The Leaves Are a Turnin’

20 Sep

Garden Share

Carrots

Red Russian Kale

Leeks

Green Lettuce

Red and Walla Walla Onions

Turnips

Corn

Fruit Share

1 bag blackberries and peaches

1 bag honeycrisp apples

All from Austin Family Farms

Turnips

These are purple top white globe turnips.  They are fantastic in the roasted roots recipe we mentioned last week.  They are also great in veggie and chicken soups, too.  They are best peeled.  A simple preparation is to boil them until you can stick a fork through and then slice or cube and slather them in butter and season with good salt.

Dangerous Leeks

This is a favorite dish that a friend contributed to a harvest celebration meal.  We haven’t made it in a while so we lost our recipe, but this one pretty much sums it up.  We call them dangerous leeks because they can cause some fragrant gastro-intestinal results.  They are worth it.  Just be careful not to over do it.

Leeks au Gratin

http://www.meredithlaurence.com/?p=69

Honey Crisp Apples

Several people have told me that these are their favorite eating apple.  They are sweet and crisp true to name.  The Honeycrisp apple was produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program.

There is a whole organization dedicated to promoting the honey crisp variety.

http://www.honeycrisp.org/hcrisp.htm

Blackberries

We are pleased with the variety of fruit that has been available this year and it is a real treat to have some berries.  As a Washington State native berries are one thing that I miss.  Delicious blackberries are noxious weeds in the Pacific Northwest and you can easily spend a mere 1/2 hour filling a five gallon bucket with sweet blackberry goodness.  Needless to say they are in abundance.  So savor these little guys.  I love them with a little milk and a light dusting of sugar or on top of vanilla ice cream.

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