform size so that they cook evenly.

2. Peel the potato and cut it into pieces about the same size as the turnips.

3. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.

4. Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.

5. Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.

6. Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.

7. Remove from heat and purée in a blender, working in batches if necessary.

Tip: Use care when processing hot items in a blender as the hot steam can sometimes blow the blender lid off. Start on a slow speed with the lid slightly ajar to vent any steam, then seal the lid and increase the blending speed.

8. Return puréed soup to pot and bring to a simmer again, adding more broth or stock to adjust the thickness if necessary.

9. Season to taste with Kosher salt and white pepper.

Optional:

* Stir ¼ cup hot cream into the soup just before serving.

Note: The soup can be thickened with rice instead of potato. Just substitute 1 cup of uncooked rice for the potato, and simmer the soup until the rice is soft.

Share this post: click here to share this page

categories: ,