‘Scaping To The Garden Or, No denying, I’m cooking Dandelion!

When I was a boy, I lived in a small house with a small front yard hidden under a large oak tree.  One year, my mother decided to become an urban farmer and planted corn seed in the dark, brown soil that revealed itself from under the weeds she asked me to pull.

Within a few months, the corn began to grow.  At first, only mere golden green shoots appeared.  Then, soon, with her quiet nurturing, those shoots became tall stalks, twice as tall as I, with multiple ears waiting to be harvested.

Many years have passed.  That house with its small yard and large tree is gone.  I now live in a concrete tower in a green corner of the Bronx.  I feel my mom’s spirit connecting with our gracious neighbors, Terence and Raven, who lead my wife and me to the Norwood CSA.  I enter the garden, the farm really, and walk carefully among the rows of nascent plenty sprouting happily in their earthen beds.  I smell the sweet soil and wash my hands in the sand of fresh-picked greens.

Somewhere, my mother is smiling.

So now, what to do with this week’s bounty?

Here’s tonight’s menu:

Pasta, garlic scapes, tarassaco (dandelion greens) and olio (olive oil)

Ingredients-
• One half cup (or more, if you like) of scapes cut into quarter-inch rounds.
• One cup washed tarassaco bent, folded, chopped, or any darn way you want them.  I clipped the tips and kept them whole.
• 2-3 Tbs. of EVOO (don’t go by me, I tend to be a bit heavy-handed with my olive oil measurements).

Process-
• Fill a pasta pot with 4-5 quarts and bring to a boil
• Place scapes and EVOO into a frying pan over medium heat
• I like to salt and pepper the oil at this point and stir it around.  I also add some pepperoncini (red pepper flakes) now as well.  I like my food spicy.
• After 2-3 minutes of sautéing, add the tarassaco and stir or flip constantly.  I have these cool tongs that work really well for this.  You want to get the greens coated with the oil and mixed with the scapes. Unlike spinach, the tarassaco does not wilt under heat so go ahead and use as much as you want.
• Once the pasta is done to your preferences (I’m strictly al dente) drain and toss into the pan with the greens.  Toss and turn and mix thoroughly.
• Get your plates and serve.  Top with grated cheese (my go-to is Locatelli Pecorino Romano).
• Rip a chunk of hard, crusty bread and be sure to pour yourself a glass of wine.  For me, tonight, it’s a 2016 Dolcetto D’Alba.  

Enjoy!  Buon Appetito!

Written by John LoSasso

Summer Greens… Makes Me Feel Fine

It was a pleasure to pick up my very first Norwood CSA vegetable allotment and to let my mind run wild with what I could chef up while the green goodies were fresh and crunchy. 

While it might seem to be cliché to make a salad, the connoisseurs of these medley meals know that salads are diverse and exciting, especially if you are selecting from what is in season. Summer lends itself to the sunny and exciting disposition of citrus so when I received my fennel, cucumber, and head of lettuce, I imagined a simple yet tasty salad to accompany a fillet of red snapper.  The recipe:

Salad

Fennel Bulb, sliced

Lettuce Leaves, chopped

Cucumbers, sliced

Craisins

Optional: Slivered Almonds

Vinaigrette

Juice of 1 large lemon

Olive Oil (of excellent quality)

Salt & Pepper to Taste

Shallow Fried Red Snapper

Red Snapper Fillet(s)

Season generously with the following dried herbs:

Granulated Garlic

Oregano

Celery Salt (Yes, you can use regular salt but, don’t be boring!  J )

Black Pepper (freshly milled)

Red Pepper Flakes

Flour to coat fillet

Olive oil for pan frying

The result was a light and satisfying just like our long summer days.

Enjoy!

Written by Keisha Warner-LoSasso

Go-Green Inspo: 5 Initiatives that Give us Hope for Earth

You don't have to look very far to find depressing stats on climate change, global warming, and the general damage done by generations to Earth. So, when I noticed pillars of plants on a highway in Mexico City last week, I couldn't help but do some research.

It turns out that the pillars were part of Via Verde, an initiative to reduce high pollution levels and make Mexico City less grim. The plan seeks to give clean oxygen to 2500 people and filter all type of contaminants via 60,000 square meters of vertical gardens on 1000 highway columns.

The project has received some criticism, but I'm all for anything that helps restore oxygen, promote green space (even vertical green space!) and is pretty, to boot. And, it got me thinking about other initiatives that seek to reduce pollution, eliminate litter, and help Earth overall. Below, find five initiatives urban gardening to trash reduction that are working to help Earth. Be prepared to head into Monday with a smile. 

(Click on the headings to watch the videos.)

1. Via Verde, Mexico City

2. White Streets, LA

https://www.facebook.com/NowThisFuture/videos/1725506787490494/

I can't argue with cooling down a hot city. I just hope drivers have sunglasses in tow.

3. Aero Farms, Newark, NJ

4. Mr. Trash Wheel, Baltimore

5. Composting, Everywhere

Fam, this is where you come in. We compost at the Norwood CSA Bainbridge Community Garden, so when you come ready to pick up your goods, bring a bag of your vegetable/fruit scraps from the week. Tea bags (without staples!) and coffee grinds/filters are welcome, too. Be sure to chop it all up when you put it in the bin. More instructions in the video above.

Hey, we may not be at the same level of trash reduction as this town in Japan. But, we can all take small steps to protecting and preserving Earth. (Here's more on that topic written by me for another site.)

How to Make Your Turnips InstaFamous

these colors, tho. also: still no radish emoji. 😍💓💜🧡🌿🙌🏻💥

A post shared by tami h. (@runwithtweezers) on Mar 12, 2018 at 2:24pm PDT

Turnips, like rutabagas, aren't exactly the most ubiquitous vegetable. Yet, that doesn't mean that we must relegate them to soup! In truth, there may be a bright future ahead for your turnips. Because, while you may never achieve celebrity-status on Instagram, your turnips sure can.

Below, I've aggregated the most beautiful #turnip Instagram posts with a linked recipe to each to help you set up a killer turnip social queue. I've got your turnip recipes/best angle/ideal lighting inspo covered. All you have to do is figure out how to help your turnips relish their impending fame.

1. Turn them into Noodles

Good evening. As much as I love healthy colorful food and love to create beautiful colorful and nourishing veggie loaded dinners it can’t always happen with my busy schedule. Throwing it back to this dinner I had that I wish I was having now. Turnip noodles with red cabbage sautéed in sesame oil with sesame seeds, roasted sweet potato, yellow squash, Brussels and broccoli. Hope you have a great night.

A post shared by Marlena Kur (@zestmylemon) on Dec 14, 2017 at 5:39pm PST

Photo from https://www.instagram.com/zestmylemon

Surprisingly, the turnips above aren't among the (boring!) roasted vegetables; rather, they've been transformed into noodles. To spice this up, try turnip noodles with beef ragú, turnip noodles with pesto, artichoke hearts, and kale, or turnip noodles with coconut curry (sans meatballs for a vegetarian option!).

2. Pickle Them

A post shared by carolyn (@thebabshop) on Mar 12, 2018 at 2:57pm PDT

Described as "vinegary, [with] a bit of heat and completely addicting." Add jalapeños for extra zest.

3. Add them to Beef Bourguignon

Oven ready. #homemade #beefbourguignon #ovenready #slowcook #roast #freshherbs #thyme #bayleaves #beefstew #redwine #carrots #turnips #beets #parsnips #onions #garlic #mushrooms #potatoes #kilkenny #gravy #elegantsufficiency

A post shared by Elegant Sufficiency (@elegant_sufficiency_) on Mar 11, 2018 at 10:12am PDT

This recipe cooks for two hours to achieve perfect depth of flavor and tenderness. This version doesn't call for carrots, but feel free to mix them in.

4. Make Chips

•WHAT DO YOU DO WITH A WHOLE BAG OF TURNIPS?• Turn them into crisps of course! My children love crisps (and actually so do I) and we happened to be reading “The Enormous Turnip” yesterday so I thought it would be fitting to provide them with some turnips today in the form of crisps. I literally used a mandolin to thinly slice them, sprayed them with some olive oil and baked them in the oven for 20-25 minutes (watching them carefully to ensure I got them out when they were crisp but not burnt - it’s a fine line!) .. I’ve mentioned before about my love for the humble turnip. It’s such a lovely root vegetable and seasonal in the U.K. at the moment so I thoroughly recommend eating them now. And they are cheap as chips (forgive the pun!) This is a great little snack for the festive period, when sometimes getting enough veggies in can be a problem. What do you think? Turnip crisps - YAY👍 or NAY👎? .. I’m off to my work Christmas party this evening - a bunch of scientists and endocrinologists 🤓, lots of food and wine 🍽🍷🥂, fun times!🎄☃️❄️

A post shared by Dr Anjali Amin (@thekitchendoctorandmum) on Dec 13, 2017 at 8:57am PST

These are crispy, salty, and sure to convert even a turnip skeptic into a fan.

5. Whip up a Dip

Very interesting meal at #Kismet, a trendy restaurant offering modern Middle Eastern flavors with a Californian twist. Highlights include various #breads with dipping sauces, #turnips, #potatoes, #clams, #lamb, #cucumbers, and #rabbit #middleeasternfood @kismetlosangeles

A post shared by 👨‍👩‍👦‍👦🍴🍷🍾🥂📷✈️🌎🎼🎻⛳️ (@hungry.md) on Mar 13, 2018 at 12:08pm PDT

This version contains chorizo, but it's garlicky and flavorful without it. If you want to use turnip greens instead of the root, there are a number of dip recipes for those, too. If you're feeling extra, dip the turnip chips from above in said dip.

6. Fry them

A post shared by Be The Happy Soul (@bethehappysoul) on Apr 11, 2014 at 3:44pm PDT

As in, make actual fries. Parmesan cheese and paprika give these an extra kick. For more flavor, try adding chili powder, oregano, and avocado/lime sauce.

Bonus: 

An original dish I’m tentatively calling the Mikhail #Beets, #Turnips, #Rutabaga in a shallow bowl of coconut and goat cheese cream topped with pearl onions sautéed in ghee butter Omit the goat cheese to be 100% #paleo

A post shared by Logan (@logancck) on Mar 13, 2018 at 12:09pm PDT

For anyone feeling super ambitious/excited about turnips. The full recipe isn't listed on Instagram, but whipping coconut cream and goat cheese seems like a win.

Thank you Norwich Meadow Farms, Red Jacket Orchards and Norwood CSA for my first CSA experience

by Elizabeth Burgos

Thank you Norwich Meadow Farms, Red Jacket Orchards and Norwood CSA for my first CSA experience.

It has come to an end as today is our last summer share pick up. I am so glad I joined this year and was able to get some amazing fresh produce every week.  I never knew what a CSA was until I asked a friend where she was getting her vegetables from.  She always posted pictures of fresh vegetables that would make your mouth water.  She told me to Google to see if there is a CSA in my neighborhood and the many benefits of joining. Not only would I be getting fresh organic vegetables and fruits, but I would be supporting a local farm too.

After some digging, I found Norwood CSA Food Co-op! The process of joining was so simple and straight forward.  I started following Norwich Meadow Farms on Instagram and was so excited and impressed on how hard they work and the information they provide about their farming. I couldn’t wait to taste the fresh fruit from Red Jacket Orchards (Apples are so sweet and crunchy). 

The main reason I joined a CSA is getting fresh organic produce from a local farm. Each week there was a new vegetable I never tried and probably would have never tried! The CSA gave me a way of trying new things. It saved me a great amount of time to just pick up my weekly vegetables rather than going to a supermarket.  It saved me money! Organic produce is expensive, the bounty of vegetables would have cost so much more at a market.  An added bonus was the special buys; I was being able to purchase eggs and yogurt.  I have an 11-month daughter and it was awesome knowing her first solids were coming from a local farm! 

What a great experience partnering up with your local community and supporting the local food system. It’s a WIN WIN.

 I am looking forward to next year :)

 

The Power of Cruciferous Vegetables

by Elizabeth Burgos

The Power of Cruciferous Vegetables

Last week was one of my favorite CSA shares because we received Broccoli and Cabbage, my two favorite vegetables!

 Both vegetables are part of the Brassica genus of plants called Cruciferous vegetables (Wikipedia).

Cruciferous vegetables are packed with nutrients, including beta-carotene, vitamin C, E, folate, fiber and minerals.

 When you Google “Cruciferous Vegetable” you will find that they are known to help prevent cancer! According to The National Cancer Institute, consuming cruciferous vegetables break down to form compounds that have been found to inhibit the development of many cancers.

Check out whfoods.com. It gives you the nutritional content of this wonderful family.

How do you use your cabbage?

 I particularly love to roast it.

I remove the outer leaves, cut the cabbage into 4 wedges and remove the stem. Depending on how big the cabbage is, you can cut them again until you have 8 wedges. Lay them on a baking sheet and drizzle olive oil with salt and pepper. My husband loves bacon so I sometimes wrap bacon around them! I use the oven at 400 degrees and check on it frequently to flip them when I see the bottom getting crunchy on the bottom.

Enjoy!