June 4th, 2010

This week you'll be seeing some of the following in your boxes:

Strawberries

Cilantro

Green Onions

Turnip Greens

Rhubarb

Braising spinach

Eggs

By next week, we'll be seeing many new items, including snap peas, cabbage, carrots, and beet greens. David spent much of this week transplanting his tomatoe, pepper, and cucumber seedlings, and they are already taking off. Tomorrow he plans to transplant all the celeriac, eggplants, and potatoes. Get your kitchens ready!

David is unhappy with the little turnips he's sending in this week, since some of them are less than perfect. I assured him that we all own paring knives and can easily trim them up for our purposes. Or just discard them.

Another note about Turnip Greens

As already reported, turnip greens are a good source of Vitamin A, folate, Vitamin C, Vitamin K, and calcium. They are also high in lutein. If you find them too bitter, try this: simmer the greens in generously salted water for three or four minutes, then drain the greens in a colander and discard the cooking liquid. Fill the pot with clean water, add a little salt, and bring that to a boil--then continue cooking the greens as per your recipe.

Turnip Greens with Pinto Beans

This is a Southern clasis--made easy here with canned beans, though of course you can cook your own. Very high in fiber and deliciousness. Bacon entirely optional.

1 bunch turnip greens with turnips

2 cans pinto beans, drained

2 cloves garlic, smashed

3 T. extra virgin olive oil

1 lemon (or 3 T. lemon juice)

2 slices bacon, chopped

Separate the greens from the turnips and wash thoroughly, then chop the greens coarsely. Trim the turnips into quarters.

Bring a small pot of generously salted water to a boil and blanch the turnip greens for four minute, then drain in a colander.

Heat a deep skillet over medium, add the bacon and cook until rendered and just beginning to become crisp. Remove the bacon and drain off most of the bacon fat, then add two tablespoons of the olive oil to the still hot pan along with the garlic, turnips, and a pinch of salt and pepper. Toss for three or four minutes to begin cooking the turnips. Then add the pinto beans and the blanched turnip greens along with 1.5 cups of water. Add the cooked bacon. Simmer the greens and beans very slowly, for about ten minutes, allowing the liquid to reduce until it begins to thicken (but not so long that the beans break down). Remove from heat and add the juice of one lemon and the remaining tablespoon of olive oil. Season with salt and freshly ground pepper to taste and serve.