Member potluck & Notes from the field

YOU’RE INVITED TO THE FIRST ANNUAL MEMBER POTLUCK,
SUNDAY OCTOBER 10, 2010 at 1:00 pm AT THE FARM, invite friends and family! Celebrate the fall harvest! (It should be SUNNY and in the mid-60s!)

Ripe on the farm this week:

Turnips        -              Daikon       -      Beans

Peppers           -          Scallions       

Green Tomatoes    -       Eggplant

Kohlrabi          -          Winter Squash

MEET TURNIPS!

Storage: Refrigerate in a plastic bag up to a week. Wash in a bowl of cold water.
Preparation: Tough skins of turnips can be removed with a peeler or knife.
Blanche large or old turnips in boiling water 4-5 minutes to get rid of a strong or bitter flavor. Boil whole or chopped turnips; pieces will take 5-8 minutes, small whole turnips 15-20 minutes.
Roast in the oven. Turnip greens may be boiled or steamed.
Slice or juilienne young turnips and eat raw with a dip or peanut butter. Add shredded raw turnips to salads. Bake turnips with sweeter root vegetables like carrots and parsnips. When boiled and then pureed with a potato, turnips make a delicious, low-starch alternative to mashed potatoes.
Nutrients: Vitamin C
Source: Simply in Season

MEET DAIKONS!

Storage: Chinese radishes will keep well in the refrigerator if they are placed in a sealed container or plastic bag in order to maintain high humidity.
Preparation: This is an extremely versatile vegetable that can be eaten raw in salads. It also can be stir-fried, grilled, baked, boiled or broiled. Use the daikon as you would a radish. It may be served raw in salads or grated for use as a condiment (if you don't have a Japanese-style grater, use a cheese grater and grate just before serving), pickled, or simmered in a soup. Daikon also is used in soups and simmered dishes. To prepare, peel skin as you would a carrot and cut for whatever style your recipe idea calls for. Not only is the root eaten, but the leaves also are rich in vitamin C, beta carotene, calcium, and iron, so they are worth using instead of discarding.
Nutritional Information - Daikon is very low in calories. A 3 ounce serving contains only 18 calories and provides 34 percent of the RDA for vitamin C. Rich in vitamin C, daikon contains active enzymes that aid digestion, particularly of starchy foods. Select those that feel heavy and have lustrous skin and fresh leaves.

MEET WINTER SQUASH!

Storage: Store in a cool, dry place for several weeks. Wash before cutting.
Preparation: Cut squash in half and remove seeds. Butternut squash can be peeled before cooking. Bake with cut sides down in a pan with a little water, at 400 F for 30 minutes. Bake spaghetti squash whole, pricking with a fork first, 40-90 minutes at 350 F. Steam peeled squash chunks in a basket, covered, over boiling water, 15-20 minutes. Boil unpeeled chunks of squash until soft, about 20 minutes.
Serving Suggestions: Flavor cooked squash with brown sugar or maple syrup and butter, or olive oil and herbs. Cooked spaghetti squash can be used like pasta. Squash halves can be stuffed.
Nutrients (when cooked): Varies, most varieties are high in Vitamins A and C, potassium, alpha- and beta-carotene antioxidants, fiber.
More Suggestions for Preparation of Winter Squash:
Roast & eat the seeds like pumpkin seeds.
Season squash with butter and salt, or maple syrup and cinnamon.
Steam cubes of winter squash and then dress with olive oil, tamari, ginger and squash seeds.
Add squash chunks to a hearty vegetable soup