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Recipes: Week 20

Posted 10/16/2018 8:24am by John and Aimee Good.

All the recipes listed below, and many more, are on our website, on our Recipe Page. You can search by vegetable, using the search box on the right!

We hope you enjoy using these recipes and finding your own new recipes featuring the vegetables in your share. Please feel free to share any recipes that you love with us!

MANY RECIPES FOR HAKUREI TURNIPS CAN BE FOUND ON OUR RECIPE PAGE! Just type TURNIP into the search box on the right!

Sesame-Ginger Turnip Rice Bowls

Prep Time: 15 minutes    Cook Time: 25 minutes    Serves: 4

For the stir fry:

  • 2 Tablespoon grapeseed oil
  • 1 bunch baby turnips, with greens (about 1 lb total) turnips cut into 1/4 inch chunks and greens lightly chopped
  • 1 large bunch of scallions, diced (white and light green parts only)
  • 1/4 teaspoon minced ginger
  • 1 cup uncooked brown rice
  • A few handfuls of fresh cilantro, chopped

For the Sauce:

  • 1 large clove of garlic, minced
  • 3 Tablespoons low sodium tamari
  • 2 Tablespoons water
  • 1-2 Tablespoon grated fresh ginger
  • 1 Tablespoon honey
  • 1 Tablespoon rice wine vinegar
  • 2 teaspoons sesame oil
  • 1/4 teaspoon crushed red pepper flakes

Preparation

 
  1. Combine all the ingredients for the sauce in a mason jar and shake until well combined. Taste test and  adjust seasonings if necessary. Set aside.
  2. Cook brown rice according to specific directions.
  3. In a large skillet over medium-high heat add grapeseed oil. Stir in ginger and scallions. Saute' until fragrent. About 3 minutes. Add turnips and cook until turnips begin to soften and brown. About 8-12 minutes. Stir occasionally. Add a few drops of water if turnips are drying out. Once turnips are tender throw in turnip greens and cook until greens begin to wilt. About 5 minutes. Remove from heat.
  4. Combine cooked turnips with rice, minced cilantro and sauce. Enjoy!

Notes

* Use this recipe as a guide. * Adjust measurements and ingredients as necessary. *Always taste test as you go.

from - www.dishingupdirt.com

 

Creamy Autumn Fettucini

I love creating recipes that are flexible and can use many of the veggies in the share this week. My family loved this one. Although  there are several steps, it is actually pretty easy and quick, and super yummy!

Sorry I forgot to take a picture before we devoured it! - Aimee

12 oz. wide ribbon noodles, such as fettucini (rice noodles or wheat)

1 1/2 cups whole milk

4 tbsp. butter

2 tbsp. flour or gluten-free alternative

grated cheese - your choice - Asiago, aged cheddar, etc.

4-8 leaves kale, de-ribbed and sliced into thin ribbons.

1 leek or 1 medium onion

1-2 sweet pepper, thinly sliced

julienned carrot or cubed winter squash

sea salt and ground black pepper

fresh herbs - such as parsley and/or basil

Cook pasta according to directions.

Make cream sauce - in a small, heavy-bottomed pot, melt 2 tbsp. butter. Add 2 tbsp. flour or alternative and stir. Add milk and bring to almost a boil, whisking all the while. Reduce heat to low and continue to whisk until sauce thickens. Crumble a bit of grated cheese into sauce until it melts (about 1/4 - 1/3 cup), to taste. Remove from heat and set aside.

In a large deep-bottomed sauce pan, melt 2 tbsp. butter over medium-low heat. Add thinly sliced leek or onion. Saute until tender, about 5-10 minutes. Add all the rest of the veggies except the kale. Saute for another 5-10 minutes, until veggies are just tender. (Can add a bit of the pasta cooking water to this pan and cover with a lid to steam the veggies and speed up the process.)

Add kale, fresh herbs, and cook for a few minutes, until kale is wilted and bright green. Add cream sauce to pan. Add sea salt and pepper to taste.

Add noodles to pan and stir well to combine and coat noodles. Serve at once.

 

Spicy Kale and Coconut Fried Rice

  • 2 tablespoons coconut oil or quality high-heat oil such as avocado oil, divided
  • 2 eggs, whisked together with a dash of salt
  • 2 big cloves garlic, pressed or minced
  • ¾ cup chopped green onions (about 1 bunch)
  • Optional: 1 cup chopped vegetables, like bell pepper, carrot or Brussels sprouts
  • 1 medium bunch kale (preferably Lacinato but curly green is good, too), ribs removed and leaves chopped
  • ¼ teaspoon fine sea salt
  • ¾ cup large, unsweetened coconut flakes* (not shredded coconut)
  • 2 cups cooked and chilled brown rice**
  • 2 teaspoons reduced-sodium tamari or soy sauce
  • 2 teaspoons chili garlic sauce or sriracha
  • 1 lime, halved
  • Handful fresh cilantro, for garnish
  1. Heat a large (12-inch or wider) wok, cast iron skillet or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 teaspoon oil and swirl the pan to coat the bottom. Pour in the eggs and cook, stirring frequently, until the eggs are scrambled and lightly set. Transfer the eggs to your empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it’s hot!).
  2. Add 1 tablespoon oil to the pan and add the garlic, green onions and optional additional vegetables. Cook until fragrant or until the vegetables are tender, stirring frequently, for 30 seconds or longer. Add the kale and salt. Continue to cook until the kale is wilted and tender, stirring frequently, about 1 to 2 minutes. Transfer the contents of the pan to your bowl of eggs.
  3. Add the remaining 2 teaspoons oil to the pan. Pour in the coconut flakes and cook, stirring frequently, until the flakes are lightly golden, about 30 seconds. Add the rice to the pan and cook, stirring occasionally, until the rice is hot, about 3 minutes.
  4. Pour the contents of the bowl back into the pan, breaking up the scrambled egg with your spatula or spoon. Once warmed, remove the pan from the heat.
  5. Add the tamari, chili garlic sauce and juice of ½ lime. Stir to combine. Taste, and if it’s not fantastic yet, add another teaspoon of tamari or a pinch of salt, as needed.
  6. Slice the remaining ½ lime into wedges, then divide the fried rice into individual bowls. Garnish with wedges of lime and a sprinkling of torn cilantro leaves, with jars of tamari, chili garlic sauce and/or red pepper flakes on the side, for those who might want more.

 

Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053

484-262-0675

www.goodfarmcsa.com

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The Good Farm is a certified organic farm raising vegetables, berries, flowers, and herbs for over 200 "farm share" members. Farmers John and Aimee Good specialize in providing the best quality and most flavorful varieties of the vegetables you love to eat- the staples! We have happy members - over 70% return every year!

 

Our customers say they eat healthier, feel better, save money, become inspired cooks, and even lose weight by joining the farm. Experience the joy of putting a delicious meal on the table by your own two hands. It's easy when the ingredients are this fresh and this good.

 

Support a type of farm that you can believe in; the kind you imagined as a child; where people pick the produce by hand, the soils are thriving, and the fields are full of life.

 

Become a CSA member today, it's the gift to yourself that keeps giving back! 

"Because The Good Farm makes you feel GOOD!"

8112 Church Rd.
Germansville, PA 18053
484-262-0675
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