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SRJC Shone Farm CSA Newsletter             

                                                  August 31, 2016


Baby Lettuce
Lettuce

Curly Kale
  Italian Parsley
  
Strawberries
IN YOUR BOX THIS WEEK:
  • Lettuce
  • Savoy Cabbage
  • Curly Kale 
  • Hakurei Turnips
  • Sweet Corn
  • String Beans
  • Tomatoes  

  • Italian Parsley
  • Strawberries 
  • Royal Empire Apples 
NEWS AND VIEWS  

The National Heirloom Expo is coming to town Sept. 6, 7, and 8 th and is exhibiting over four thousand different varieties of heirloom tomatoes! With 75 guest speakers, you are in for 3 whole days of family fun and learning. Check out the Kids' Heirloom Festival, where thousands of children join each year to experience a wholesome non-GMO environment with taste testing, games, and more.  



For those curious of mind, Heirloom tomatoes can be defined as seeds that have been passed down for several generations through a family. Though not limited to this definition they may also be an open-pollinated variety introduced before 1940, or tomato variety more than 50 years in circulation.

With over 300 vendors attending, in addition to 20,000 farmers, this event has become one of the World's Largest Produce displays! Also in attendance will be the Second Annual Dahlia Show, which boasts the most magnificent blooms and cash prize ribbons. And let's not forget the Giant Pumpkins! Last year's largest weighed in at 1725 pounds!  With World Class attractions, how could you miss such an event?

Open from 9 AM to 9 PM
Tickets are sold at the gate at the Sonoma County Fairgrounds, free admission for c hildren!

Tips & Tidbits

EMPIRE APPLES

Empire apples can be roasted, baked or sautéed. Their crisp flesh and sweet tart flavor make them perfect for fresh preparations such as chicken salad and coleslaw. They pair well with pumpkin, pear, sharp cheeses, and warm spices like ginger, cinnamon and nutmeg.

Sliced or cut apples remain white longer if put in a bowl of water containing two tablespoons of lemon juice. Their size and low susceptibility to bruising make them an excellent snacking apple. 


HAKUREI TURNIPS

Like all turnips, the Hakurei, or Tokyo, turnip is a member of the Brassica family. This Japanese variety is sometimes referred to as a salad turnip, due to its crisp, delicious raw flavor. 

Unlike other turnip varieties, Hakurei do not need to be cooked.  They have an even-textured density and a flavor that pairs well with a variety of different food items.  So eat them raw (whole, chopped, or grated in salads), make a quick pickle, or cook with their greens to enhance their natural sweetness!



We have TOMATOES!

I think it's safe to say that the tomato season is going strong, this week alone our student employees have picked over 500 pounds worth of tomatoes! You read that right, 500 pounds of delicious tomatoes.

You will continue to receive a variety of farm fresh tomatoes in your CSA delivery, but if  any of our members are interested in surplus tomatoes for canning, salsa, and saucing, please c ontact us at  shonefarm@santarosa.edu .

THE RECIPE CORNER



Apple Pie Smoothie Recipe

Ingredients
1 cup unsweetened almond milk
1 cup unsweetened applesauce or stewed apples
1/2 cup raw, unsalted cashews, soaked in water for 1 hour
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 chopped, pitted dates, soaked in water for 1/2 hour OR 2 Tbsp maple syrup*
1 cup ice cubes
*Use dates if using a high speed blender such as a Vitamix, otherwise use maple syrup.

Directions
Place all ingredients in a blender and purée until smooth, 30 to 60 seconds.


Turnips in Mustard Sauce
A hearty recipe featuring hakurei turnips.
From  NESFP

Ingredients
1 tablespoon olive oil
about 3 pounds white turnips, peeled and quartered
salt and black pepper to taste
1 cup chicken, beef, or vegetable stock
2 teaspoons cornstarch
3 tablespoons Dijon mustard
1/4 cup chopped fresh parsley leaves for garnish

Directions
1.  Place the oil in a large, deep skillet that can later be covered and turn the heat to medium. A minute later, add the turnips, salt, and pepper and cook, stirring occasionally, until the turnips begin to brown, about 10 minutes. 
2.  Add the stock, cover, and simmer until the turnips are tender, 10 to 15 minutes. 
3.  Remove the turnips to a serving bowl with a slotted spoon; keep warm.
4.  Mix the cornstarch into the mustard and stir the mixture into the pan juices.
5.  Cook over low heat until lightly thickened, a minute or two longer.
6.  Pour the sauce over the turnips, garnish, and serve.

 
Maple Glazed Turnips & Carrots
Delicious fall receipe featuring turnips and carrots.
From  NESFP

Ingredients
12 ounces young turnips, 2 inches or less in diameter
1 large carrot, peeled
1/4 cup chicken stock or water
2 tablespoons butter
1 tablespoon grade A or B maple syrup
salt and freshly ground black pepper

Directions
1.  Scrub and peel the turnips and cut into quarters or sixths, depending on their size. 
2.  Slice the carrot at an angle into ½ inch-thick pieces. 
3.  Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until the turnips are barely tender, about 7 minutes. 
4.  Reduce the heat to medium-high and add the butter and maple syrup. Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes. 
5.  Season with salt and pepper and serve.

 
Stewed Cabbage
Modified from Allrecipes

Ingredients
1 head cabbage, cut into squares
1 onion, chopped
1/4 cup parsley, chopped
2 peppers, cut into thin strips
3 - 4 tomatoes, diced
2 cloves garlic, chopped
1/4 cup butter
salt and pepper to taste

Directions
1. Melt butter in a large saucepan over medium heat. Add onion, pepper, and garlic and sauté for 3 to 5 minutes.
2. Add cabbage, parsley, & tomatoes.  Reduce heat to low, and simmer about 30 minutes, stirring occasionally.
3. Serve over rice.

 

Eat Good. Do Good.