Eight Mile Creek FarmSeason Extension Weeks 2 and 3
Produce for the Second Week of November 2015
Arugula, Toscano Kale, Red Cabbage, Daikon Radishes, Scarlet Queen Turnips, Baby Bok Choy, Bunching Onions, Parsley
Produce for the Third Week of November 2015
Collard Greens, Siberian Kale, Dragon Carrots, Bunching Onions, Komatsuna, Mustard Greens, Spinach, Dill
Arugula stays warm in the field under row covers
Savory Turnip Gratin with Greens
Thank you, Ann, For this delicious recipe!
1 Tbsp canola oil
2 cups chopped baby bunching onions with greens
1 tsp dried thyme
1 Tbsp chopped fresh sage or 1 tsp dried
3 cups chopped turnip greens
1 bunch small turnips, cut into 1/8 inch thick slices, divided
1 lb baking potatoes, peeled, and cut into 1/8 inch thick slices, divided
1 cup water
1 cup milk
5 garlic cloves
4 tsp flour
3/4 tsp salt
1/2 tsp pepper
4 oz gruyere cheese, shredded
Preheat oven to 350. Heat a skillet over medium heat. Add oil. Add onions, thyme and sage, and cook 2 minutes. Remove from pan and place in a bowl. Combine turnips, 1 cup potatoes, 1 cup water, milk, and garlic in a saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Place milk mixture, flour, salt and pepper in a blender and blend. Coat a broiler safe 2 quart oval ceramic baking dish with butter or shortening. Arrange half of remaining turnips and half of remaining potatoes in dish. Top evenly with onion mixture and 1/4 cup cheese. Top with remaining turnips and potatoes. Pour milk mixture evenly on top. Cover tightly with foil. Bake at 350 for 45 minutes. Uncover and bake another 20 minutes. Remove dish from oven. Heat broiler to high. Sprinkle with remaining 3/4 cup cheese. Broil 3 minutes.
Adapted from Cooking Light.com
Our Fall Red Onion Harvest Drying in the Greenhouse
Sauteed Collard Greens with Raisins
To turn this easy side dish into a one dish meal, add garbanzo or white beans and toss with pasta
1/4 cup slivered almonds
1 Tbsp olive oil
1 bunch collard greens, leaves thinly sliced crosswise and stalks chopped small
1/2 cup raisins
2 tsp apple cider vinegar
Preheat oven to 350. Spread almonds on a baking sheet and toast until golden, about 8 minutes. Set aside. In a large skillet, heat oil over medium high heat and add collards and raisins. Cook, tossing occasionally, about 6-8 minutes. Remove from heat and stir in vinegar. Serve, sprinkled with toasted almonds.
adapted from Martha Stewart.com
Good to the last lick. Jenny cleaning up the milk bucket after feeding the pigs
