Summer Vege Bag - Week 4
Click on any vegetable that has a link to see previous posts with recipes and cooking tips. You can also browse and filter the whole vege bag archive by vegetable here.
Bring two containers this week!
We’re doing “fill your own container” on microgreens this week, so you’ll need one more container than usual.
I misread the harvest plan and harvested about 50% more salad than we typically need for Ōtaki Vege Bags, so please don’t be shy in how much you take home! Feel free to share with a neighbour We’ve found that, pretty reliably, people take an average of 160grams of salad
This week we have:
Carrots (Ahoaho māra kai)
Cucumbers (Ahoaho māra kai)
Zucchini (Ahoaho māra kai & Crooked Vege Ōtaki)
Pak Choi (Crooked Vege Ōtaki)
Microgreens (Crooked Vege Ōtaki)
Herbs (Lemon Sorrel, Parsley, Coriander or Garlic Chives) (Crooked Vege Ōtaki)
Salad Mix (Crooked Vege Ōtaki)
Vege highlights + suggested uses:
Turnips
Turnips seem to be somewhat unpopular - I’m not sure why. Perhaps people are more familiar with the classic varieties that have a somewhat bitter and sulphurous flavour? These guys are different - they’re sweet (almost fruity), buttery and juicy. The turnips we grow are a variety called “Tokyo” or “Hakurei.” They’re often mistaken for Radishes, but they don’t have the same crispy texture, and none of the spice.
My favourite way to use turnips is to cut them into quarters of halves (depending on size) and pan fry them with garlic until they’re pretty golden and brown. At the end, throw a in little lemon juice, chilli, soy sauce, vinegar, chilli, miso, honey - whatever floats your boat!
They’re also great roasted, on a bbq or sliced/grated into a salad. Our friend Charlie eats them raw when he visits the farm - like an apple from the ground.
Ka kite,
Jon
