CSA delivery Monday, June 9 and MSFM pick-up Wednesday, June 11

” I didn’t just fall off the turnip truck”.  Johnny Carson

Has anyone ever told you that?  I think I have been asked if “I just fell off the turnip truck”.  I think it means you are a country bumpkin.  I figured that quote had been around for ages, but when I researched it (googled it!!) it says it became popular by Johnny Carson.  Who would have thought.

So, that being said, you guessed it – turnips in the bucket this week.  I have to say, I love turnips.  We roast them alone or with any other vegetable in sight.  Quarter them, toss in olive oil, ground coriander, salt and pepper.

But, I’m getting ahead of myself.

Farm News:  This may creep the egg share holders out – to know that a snake has been wrapped around their eggs.  This guy has a pass as long as he doesn’t get into trouble.  He has been keeping the rodents away in our hen houses this summer.IMG_1731

However – if he decides he would rather have chicks than eggs, he’s outta here!!  These three hatched yesterday.  Their Mom has been vigilant in setting, and finally she has three youngsters.IMG_1747

 

What’s in the Bucket:  turnips, cabbage or broccoli, carrots or beets, greens (kale, collard and/or mustard), lettuce and a handful of raspberries.

Following a recipe for Turnip Gratin:

Butter or olive oil for the baking dish

1 garlic clove, cut in half

2 pounds turnips, preferably small ones, peeled and sliced in thin rounds

Salt and freshly ground pepper

4 ounces Gruyère cheese, grated (about 1 cup tightly packed)

2 1/2 cups low-fat milk (1 percent or 2 percent)

1 teaspoon fresh thyme leaves, roughly chopped

1. Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.

2. Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.

3. Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.

Yield: 4 servings.

Advance preparation: You can assemble this several hours before baking, but don’t add the milk until you’re ready to bake. You can bake it several hours ahead and reheat in a medium oven.

Nutritional information per serving: 258 calories; 7 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 43 milligrams cholesterol; 22 grams carbohydrates; 4 grams dietary fiber; 319 milligrams sodium (does not include salt to taste); 16 grams protein

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