News from the Veggie Bin: November 22, 2011

What’s in the bin this week?

Back row: Green beans, white navel oranges, green leaf lettuce
Second row: satsumas, red globe radishes
Third row: datil peppers, green peppers, mustard greens
Fourth row: Yellow squash, turnips

Please check your “News from the Veggie Bin” email or the YouTube video below for sourcing information. You can also visit our blog for a lovely exclusive mustard green recipe.

Want to see a video of the produce and learn where your produce is being harvested? Check out our YouTube page!

This week’s Veggie Unearthed is the turnip provided by KYV Farm.

When choosing turnips, go for roots with smooth, unblemished skins. They should be firm and feel heavy for their size. Size really does matter because the smaller the turnip is, the sweeter the flavor will be. If you’ve had an unpleasantly “hot” turnip, it was probably too large or too old.

If your turnips have their greens attached, remove the greens when you get them home. Clean, store and cook the greens as you would collards or other cooking greens. Store turnips loosely wrapped in a plastic bag in the crisper of the fridge. Like all root veggies, they need a cool, dark, dry environment.

When preparing turnips, the most important thing to remember is to not overcook them. The delicate sweetness of a turnip can go from tender flavor to bland mush. As with most veggies, less is more. Similar to other root veggies, turnips can be steamed, roasted, baked and pureed. They play well with potatoes and onions, so consider mashing them along with potatoes for a sweet, creamy side dish.

If it’s a french fry you crave, consider your humble turnip instead. Chop the turnip into french-fry strips and lightly coat with the oil of your choice. Spread them evenly on a baking sheet and sprinkle with sea salt. Bake at 350-375 for 20 minutes. Try some different seasonings: dried parsley and basil, sea salt or a touch of cayenne.

The turnip is also the root of the traditional autumn jack o’ lantern. An old Irish legend says that a man named “Stingy Jack” was unable to enter heaven because of his greedy ways. He wandered the world searching for a home – lighting his way with a burning coal held in a hollowed out turnip. “Jack of the lantern” only turned to using pumpkins when his story came to America.

This week the Veggie Bin is giving thanks for KYV Farm, provider of our beautiful turnips.

Founded and operated by Francisco Arroyo and Vivian Bayona in Switzerland, Florida, the farm produces over 60 different varieties of certified organic veggies, fruit and herbs. The produce is absolutely free of all the conventional pesticides and synthetic fertilizers found in conventional farm products and it’s born and bred right next door. Find out more about KYV at their website. The Veggie Bin values all of our farmers and producers because without them, we’d have empty bins!

It seems that our Thanksgiving feast isn’t even in the oven before we feel that we’re behind on our Christmas shopping. Show your friends, family and business contacts some love with gifts from the Veggie Bin. Of course, you can give the gift of home delivery all season long with both weekly and bi-weekly shares, but we’re also excited to offer gift bags and certificates this year.

Our coffee, tea and honey collection is just $26. Two organic soaps with a body butter is $15. Both are created by a local artisan and can be paired with a $25 Veggie Bin gift certificate to introduce your gift recipient to the joy of real food on their doorstep. Just contact us at info@theveggiebin.com to order your gifts delivered at your convenience with your regular bin.

Green beans

Please remember that you can re-use your Veggie Bin boxes. Just leave your empty boxes at your door or hand them off to our delivery folks to make yet another contribution to keeping your footprint small. Thank you!
Happy Cooking!
~Amie

Yellow Squash

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