Market News for May 28, 2011
Here’s a list of what we will have at the markets.
- Romaine Lettuce
- Hakurei Salad Turnips
- Rainbow Swiss Chard
- Snow Peas
- Green Onions
This week has honestly flew by. I feel like we have so much to do on the farm and no where near enough time to do it all. Especially since I work an 8 to 5 workday and then come home to work some more on the farm. That makes it just a tad bit more difficult. 🙂
Well, I’m hoping that some of the squash and zucchini we planted a couple weeks ago will be getting ready to produce some awesome vegetables for us SOON! I can’t wait. And Todd just sent a picture to me of some huge broccoli in the field. The green beans are looking really good also. Hopefully they’ll be ready to bring to the markets in another couple weeks.
He was very shocked at the size considering all the crazy weather we’ve had lately.
THE BEST EVER TURNIPS
2 pounds White turnips – peeled, cut into 1/2″ pieces
6 – 12 tablespoons Butter
1 Garlic head – peeled
Salt to taste
Freshly ground black pepper to taste
Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain. Melt 3 to 6 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper. Serve immediately.
Todd and Marnita Causby