Sola Gratia Week One! Given that I have no memory any more it wasn’t  until about 4:15 that I remembered that it was pick up day for our CSA. I called Ernie and he raced over to pick the box up before he got me from work.


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I had to go out to a cleaning party (anything for my friend and colleague Nancy and I’m actually kind of excited about giving Ernie new cleaning tools–ha!). She lives in a small town south of here and I gotta say it felt so good to drive fast with loud music as I headed to her house. I wanted to stop and take pictures of all the flags lining the drive to the airport but I was running late so refrained. On a different note I was really saddened to see the  destruction of the brick building on the corner of Curtis Road and 45. I’ve always had a soft spot for the building. Sigh.

I got home later than planned but Ernie had gone ahead and grilled some chicken and fed the boys. He’d husked the corn and taken the kernals off the cob. I looked in our merry little box and decided to go with the turnips.

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I must admit to being a turnip novice. I had looked at some recipes that sounded good—roasted with balsamic vinegar, gratins, soups, etc. but they all sounded like something more for fall turnips. These are the sweetest, most tender, white little globes you’ve ever seen. So Ernie just sliced them super thin and we dressed them with lemon juice, olive oil and salt and pepper. The I threw some olive oil and garlic in a pan, and after a bit tossed in the chopped turnip greens, sautéed them a bit and then added the corn and sautéed until everything had sweetened up and softened. We put the turnip salad on top of the corn and greens.

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Pretty pictures? Uh, no because I was damn hungry. Delicious? YES!!!

Anyone have any recommendations for radishes? We’ve got some beautiful little red ones and a couple of gorgeous white daikon. I wish I could capture the texture of that beautiful white matte-ness (I know that’s not a word).  Just beautiful!!

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7 thoughts on “Sola Gratia Farm Week One

  1. Be sure to eat those daikon greens! Put them in a fritatta or on some pasta. The root will be lovely pickled quickly with rice vinegar, a bit of sugar, a bit of salt. If you cook it, it will turn sweet, and that’s nice, too. Pretty turnips!

  2. I’ve made radish salsa and served it with burgers,or cuban pork. Found this recipe that sounds like what I made.
    2 cups chopped radishes, like daikon, red, or a combination (about 1 pound)
    1/2 English cucumber, peeled and diced
    1/2 small red onion, chopped
    1 scallion, thinly sliced
    1 teaspoon minced garlic
    1 tablespoon minced fresh chile (like jalapeño or Thai), or to taste, or hot red pepper flakes or cayenne to taste
    2 tablespoons freshly squeezed lemon juice, or more to taste
    1/4 cup chopped fresh cilantro leaves
    Salt and freshly ground black pepper

  3. Cynthia, have you ever tried corn w/ basil? When we can get corn on the cob, I like to take 3 or 4 ears, cut off all the kernels, and than quickly stir-fry them in a couple tbsps of olive oil. Doesn’t take long at all, i don’t want them mushy at all. When they’re cooked enough for you, take them off the heat, salt and then toss in a bunch of chopped/minced/whatever basil. I probably use at least a cup full. Add pepper to taste. Stir it up and serve. The corn tastes sweet and herby.. it’s my favorite way to eat fresh corn now. Smells heavenly too!

  4. Have you ever tried roasted radishes? Leave whole (cut off top/bottom), coat with olive oil, salt and pepper. Pop them in the oven for about 15-20 minutes. One of my favorite ways to eat them.

  5. Missed the first pick up since I had to be in Chicago Tuesday. Back to work early Wed. with no breakfast so ate only radishes all day. It was a good day.
    Great pix and great recipe posts!