Weeks 1 and 2 Season Extension 2014

Produce for the Week of November 3rd

Romaine Lettuce,  Baby Bok Choy,  Komatsuna,  Broccoli Raab,  Broccoli,  Scarlet Queen Turnips,  Radicchio

 

Produce for the Week of November 10th

Romaine Lettuce,  Kale,  Red Savoy Cabbage,  Baby Bok Choy,  Leeks,  Hakurei Turnips,  Swiss Chard

 

This week we were able to get our heirloom seed garlic planted.  We had planted four varieties last fall for the purpose of getting a good amount of seed garlic for planting this fall.  Our plan is to nurture these along throughout the year and be able to bring you garlic heads next fall/late summer.

We hope you enjoy this unique red savoy cabbage.  It gets sweeter with frosts and we have had several here on the farm!

Slow Cooked Salmon with Turnips and Swiss Chard

4  6 oz pieces salmon fillet

4 Tbsp olive oil, divided

1 tsp finely grated lemon zest

sea salt

4 garlic cloves, peeled, smashed

1 bunch small turnips, washed and halved

freshly ground black pepper

1 bunch Swiss chard

1 small shallot, finely chopped

1/4 cup chopped cilantro

1 bunch chopped fresh parsley

1 Tbsp fresh lime juice

1 tsp toasted sesame oil

toasted sesame seeds

Preheat oven to 25. Place salmon in a large baking dish and drizzle with 2 Tbsp olive oil, sprinkle with lemon zest and gently rub into flesh.  Season with salt and scatter garlic around.  Bake until salmon is medium rare, about 25 minutes.  Meanwhile combine turnips, 1 Tbsp olive oil, and 1 cup water in a large skillet, season with salt and pepper.  Bring to a simmer, cover and cook until turnips are tender 15-20 min. Uncover and cook, tossing occasionally, until liquid is evaporated and turnips are golden, 5 min.  While turnips are cooking, slice chard.  heat remaining 1 Tbsp oil in another large skillet over medium high heat.  Cook shallot and chard stems, stirring often, about 3 minutes.  Add chard leaves and cook, tossing often, until wilted, about 2 minutes.  Toss in cilantro, parsley, and lime juice.  Season with salt.  Drizzle salmon with sesame oil.  Serve with chard and turnips and top with sesame seeds.

adapted from epicurious.com