- Baby Carrots
- High Ground Mystery: Strawberries
- Baby Turnips
- Navel Oranges
I leave town again on Saturday, so we're going to try and make our way through this week's selection in the next two days. For dinner tonight we're having spicy tempeh with spigariello (an adaption of "Spicy Tempeh and Broccoli Rabe with Rotelle" from Veganomicon, p 190 -- highly recommended) and roast turnips/carrots followed by fresh strawberries. The mint was trimmed and placed in water in the fridge for storage, the oranges are on the counter for Sean to eat over the next week -- I'm stumped on the red cabbage.
Michelle's Roast Turnips
Best with fresh, young turnips. If you use the larger, mature turnips you will want to peel them before roasting.
- olive oil
- spice mixture of your choice
We used a pepper/allspice blend from the Patricia Wells recipe Rue Saint-Dominique "Caviar" (see page 12). It combines equal parts black peppercorns, white peppercorns, and allspice berries for a warm spiciness that goes well with neutral things like turnips -- or better yet -- bread and butter. We keep a pepper mill full of this blend on hand just in case.
We gave last week's box to my good friend Teresa. To see what she did with the produce, click here. The April 2nd box is still in progress:
- Celery - waiting
- Parsnips - parsnip fries
- Mustard Greens - waiting
- Purple Carrots - carrot fries
- Spinach - pasta with pesto
- Cardoons - waiting
- Salad Mix - RIP (aka 'compost pile')
- Erbette Chard - RIP
- Meyer Lemons - waiting, but not looking so good