So today was the day to pick up the second share at the Cook Students Organic Farm. Nobody was there apologizing for the size of the share today, though they probably felt like they should — they were all outside doing some planting. It was the first half-way decent day we’ve had in a dog’s age and it’s supposed to rain again all weekend, so I imagine it was a matter of getting things that need planting now in ASAP while the weather permits.
This week’s share was much like the last with a couple of difference. There was more kale, more pea shoots, more spectrum greens, lemon balm and this week’s other herb was oregano. There were more scallions.
Scallions
The root vegetables were turnips again and beets.
Turnips
Beets
But there was no lettuce this week (whine…), and we have seen no spinach at all. Oh, well… I grabbed this shot at the farm on my way out and stopped at the grocery store on the way home for lettuce and that sort of thing (and garbage bags! I ran out!).
Farm cart
So tonight was experiment time. Remember, I promised that I would really try everything they have to offer at the farm, and I had passed up the turnips last week. So I found a recipe for roasted turnips (basically, you peel ’em, rub ’em with olive oil, sprinkle ’em with salt and pepper and bake. Found another recipe for roasted beets. Had a nice marinated pork loin so… all in the same pan, everything done, nicely on a plate, stuck my fork in (more than once, to make sure I could make a considered judgment).
The verdict:
Yes on the beets. They’re nice. Overcooked ’em a little; I’ll have to remember that next time.
NO on the turnips. They really are nasty. I’m leaving them behind if they try to give us though again. There’s just something about the way they taste that I just plain simply don’t like. Bleah. I’m sure the folks at the soup kitchen the farm is associated with can use mine…
I’m proud of you for trying the turnips! Better than I could do with brussle sprouts.