Week 19 Farmily CSA Harvest List & Recipes

admin Allenbrooke Farms, Farm Fresh News & Updates, Farmily, Recipes, Spring Hill Farm 1 Comment

Here’s what you can expect at this week’s Farmily CSA pickups: 

  • Turnip Greens (These are the best tasting greens! Try them creamed or sautéed. Farmer Dan says y’all need to branch out and try these and ‘learn how good turnip greens are’. Give the man a hand and get you some at pickup. Lots of recipes below!)
  • Purple Sweet Potatoes (they taste just like the classic sweet potatoes you all know and love, but are higher in anti-oxidants)
  • Tatsoi (it’s JUST like spinach, y’all- except easier for us to grow! Cook it exactly how you would cook or not cook spinach. Great raw in salads, sautéed, wilted- all the same things that you do with spinach)
  • Radishes
  • Bell Peppers (sweet tasting classic bell peppers in fun colors- Green, White, Lime Green, Yellow, Red, and Purple)
  • Yukon Gem Potatoes (your classic golden all purpose potato)
  • Kennebec Potatoes (chefs say these make the best fries and baked potatoes- classic white potato)
  • Basil (store just like you would cut flowers- in a small jar or vase with their stems in water. I keep on my windowsill above my sink with my tomatoes)
  • Red Russian Kale- it’s back! Our favorite kale! It is sweeter & milder and less ‘kale-y’ tasting than any other kale
  • Arugula-flavorful, peppery green. A favorite in salads, but also eaten on pizzas and in pastas
  • Mesclun Salad Mix- the French approach to a salad mix. Zesty, flavorful cut salad green mix.
  • Rainbow Swiss Chard- the best green! like a big flavorful spinach leaf. Ea
    t raw and definitely try it sautéed or creamed.
  • Turnips (with greens attached

All are hand harvested by us and brought to you the same day. Farm fresh, Certified Organic, and full of love!

turnip-greens-recipe


 

sweet-potato-tatsoi-soup

Recipes to try this week:

Creamed Swiss Chard this is my recipe, and it is fabulous

Macaroni & Cheese with Turnips & Kale

How to Sauté Greens (yes the recipe says kale but we use this recipe with any of the greens- tatsoi & turnip greens included)

Ginger Beef Stir-Fry with Tatsoi

Sweet Potato and Tatsoi Soup (pictured)

Swiss Chard Stuffed Pork Tenderloin

Swiss Chard & Herb Tart (who tarted? who charded?!)

Crock Pot Balsamic Pork Roast (I add sweet potatoes and onions, use way more garlic then she suggests, and leave out the honey because sweet potatoes are so fabulously sweet already)

Turnip Fries (paleo)

Sausage & Swiss Chard Frittata

Wilted Autumn Greens with Honey Mustard Vinaigrette

Chipotle Chicken Sweet Potato Skins

Warm Turnip Green Dip (sub fresh turnip greens for frozen and make this! ’cause it’s football season in the south)

Roasted Parmesan Sweet Potatoes

Turnip Greens & Sweet Potatoes

Crispy Garlic Butter Smashed Potatoes (Farmily Recommended!)

Slow Cooker Turnip Greens

Crispy Baked Sweet Potato Shoestring Fries (using the spiralizer)

Black Bean & Sweet Potato Flautas (Pictured)

Radish Chips (in full disclosure, I skipped her seasoning suggestions and dumped some ranch seasonings on them. They were fabulous and I used them as croutons on salads)

Philly Cheesesteak Stuffed Bell Peppers

Radish Leaf Pesto (yes you can do something with those leaves)

Stuffed Bell Peppers (also a Freezer Meal! I freeze these every year)

Stuffed Breakfast Peppers

Basil Pistou (this is how I preserve my basil- put in ice cube trays till frozen, then in ziplock bag)

Loaded Baked Potato Salad (bonafide. we have been making this for years!)

Red Potato Salad (Farmily member tested and recommended)

Chicken in Basil Cream



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