Welcome to week two of the Farm Fresh Challenge! Or as I like to call it…I picked up the box at the CSA and it was filled with similar bounty of wonderfulness.
A CSA, you’ll recall, stands for Community Supported Agriculture, and we get our share from Calvert’s Gift Farm in Sparks, MD. We’ve been a part of Calvert’s Gift for five years now, and there’s a lot to love about the farm…
- the produce picked fresh and is organic
- it taste terrific
- the farm is super local, so I don’t fret about the carbon footprint of eating a veggie that’s been trucked from another state (or country!)
- there is a share box at the barn to swap out a product that doesn’t fit my dietary needs / tastes
- there are always extras in the bonus box.
- Calvert’s Gift also has a stall at the Kenilworth Farmers Market on Tuesdays and the Bel Air Farmers Market on Saturdays. Sometimes — when I’m feeling particularly cook-y — I hit the market too.
- the CSA is intimate, so as share holders we aren’t just a number
- Jack and Becky, the farmers are friendly and helpful
Last week’s Turnip and Ham Salad was a huge hit with my family, so when I saw turnips in the share this week I knew I wanted to do another kind of salad. Blessed with a bit of cooler weather I decided to roast some veggies to make
Roasted Turnip Salad…
In the CSA box I had:
2 Bunches of Scallions, trimmed with the stems chopped and the bulbs set aside
2 Bunches of Turnips, greens and roots trimmed off and turnips cut into 1/2″ chunks.
1/2 cup of Carrots, cut into 1/2″ chunks (technically my carrots were left from last week’s box)
12 medium organic strawberries, diced
From the pantry:
1 cup of beats, cut into 1/2″ chunks
3 Tbsp virgin Olive Oil
1/4 teaspoon Red Pepper
1 teaspoon Salt
1 teaspoon Parsley
2 teaspoon Cilantro
1/4 cup grated Italian Cheese
1 COOKED Chicken Breast, diced (optional)
4 Tbsp Olive Oil
1 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
(Chopped tops from the Scallions from above)
Salt and Pepper to taste
1 Pre Heat the oven to 350 degrees
2. Put the Scallions, Turnips, Carrots and Beets into a bowl and toss with the 3 Tablespoons of Olive Oil, Red Pepper, Salt, Parsley and Cilantro.
3. Once the vegetables are coated transfer to a roasting pan.they should be in a single layer. Put the pan into the heated oven for 20 minutes.
4. Carefully stir the vegetables and heat for an additional 10 minutes.
5. While the veggies are roasting prepare the dressing by whisking the Olive Oil, Apple Cider vinegar and Mustard together. Add the Scallions.
6. Once the vegetables are tender enough to pierce with a fork remove from the oven and let cool slightly.
7. Dress the veggies and add the chicken (optional), strawberries and cheese. Toss gently.
8. Serve on a bed of fresh lettuce greens. Enjoy warm or chilled.
- Farm Fresh Challenge: Turnip and Ham Salad (ritalovestowrite.com)
- Oven Roasted Turnips (thekillerdiet.com)
- CSA Week 1: Recipes from the Bounty (amberwoodterrace.wordpress.com)
- What’s in Season in May? (fillyourplate.org)
- Roasted Beet, Asparagus and Arugula Salad (foodologie.com)
- Roasted Radishes (humanordancer.org)