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- 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, 18-22 2013:|
* Lettuce Green Leaf
* Carrots w/tops
* Turnip Hakurei w/top (Fl)
* Broccoli (Fl)
* Pepper Sweet Yellow
* Chard Green (Fl)
* Potato Yukon Gold
* Avocado Hass
* Tomato Slicer (Fl)
* Squash Yellow
* Baby Boc Choy
* Apples Cameo
* Strawberries (Fl)
* Grapefruit White (Fl)
Turnips are one of the world’s oldest cultivated vegetables and they have a rich history. They were a well-established crop in Hellenistic and Roman times and later they were known as the “vegetable of nobility” in Europe. They remained an important food staple until the 19th century when potatoes became the starch of choice.
Hakurei are relatively new turnips that were developed in Japan in the ’50s when the country was suffering from severe food shortages due to World War II. Their surprisingly delicate, almost fruity flavor and crunchy texture accounts for their popularity. They’re delicious raw, but if you can resist the urge to simply pop them in your mouth, try shaving them into salads or slaws along with thinly sliced apples or pears. When cooked, they develop a buttery flavor and when roasted at high temperatures, their sweetness increases. The turnip tops are also tasty quickly sautéed with garlic in olive oil.
Tips for Hakurei Turnips
- Hakurei turnips are versatile enough to pair with just about anything, and they’re excellent in gratins, stir-fries, soups, or roasted with other root vegetables. They can be braised, fried, glazed, or sautéed.
- There’s no need to peel the Hakurei, simply trim the ends and wash them under cold water. The green tops do need a more thorough washing.
- Hakurei turnips are a starch vegetable, yet they provide only one-third of the calories of an equal amount of potatoes making them ideal for dieters.
- Turnips are an excellent source of vitamin C, folic acid, and fiber, as well as thiamine, potassium, and vitamins B6 and E.
- When you remove the green tops, the turnips can be stored in the crisper drawer of the fridge for a week to ten days.
Try Hakurei Turnips in These Dishes:
- Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas, turnips Hakurei)
- Olive oil, for drizzling
- Chopped fresh dill
- Zest and juice of 1 lemon, to taste
- Fleur de sel ( sea salt)
- Freshly ground black pepper
New Orleans Coleslaw
- 1 head white or savoy cabbage, weighing about 2 pounds before trimming
- 2 carrots
- 1 bunch of Hakurei turnips
- 2 sticks celery
- 4 scallions
- 1 cup best quality, preferably organic, store-bought mayonnaise
- 4 tablespoons (1/4 cup) buttermilk
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- Salt and freshly ground black pepper
- 2/3 cup pecans, fairly finely chopped
(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
- 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.
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
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 seeds2 Tablespoons balsamic vinegar1 Tablespoon honey1 Tablespoon dijon mustard1 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.
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
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.
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).
- 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.