Winter Week 2: White Roots and Green Leaves

THIS WEEK’S SUBSCRIBER MENU:
• “German Butterball” Potatoes
• “Kabocha” Winter Squash
• White Beets
• Baby White Japanese Turnips
• Red Russian Kale or Swiss Chard• Arugula
• Baby Green Romaine Lettuce
• Italian Parsley
• Garlic

Click on the links above for information and recipes about these crops.
COMING SOON:
Cabbages
Arugula
Baby Bok Choy
Pepper Cress

I will write more tonight, but here is the list of items you recieved/will receive this week. Kabocha squash is very dry and sweet, like chestnuts. It can be roasted in halves, or cut into cubes and roasted or steamed. I prefer to bake it over water or steam it because I don’t like the very dry texture, I prefer it creamier, even though the flavor is rich and sweet. It can also be cut into thin slices and baked or fried—popular as a tempura item in Japanese cooking.

The baby turnips are unlike a traditional turnip. They are somewhere between a radish and turnip and can be eaten raw with the greens. They can also be chopped with the greens and sautéed at this tender, tiny size. Yes, eat the greens too, raw or cooked.

This the first year we’ve had white beets that get to a decent size. This week Teo picked the “smallest” he could find. Yes, there must be beets out there the size of a human head. They are milder than red beets, and won’t stain. In our family taste test of beets, we found them the least sweet of all of our varieties. See what you think! And make sure you eat the greens!

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2 responses to “Winter Week 2: White Roots and Green Leaves

  1. Woo hoo! I am a beet lover, but have never seen or tasted white beets. I just assisted a PCC Cooks class last night that had three great beet recipes – a raw carrot beet salad, a trio (red, chioga, and yellow) of roasted beets served over sauted beet greens, and a pickled beet recipe (refrigerator pickle, so no canning!). I’m looking forward to the kabotcha and turnips too!

    A fantastic simple salad – finely chopped parsley with salt, pepper, a squeeze of lemon juice and good olive oil.

  2. The white beets are making me think of parsnips. They might go well with carrots in this recipe from Vegetarian Times. Killy and I tried it out last fall/winter and loved it. The popped mustard seeds have a nutty almost popcorn thing going on and the maple/dijion glaze is amazing.

    To cut down on dishes, pop the mustard seeds while the root veggies are steaming. Remove the seeds from the saute pan to cool and use the same pan to glaze the veggies.

    Glazed Parsnip and Carrots with Popped Mustard Seeds
    Makes: 4 servings
    1 lb. Parsnips, peeled and cut into 2 inch sticks
    1 lb. Carrots, peeled and cut into 2 inch sticks
    1 Tbs. Olive oil
    ¼ C. Mustard seeds
    1 Tbs. Butter
    3 ½ Tbs. Maple syrup
    2 Tbs. Dijon mustard
    Salt and pepper to taste

    Steam carrots and parsnips for 8 to 10 minutes, or until crisp-tender. Drain. Heat oil in skillet over low heat. Add mustard seeds and cover. When popping sound begins, turn off heat. Keep skillet covered until popping stops. Set aside. Melt butter in a nonstick skillet over medium heat. Stir in maple syrup and Dijon. Add parsnips and carrots and cook over low heat for about 8 minutes, or until all vegetables are glazed and golden. Toss with mustard seeds and serve.

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