1 head broccoli – certified organic – Farmdale Organics
1 bunch Hakurai turnips – certified organic – Hillside Organics
1 bunch white scallions – certified organic – Country Boy Farm
1 bunch Lacinato (or dinosaur) Kale– certified organic – Goshen View Organics
1 bunch tatsoi – certified organic – Hillside Organics
1 bag wildfire lettuce mix – certified organic – Farmdale Organics – 1 lb
1 bag young rainbow chard – certified organic – Elm Tree Organics – ¼ lb
1 head red leaf lettuce – certified organic – Farmdale Organics
1 pint Chandler strawberries – certified organic – Friend’s Road Organics
so this week's challenge veggies will be the tatsoi and the turnips - and i'm sure you all have amazing turnip recipes that i'm excited to hear about, so link away!
not to just totally leave us out on a limb with strange veggies, our CSA provided this recipe as an idea for the tatsoi from epicurious:
1 tablespoon champagne vinegar
1/2 tablespoon finely chopped shallot
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil
3/4 lb mixed baby greens such as kale, mizuna,
tatsoi, mustard, arugula, and
spinach (16 cups)
1 1/2 oz edible flowers (optional)
whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil
in a slow stream, whisking until emulsified. add greens and flowers and toss
until coated well.
notes:
· greens can be washed and dried 1 day ahead and chilled in a sealed plastic
bag lined with paper towels. · vinaigrette can be made 6 hours ahead and
chilled, covered. bring to room temperature before using.
