CSA Week #26
Turnips are back, this time with a different variety, and they are easily one of the most productive root vegetables that we grow at the farm. We are growing Niseko turnips for their undeniably lovely flavor and light, crunchy texture.
Green beans are also coming in by the bucket loads! A true taste of crunchy, Spring vegetables, when eaten fresh it has a mild flavor with sweet and earthy undertones. The beans are great grilled, roasted, pickled, and tossed with a little olive oil and lemon juice!
We want to support the future growth of small, local business and fresh food in Tampa: this week we are highlighting good friends at Jamison B. Breadhouse in Ybor! Stop by their shop for ALL THE BREAD your heart can desire, and one more loaf! Find them on Instagram for mouthwatering doughy goodness: @jamisonbbreadhousebakes
Eggplant, tomatoes, and peppers of all varieties will be here next, but for now, simplify dinner, use the freshness of the vegetable to carry the recipe, and enjoy with friends and close ones alike!
TURNIP NOODLES WITH BEEF RAGÙ
PREP TIME: 15 MINUTES COOK TIME: 45-55 MINUTES SERVES: 4
Try the new turnips here, as noodles, thinly sliced with a mandolin over a salad, or my favorite, Jamison B's soft sourdough bread with a garlic mayo, radish, and a turn of course black pepper! So simple, but highlights the vegetables flavor...
This recipe can also easily be made vegetarian or vegan by removing the meat and subbing the Parmesan for some cashew cheese (my favorite)!
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 5 cloves of garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 1/2 teaspoons minced fresh thyme
- 1 pound ground beef (optional)
- 3/4 cup dry red wine
- 4 tablespoons tomato paste
- 1 (28 ounce) can diced tomatoes
- plenty of salt and pepper
- Grated Parmesan cheese for serving
- Minced parsley for serving
- 2 large or 5 small turnips--spiralized (can sub with zucchini or regular pasta)
- Heat the oil in a large deep skillet over medium high heat. Add the onion and cook, stirring occasionally for about 5 minutes. Add the garlic, carrot, celery and thyme. Continue to cook, stirring occasionally for about 1 minute longer. Add the ground beef and cook until the beef browns up a bit, about 3 minutes. Add the wine and tomato paste and cook until most of the liquid evaporates, about 4 minutes.
- Reduce the heat to low and add the tomatoes. Season with a hefty pinch of salt and pepper. Cover partially and cook, stirring occasionally, until the sauce is thick and fragrant. about 45 minutes.
- While the sauce cooks heat a little oil in a skillet over medium heat. Add the turnip noodles and cook, tossing the noodles often, until tender. About 3-5 minutes. Remove from heat and set aside.
- Divide the turnips noodles (or noodles of choice) between bowls. Top with the sauce and garnish with plenty of parmesan cheese and minced parsley.
ROASTED GREEN BEANS WITH LEMONY WALNUT CRUMBLE
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES SERVES: 4
You can keep extra crumble in a mason jar on the counter for up to a week and trust me, you’ll be sprinkling it on everything. This recipe is bright and a lovely tribute to the great flavors of springtime.
- 1 pound green beans, trimmed
- 1/2 tablespoon olive oil
- coarse salt and freshly ground pepper
- 2 tablespoon unsalted butter
- 3/4 cup walnuts
- 1/8 teaspoon garlic powder
- 1/2 a lemon juiced and zested
- Preheat the oven to 425 F. Arrange the beans on a rimmed baking sheet and drizzle with the oil. Sprinkle with salt and pepper and toss well. Roast until the beans are browned and tender, about 15-20 minutes. Toss halfway through cooking.
- Place the walnuts in a food processor or blender and pulse until a "coarse meal" is achieved.
- Melt the butter in a small saucepan over medium heat. Add the walnuts, garlic powder and a pinch of salt. Cook, stirring frequently (being careful not to burn them) until golden brown, about 5 minutes. Remove from the heat and stir in the lemon juice and zest.
- Top the asparagus with a generous portion of the walnut crumble (reserve the rest of the crumble for another use) and enjoy.
ROASTED GREEN BEANS WITH SMOKEY COCONUT AND FRIED EGG
PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES SERVES: 2-4
This recipe is a fun twist on breakfast if you rise early enough for some light cooking! Save time in the early hours by making the smokey coconut ahead of time and re-heat.
- 1 1/2 cup large coconut flakes (not shredded coconut)
- 1 1/2 Tablespoons soy sauce
- 1 Tablespoon liquid smoke
- 1/2 Tablespoon pure maple syrup
- 1 generous handful of green beans, trimmed
- 2 Tablespoons olive oil + additional for frying your eggs
- salt and pepper to taste
- 1 egg per person
- Place a rack in the center of the oven and preheat the oven to 350F. Line a large baking sheet with parchment paper.
- In a bowl toss the coconut flakes with the soy sauce, liquid smoke and maple syrup. Spread in an even layer on the baking sheet and bake in the oven until deeply browned and lightly crisp. About 10-12 minutes. Toss the coconut every 4 minutes or so and keep a close eye on it as it can quickly go from light golden brown to burnt. Remove from the oven and set aside to cool. The coconut will continue to crisp up a bit as it cools.
- Crank the oven temperature up to 425. Toss the green beans with the oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in the oven until tender and lightly crisp. About 10-12 minutes, tossing halfway though cooking.
- While the green beans roast, fry your eggs. Heat a little olive oil in a large skillet over medium heat. Crack your eggs into the skillet and fry until the whites are set and the yoke is slightly runny.
- Serve the green beans with the fried eggs and sprinkle with a few pinches of the smokey coconut.
Cheers from Black Finger Farm!