Spring CSA

Week Ten of the Spring CSA will include a mix of the following: Hakurei Turnips, Parsnips, Carrots, Winter Squash OR Sweet Potatoes, Fresh cut herbs, and Two Types of Greens – Lettuce, Swiss Chard, Bok Choi, Kale, Mesclun Salad.  Please note that the weekly photo is not an exact depiction of what is in your share, but rather a reference image.

The weekly letter will be coming to your inbox the day before your pickup, and is also available at stillmansfarm.com/blog and stilllifefarm.wordpress.com.  

Weekly Featured Item: Hakurei Turnips

Hakurei Turnips, also known as Japanese turnips or salad turnips, are the bomb!!! These are not your Grandma’s turnips (not that there is anything wrong with Grandma’s turnips).  This variety of turnip is super mild and sweet, often times I even munch them raw.  As the name suggests, you can slice these raw into your salad and treat them in the style of a radish, or you can give them a quick cook.  Both the roots and the greens are delicious, so take advantage of both when you are cooking up this spring treat.  Curt and I trialed these in our greenhouse this spring and we are very happy with the results, this crop will definitely be going into the early spring line-up for next year.

Pork Chops with Hakurei Turnips and Greens, modified from Food & Wine

• 2 farm pork chops
• 1 bunch Hakurei turnips
• 1 Tablespoon EVOO, plus extra
• 2 Tablespoons maple syrup
• 2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1 Tablespoon finely minced shallot
• 1 1/2 teaspoons finely chopped fresh rosemary
• 2 Tablespoons of water
• Splash of white wine

Pre-heat oven to 400oF.  Slice turnip roots into 1-inch pieces, slice greens into 1/2-inch strands. Mix together all ingredients for marinade. Use 1/2 of marinade to coat pork chops.  Let chops sit while you prep other ingredients.  Pour 1/4 of marinade over turnips greens, mix, and marinate at room temp for 20 minutes.  Pour 1/4 of marinade on turnip roots and toss well.  Roast turnip roots in the oven for 10-15 minutes, until roots are soft to a fork sliding through, but not mushy.  Heat a cast iron skillet with butter and EVOO, sear chops until golden brown on both sides.  Place the cast iron skillet with the chops into the oven with the turnips and cook until done.  When chops are done, let rest while you cook the greens.  Deglaze skillet with a bit of white wine.  Make sure you keep all those yummy drippings.  Quickly cook the turnip greens in the skillet until wilted.

#cookingwithStillmans

Making an amazing dish with your Spring CSA produce? Take a picture and post it to your social media with the #cookingwithStillmans.  Every week a winner will be chosen at random and receive a fun farm prize!

The Week Nine winner of our #cookingwithstillmans challenge goes to @dalpiazkkitchen for turning her Spring CSA onions and mesclun salad into Slow Cooker Greek Chicken Salada! She’ll be receiving a little extra farm prize this week at CSA pick-up this week.

Farm Dirt

Stillman’s Farm.  Mad planting is happening at Stillman’s Farm, everything is getting transplanted out into the fields and the place is looking great.  Preparation continues for the opening of summer markets.  More of the H2A guys have arrived from Jamaica.  Genevieve’s savannah cat has had another litter of adorable kittens! @stillteamsavannahcats on social media if you want to check them out.

Still Life Farm.  We have been busy finishing pruning and mowing the orchards and the berries.  The blueberries have all been transplanted out into the field.  The foundation for our new building is completed and looks great!  Now we wait for the actual building to show up so we can finish the project.  The most exciting news is that Kip has started walking…watch out world!

Eat well & love your food,

Halley Stillman (Still Life Farm) & Genevieve Stillman (Stillman’s Farm)