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From the Garden this Week…

From the Garden this Week…

Cabbage or Broccoli or Napa Cabbage, Purple Top Turnips, Carrots, Curly or Lacinato Kale, Spinach, Lemon, Watermelon Radishes, Dill, Thyme and Oregano

Coming Soon…Broccoli, Swiss Chard and Cauliflower


Using your Produce… by Julie Moreno

Finally, much needed rain has come our way. The vegetables are enjoying the moisture. I wanted to make sure that you all know that when we send the greens with the vegetables, we mean for you to eat the greens too. Beets, radishes, turnips and rutabagas all have edible greens that are like getting two vegetables for one. This week I provided a braised turnip recipe to use the greens at the same time. The greens should still be separated from the root when you get them home. This is so they don’t continue to pull moisture from the root. You will notice that the greens will yellow quickly and should be eaten within a few days. While, if you need to, the roots will last for several weeks in your fridge.


Braised Turnips with Their Greens

2 purple top turnips with greens

1 tablespoon olive oil

¼ teaspoon fresh thyme leaves

1 clove garlic, minced

½ cup vegetable stock or water

1 tablespoon apple cider vinegar

½ teaspoon salt

½ teaspoon fresh ground black pepper

1 tablespoon cold butter

2 teaspoons honey


Separate the turnips and greens, discard any yellowing leaves. Peel turnips if desired and cut into 1-inch cubes. Chop the greens and stems, rinse away any dirt if needed and set aside. Heat olive oil in a large skillet over medium-high heat until shimmering. Add turnip cubes in a single layer, cook 3-4 minutes, without turning. Add thyme and garlic and stir for 30 seconds. Add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are tender, 3 to 5 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths, about 3 minutes. Turn off the heat and add the butter and honey, stirring until the butter is melted. Serve right away.


The Simplest Recipes…

Sometimes what makes a recipe great is what you leave out not what you add in. The simplest recipes let the ingredients speak for themselves. One of the reasons to opt for the freshest vegetables fresh from the farm. Try this simple carrot slaw, and taste the best of what carrots can be.


Carrot-Dill Slaw

4-5 carrots, shredded

1 teaspoon chopped fresh dill