What’s in the box?

salad turnips
brussels sprouts
leeks
carrots
butternut squash
green tomatoes
braising/salad mix
dill
spinach
green peppers
romanesco or cauliflower (large shares)

Notes on the box.

this is the absolute last of the peppers and tomatoes,until next year. We imagine some of you are getting tired of the greens mix, so we will lay off in the last 3 weeks and move over to more lettuce mix and head lettuces as long as they size up in time. And we should be pulling in more spinach. Next week looks like a bigger week for the Romanesco so expect more of that. More salad turnips for the remaining 3 weeks. These, in my view, are the star of the box, they are hard for us to grow during the summer because of bug pressure. It’s a two for one, creamy sweet turnip bulbs can be eaten raw or sauteed. The greens are sweetened by frost and very delicate for soups like Ramen or in an egg dish. Which actually, a quiche may be just the right dish for green tomatoes and turnip greens. Also, consider roasting brussel sprouts with leeks.

Cabbage and Kale will make an appearance in the last 3 weeks. As well as brussel sprouts from here on out.

Cosmic Wheel Creamery Cheese Shares.

Fresh whole milk ricotta and Moonshadow. Moon shadow is an alpine style cheese, kind of similar to a gruyere. Made when the cows were eating hay last year. Ricotta is best eaten within a week or two as it has a short self life. But you can freeze it and thaw it out later for cooking or baking.

Recipes.

Roasted Turnips with Leeks
Heat oven to 400. Remove tops from the turnips, leaving an inch or so of the greens stem (you don’t have to do this, but I like how it looks and it adds a little to the texture. Remove the taproot. Quarter the turnips from top to bottom. Cut leeks across (watch for dirt that might accumulate between layers near the green leaves at the top). Toss with olive oil and a little bit of soy sauce. Roast till turnips are tender and have some browning. Toss once during roasting. We like this served in ramen soup with your favorite broth and protein (we like bacon ends cooked in japanese bbq sauce!). You can sautee the turnip greens and add that, too. Enjoy!

Green Tomato and Leek Frittata
Olive oil for the pan
3 large leeks, trimmed of the green part, washed, and thinly sliced
3 medium green tomatoes, chopped
1 1/2 teaspoon salt
1/4 teaspoon fresh pepper
5 large eggs
1/4 cup grated Parmesan (or another hard) cheese
1/2 cup fresh dill, oregano, parsley, or basil leaves, torn
Heat your oil in a large, ovenproof sauté pan over a medium flame. Add the leeks and cook until they're soft and golden. Add the tomatoes and season with 1/2 teaspoon salt and half of the pepper. Cook until the tomatoes are tender, about 3 minutes more. Set aside for a moment to cool.
At this point, preheat your broiler. Beat the 4 large eggs lightly with a fork in a large bowl, then add the leek and tomato mixture to the eggs. Add the rest of the salt and pepper, the cheese and the herbs. Stir gently to combine the ingredients.
Return the sauté pan to medium heat and add in a bit more oil to coat the bottom of the pan. When the oil is warm, pour in the egg mixture, reduce the heat to low, cover, and let cook for about 6 minutes. The frittata should start to thicken, but still be a bit runny in the center.
Uncover the frittata and transfer the pan to the broiler. Depending on the heat of your broiler, broil for anywhere from 2-4 minutes, until the frittata is set but not overly browned. Remove from the broiler, cut into slices and serve either hot or at room temperature.

Baked Butternut Squash with Spinach and Ricotta