Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located at Tresidder Union, in front of Jamba Juice.
From the Stanford Community Farm: Cabbage, lettuce, parsley, beets, turnips, collards, and Red Russian and Dino kale
From ALBA Organics: Fuji apples, blood oranges, French fingerlings, and broccoli
Spotlight on: Turnips!
If you've stopped by the stand these past 2 weeks, you may have tried one of our free turnip samples. Turnips are great eaten raw - crisp and refreshing. As delicious as this effortless snack is, however, sometimes people desire a little bit more from this underappreciated taproot. In these instances, I can think of no better way to jazz up a turnip (or any vegetable, really) than by dousing it in copious amounts of cream and cheese. Pick up some turnips (grown right here at the Stanford Community Farm!) and some fingerling potatoes to make this indulgent and satisfyingly delicious Turnip and Potato Gratin. If you're a turnip fan, this recipe won't disappoint; if you're not, this recipe just might change your mind.
Ingredients
1 garlic clove, peeled
6 turnips, peeled
2 large potatoes, peeled
2 teaspoons salt
1 1/2 cups heavy cream
3 ounces gruyere cheese
1. Heat the oven to 45o degrees. Rub the garlic clove all over he inside of a heavy gratin dish, ten butter the dish well and set aside. Discard the garlic.
2. Slice the turnips and potatoes as thinly as you can (a mandoline would come in handy here). Toss the vegetables with the salt and place them in rough layers in the gratin dish. Bake until softened, 20 to 30 minutes. Stir with a spatula every 10 minutes, making sure the bottom layer doesn't scorch.
3. Pour the cream over the potatoes; it should come just to the top layer without covering it. Distribute the cheese over the top and bake until the cream thickens and the top is browned, about 30 minutes. Serve hot.
*recipe from www.seriouseats.com*
Fun Turnip Fact: The Halloween tradition of carving a pumpkin originated with carving turnips! In the UK, turnips were carved on Halloween and left on doorsteps to ward off evil spirits. When the practice made its way to the US in the 19th century, turnips were replaced with pumpkins, which were more readily available.
"If there were only turnips and potatoes in the world, someone would complain that plants grow the wrong way." -Georg Chrisoph Lichtenberg
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