4 T. butter
1/2 c. sliced onions
4 c. peeled sliced turnips
2 T. flour
1 t. salt
Freshly ground pepper
1 c. milk
1/2 c. light cream

Butter a 1-quart casserole. Melt 1 tablespoon butter and lightly sauté onions until just wilted. Layer a third of the sliced turnips in casserole, top with a third of the onion, grind on some pepper; pat with 1 tablespoon butter. Repeat this layering twice. Mix milk and cream together and pour over turnips. Cover and bake in a preheated 350 oven for 30 minutes, then remove cover and bake for another 30 to 45 minutes, or until tender and bubbly.

Option: For turnips au gratin cover with 3/4 c. grated cheese.

1 c. steamed greens (e.g. tatsoi, spinach, kale,chard, arugula)
1 c. plain yogurt
1 c. cooked chickpeas
1/4 c. mayonnaise
2 cloves garlic
1/2 onion, chopped
1 T. lemon juice or to taste
1/2 t. salt or to taste

Puree all ingredients in food processor. Serve with crackers, vegetable sticks, or chips.

2 T. olive oil
6 cloves garlic, minced
1 lg. onion, chopped
2 med. carrots, chopped
4 stalks celery, chopped
2 T. fresh parsley, chopped (1 t. dried)
5 T. fresh basil, chopped (2 t. dried)
1 t. dried oregano
1 t. black pepper
1 t. salt
3 1/2 T. red wine vinegar
2 T honey or brown sugar
5—7 c. water or stock 
1 1/2 c. fresh or canned diced tomatoes
1 1/2 c. green beans, cut into 1-inch pieces
2 c. cooked kidney beans, rinsed and drained
8 oz. broken spaghetti, cooked

Heat olive oil in a large soup pot over medium heat. Add the garlic, onion, carrots, celery, parsley, basil and oregano and sauté several minutes until fragrant. Add pepper, salt, vinegar, sweetener, water or stock, tomatoes and green beans. Bring to a boil, then reduce heat to low and simmer until vegetables are tender but not falling apart. Add the kidney beans and cooked pasta and heat through. If the soup is too thick at this point, add more water, stock, or red wine to thin it. Serve with freshly grated Parmesan or Asiago cheese, crusty French bread, and a crisp green salad.

6—8 tomatoes, chunked
4 T. minced onion
3 T. minced fresh basil
1/2 t. dried dill weed
4 T. minced parsley
1/4 t. salt
freshly ground pepper
2 T. olive oil
2 T. balsamic vinegar

Place tomato pieces and onion in a bowl. Sprinkle herbs, salt and pepper over tomatoes and toss very gently to distribute. Whisk together the olive oil and vinegar. Drizzle over tomatoes and toss gently. Serve at once.

3 eggs, lightly beaten
4 T. unbleached white flour
Pinch of nutmeg
Sea salt and pepper
3 T. butter
3 T. extra virgin olive oil
2 medium sweet potatoes, grated
1 large potato, grated
2 T. whey or lemon juice
1 T sea salt
1 medium onion, minced

Soak grated potato in water plus whey or lemon juice and salt for several hours or overnight. Drain and squeeze dry in a tea towel. Mix eggs with flour and nutmeg and season with salt and pepper to taste. Stir in grated vegetables. Stir in grated vegetables. Use a 1/3-cup measure to scoop out batter. Sauté until golden on both sides in butter and olive oil.

Casserole:
4 c. cooked, mashed sweet potatoes (2 1/2 lb.)
1/2 c. butter
1/2 c. white sugar
1/4 c. brown sugar
1/4 c. cream or milk
1/2 t. nutmeg
1/2 t. cinnamon
1/2 t. vanilla
2 beaten eggs

Topping:
1 c. crushed corn flakes
1/2 c. butter, softened
1/2 c. brown sugar
1/4 c. chopped nuts

Combine casserole ingredients and place in quart and a half casserole dish. Mix together topping ingredients and place on top of sweet potatoes. Bake at 450 for 15 minutes.

No CSA pick up this week

No CSA pick up this week

NO CSA pick up this week

NO CSA pick up this week.

NO CSA pick up this week.
The summer crops are creeping along this year, not producing enough to divide among the shares right now. The recent cool weather has been a huge relief for the livestock and humans alike and while the okra really enjoys hot weather, the tomatoes won't set fruit until we have several cool nights in a row.

Dice beets. (Peeling is optional) 

Dice peeled apple or pear and combine with beets. 

Toss together with enough olive oil to coat. 

Roast in a shallow pan at 350° for 20 minutes or until fork tender.

4—6 medium beets with fresh greens
2 T. lemon juice
1—2 t. ginger root (peeled and minced)
1—2 t. honey (optional)

Cut greens off beets, leaving about 1 inch of greens on beets. Place beets in large saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beets are tender when pricked with fork, 15-30 minutes, depending on size. While beets are cooking, remove stem from beet greens. Chop stems in 1—inch pieces. Chop greens separately. Drain the cooked beets and rinse with cold water. When beets have cooled enough to handle, slip peels off with fingers. Cut beets in slices. In saucepan sauté stems in 1—2 tablespoons butter until tender. Add greens and sauté until bright green and just tender. Add sliced beets and heat through. 
Stir in lemon juice, ginger root and honey. Serve immediately.

Lemon vinaigrette variation: Replace wine vinegar with lemon juice.

The cool season crops are almost finished and the summer crops are not quite ready to harvest. We'll be taking this week off.

1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper

In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

12 ounces fresh strawberries, hulled and quartered
1 1/2 teaspoons sugar, divided
1 tablespoon shredded fresh mint, plus 4 sprigs for garnish
1 cup heavy cream
1 teaspoon vanilla extract
2 cups prepared angel food or pound cake, cut into 1/2-inch cubes

In a bowl, combine strawberries, 1/2 teaspoon sugar and 1 tablespoon mint. Refrigerate for 30 minutes or overnight (if you're storing the strawberries overnight, don't add the mint until just before serving).

Combine heavy cream, vanilla extract and remaining 1 teaspoon sugar. Beat with electric mixer until the whipping cream holds medium-stiff peaks.

In four parfait glasses or dessert cups, layer a spoonful of strawberries, a spoonful of cake pieces and a dollop of whipped cream. Repeat layers one more time, ending with whipped cream. Garnish with a sprig of fresh mint. Serve immediately.

Puree strawberries in blender. Add remaining ingredients except oil. Blend, then gradually add oil while blending on low speed.

Place on baking pan, bake in a 350 degree oven for 25 minutes or until tops of pies turn golden brown, remove and brush tops with olive oil. Serve hot or cold.

I used arugula, but this could be made with spinach, mustard greens or any other green or combination of greens. ~deanna

Peasant Style Soup: Do not purée. Serve with crusty toasted French or Italian bread rounds floating on top. Drizzle bread with olive oil and grated Parmesan cheese.