Baby Turnips with Greens: Mild and slightly sweet with tender, juicy roots and peppery greens. Enjoy raw in salads, roasted whole, or sauté the greens like spinach.
Garlic Scapes: Bright, garlicky, and slightly sweet. Delicious chopped into stir-fries, blended into pesto, or grilled as a seasonal side.
Red Russian Kale: Sweet and tender with a milder flavor than other kales. Great raw in salads, quickly sautéed, or added to smoothies.
Squash Leaves and Stems: Mild and slightly fuzzy, with a green, earthy taste. Best when chopped and sautéed or simmered in soups and curries.
Summer Squash: Lightly sweet and tender with a delicate flavor. Versatile for grilling, roasting, sautéing, or spiralizing into noodles.
A note from Chris
This Week on the Farm We’ve been busy planting more sweet corn, beans, carrots, dill, cilantro, parsley, lettuce mix, mustard greens, and kale.
Out in the field, we transplanted pumpkins and winter squash. The basil is in, and the green cabbages were too, until the crows pulled them right back out. We’re hoping to salvage what we can.
The zucchini are here! Cucumbers and tomatoes are just starting to bloom too.
Big milestone We finally finished grafting all 3,000 interstem apple trees, 30 varieties in total. We originally started them in anticipation of opening the farm store that did not pan out. Now we have 3,000 apple trees looking for a home.
The chickens we bought for that same farm store have started laying. We should soon have plenty of fresh eggs available.
It is officially hay season This week we baled 130 small square bales.
Note: You are getting a very tiny bunch of kale, but it was what was in the garden. 🤦♀️
Hakurei turnips, also known as baby salad turnips, are small, smooth, white turnips with tender skin and a sweet, crisp texture. Unlike larger, more pungent turnips, these can be enjoyed raw or cooked, and their mild flavor makes them a favorite in fresh salads, pickles, or lightly sautéed dishes. The leafy green tops are also edible and can be used like other leafy greens in sautés or soups.
Prep
Rinse. The whole turnip is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Storing
Store the turnips and greens separately.
It's best to use leaves within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
Turnip roots can keep for months in the refrigerator.
Preserving
Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.
How to use:
Raw in Salads: Slice or quarter baby salad turnips and toss them into green or grain salads for a sweet, crisp bite.
Pickled: Quick-pickle sliced turnips in vinegar, sugar, and salt for a tangy snack or topping.
Sautéed: Sauté whole or halved turnips in olive oil or butter until golden and tender. Add the greens near the end for a full use of the plant.
Roasted: Roast with other root vegetables for a caramelized, slightly sweet side dish.
Soups and Stir-Fries: Add chopped turnips and greens to soups or stir-fries for a light, earthy flavor and tender texture.
Squash leaves and stems are edible parts of the squash plant often used in traditional cooking across many cultures. The leaves are broad and tender with a mild slightly grassy flavor. The stems are hollow and mildly sweet with a pleasant crunch. Both need to be prepped by removing any tough fibers or spines and are best cooked to soften their texture. They are commonly sautéed stir fried or added to soups and stews. Squash greens pair well with garlic onions and coconut milk and are a great way to use more of the plant during the growing season.
Prep
Rinse squash leaves and stems well to remove dirt and tiny spines. Trim off any tough or woody parts of the stems and peel off any fibrous outer layers if needed. Chop into bite-sized pieces. Blanching briefly in boiling water can help soften them before adding to stir-fries, soups, or stews. Cooking them tames their slightly fuzzy texture and brings out their mild, earthy flavor.
If the leaves start to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry.
Storing
Gently wrap them in a slightly damp paper towel and place them in a loosely sealed plastic bag or airtight container. Store them in the refrigerator's crisper drawer to help maintain their freshness. It's essential to use them as soon as possible, preferably within a day or two, as they are delicate and can wilt quickly. Avoid washing the blossoms until you're ready to use them, as excess moisture can lead to spoilage. With proper storage, you can preserve the delicate flavor and vibrant appearance of squash blossoms for culinary delights in various dishes.
How to use:
Sautéed Greens: Sauté squash leaves and tender stems with garlic and oil for a quick and flavorful side dish. Add a splash of lemon juice or soy sauce to brighten the flavor.
Soups and Stews: Add chopped squash greens and stems to soups and stews near the end of cooking. They wilt down like spinach and add a mild, earthy taste.
Stir-Fries: Toss squash leaves into stir-fries with other vegetables, noodles, or rice. They cook quickly and absorb sauces well.
Steamed: Steam the leaves and stems lightly and serve with a drizzle of olive oil and a sprinkle of salt. This method preserves their delicate texture.
Curries: Add squash leaves to coconut-based curries for a hearty, nourishing green. They hold up well to bold spices.
Garlic scapes are the tender, curly green shoots that grow from the hardneck garlic bulb. They have a mild, sweet garlic flavor, making them a versatile ingredient in many dishes. Garlic scapes can be used raw in salads or pestos, sautéed as a side dish, or blended into sauces and dips. Garlic scapes can be used in many of the same ways as scallions, green onions, or asparagus.
Prep
Rinse. Eat raw or cooked.
Storing
In the fridge: Place garlic scapes in a plastic bag or in an airtight container with a damp paper towel. Alternatively, you can store them in a brown paper bag, where they can last for a couple of months. Using a plastic bag can help contain their strong garlic aroma, preventing it from spreading throughout your fridge.
On the counter: Store garlic scapes in a glass of cool water for a few days, making sure to change the water daily to keep them fresh.
How to use:
Pesto: Blend garlic scapes with olive oil, nuts, Parmesan cheese, and a bit of lemon juice to create a fresh and aromatic pesto. This can be used as a sauce for pasta, a spread for sandwiches, or a topping for grilled meats and vegetables.
Stir-Fry: Chop garlic scapes into bite-sized pieces and stir-fry them with other vegetables, meats, or tofu. Their subtle garlic flavor pairs well with soy sauce, ginger, and sesame oil.
Grilled: Toss garlic scapes in olive oil, salt, and pepper, then grill them until they are tender and slightly charred. They make a delicious side dish or can be added to salads and grain bowls.
Roasted: Toss garlic scapes with olive oil, salt, and pepper, then roast them in a hot oven until tender and slightly caramelized. The roasting process enhances their natural sweetness and develops a subtle garlic flavor, making them a flavorful addition to any meal.
Pickled: Preserve garlic scapes by pickling them in a vinegar brine with spices. Pickled scapes are tangy and crisp, perfect for adding to sandwiches, salads, or as a savory snack.
Salads: Thinly slice garlic scapes and add them raw to salads for a mild garlic flavor and a crunchy texture. They complement leafy greens, tomatoes, and cucumbers well.
Soup: Use chopped garlic scapes as a base for soups and broths. They add a gentle garlic essence that enhances the flavor of the soup without overpowering it.
Egg Dishes: Sauté chopped garlic scapes and add them to scrambled eggs, omelets, or frittatas. Their mild flavor pairs wonderfully with eggs and other breakfast ingredients.
Compound Butter: Mix finely chopped garlic scapes into softened butter along with some herbs. This flavorful butter can be used to top steaks, spread on bread, or melt over steamed vegetables.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store kale, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Summer squash refers to a variety of tender, edible gourds that are harvested during the summer months. They typically have a vibrant, yellow or green skin and a mild, slightly sweet flavor. Summer squash comes in various shapes, including elongated, cylindrical zucchini and round or bulbous varieties like pattypan and yellow crookneck squash. The flesh is tender and succulent, with a delicate texture that holds up well in both raw and cooked preparations.
Prep
Rinse. Eat raw or cooked.
Storing
Handle gently. The skin is thin and fragile. Keep on the counter and use within a week. If you aren't going to use them right away keep in the refrigerator.
Preserving
Freezing: Wash and slice the squash into desired shapes, such as rounds or cubes. Blanch the slices in boiling water for a couple of minutes, then quickly transfer them to an ice bath to cool. Drain well and pat dry. Arrange the slices in a single layer on a baking sheet and freeze until firm. Transfer the frozen slices to airtight freezer bags or containers, removing as much air as possible. Label and date the packages, then store them in the freezer for up to 8-10 months.
Dehydrating: Slice the squash into thin rounds or strips. Arrange the slices on dehydrator trays or a baking sheet lined with parchment paper. Set the dehydrator to the appropriate temperature for vegetables or use the oven on its lowest setting. Dry the slices until they are crisp and brittle. Store the dehydrated squash in airtight containers or resealable bags. Rehydrate the slices in water or broth before using them in recipes.
How to use:
Grilling: Slice the squash into thick rounds or lengthwise strips and brush them with olive oil and seasonings. Grill them over medium heat until tender and slightly charred.
Sautéing: Cut the squash into bite-sized pieces or slices and sauté them in a little olive oil or butter until they are golden brown and tender. You can add herbs, garlic, or other seasonings for extra flavor. Sautéed summer squash can be enjoyed as a side dish, added to pasta, or used as a topping for pizzas.
Roasting: Toss sliced summer squash with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in a preheated oven at around 425°F (220°C) for 15-20 minutes or until they are tender and caramelized. Roasted summer squash is a tasty addition to grain bowls, salads, or as a side dish.
Raw in salads: Thinly slice or julienne summer squash and add it to salads for a fresh and crisp texture.
Stuffed squash: Hollow out larger summer squash varieties like zucchini or pattypan and fill them with a stuffing of your choice, such as cooked grains, cheese, herbs, or ground meat. Bake until the squash is tender and the filling is cooked through.
Soups and stews: Add sliced or cubed summer squash to soups, stews, or chili for added flavor and texture. It cooks relatively quickly and absorbs the flavors of the other ingredients.
Spiralized: use a spiralizer to make squash noodles. You can simply sauté the squash noodles in a bit of olive oil or butter until they are tender but still retain some crunch. Top them with your favorite pasta sauce, such as marinara, pesto, or alfredo, and garnish with grated cheese, fresh herbs, or toasted nuts. You can also use spiralized summer squash in salads, stir-fries, or cold noodle dishes.
Sauce base: Summer squash can be used to create a delicious and creamy sauce that pairs well with pasta, grains, or roasted vegetables. Start by slicing the summer squash into small cubes or rounds. Steam or sauté until it becomes tender. Transfer the cooked squash to a blender or food processor and blend it until smooth. Add a splash of broth or dairy of choice, a squeeze of lemon juice, and season with salt, pepper, and herbs like basil or thyme to enhance the flavor. You can also incorporate garlic, onion, or Parmesan cheese for additional depth. Adjust the consistency by adding more broth if needed. Toss the sauce with cooked pasta or drizzle it over roasted vegetables.
Sautéed Greens & Turnips – Sauté chopped garlic scapes, baby turnips (sliced), turnip greens, and red Russian kale in olive oil. Serve with a side of crusty bread or rice.
Summer Squash Frittata – Whisk eggs with sautéed summer squash, garlic scapes, and finely chopped squash leaves. Add herbs and cheese for a hearty breakfast or lunch.
Vegetable Stir-Fry – Stir-fry summer squash, sliced baby turnips, kale, and garlic scapes in sesame oil. Serve over noodles or rice with a splash of tamari or soy sauce.
Rustic Vegetable Soup – Make a broth-based soup with chopped baby turnips, kale, summer squash, and garlic scapes. Add white beans or potatoes to make it filling.
Stuffed Squash Leaves – Blanch squash leaves and stuff with a mixture of rice, sautéed garlic scapes, finely chopped kale, and herbs. Bake in a shallow tomato or broth sauce.
Grilled Vegetable Platter – Grill rounds of summer squash, halved baby turnips, and garlic scapes. Toss with olive oil, lemon, and herbs. Serve alongside grilled bread or meat.
Greens & Grain Bowl – Build a bowl with a base of cooked quinoa or farro. Top with sautéed kale, squash stems, garlic scapes, and roasted baby turnips. Drizzle with tahini or vinaigrette.
Squash Stem & Kale Pasta – Sauté squash stems and kale with garlic scapes in olive oil, then toss with cooked pasta and grated cheese.
Turnip & Kale Hash – Pan-fry diced baby turnips, potatoes, summer squash, chopped kale with garlic scapes. Add a fried egg on top for a satisfying meal.
Flatbread with Greens – Bake or grill flatbread topped with a layer of sautéed garlic scapes, squash leaves, and kale. Add goat cheese or ricotta before serving.
