9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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What's in my CSA Box? Ideas for eating and cooking.

Posted 12/7/2013 9:28am by Jill Rendleman.

CSA Members this week....you have fresh spinach, fresh arugula, purple top turnips, and kale in your boxes!  It was frosty picking and cleaning on Thursday morning, again, great for the veggies!  Try a little cooked spinach on top of a bed of mashed potatoes or polenta.   You can make mashed potatoes ahead or even day before, then heat up and top.  Dont over cook the spinach....a couple tables spoons of water and a little olive oil and butter and a pinch of salt in the pan and stir just until the spinach turns a deep green but not cooked through..add a little minced garlic or garlic at the end.  I have included below a recipe for Glazed Turnips and for Arugula Salad.  For the salad you can substitue onions for the shallot, and any kind of nut you like in place of hazelnuts, but if you can find the hazelnuts, it's a nice compliment to the strong flavor of the arugula.   If you find arugula a little strong, try mixing it into a romaine or other lettuce salad, and just enjoy the extra deminsion it adds.   Also it is great in soups or stir fried in a skillet.  

Stay safe and warm!  Look for more romaine and other greens next week.   

PS....If you are looking for a gift idea for a food lover, or a loved on who cant get to market, or someone with an illness, or simply a gester of good will to someone in need.....consider a gift certificate for a box of fresh local organic veggies from All Seasons.   I can personalize the gift certificate, make it for any amount from $20 to $50 (amounts dont have to show up on certificate), and deliver to any home in Carbondale, Cobden, or Anna, or they can pick up at Co op or on farm.  Just give me a call at 618 308 0217 for your order and i will mail the certificate.  Tks.  jill

Glazed Turnips

6 med turnips, peeled (if you want)  and quartered,  1 TB mccormick's montreal seasoning, 1/2 cup cane syrup, olive oil.                     Toss the prepared turnips in cane syrup and montreal seasoning.  Heat skillet over a med heat with just enough olive oil to cover the bottom.  Add the turnips and saute for a few minutes.  Transfer the skillet and turnips to a preheated 400 degree over and raost for 20 minutes or when fork is easily inserted through center, but not until too soft.  ideally, you will have a cast iron skillet or another pan that can go directly from stovetop to oven.  

Arugula with Hazelnuts

Ingredients

Instructions

Place shallot, garlic, Dijon mustard, and 2 tablespoons of balsamic vinegar in a blender and pulse until the ingredients are finely chopped. Add the remaining balsamic vinegar and blend until smooth.

Add a little salt and freshly ground pepper, then start the blender again. With the blender still running, slowly drizzle in the extra virgin olive oil.

Refrigerate the dressing overnight.

When you’re ready to serve, toss the dressing with 6 cups of fresh arugula and top with ¼ cup hazelnuts.

 

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