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Kohlrabi

11/16/2014

 
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In Season

Purple kohlrabi is available early summer through early fall. Our larger green kohlrabi is a cool weather storage crop and is best in the fall and it will store through the winter.

Storage Tips
Trim the leaves off, and store separately in a plastic bag. Kohlrabi can be refrigerated in your crisper drawer for several weeks. 

Culinary Tips
  • Kohlrabi may be one of the more intimidating items in your CSA box, but it offers a delightful combination of familiar tastes. It’s got the texture of a radish, the sweetness of a winter carrot, and the flavor of broccoli. 
  • Along with other cruciferous vegetables like broccoli and cabbage, kohlrabi is member of the brassica family and is packed with vitamin C and potassium.
  • It's best to peel or slice off the tougher outer skin of Kohlrabi.
  • Kohlrabi is frequently used raw in salad or slaws. 
  • One simple way to serve kohlrabi is sliced raw alongside cheese and crackers for a quick snack or appetizer. Slice up kohlrabi and carrot sticks raw for a snack, kids love 'em!
  • Kohlrabi can also be chopped into chunks and roasted or sautéed. 
  • Kohlrabi leaves are edible and can be used interchangeably with collard greens and kale.
  • How to cut up Kohlrabi
Recipes
5 tasty ways to prepare Kohlrabi
Vegetarian Spring Rolls with Kohlrabi
Kohlrabi Home Fries
Kohlrabi & Turnip Slaw

Kohlrabi & Apple Slaw
Grated Kohlrabi, Carrot, Radish Salad
Kohlrabi Chips
Sautéed Kohlrabi with Onions & Cream
Roasted Kohlrabi and Butternut
Kohlrabi with Cilantro & Nuts

Broccoli & Cauliflower

11/2/2014

 
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Broccoli
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Cauliflower
In Season
Broccoli and cauliflower love cool weather so we plant three successions early in the spring and harvest in early summer, and we plant two successions in the fall. 

Storage Tips
store for up to 1 week

Refrigerate
 in a perforated plastic bag.

For longer storage, remove leaves and trim off any woody ends to the stalk; cut into uniform pieces.  Blanch for 3-5 minutes, cool immediately, and drain.  Pack in containers, leaving 1/2 in. headroom, and freeze.

Culinary Tips
  • When you're ready to use, first soak and rinse the broccoli or cauliflower.
  • Broccoli will take 8-15 minutes to steam, 4-8 to blanch. Test for doneness by piercing the stalks with a knife point. The knife will pierce easily, but the broccoli should remain crunchy. If you plan to use it later cool by plunging immediately in cold water. Drain and pat dry.
  • Steam or blanch broccoli before sautéing or stir-frying.
  • Roasting broccoli and cauliflower brings out wonderful new flavors
  • The stalks and stems of the broccoli are edible, too. They cook in the same amount of time if you peel the outer skin. Insert a paring knife blade under the skin at the base and pull up. The skin pulls off easily, breaking off at the buds. Cut stalks into think julienne strips or diagonal slices for soups or sautés..
  • Combine cooked broccoli or cauliflower with garlic and olive oil, sprinkle with cheese.
  • Add to pizza, quiche, and pasta dishes.

Recipes
Root 5 Farm Quinoa with Maple Beets, Garlic Scapes, and Broccoli
How To Roast Broccoli

Chicken Divan
Sesame Broccoli
Broccoli and Orzo
Broccoli Cheese Frittata
Parmesan Roasted Cauliflower
Mashed Potato & Cauliflower Gratin
Roast Chicken with Cauliflower and Sweet Potatoes


Melons

9/23/2014

 
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sugar baby- watermelon
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sunshine - watermelon
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sarah's choice- cantaloupe
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Arava- green melon
In Season
August-September

Storage Tips
up to 1 week
If your melon is not-quite-ripe, you can ripen at room temperature for up to 2 days (keeping it in a closed paper bag will speed up the process). Refrigerate a whole ripe melon for up to 5 days. For cut wedges of cantaloupe, cover the surfaces and refrigerate for up to 3 days (if possible, leave the seeds intact; they prevent the flesh from drying out).  Cubes without the seeds will last 1 to 2 days in a resealable container in the refrigerator.

If you have a dehydrator, you can preserve melon slices for a sweet winter treat.

Recipes
Melon Reflections...
Tomato and Watermelon Salad

Melon Panzanella
Watermelon Cucumber Burrata Salad
Watermelon, Arugula, and Feta Salad with Honey Lemon Vinaigrette
Watermelon Mint Sorbet
Watermelon Popsicles

Leeks

9/21/2014

 
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In Season
August through November

Storage Tips
several weeks
Refrigerate leek unwashed with roots attached for up to two weeks. Wrap tightly in plastic so the flavor isn't absorbed by other foods.

Get some great tips for freezing leeks here.
​

Cleaning Tips
To grow the best leeks we mound the soil up around the base of the plant to encourage a long white stem. This means it's important to clean your leeks thoroughly so you don't end up with any grit on your plate. 
  • To prepare leeks to be sliced or chopped, trim off the root end and about 1/4 inch of the white base. Remove any ragged, coarse outer leaves and discard. Trim each of the darkest portion of the leaves down to the light green, more tender portion, leaving about 2 inches of green. The dark green trimmed leaves can be reserved for other uses. 
  • Slice the leeks down the center and rinse under cold running water to remove all dirt and sand, being careful to get in between the leaves. Drain on paper towels and proceed with recipe. 
  • To clean leeks for cooking whole, slice lengthwise about two inches up from each end, leaving a center portion intact to hold the leek together. Rinse under running cold water while separating leaves. 
  • You may also slice them into 2-inch lengths and soak in a bowl of cold water. Swish them in the water to remove dirt, drain, refill bowl, and swish again until no more dirt is released. Drain and dry.
Culinary Tips
In general, leeks can be substituted for onions in most dishes using onions for flavoring.

When cooking leeks as a side dish, it is important they not be overcooked. Overcooking will turn them into a slimy mush. They should be cooked until tender but still exert a little resistance when pierced. 

The dark green trimmed leaves may be used to flavor stock or blanched and used as a wrapper for any variety of fillings.

Raw leeks may be sliced thin and added to salads. 

Recipes
Frizzled Leeks (Crispy Fried Shredded Leeks)
Okonomiyaki (Japanese Pizza Recipe)
Carrots and Leeks
Potato Leek Soup
Roasted Delicata Squash, Kale, and Leeks

Tomatillos and Husk Cherries

9/14/2014

 
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Tomatillos
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Husk Cherries (aka Ground Cherry)
In Season
Late August- September

Storage Tips
Hold tomatillos and husk cherries at room temperatures with the husks on. Tomatillos will keep this way for 2 weeks or more. Husk cherries can last for up to 3 months, and actually get sweeter the longer they are stored after harvest. 

Culinary Tips 
Tomatillos and husk cherries both belong to the nightshade family, and although they look very similar, they taste very different. Both fruits grow like paper lanterns, enclosed in an inedible husk. Tomatillos are medium sized with a tart green fruit, while ground cherries have a small sweet orange fruit.

Tomatillos:
  • Tomatillos originated in Mexico, and are a staple of Mexican cuisine. 
  • Tomatillos can by very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste.
  • Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
  • Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
  • Fire Roasting - Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos will turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
  • Dry Roasting - This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.
Husk Cherries:
  • Ground cherries are commonly grown for snacking because they are delicious to eat raw.Their flavor is mild, yet quite sweet and very unique. I've heard them compared to a cross between a tomato and a pineapple.
  • Their sweet and sometimes slightly tart flavor gives them versatility to work in so many different ways. 
  • Brighten up your tarts, cakes and pies. Used on their own or mixed with berries, husk cherries add a wonderful sweetness to desserts. 
  • Husk cherries are sweeter than tomatoes, added to salsa they make a great compliment to spicy jalapeños and cool cilantro.
  • There are an endless variety of ways to incorporate husk cherry into a salad. 
  • Compliment your savory meat dish with a hint of sweet. Use husk cherries as you would grapes or even cranberries to add a slight sweet component to your savory dinner.

Recipe Ideas
Root 5 Farm Salsa Verde
Tomatillo Soup with Avocado and Lime
Green Chili Enchiladas
Tomatillo Chicken Stew
Husk Cherry Salsa
Ground Cherry Clafoutis (dessert)
Ground Cherry Preserves
Baked Italian Sausage and Potatoes with Husk Cherries

Zucchini, Yellow Squash, Patty Pans

7/23/2014

 
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IN SEASON
June-August
“Summer squash” is the umbrella term for a wide variety of lovely, tender squashes, harvested before full maturity to ensure mild flavor and texture. 

STORAGE TIPS
up to 1 week
Summer squash dehydrates quickly. Store in a plastic bag or in the hydrator drawer of your fridge for a few days.

To freeze: wash, cut off ends, and slice.  Blanch in boiling water for 3 minutes, cool immediately, drain, and pack - leaving 1/2 inch headroom.

CULINARY TIPS
  • Summer squash is wonderful sliced and sautéed with a little butter.  It is an easy addition to pasta sauces and stir fries.
  • Try raw summer squash cut into stick with your favorite dip or in salads.
  • Cut into chunks add to summer soups and pasta sauce.
  • Grill thick slices for 3-4 minutes over hot coals, then 5-8 minutes on the side of the grill. Baste with marinade.
  • Sauté onions in butter or oil, add summer squash and sugar snap peas. Then top with parmesan cheese and serve over pasta.
  • Stuff patty pan squash with buttered fresh bread crumbs sautéed with garlic and fresh herbs. Heat through and serve.
  • To remove excess water and prevent soggy, cooked dishes: Lightly salt the grated or thinly sliced squash. Place in a colander and let stand for 30 minutes. Some water will exude during the resting period. Much more will come out when squeezed or patted with paper towels. If you wish, rinse to remove the salt.
RECIPES
Root 5 Farm Stuffed Squash
Cream of Summer Squash Soup

Zucchini Frittata
Roasted Zucchini Flatbreads
Squash Ribbon Salad
Carrot-Zucchini Pancakes
Zucchini Fritters

Kale- Winterbor, Lacinato, Red Russian (Baby)

7/23/2014

 
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Winterbor
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Lacinato
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Baby- Red Russian

IN SEASON
June- December

STORAGE TIPS
up to 1 week
Store kale in a plastic in the refrigerator.  

To freeze, and cut out the midrib and stem and chop into uniform pieces; wash thoroughly.  Blanch for 2 minutes in boiling water, cool immediately, and drain.  Pack into containers, leaving 1/2 inch headroom, and freeze.

CULINARY TIPS
  • Be sure to wash leaves well as soil sticks in the nooks and crannies on the leaves.
  • Cut out the tough mid-rib.
  • Chopped kale leaves take about 7-10 min to steam and slightly longer to sauté.
  • Toss steamed kale with sautéed garlic and tamari.
  • Add sautéed kale to mashed potatoes, omelets, quiches, and casseroles.
  • Baby Kale is much more tender and can be eaten raw as a salad or steamed quickly. 

RECIPES
Root 5 Farm Kale Recipes
Sauteed Kale

Braised Kale
Kale and Cucumber Salad with Roasted Ginger Dressing
Roasted Red Pepper and Kale Frittata
Stuffed Sweet Potatoes with Beans and Greens
Raw Kale Salad
Kale and Onion Pizza
Kale Chips!
Kale with Chorizo
Beans with Kale and Portuguese Sausage
Roasted Spaghetti Squash with Sausage and Kale

Fennel

7/23/2014

 
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In Season
June-October

Storage Tips
up to 2 weeks
Stored in a refrigerator crisper drawer, fennel can last for two weeks, but it is best to use fennel as soon as possible, since it begins to lose its flavor as it ages (or when blanched and frozen for later use).

Culinary Tips
All parts of the fennel plant are edible - from seed to flower to frond to bulb.  The bulb of the vegetable is commonly baked or served raw in salads, and the feathery tops are used raw as an herb in salads or are cooked in braised dishes, particularly with fish.

The bulb itself is a crisp vegetable that can be sautéed, stewed, braised, grilled, or eaten raw. It is used for garnishes and to add flavor to salads. 

Recipes
Fennel and Blood Orange Salad
Green Bean Salad with Fried Almonds and Fennel
Caramelized Fennel with Goat Cheese    
Beet, Carrot, and Fennel Slaw
Roasted Winter Vegetables
Braised Baby Fennel
Roasted Fennel and Baby Carrots
5 Ways to Use Fennel Stalks and Fronds

Cabbage- Green, Purple, Napa

7/23/2014

 
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Green Cabbage
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Purple Cabbage
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Napa Cabbage or Chinese Cabbage

In Season
June-December

Storage Tips
Cabbage will store in your fridge for several weeks. If the outer leaves start to wilt or discolor, you can usually peel back a few layers to a fresh interior. 

Though you might be tempted to clean it up right away, don’t! The outer leaves help keep the inner leaves fresh, so leave them on until you’re ready to use the cabbage.  Once cut, store cabbage in a plastic bag.

For longer storage, trim off outer leaves and cut out central stem (like you would with a tomato) and chop or shred into whatever size you like - so long as the pieces are uniform.  Blanch in boiling water for 1.5 minutes; cool immediately and drain.  Pack in containers, leaving 1/2 in. headroom, and freeze.

Culinary Tips
When preparing green and purple cabbage, start by quartering the head and cutting out the core.

While cabbage is best known for its starring role in cole slaw (see some of the links below for creative slaws), it’s actually a very versatile crop.  All varieties can be eaten raw or cooked.  

With its more delicate leaf, Napa works especially well in a fresh, summer salad.  Try finely slicing or grating Green or Purple varieties to add a little crunch to any raw dish.  

When cooked, the Green and Purple varieties hold their shape more than Napa (which, like other greens tends to wilt a little more when heated),  which makes them a great addition to any stir fry or sauté.

Recipes
Root 5 Farm Napa Cabbage Slaw
Diane Anderson’s Cabbage with Sausage
Hearty Chicken Soup 
Cabbage Caraway Chips
Green Onion and Cabbage Slaw
Cabbage and Mushroom Gallette
Asian Style Spicy Coleslaw
Crunchy Coleslaw with Cayenne and Caraway Seeds
Traditional Napa Cabbage KimChi
Quick Kim Chi
Napa Cabbage Salad with Buttermilk Dressing
Beef and Napa Cabbage Stir Fry
Tacos with Winter Vegetables and Purple Cabbage Slaw

Garlic Scapes

7/15/2014

 
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In Season
July

Storage Tips
up to 10 days
Keep scapes in a plastic bag in your fridge.  


Culinary Tips
Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen.

Scapes are very versatile in the kitchen. They can be processed into a pungent pesto, placed whole on the grill like asparagus, or diced up and used as an aromatic in a saute. 

You can substitute scapes for garlic cloves in any recipe, however they are not as pungent in flavor so double or triple the amount of scapes you use compared to cloves. 

Recipes
Root 5 Farm Quinoa with Maple Beets, Garlic Scapes, and Broccoli
7 Things to do with Garlic Scapes
Pasta with Garlic Scape Pesto
Garlic Scape and Swiss Chard Pesto
Basil and Garlic Scape Pesto
White Bean and Garlic Scape Hummus

Peas- Sugar Snap & Snow

7/3/2014

 
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sugar snap peas
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snow peas
In Season
June-July

Storage Tips
Refrigerated in a plastic bag, they should last at least about a week to ten days.

If you won't get around to eating them right away, peas are very easy to freeze. Blanch in boiling water for 1 minute, followed by an ice bath. Drain the and place them in a ziplock bag in the freezer. 
​
Culinary Tips
Because they are so sweet, peas are great raw and are most often used in salads. Their flavor, texture and color can also all be improved by cooking – most simply steamed, or sautéed in olive oil with a bit of salt and pepper or added to any kind of stir fry.

Both Snow Peas and Sugar Snap Peas have edible pods and are delicious to eat whole and raw. Just pop the top off and peal the string down the side. 

Recipes
Seasame Cucumber Snow Peas
Quick Stir Fried Snow Peas
How to Freeze Peas
Perfectly Simple Fresh Buttered Peas
Pea and Crab Salad
Sugar Snap Pea Slaw
Spring Salad with Snow Peas, Cucumbers, and Radishes
Lemony Green Peas in a Pod

Basil

7/3/2014

 
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In Season
June-September

Storage Tips
Place the stems of your bunch of basil in a glass of water on your countertop.  Don't store your basil in the fridge! This is what causes the leaves to blacken quickly. It's also advisable not to wet the leaves until you are ready to use them.

To preserve excess basil, hang the bunch upside down to dry, then crumble into a glass jar.  Or try freezing it as a puree – just mix up a 2:1 ratio of oil to chopped basil and spoon into an empty ice cube tray.  Once frozen, the cubes can be taken out of the tray and stored in any airtight container.

Culinary Tips
Most commonly used in pesto, chopped basil also makes a great addition to any salad, pizza or pasta dish. While it is tastiest raw, it can also be cooked down in something like pasta sauce.

When making pesto, make sure to coat the top of your container with oil to create a seal limit the oxidation (browning) that occurs when your basil hits the fridge.

Recipes
Root 5 Farm Basil Pesto
Peach, Mozzarella and Basil Salad
One Pan Farro with Tomatoes and Basil
Naked Tomato Sauce
Basil Pesto


Dill

6/17/2014

 
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In Season
May-September

Storage Tips
up to 1 week
Store in an open plastic bag in your fridge until ready to use. 

If you won't use it all right away, simply dry your dill bunch by hanging it upside down in a cool, dark dry part of your kitchen for two weeks, then crumble the leaves into a glass jar for storage. 

Culinary Tips
Fragrant, sweet dill brings a touch of brightness to everything

Provides a tangy addition to pickles, fresh salads, salad dressings and fish dishes.

Dill pairs wonderfully with radishes, salad turnips, cucumbers, summer squash and more!

Recipes
How To Freeze and Preserve Fresh Herbs in Olive Oil
How To Dry Herbs At Home
Smoked Salmon and Dill Quiche
Lemon Dill Marinade
Lemon Yogurt-Dill Dressing




Pea Tendrils

6/17/2014

 
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In Season
Pea tendrils, the leaves and vines of the pea plant, are only in season for a very short time in the spring. We harvest them off our cover cropped fields of oats and peas when the plants are young and tender.

​Storage Tips
Since they are a delicate green, they should be eaten within a day or two of harvest. 
Store in a plastic bag in the fridge until ready to eat.

Culinary Tips

-They are a delicate and tender green with a robust flavor that can be eaten raw or cooked very quickly. 
-The stems, leaf, and tendril are all edible
-You can eat pea shoots raw in a fresh salad; they can take the place of the more traditional lettuce or simply enhance it with pea shoot's spring flavor. You can stir fry them with sesame oil and garlic, as has long been done in Asian cooking. These greens can also brighten up a spring pasta dish, contributing a fresh, soft taste.

Recipes
Sauteed Pea Tendrils
Pea Tendril and Pistachio Pesto
Spinach and Pea Shoot Salad with Honey Lemon Vinaigrette


Broccoli Rabe

6/3/2014

 
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In Season
Broccoli Rabe is a cool weather crop, it grows best in the early spring and late fall. 

Storage Tips
(7 days)
Place greens in a plastic bag and refrigerate.

Greens will hold their flavor for up to a week.

Culinary Tips
Remove greens from the larger stems and chop.

Chop stems, some people like to pound the stems to make them more tender

2-3 inch pieces take about 5 minutes to steam

Sauté chopped garlic in olive oil for a few minutes and then add the chopped stems and continue to sauté for a few more minutes. Then add the chopped greens and a few tablespoons of water and cover. Cook for 3-5 minutes until greens turn dark green and tender but not mushy.

Mixed steamed or braised broccoli rabe with pasta and serve with grated parmesan cheese

The bitter, earthy flavor of rabe pairs perfectly with creamy, salty cheeses 

Recipes
Root 5 Farm Broccoli Raab, Tomato and Basil Pasta
Pasta with Garlicky Broccoli Rabe
Sauteed Broccoli Raab
Baked Broccoli Rabe with Parmersan
Broccoli Rabe with Pasta and Sun Dried Tomatoes
Broccoli Rabe and Egg Pizza
Broccoli Rabe with Caramelized Onions
Orecciete with Broccoli Rabe and Sausage

Scallions

5/14/2014

 
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In Season
Spring, Summer, Fall

Storage Tips
Store up to 2 weeks

Store in the refrigerator in a loose plastic bag. 

Culinary Tips
Prepare by trimming the green tops and cutting the roots off and then rinse thoroughly with cold water. Chop the stalks and bulb to your desired size.

The tops of scallions can be substitutes for chives in many recipes.

Raw scallions match well with meats, cheese, or fish.

Whole scallions can also be steamed, roasted, or grilled and served like asparagus.

Recipes
Shrimp and Scallion Stir-Fry
Seared Scallions with Poached Eggs
Batter-Fried Scallions
Grilled Scallions
Korean Scallion Salad Recipe

Turnips- Hakurei Salad, Purple Top, Scarlet

5/14/2014

 
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Hakurei Salad Turnips
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Purple Top Turnips
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Scarlet Turnips
In Season
Turnips are cool weather crops. Hakurei Turnips show up early in the spring, take a break for the heat of summer, then show up again in the fall. Purple Top and Scarlet Turnips are very good storage crops, so we keep them through the winter. 

Storage Tips
Store for 1 - 2 weeks
Remove green tops and store separately in a plastic bag. 

Hakurei don’t store as long as other varieties.

To freeze: wash, cube and blanch in boiling water for 2 minutes.  Cool immediately, drain, pack - leaving 1/2 inch headroom - and freeze.

Culinary Tips
There’s no need to peel the Hakurei. Just trim the ends and wash under cold water.

Hakurei are delicious raw, but if you can resist the urge to simply pop them in your mouth, try grating them into salads or slaws along with thinly sliced pears or apples. 

When cooked, Hakurei develop a buttery flavor and roasting at high temperatures increases their sweetness.

Steam 1-inch slices for 12-15 minutes.

Bake turnips for 30-45 minutes at 350 degrees F basted with butter.

Saute garlic in olive oil, then add thin slices of turnips, when the turnips are almost done, add the turnip greens. Saute until greens are bright green but not mushy. Serve with tamari.

Mash turnips like potatoes.

Use turnip greens as you would other cooking greens.

Turnip greens are tasty when sautéed quickly with garlic in olive oil.

Recipes
Glazed Hakurei Turnips
Cucumber and Hakurei Turnip Salad
Stir-Fried Hakurei Turnips

Turnip Gratin
Roasted Turnips and Pears with Honey Rosemary Drizzle
Turnip and Kohlrabi Slaw


Radishes 

5/14/2014

 
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Cherriette
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Easter Egg
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French Breakfast
In Season
April to June and September to November

Storage Tips
Store up to 2 weeks

Remove the tops and place the radishes in a plastic bag and put them in the refrigerator.
Radishes will stay fresh in the refrigerator this way for up to two weeks.

Culinary Tips
Scrub radishes just before eating.

The peppery flavor is most concentrated in the skin, so this can be peeled if the radishes are too pungent.

Radishes can be served whole, chopped, or grated.

For some added crispness, soak radishes in iced water for an hour before use.

Use the radish tops in salads or cook them like other greens.

Recipes
Root 5 Farm Radish Recipes
Radish Sandwiches with butter and salt

Bibb and Radish Salad With Buttermilk Dressing
Sauteed Radishes with Mint
Buttered Leeks and Radishes
Roasted Radishes with...
Yogurt-Dill Dipping Sauce
Spicy Quick Pickled Radishes
Butter-Braised Radishes
Radish Cucumber Salad
Radish Salad with Yogurt and Cumin

Bok Choy

5/14/2014

 
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Joi Choi
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Mei Qing
In Season
Spring and Fall

Storage Tips
Store up to 2 weeks

Refrigerate in a plastic bag for up to two weeks
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Culinary Tips
  • Bok choy is great for stir-fries, braising, and soups and can also be eaten raw.
  • Separate the stalks and rinse the base of each stalk in running water before cooking. 
  • Another way to remove the grit without chopping them up or peeling off stalks is to slice bok choy in half long-ways and place in boiling water for a few moments. Then sear cut side down in a hot pan. Delicious!
  • Stir-fry by separating the green leaves from the white stalk. Chop stalks into 1 inch wide diagonal chunks. Cut leaves into small pieces.
  • Sauté or steam bok choy and toss with your favorite marinade.
  • Toss cooked bok choy with a light coating of toasted sesame oil, soy sauce, and rice vinegar.

Recipes
Root 5 Farm Bok Choy Recipes
Easy Bok Choy

Bok Choy Salad with seasame soy dressing
Shanghai Stir-Fried Noodles

Stir-Fried Bok Choy with Ginger and Garlic
Sautéed Bok Choy
Baby Bok Choy and Beef Noodle Soup with Warm Spices
Garlicky Sauteed Baby Bok Choy

Bok Choy Salad with Sesame Soy Sauce
Salmon with Hoisen, Orange, and Bok Choy
Soba Noodles with Mushrooms, Cilantro and a side of Bok Choy

Cilantro

5/14/2014

 
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In Season
June through September

Storage Tips
Store up to 2 weeks

Store cilantro in a jar of water in the refrigerator. If you don’t have a jar,  place in a plastic bag in the refrigerator.

For longer storage, make pesto (see recipe below), freeze cilantro into herb cubes, or dry.

Culinary Tips
Cilantro balances out the heat in spicy dishes, which is why it is commonly used in Latin, Indian, and Asian cooking.

Chopped leaves can be used to garnish dishes, while the stems can be used to flavor soups and sauces.

Cilantro leaves and coriander seeds are not interchangeable. They have completely different flavors and textures.

When adding fresh cilantro to a hot dish, add at the last minute to get full benefit of the flavor.

Recipes
How to Freeze Fresh Herbs (whole or as a flavoring blend)
Cilantro Lime Shrimp
​Green Rice Pilaf
Cilantro & Ginger Hummus
Cilantro Pesto
Warm Flank Steak Salad with Mint and Cilantro
Tomato and Cilantro Soup
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    Vegetable Index

    All
    Arugula
    Asparagus
    Beans Dry
    Beans Green
    Beets
    Bok Choy
    Broccoli & Cauliflower
    Broccolini
    Broccoli Rabe
    Brussels Sprouts
    Cabbages
    Carrots
    Collard Greens
    Cucmbers
    Eggplant
    Endive
    Fennel
    Garlic Scapes
    Ginger
    Herbs- Basil
    Herbs- Cilantro
    Herbs- Dill
    Herbs- Sorrel
    Husk Cherries
    Kale
    Kohlrabi
    Leeks
    Lettuce
    Melons
    Onions
    Peas- Snow & Snap
    Pea Tendrils
    Peppers- Sweet & Hot
    Radishes
    Sauerkraut
    Scallions
    Spinach
    Sweet Potatoes
    Swiss Chard
    Tomatillos
    Tomatoes
    Turmeric
    Turnips
    Winter Squash
    Zucchini & Yellow Squa

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Root 5 Farm 
Danielle Allen & Ben Dana
2340 US Route 5 North
Fairlee, Vermont 05045
(802) 923-6339
danielle@root5farm.com
ben@root5farm.com
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©Root 5 Farm LLC 2020 All Rights Reserved
Root 5 Farm grows certified organic vegetables and delivers throughout the Upper Valley May-December.
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