What’s in the basket
1 bag green beans
1 winter squash
1 bag kale
A few garlic
1 head green cabbage
1 head red cabbage
1 bag lavender sugar
1 bag turnips
1 pint red raspberries
1 egg plant
Please remember to wash all the veggies as I only field wash them to knock most of the dirt off. Berries and other typical fruits are harvested in the middle of the day to insure dryness. Wash these just before use to prevent spoiling.
The greens are harvested in the morning at the peak of cellular integrity (turgor pressure). Place these in your refrigerator to keep them crisp.
What to do with some of what you have in the basket.
Sprinkle the lavender sugar over fresh scones or just drink some tea with it.
Glazed turnips make a nice side dish for roasted meats or poultry.
Active time: 20 min Start to finish: 35 min
YIELD: Makes 4 servings
• 2 lb small to medium (2-inch) turnips
• About 1 1/2 cups plus 3 tablespoons water
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/2 teaspoon salt
• Garnish: chopped fresh flat-leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 ta-blespoons water and stir to coat turnips with glaze.