Gettin' fresh … in Northern Nevada

Posts tagged “#turnips

Great Basin Basket Share, Week Five

What’s in the box?

Green Garlic – Lattin Farms
Hakurei Turnips – Pick’n & Grin’n @ Lattin Farms
Broccoli – Pioneer Farms
Green Cabbage or Napa Cabbage – Pioneer Farms
Darkibor Kale – Pick’n & Grin’n @ Lattin Farms
Sunflower Shoots – Dayton Valley Aquaponics
Gourmet Lettuce – Pick’n & Grin’n @ Lattin Farms
Jericho Romaine – Pick’n & Grin’n @ Lattin Farms
Assorted Herbs – Lattin Farms

I have my add on items … bread, teriyaki beef jerky and a salted caramel-pretzel crust brownie.   OH!  And, eggs from Lahontan Farms that are somehow not in the photo.   This is a new thing on the basket share for me.  The weekly add-on items change and you order them in advance.   Fun, local, yummy stuff!

This week includes the beef share.   It was a full cooler load from York’s Meats in Fallon.

The packages range in portion size but included top sirloin (x2), rib steaks, chuck steak, carne asada (x2), ground beef (x5), and chuck roast.

We are pretty excited to try some Nevada beef — especially after a few weeks of heavy greens.

 

 

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Easy Side Dishes

Sometimes, you don’t have to be a culinary genius to get the job done here at Fresh Veggies in the Desert.   Just cut up some carrots and turnips (or other random root vegetables) and sprinkle with olive oil, balsamic vinegar and honey.    Bake at 400 for about 45 minutes.

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The rest of dinner looks pretty good, too.   But, the carrots are awesome.    Not awesome enough to make turnips my favorite but awesome enough to get me to eat a couple of them.

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Fall CSA, Week Six

The air is cold and there is a storm coming over the mountains.    It is going to snow tonight.  This makes me realize that there are only a few more weeks of the CSA boxes left to enjoy and I am a little sad.

That is … until I see the goodies in this week’s box.   What did I get?

  • spaghetti squash
  • delicata squash
  • carrots
  • turnips
  • carrots
  • mizuna and mixed lettuce
  • parsley
  • onions
  • potatoes
  • radishes

AND … a chile pepper ristra from Debbie Coblentz.

What’s a chile pepper ristra?   According to the CSA newsletter, it is Mexican folklore that hanging a ristra on your door or in your home brings good luck.   The ristra is a bunch of hot peppers attached together by a string that have been dried.   The note on the peppers suggests putting a little bit in recipes throughout the year and to use them up by next spring.

Isn’t it cute??

 

 


Week Two

Maybe it’s just me, but this week’s box seems bigger.   There are a couple of new additions but the portion sizes are a little bit larger.   Yay!    I have been pretty happy so far in my CSA experience.   This just keeps getting better.

I’m pretty excited to see those carrots.   I might not share them this time.

The full list is spinach, braising mix, lettuce, carrots, green onions, arugula, asparagus, beets, turnips, chard and garlic chives.   Any good recipe suggestions?

The weekly newsletter gave some nice tips for keeping the veggies fresh and preparing them.   Good thing … I would hate to waste this green goodness.

I might try this recipe from my main CSA Farm, Lattin Farms from Fallon, Nevada:

Lattin Farms Cream of Spinach Soup

1/2 cup chopped onion, sauteed in butter until tender

1 bag of spinach, shredded into thin pieces

2 cups chicken or vegetable broth

1/4 teaspoon garlic powder

1/4 cup butter

1/4 cup flour

3 cups half and half

Add onion, garlic to spinach and cook just until spinach is slightly tender.  Don’t overcook.  At this time, you can puree half of the mixture if like a chunky soup or puree all of it.  Melt butter in a pan.  Whisk in flour until smooth.  Add half and half and stir until smooth.  Add cream mixture to spinach and heat just until warm.  Do not boil.   Stir constantly.   Enjoy!