Stuart and I are from the Midwest, and while I do not envy or diminish the floodings they have been confronted with this Spring, I am used to this time of year warming up and drying out quite nicely. A co-worker of mine told me today that this is the wettest Spring Oregon has had in 23 years. Lovely. So today, after a rejuvenating Memorial Day Weekend, we heaved a heavy sigh towards the rain, squashed a few slugs (mostly me) and went on with farming, because that is all you can do, and we wholeheartedly accept the soggy challenge!
Hoping that you all had a relaxing holiday weekend.
In your shares this week you can expect to receive:
- Pac Choi
- Salad Greens
- Beets
- Turnips
- Celery
- Spinach
- Chard
- Green Garlic
Happy Eating!
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A Peek Inside the Sun Tunnel. What's Growing? Tomatillos & Tomatoes! Mustard Roasted Turnips & Potatoes Makes 10 servings, but the recipe could be easily divided in half for a smaller serving Nonstick vegetable oil spray 1/2 cup whole grain Dijon mustard 2 tablespoons extra-virgin olive oil 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted 2 tablespoons fresh lemon juice 3 garlic cloves, minced 1 tablespoon dried oregano 1 teaspoon finely grated lemon peel 1 teaspoon coarse kosher salt 3 pounds mixed turnips & potatoes cut into 3/4 inch wedges Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes & turnips; sprinkle generously with freshly ground black pepper and toss to coat. Divide vegetables between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread vegetables in single layer. Roast potatoes & turnips 20 minutes. Reverse baking sheets and roast until vegetables are crusty outside and tender inside, turning occasionally, about 25 minutes longer. Transfer to serving bowl. From smittenkitchen.com |
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