Glazed Hakurei Turnips

Ingredients:

3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
1/4 cup (1/2 stick) unsalted butter
3 tablespoons sugar
Kosher salt

Preparation: 

Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

http://www.bonappetit.com/recipe/glazed-hakurei-turnips

Radicchio Flatbread with Whipped Ricotta

Ingredients:

1/2 teaspoon active dry yeast
3/4 cup warm water (about 110 degrees)
Pinch of sugar
1 3/4 cups all-purpose flour, plus more for dusting
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, plus more for bowl and drizzling
2 Treviso radicchio (5 ounces each), quartered lengthwise
1 cup fresh ricotta cheese

Preparation:

Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.

Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.

Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.

http://www.marthastewart.com/346952/radicchio-flat-bread-with-whipped-ricott?czone=%2Fwinter-produce%2Fwinter-produce&gallery=286437&slide=346952&center=1009854

Celeriac Remoulade

Ingredients:

7 tbsp good quality mayonnaise
3 tbsp Dijon mustard
1 lemon, juice only
1 small celeriac, about 650g/1lb 7oz
toast and watercress, to serve

Preparation:

In a large bowl, mix the mayonnaise, mustard and lemon juice together thoroughly with a generous sprinkling of salt and some freshly ground black pepper, so it all becomes one sauce.
Peel and quarter the celeriac, then, working quickly, coarsely grate it and stir into the sauce until evenly coated. Serve the celeriac remoulade with lots of toast and some dressed watercress. It will keep in the fridge for up to 2 days.

http://www.bbcgoodfood.com/recipes/1597/quick-celeriac-remoulade

Henry Got Crops! Vegetables in Saul Cafeteria

After a few years of dreaming about it, and then an entire year of actively pursuing it, we have just recently been approved as an official vendor for the School District of Philadelphia in order to sell produce to the Saul cafeteria (Fan fare! Fireworks!). This is a very exciting step for everyone! The farmers and farm educators are proud, the students are excited, the school district is supportive and the Saul staff are thrilled. Students from Saul can already get free produce to take home from the raised beds  which they tend with Clare and Tara as part of the Henry Got Crops farm education programs; and now this is yet another way we can get healthy, fresh produce which the students themselves help grow, into their mouths. We are starting small with this new plan, in order to work out the kinks. We will try various types of vegetables to see what works best for the cafeteria staff and what is most well received by the students. We will deliver just a case or two of vegetables a week until the winter sets in, and then one or two smaller deliveries a month of salad greens from the hoop houses during the winter. However we hope deliveries can be bigger and more regular once the spring starts up again and we can specifically plan for the cafeteria’s needs. Everything that goes into the cafeteria must be on the approved menu, which was created by a school district dietician. This never would have been possible without the willingness and support from the Saul principal, the cafeteria staff, and of course the Food Services of the Philadelphia School District.

Get your Tickets for Cow Plop Bingo!

This year at our Harvest on Henry festival I am pleased to announce our first Cow Plop Bingo! It is just what it sounds like: a huge bingo board painted on the ground in the pasture, a cow….and a very valuable plop! If the cow plops on your square, you win 50% of ticket sales for the activity, the other 50% goes to the farm. Tickets are $5 each. Buy your tickets during the CSA pick-up on Tuesdays and Fridays.  Then come to Harvest on Henry on October 19th from 1-4pm and cheer the cow on (need not be present to win)!