Featured In This Weekend’s Shares: Japanese Sweet Potatoes, Rio Star Grapefruit, Mustard Greens, Radishes, Turnips
BRRRRR! A major cold front blew in! Warm up with some winter recipes featuring some of the produce items planned* to be in this weekend’s co-op style produce shares…
*When working with fresh produce, availability can sometimes change last-minute. We do our best to let you know what’s coming ahead of time, but sometimes things do change, especially when working with local farmers. Thanks for your understanding!
They’re baaaack! Just for a limited time though, so enjoy them while you can! To us, Japanese Sweet Potatoes are much sweeter than a regular orange sweet potato. Store them loose in a cool drawer or cupboard for up to a few weeks.
- Shredded Sweet Potatoes with Browned Butter and Sage
- Gluten-Free Sweet Potato Pecan Brownies
- Cinnamon Sweet Potato Chips
- The Sweet Potato Trip: baked, fries, hash
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Straight from the Texas valley, Texas Red Grapefruit are sweet, juicy and tree-ripened, literally stored on the tree to peak of perfection. The Rio Star grapefruit combines the two reddest varieties – Rio Red and Star Ruby grapefruit. It has an overall blush on the exterior peel with a deep red interior color which is 7 to 10 times redder than the Ruby Red.
Or juice it and add it to a smoothie for a little tang!
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If you were ever traumatized as a child by being forced to “eat your turnips,” we urge you to give them another chance!
- Jenni Stolarski’s Turnips, Broccoli, and Sausage
- Purple Top Turnip Purée
- Roasted Potatoes and Turnips
- Turnip Home Fries – Indian style
Another great way to eat turnips? Steam them until tender and eat with butter and sea salt. Simple. Delicious.
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The cholesterol-lowering ability of steamed mustard greens is second only to steamed collard greens and steamed kale in a recent study of cruciferous vegetables and their ability to bind bile acids in the digestive tract. No matter how much time you have (or don’t have), it’s easy to add some zesty mustard greens to the dinner table.
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Red Radishes. * LOCAL
Radishes and radish leaves are an excellent source of vitamin C. Globe radishes are a very good source of the trace mineral molybdenum and a good source of folic acid and potassium. The radish belongs to the brassica group of vegetables, which include cabbage, brussels sprouts, cauliflower and broccoli. Numerous studies suggest that brassica vegetables are protective against cancers of the lungs and alimentary tract. Score!
Want some incredibly tasty ideas for how to enjoy those beautiful fresh radishes? (Warning, you might become addicted to the radish sandwich!)