Again this year I am participating in Community Supported Agriculture, which is organic, locally grown produce. I pick up my weekly share from Stoney Lonesome Farm on Thursdays in upper NW. It usually goes for 18 to 20 weeks.
This is week two and the share has included spring mix lettuce, turnips, radishes, red and green peppers, sugar snap and snow peas, garlic scapes, braising greens, and tomatoes. That’s right, tomatoes. There is a neighboring farm that grew them in the greenhouse this winter.
Last year we were inundated with Swiss chard and I was bracing myself for it again this year. But luckily so far no chard, hip hip hooray. There is nothing worse than giving away a chunk of your vegetables every week. I scoured my cookbooks and Internet last year, looking for interesting ways to disguise, errr prepare, the chard. But every time I ate it, it tasted like dirt. DC Food Blog is now wondering what to do with all of the greens in the share, too.
I wasn’t sure what to do the turnips, but then I remembered this dish I have made before with carrots, potatoes, red onions, turnips, some spices and lemon juice. It is so good, I am glad I had a reason to make it. Love me some root vegetables.
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