As Farmer David likes to say, “These are not your grandmother’s turnips.” I don’t think I’d ever had a turnip until we joined Hog’s Back Farm. Now, the return of the Hakurei turnips is a rite of early summer. They are sweet and mild. Delicious raw. We love them roasted with new potatoes, herbs, and carrots (once those arrive). From a visual standpoint, I like to the see the palette of the produce diversify as the season progresses. The turnips, along with a sampling of scallions, add the first burst of white.
Day 14: Hakurei Turnips
CSA Abundance, Week Two – Hakurei Turnips
Our CSA farmer, David Van Eeckhout, of Hog’s Back Farm invented a pea-shoot pesto recipe that always accompanies the first box of the season. I don’t know if there is anything fresher tasting or greener than this pesto. It’s uniquely delicious, bright, and absolutely redolent of springtime. I spied some ricotta in the fridge and came up with this crostini: garlic-rubbed whole wheat baguette toasted on the grill, slathered in ricotta and pea shoot pesto and topped with a few peppery leaves of baby arugula.
Day 10: Grilled Crostini
Crostini with Pea Shoot Pesto, Ricotta, and Arugula
Can I tell you how I’ve longed for this day? In the deep midwinter, wandering desperately through the produce section, I ached for the CSA box like a long-lost love. The sheer abundance of goodness! So much fresh, local, organic bounty, that (it’s so sad and I really hate to admit it) sometimes we failed to eat it all.
It’s a new day. A new season. And I am full of resolve. To appreciate each and every leafy green. To savor every turnip. Even to make my very best effort with the beets. Thank you Hog’s Back Farm for the enormous blessings you bestow each week. Our forks and appetites are ready.
Day 7: CSA Still Life
CSA Still Life
Week One: Herb plants (thyme & oregano for our kitchen garden), radishes, arugula, bok choi, rapini, 3 kinds of lettuce, scallions, pea shoots