Wednesday, December 22, 2010

Happy Holidays from Lancaster Farm Fresh Cooperative! (And Roasted Turnips with Parmesan)

Microgreens still growing in the warmth of an LFFC greenhouse. Check back throughout the winter for the recipes that we're making using winter vegetables and additional items from Four Season Harvest, LFFC's online buying club!

Today is the last Lancaster Farm Fresh CSA share delivery in 2010. We are sad to see it end, but are looking forward to a busy winter preparing for our best season yet in 2011! From all of the farmers and staff here at LFFC, a big thank you to our site hosts and shareholders for their commitment to local, organic food and farmers this season. We truly appreciate your support and hope to see you again in the New Year! Just a reminder—our 2011 CSA membership application is now available our website ( Mail in your application and payment by January 15th and receive a $30 discount! Returning members are also eligible for a $10 returning member discount. Happy Holidays from Lancaster Farm Fresh Cooperative!

And now a recipe for the holidays from our CSA manager's favorite—Martha Stewart! This comes from this month's issue of Everyday Food.

Roasted Turnips with Parmesan
Serves 4

2 pounds turnips, peeled and cut into ½-wedges
⅛ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
¼ cup grated Parmesan (½ ounce)

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

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