Eight Mile Creek FarmFebruary 2016
Produce for February 2016
Winter Salad Mix, Kale, Arugula, Mung Bean Sprouts, Turnips, Dragon Carrots, Red Onions, Beets
Eight Mile Creek Farm Winter Vegetable Saute’
7-8 dragon carrots, scrubbed under water and chopped
4-5 turnips, washed and chopped
1/2 red onion, chopped
2-3 kale leaves and stems, chopped
Heat 3-4 Tbsp olive oil in large skillet and add vegetables. Sprinkle with sea salt. Saute over medium heat for 10-15 minutes until crisp tender.
Try the above recipe substituting beets for the turnips!
Eight Mile Creek Farm Turnips and Pasta with Andouille Sausage
4 cups white turnips, washed and chopped
2 -3 red onions, chopped
1 package Eight Mile Creek farm Andouille sausage, sliced
olive oil, 1/4-1/3 cup
pasta, 1 lb
sea salt
Heat olive oil in a large skillet and add chopped turnips and onions. Sprinkle with sea salt. Saute over medium heat, stirring often, covered, until tender, about 20 minutes. Meanwhile, bring a pot of salted water to a boil and add pasta. Cook until al dente’. While pasta is cooking add Andouille sausage to pan with vegetables. Cook, stirring frequently until sausage is cooked through, about 7 minutes. Drain pasta and spoon into individual plates. Top with sausage and vegetables.
Believe you can and you are halfway there
Theodore Roosevelt
Phyllis and Penelope rooting in the vegetable garden. They get final dibs on the summer veggies!
Coming in for some water
Thank you for posting these winter-time pictures. To see such color on your plates at this time of year is a fabulous example of the Four Season Farm! Truly inspirational.