Beautiful day at the farm and it is should extend into this weekend. Come on down and visit us at the farmer’s market and see what we have grown for you, our wonderful customers.
We’ve got a particularly nice harvest of White Russian Kale. The leaves are huge (over 12″) and almost perfect. Seems that the grasshoppers are leaving this crop alone (thankfully).
White Russian Kale is a Siberian variety that is tender and has a sweet flavor. This kale can be eaten raw but can also be blanched and used in soups, stews, casseroles and side dishes. It holds up to reheating, keep its flavor and color nicely.
We will also be introducing a new alium and it’s name is scallots. What is a scallot you ask? It is a red shallot that has not bulbed and still has its greens. So essentially it is the scallion version of a shallot. Give it a try. We think you will like it.
Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)
1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
Preheat oven to 425 degrees. Trim radishes from greens leaving a
small stub of the stems attached. Wash both well to remove dirt. Halve
each turnip, keeping the long tails intact. Finely chop the greens. Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt
and pepper, and the optional chili flakes. Place flat side-down on a
roasting pan. Roast for 5-10 minutes, or just until the bottoms are
lightly browned. Toss around in the pan with tongs, and continue
roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the
couscous. Continue to boil for 8-10 minutes until couscous is tender.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the
garlic. Once fragrant, toss in the leaves and a pinch of salt and
pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and
Combine the chopped onion with the cooled couscous and greens. Add
fresh lemon juice, an extra tablespoon or so of olive oil, and salt and
pepper to taste. Serve with the roasted radishes on top.
**For photographs and additional information please see the blog Not Eating Out in New York, the source of this recipe .