Eating more kinds of vegetables
It’s week 10! That means we’re halfway through the CSA season. None of us can believe that we’ve picked, packed and delivered 10 shares already this summer!
This week, we’re introducing some off-beat veggies to you. We’re giving the summer squashes a break (you might need a break from them too!) We’ll water them really well this week and feed them with a bit of liquid fish and hope they start producing better next week.
While our salad mix is back on track this week, it’s our last week of beans until the fall, so enjoy!
What’s in the share this week?
- Amaranth greens
- Salad mix
- Hakurei baby turnips & greens
- French filet beans
Full shares add:
- Bulb fennel
Arzeena and I have both had fun bringing off-beat veggies to market these past few weeks. Last time I was at the market, I brought a few bunches of baby turnips to try out on the public. A lot of people get iffy when they hear the word “turnip.” Maybe it’s because of unpleasant childhood dinner memories? The truth of the matter is, these Hakurei baby turnips are specialty vegetables, and I found the one person at the market who knew it!
She stopped at our booth and breathlessly exclaimed, “Are those turnips?!?”
“Yes,” I said, “Have you had them before?”
She had tried them the previous week and done some research about turnip green nutrition. From her studies, she gleaned that turnip greens pack a huge vitamin K punch. 350% of your daily intake needs! Check out the nutritional table for cooked turnip greens on Wikipedia.
The astute turnip connoisseur bought all the turnips I had!
So I hope you enjoy them too. You can eat the roots raw on salad, like radishes, or cooked. Raw, they taste like those cinnamon heart candies. Here’s the photo gallery (with instructions!) of the way I like slice up turnip greens. See below for a recipe.
Recipe: Sauteed turnips with greens
Take your bunch of turnips and slice them as above. Then chiffonade chop (very finely) the turnip greens. Mince a few cloves of garlic. Heat a cast iron pan (or whatever you have) on med-high heat. Toss in some oil of your choice. I really love these turnips fried up in bacon grease! Another great oil to use is toasted sesame oil. If you go the sesame oil route, you can add some grated ginger.
Cook until just tender, don’t wait too long!
Season with a bit of sea salt and serve. Sea salt actually improves the nutritional composition of the greens 🙂
This week, you have bunches of amaranth in your shares. Arzeena was just telling me, that in India, they don’t grow much spinach. It’s too hot, and amaranth grows everywhere. So if you’ve ever eaten saag paneer, or saag aloo in North America, it’s not quite like eating it in India! Saag (which in North America is usually spinach) is actually amaranth greens.
Amaranth (also known as pigweed) grows wild all over the world. It’s a very tenacious weed, which means it’s full of hardy nutrients, as weeds have the ability to mine minerals and nutrients that most cultivated crops can’t find with their more delicate root systems.
We’ve gotta give Amaranthus retroflexus some credit for it’s smarts.It’s figured out how to become resistant to multiple pesticides – not that we would use any of that stuff! It works so hard so that we can enjoy it’s nutritional benefits!
Arzeena took amaranth to the market on Saturday and the smoothie makers went wild for it! Here’s a link to a great post that not only shows that amaranth and spinach are nutritionally comparable, but also has a great smoothie recipe.
We hope you enjoy this week’s off-beat veggies! See you next week!