November 08, 2018
CSA Week 29
Its has been quite a rainy week on the farm, but the plants are loving the moisture and the cooler temps. We are preparing for our first frost this Saturday night!
This week's recipe comes from Early Morning Farm, a CSA in New York. It is pasted below, but I recommend going to their Website and pursuing their purple top turnip page, they have a lot of great information about the nutrition and preparation of the turnips, as well as more recipes.
Flu season is upon us, and decreased sunlight along with increase in sugar consumption makes us more vulnerable to contagions. Let food be thy preventative medicine, and get out in nature!
2 medium sized turnips, peeled and thinly sliced
3/4 cup half & half, cream or whole milk
3 tablespoons dijon mustard
1/2 teaspoon salt
few grinds fresh black pepper
1 tablespoon chopped fresh thyme
2 tablespoons butter
1 clove garlic, peeled and sliced in half
Preheat oven to 350°F. Rub the garlic all over the inside of a gratin dish or pie pan. Whisk together the half & half, mustard, thyme, salt, and pepper. Grease the dish with butter, then layer about half of the turnips in an even layer. Start at the center and arrange the slices in a circular pattern. Pour half of the sauce over the dish. Slice the butter into 8 even slices and place four slices over the top. Repeat with remaining turnips, sauce, and butter. Cover tightly with foil and bake for one hour. Turnips should be very tender. Bake for an additional 10 minutes uncovered. Serve warm.
Daikon Radish Chips
- 1 Daikon radish, sliced thinly (a mandolin will yield the best results)
- Olive oil spray
- Coarse sea salt, fresh ground pepper, garlic powder, to taste
1. Preheat broiler. Spray a baking sheet with olive oil and lay the radish slices down. Spray the tops with olive oil. Broil for 5-8 minutes until just beginning to brown. Flip and broil second side 5-8 minutes. Season with salt, pepper and garlic powder.