Final harvest!!!

It's been great growing for this cool community here in Bedford and we plan on continuing. Jeff is finishing the CSA building into a small  fall/winter farm store where you can find organic veggies, meat and eggs. You can check out the blog for recipes, updates on the farm-to-table restaurant, the farm store opening and the kind of veggies you can find there. We will also contact all of our members via phone to update them about the opening of the farm shop. If you are not a CSA member and would like to be contacted personally for the farm buzz, email or call.  

Thank you and see you next year!!!!

Mandi Horn

Horn O' Plenty

mandisahorn@gmail.com

(814)285-2658

The last harvest...

tomatoes

peppers

turnips

radishes

pea shoots
strawberries

mizuna

chard

onions

thyme, oregano & sage

Turnips are often boiled but are also great raw: Sliced very thin, or thin matchsticks or shredded and added to salads or slaws for crunch. Try them roasted or steamed tossed with butter or your favorite oil and herbs for a simple side dish. Or you could mash them like potatoes or puree them into creamy soups like butternut squash soup. Dice turnip and add to hearty soups or braised or roasted meat dishes. Don't forget that the turnip greens (leaves) make a great meal as well. Turnips go well with chervil, chives, lemon, honey, sherry, mushrooms, fennel seed, coriander, nutmeg, turmeric and of course anything goes well with cream, bacon, salty cheeses such as Parmesan. Use your imagination and enjoy these turnips!



Radish and Turnip Salad:

This cool and crunchy salad make a great side dish.

12 radishes sliced very thinly.

3 small turnips sliced very thinly. (I use a mandolin for both turnips and radishes)

1/4 teaspoon toasted sesame oil

1/2 teaspoon vinegar

juice of half  lime

1 tablespoon chives chopped

salt and pepper to taste

Combine all ingredients in a bowl and stir gently but combine thoroughly. Taste and season with salt to "pop" the flavors.

Pickled Turnips:

6 cups water

1 cup distilled white vinegar

1/2 cup sugar

1/4 cup ginger peeled julienned

3 garlic cloves, smashed

2 bunches of small to medium sized turnips (add some radishes if you wish)

*(optional) 3 small (1- to 1 1/2-inch-long) fresh hot chilies, split lengthwise in half

Bring water, vinegar, sugar, and 2 tablespoons salt to a boil in a 3-quart nonreactive saucepan, stirring until sugar has dissolved. Cool, then stir in chilies, ginger, and garlic. Scrub turnips in cold water and trim, leaving 1/2 inch of stems attached. If any are ping-pong-ball size or larger, halve or quarter. Pack turnips into glass jars or a glass bowl and pour in cooled pickling liquid, dividing chilies, ginger, and garlic among jars. Chill, covered, 1 day for flavors to develop.

Note: Pickled turnips keep, chilled, up to 1 week. Color may fade if using radishes; vegetables will wrinkle after 2 days.