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
Click on the links above for information and recipes about these crops.
Baby Bok Choy
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!