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October 3, 2012 Turnip Turntable These small tender root vegetables are commonly grown in moderate climates worldwide. The scientific name for Baby Turnip is Brassica rapa. The interior flesh is like it’s outside, entirely white. Did you know the ‘tail’ below the swollen root we know and love is called the taproot? Willie Green’s Organic Farm Phone: 425-485-4128 Mailing Address: 14751 N Kelsey St. Ste 105, Box 502 Monroe, WA 98272 Email: [email protected] WWW.WILLIEGREENS.ORG Turnip leaves or “turnip greens”, are edible and resemble mustard greens in flavor. Turnip greens are a common side dish in the Southeast US, primarily during late fall and winter. Baby turnips are best when freshly harvested and do not keep well. Most baby turnips can be eaten whole, including their leaves. Their flavor is mild, so they can be eaten raw in salads like radishes and other vegetables. The turnip's root is high in vitamin C. The turnip greens are a good source of vitamin A, folate, vitamin C, vitamin K and calcium and are high in lutein. One medium raw turnip (122g) contains the following nutritional information according to the USDA: Calories: 34; Fat: 0.12; Carbohydrates: 7.84; Fibers: 2.2; Protein: 1.10; Cholesterol: 0! Do you find turnips intolerable and bitter? Then you my have a sensitivity to the bitterness controlled by a paired gene. People who have inherited two copies of the "sensitive" gene find turnips twice as bitter as those who have two "insensitive" genes. This is what is in your box and what the heck to do with some of it Small Share: ∑ ∑ ∑ ∑ ∑ ∑ ∑ Salad Mix: ½ lb Baby Spinach: ¼ lb Red Radish: 1 bu Green Cauliflower: 1 hd Green Beans: ½ lb Corn: 2 ea Carrots: 1 bu Medium Share: ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ Salad Mix ¾ lb Baby Spinach: ½ lb Red Radish: 2 bu Green Cauliflower: 1 hd Green Beans: ¾ lb Corn: 4 ea Carrots: 2 bu Winterbor Kale: 1 bu Tomato: 1 ea Large Share: ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ ∑ Salad Mix: 1 lb Baby Spinach: ¾ lb Red Radish: 2 bu Green Cauliflower: 2 hd Green Beans: 1 lb Corn: 6 ea Carrots: 3 bu Winterbor Kale: 2 bu Tomato: 2 ea Baby Turnip: 1 bu Glazed Baby Turnips and Carrots Ingredients 1 pound baby turnips (about 2 pounds with greens attached) 3/4 pound baby carrots (about 2 pounds with green attached) 1 1/2 tablespoons unsalted butter 1/2 teaspoon sugar Directions Trim baby turnips and carrots, leaving about 1/2 inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled. In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes. Serves 6 www.epicurious.com Although the Green Cauliflower is relatively new to the market, one would perhaps have expected to see it in the commercial market sooner as it is actually quite easily developed. It is a hybrid of cauliflower and broccoli, both members of the species Brassica oleracea, making them fully cross compatible. The cross is easily made by hand pollination or natural pollinators. Green Cauliflower can also be found under the name broccoflower or cauliflower broccoli. Information and recipe below courtesy of http://www.specialtyproduce.com Cheddar Broccoflower Mash (Weight Watchers recipe! Points: 1 [3/4 cup]) Ingredients 1 head of green cauliflower, chopped into small florets 4 cups chicken stock ¼ cup shredded white cheddar cheese 2 tbsp milk 4 cloves garlic Salt and pepper to taste Directions Bring the chicken stock to a boil and add the green cauliflower florets and garlic. Boil for about 10 minutes or until green cauliflower is soft and cooked through. Drain the green cauliflower and reserve 1/2 cup of the chicken broth. Add the green cauliflower and garlic to a blender with cheddar cheese, milk, 1/2 cup chicken stock, salt, and pepper. Blend to desired consistency. Enjoy!