September time
Chilly nights and beautifully crisp afternoons seem to be the mark of September. It's that wonderful time of year when we don vests for the morning chill and lying in the sun makes you feel warm instead of cooked. I'm not convinced that the summer heat won't visit us again but as September rushes by us it sure seems we are full steam ahead into autumn. We've started to bring in the lasts of the harvests starting with winter squash (an unfortunately meager harvest this year due to drought, I suspect) and it's time to make room in the 'root cellar' for all the rest of the winter bounty. The fall crops are developing nicely. We're tired of tomatoes and excited for broccoli. We're determined not to let the rutabagas get too big and to promptly thin the turnips so they get big enough. Fall weather makes us giddy with excitement for hot apple cider and thoughts of cozy winter time. But there's still much work to do and our daily schedule remains the same as summer's last grasp holds on tight. We still spend our days washing tomatoes although lucky for us this may be the last week of hunching over summer squash plants. We soak up the pleasant temperatures and whistle as we work, the panic of spring and the rush of summer fade into the easy bustle of the fall. We can't wait to bring in the haul.
There are potatoes under there!
A little squash for us all. Curing in the greenhouse.
Makin' sauce!
A beautiful shot of our oh so controversial structure.
The share!
Salad mix
arugula
asian greens
hakurei turnips!
radishes!
beets
carrots
onions
potatoes
heirloom tomatoes
cherry tomatoes
kale
swiss chard
collard greens
beans
napa cabbage
sweet peppers
hot peppers
parsley
cilantro
Honey Glazed Baby Hakurei Turnips with Apples
Prep time
5 mins
Cook time
15 mins
Total time
20 mins
Delicate, mild-flavored baby turnips are glazed with honey and paired with apples to highlight their already sweet taste.
Author: three beans on a string, adapted from Bon Appetit
Recipe type: Side Dishes
Cuisine: American
Serves: 4
Ingredients
- 2 bunches baby hakurei turnips, trimmed, greens reserved
- 3 apples, peels left on, cored & sliced into chunks about the size of the baby turnips
- 2 Tablespoons olive oil
- 3 tablespoons honey
- ½ teaspoon Kosher salt
Instructions
- Place turnips and apple chunks in a large skillet; add water to cover turnips and apples halfway.
- Add olive oil, honey, and salt; bring to a boil.
- Cook 3-4 minutes until apples are soft - remove apples.
- Continue cooking baby turnips until liquid is syrupy and turnips are tender, about 10 minutes.
- Add apples back to the skillet. Toss apples and turnips in the syrupy liquid.
- Add turnip greens to skillet and cook over medium heat until just wilted, about 2 minutes.
- http://www.threebeansonastring.com/honey-glazed-baby-hakurei-turnips-with-apples/
Spicy Napa Cabbage Slaw with Cilantro Dressing
nstead of the often-leaden, mayo-heavy supermarket slaw, why not try this wonderfully crisp version? The ginger and rice vinegar provide a fresh, clean flavor, and the serrano gives it just the right spark of heat.
Ingredients
- 1/4 cup rice vinegar (not seasoned)
- 2 teaspoons sugar
- 1 teaspoon grated peeled ginger
- 2 tablespoons vegetable oil
- 1 fresh serrano chile, finely chopped, with seeds
- 1 small head Napa cabbage (1 1/2 pounds), cored and cut crosswise into 1/2-inch slices
- 1 bunch scallions, sliced
- 1/2 cup coarsely chopped cilantro
Preparation
Whisk together vinegar, sugar, ginger, oil, chile, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally, 10 minutes.