Newsletter for June 18 – June 24 (Creamy Potato Salad with Radishes and Lemon, Turnip Greens with Soy and Sesame

We have lots of strawberries this week, so everyone gets some! We’re waiting until the fields are nice and full of ripe berries to open Pick-Your-Own. We’re hoping they’ll be open by the end of the week; as long as we get a few sunny days that shouldn’t be a problem. PYO vouchers will be available this week, so you can take one instead of the already picked berries, or instead of something that you might not need or want. The vouchers are good for any PYO berry, so if you don’t get around to picking strawberries you can use them for blueberries or raspberries later in the season.

We’re running about a week and a half behind last year, but we’re hoping to have a few new items next week. There are already tiny zucchinis and summer squashes on the plants out in the field, and if we’re lucky we might even have some peas next week. And there will be plenty more berries, of course!

We’re also giving out a coupon for Eastern peaches to CSA members this week. The peaches are from South Carolina and very good (much better than the ones from California!). Feel free to use the coupon any time during the next week. You can also pass on the coupon if you like; it’s just an extra and not included when we calculate the value of the CSA share.

Small Shares:

1 quart strawberries or 1 $5.50 PYO voucher ($5.50)

1.5 lbs. rhubarb ($3.75)

1 bunch young turnip greens ($3)

1 lb. hot house tomatoes ($3)

1 bunch chives or mint ($1.5)

1 Eastern peach coupon

Choose 1 of the following options: ($2)

(These options will change day by day. We’ll have radishes on Wednesday for sure though, since people who picked up on Wednesday missed out last week)

1 bunch scallions

1 bunch radishes

2 lbs. white potatoes

1 $2 PYO strawberry voucher

Total retail value: $18.75

Single Share:

1 pint strawberries ($2.75)

1 bunch turnip greens ($3)

1.25 lbs. rhubarb ($3)

1 tomato ($2)

1 bunch chives or mint ($1.5)

1 Eastern peach coupon

Choose 1 option: ($2)

1 bunch scallions

1 bunch radishes

1.5 lbs. white potatoes

1 $2 PYO strawberry voucher

Total retail value: $14.25

Large Share:

2 quarts strawberries or 2 PYO vouchers ($11)

1 bunch spring mix ($2)

1 bunch turnip greens ($3)

1.5 lbs. rhubarb ($3.75)

1.5 lb. hot house tomatoes ($4.5)

1 bunch chives or mint ($1.5)

1 Eastern peach coupon

Choose 2 options: ($4)

1 bunch scallions

1 bunch radishes

1.5 lbs. white potatoes

1 $2 PYO strawberry voucher

Total retail value: $29.75


Everyone who gets bread will be getting La Panciata’s rosemary and garlic focaccia this week.

Turnip Greens

The arugula we had planted for the CSA drowned in all the rain, but we have turnip greens for everyone this week. Turnip greens, especially when young, are a tasty and underappreciated green. They taste a bit like collard greens or kale with a bit of a turnip-y kick. My go-to way to cook them is just to chop them into strips and toss them in a sauté pan with a little bit of canola or vegetable oil. Sauté until wilted (5 minutes or so) and then add soy sauce, sesame oil, and red pepper flakes to taste. This goes really well with rice and grilled meat or fish.

You can also prepare your turnip greens as you would southern collards (slow cooked with bacon or salt pork), or boiled and tossed with sautéed with bacon and onion and topped with hot sauce, as in this BBQ-style recipe:

(Note: Don’t want turnip greens? Ask for $3 PYO voucher or extra rhubarb instead.)

Creamy Potato Salad with Radishes, Lemon, and Chives

(Adapted from Fine Cooking Magazine. See the original recipe here:

If you have potatoes left from last week, this salad is a fantastic way to use them. It’s light and creamy at the same time, and tastes of spring (even if the potatoes are from last fall!)

  • 2 pounds white or yukon potatoes, peeled and cut into ¾ inch (approx.) chunks
  • Kosher salt
  • 1 – 2 cups thinly sliced radishes (about 8-16)
  • 3 scallions (white and tender green parts), chopped
  • 1 bunch chopped chives
  • 1/4 cup heavy cream, well chilled
  • 1/2 cup mayonnaise or ¼ cup mayonnaise and ¼ cup plain yogurt
  • 1-1/2 teaspoons Dijon mustard
  • 1-1/2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • Freshly ground pepper
  • 2 tablespoons drained capers (optional)

Put the potatoes in a medium saucepan, cover with water by an inch or two, add a large pinch of salt, and bring to a boil. Reduce the heat to medium, partially cover, and cook until the potatoes are tender, about 20 minutes. Test for doneness by spearing a potato with a thin metal skewer. It should penetrate easily into the center of the potato and then slide right out. If the skewer lifts the potato out of the pot when you withdraw it, continue cooking a little longer. Drain the potatoes and let them cool. You can drain them on a cooling rack set over or in your sink, which will avoid squashing the tender potatoes (as often happens with a colander) and also lets the potatoes cool quickly.

When the potatoes are at room temperature put them in a mixing bowl. Add the radishes, scallions, and half of the chives and fold gently to distribute; set aside.

In a small bowl, whisk the cream until frothy but not at all stiffened. Whisk in the mayonnaise, yogurt (if using), and mustard. Add the lemon juice, zest, 1/2 teaspoon salt, and pepper to taste. Pour the dressing over the salad and fold it in with a rubber spatula. Taste for seasoning. Serve, garnishing with remaining chives, or cover and chill for up to a day.

Strawberry Rhubarb Pie

Follow the link below to our 2010 newsletter that contains a great recipe for strawberry rhubarb pie:

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