This week’s weather has been the most consistently fall-like yet. The weather has been incredibly mild, but growing ever more fall-like. Trees are changing, leaves are falling, and the apples are so tasty!
Today I’ve been sorting and prep-ing garlic for sale and for seed. Garlic planting will occur soon. This will be our final planting push for the season.
Have been wondering weather the many rainy days predicted will actually happen. Yesterday it stormed hard in downtown Remus. For 15 minutes I sat in the van before unloading, it was just really raining! 9 miles north we had none. Today only the slightest of sprinkles too.
in your crate
green & red sweet peppers
tatsoi: full shares only
root vegetables, obviously Of the Soil
and here they are once we’ve cleaned ’em up for you
and here they are once you’ve cooked ’em
Roasted Root Vegetables With Apple Juice
- 3 tablespoons butter
- 3 cups apple juice
- 1 cup dry white wine
- 1 1/4 pounds turnips
- 1 1/4 pounds parsnip
- 1 1/4 pounds carrots
- 1 1/4 pounds sweet potatoes
- 1 1/4 pounds rutabagas
- salt and pepper to taste
- Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
- Preheat oven to 425 degrees F (220 degrees C).
- Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
- Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
I found these recipes at real simple
plenty more turnips and some rutabaga are on their way each and every week from here on out – enjoy!
Learn how to choose, store and prepare turnips, then try these tasty recipes.
Sautéed Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.
Roasted Turnips With Ginger
Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.
Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.
Creamy Leek and Turnip Soup
Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.