My Organic Food Club organic Strawberries

Florida Organic Produce Delivery – February, 13-18 2013

Florida Organic Produce Delivery
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Florida Strawberries


  • Berries on a straw? There is a legend that strawberries were named in the nineteenth-century by English children who picked the fruit, strung them on grass straws and sold them as “Straws of berries”. Another theory is the name was derived from the nineteenth-century practice (and still today, although most farms use raised beds, enclosed in plastic) of placing straw around the growing berry plants to protect the ripening fruit. But the most widely held view is that the name Strawberry was derived from the berries that are “strewn” about on the plants, and the name “strewn berry” eventually morphed into “Strawberry”.
  • Fragrant – The strawberry belongs to the genus Fragraria in the rose family, along with apples and plums. The name of the scientific classification was derived from the Old Latin word for fragrant. The modern Italian word for strawberry is still “Fragola”.
  • Very berry or not? The strawberry is not classified by botanists as a true berry. True berries, such as blueberries and cranberries have seeds inside. The strawberry, however has its dry, yellow “seeds” on the outside (each of which is actually considered a separate fruit).
  • Native American Indians called strawberries “heart-seed berries” and pounded them into their traditional corn-meal bread. Discovering the great taste of the Native Americans bread, colonists decided to create their own version, which became an American favorite that we all know and love .. Strawberry Shortcake.
  • Ornamental value – The English and French used the beautiful heart-shaped berries to landscape their gardens. In fourteenth-century France, Charles V ordered twelve hundred strawberry plants to be grown in the Royal Gardens of the Louvre.
  • Lovely berries – Strawberries have long been associated with love and flirtation. At wedding breakfasts in provincial France, newlyweds traditionally were served a soup of thinned sour cream, strawberries, borage and powdered sugar. Miss that “borage”….
  • Seedy characters – On the average, there are 200 tiny seeds in every strawberry. If all the strawberries produced this year, were laid berry to berry, they’d wrap around the world 15 times. That’s enough strawberries to provide every U.S. household with 12 pint baskets.
  • Love Strawberries be happy? Respondents to a recent national survey labeled strawberry lovers as “health conscious, fun loving, intelligent and happy.”
 Produce List for the week of February, 13-18 2013:

* Lettuce Red Leaf
* Carrots
* Turnip Red Milan Heirloom w/top (Fl)
* Broccoli (Fl)
* Garlic
* Pepper Sweet Yellow
* Chard Bright Lights (Fl)
* Potato Russett
* Avocado Hass
* Tomato Slicer (Fl)
* Peach Yellow
* Apples Fuji
* Strawberries (Fl)
* Blueberries
 Grapefruit White (Fl)
* Bananas

Turnip Red Milan Heirloom

RED MILAN or MILANESE BUTTER TURNIP is a sweet, mild turnip popular in Italy. Do yourself a favor and try this fine European heirloom with the flattened round rose-topped shape. Beautiful to look at and with a rich taste! Considered a “summer” turnip.We don’t usually think of the lowly turnip as one our healthier vegetables, but it is an amazing vegetable with serious health benefits. Turnip roots and greens are low in saturated fat and cholesterol and high in dietary fiber, Vitamins C, A , K, and respectable levels of B6 (pyridoxine), B2 (riboflavin), B1 (thiamine), B5 (Panthothenic), B3 (niacin), folate, manganese, calcium, copper, potassium, magnesium, iron and low in calories. A good addition to the dieter’s menu. In fact, you shouldn’t eat too many turnips if you are trying to gain weight. The young turnip greens are packed with cancer-fighting phytonutrients — far more than crucifers such as broccoli, cabbage, kale or cauliflower. These are the bitter compounds that make many turn away from turnip greens, but proper preparation can overcome that to make turnip greens an awesome addition to your culinary pleasures. We recommend steaming young greens and then lightly sauteeing in olive oil and garlic. Yum!

Roasted Hakurei Turnips with Israeli Couscous Salad

Roasted Hakurei Turnips with Israeli Couscous Salad

(makes 3-4 servings)

1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.

Speedy Sautéed Hakurei Turnips and Greens

Speedy Sautéed Hakurei Turnips and Greens


        2 bunches hakurei turnips with greens

1/2 tablespoon olive oil
1/2 tablespoon butter
Salt and pepper to taste 1/4 cup white wineInstructions:

        Rinse the turnips and greens well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size. In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. Remove the turnips from the pan. Add the greens to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

Hakurei Turnips and Greens with Sesame

Hakurei Turnips and Greens with Sesame

Serves 4 as an appetizer or side dish

8 hakurei turnips with greens
3 tablespoons sesame oil
2 garlic cloves, minced
Salt and black pepper
3 green onions (green parts only), chopped into half-inch chunks
Sesame seeds

Separate the turnips from their greens and wash and dry both thoroughly. Cut off both ends of the turnip bulbs (no need to peel them) and slice the bulbs into rounds about one-quarter of an inch thick. Chop the turnip greens and stems roughly into pieces about an inch long.

Heat the sesame oil in a pan until it’s very hot (drops of water sizzle upon impact). Add the turnip slices, garlic, a pinch of salt and a few generous grinds of black pepper. Stir frequently for about three minutes until turnips are slightly softened. Add turnip greens, stems and green onions. Cook for another 1 to 2 minutes, stirring frequently, until greens are wilted and turnip slices are crisp and tender.

Serve with sesame seeds sprinkled on top of each serving.


  • Hakurei turnip salad: I seriously wished I lived closer to the From Scratch Club to take place in their great food swaps and just hang with the awesome ladies who come up with recipes like this one.My favorite way to enjoy hakurei turnips is in a salad. The light peppery sweetness of the turnips shines through. On their own, the leaves aren’t tough but they aren’t exactly tender either. However, with a little warm dressing, they wilt ever so slightly and become tender salad greens. This recipe is a favorite because it’s so flexible. You can add other hearty salad greens, such as arugula and mustard greens, and use sunflower seeds in place of nuts.Prepare this salad in a bowl and dress it just before serving.Ingredients:1 bunch, hakurei turnips with greens (5 or 6 turnips)1 bunch, mustard greens or arugula (optional)1/4 cup chopped pecans or walnuts or sunflower seeds

    2 Tablespoons balsamic vinegar

    1 Tablespoon honey

    1 Tablespoon dijon mustard

    1 Tablespoon olive oil

    Prepare the Salad
    Rinse and chop into salad-sized pieces the greens from one bunch of turnips and your optional mustard greens or arugula. Put the stems in your compost bucket or freeze them with your other veggie scraps to make stock later on. Put the greens in your salad bowl.

    Wash as many turnips as you think you’d like to eat. I usually use 3 or 4. Cut the ends off the top and bottom. Cut each turnip in half and slice thinly. Add the turnips to the greens.

    The Dressing
    In a small bowl, mix together the vinegar, honey, and mustard.

    In a small saucepan, heat the olive oil over medium heat. Add pecans or walnuts or sunflower seeds, then the vinegar mixture. Heat thoroughly and reduce the dressing until it starts to thicken. Remove from the heat, pour over the salad, and toss to coat all the greens. Top with croutons, if desired. Serve at once.

  • Glazed hakurei turnips:


    • 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
    • 1/4 cup (1/2 stick) unsalted butter
    • 3 tablespoons sugar
    • Kosher salt


    • Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
    • Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

    This recipe from Bon Appetit encourages you to substitute radishes if you can’t find Hakurei turnips. I call that two recipes in one!

  • Pickled hakurei turnips: From Food in Jars, a super-quick turnip pickle — I bet adding some radishes in a variety of colors as well would make this one really pretty to serve.


    • 1 bunch hakurei turnips (approximately six, see note above)
    • 1 teaspoon salt
    • 1/2 cup rice wine vinegar
    • 1 teaspoon sugar
    • 1/2 tea black peppercorns, crushed
    • 3 thin slices of ginger


    1. 1

       Wash turnips well and slice them thinly on a mandolin. Place turnip slices in a small bowl and toss with the salt. Let rest until there is a pool of liquid on the bottom of the bowl, about 30 minutes. Drain turnips of the salty water and pack into a pint sized mason jar.


    2. 2

      Add vinegar, sugar, pepper and ginger slices. Apply a watertight lid and shake to combine. Place pickled turnips in the fridge and chill before eating. Pickles can be eaten within an hour of being made and will keep for at least a week.

  • Curried hakurei turnips: Yep, curried — come on, you know you want to see that (from The Veggie Project).Curried Hakurei Turnips
  • One chopped onion
    2 tablespoons oil
    5 or 6 harkurei, peeled and sliced thin (all the recipes said to peel them but it seemed sort of pointless, since they were so tender throughout)
    2 teaspoons curry powder
    1 teaspoon salt
    one lemon, cut into wedgesSauté the onion in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.


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