Week 18

This time of year there is the dual "can you believe its already October?" and a "Are we really still doing this for three more weeks?"  The answer is yes to both.  Fall does seem to be hitting hard and fast this year, but I think mostly because last year was so odd, remember we had a long hot streak after Irene.  The mosquitoes were pretty mean all the way to mid-October.

But this year a different story:

Pumpkins (chose of Jack-o-latern or pie pumkin)
turnips
2 greens (choice of Spinach, Totsoi, bok choi, chard)
scallions
carrots
green peppers

for my ideas for pumpkins and totsoi look back in the blog, so this time around I feel the need to tackle turnips.  They exist, we should all eat them at once a year.  Not talkin' about salad turnips of course, easy to eat year-round.

So, two options, the first is in almost any soup, on the adventurous side I puree and add curry.  The second is more of a stand out, and could be done with rutabaga as well

Ingredients

• 3 pounds turnips
• 1 tablespoon vegetable oil
• 1/3 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 1 teaspoon paprika
• 1 teaspoon onion powder

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
2. Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
3. Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Other Field news: we have all our cover-cropping done and next to work on is getting the garlic area ready with compost, which I got from CV compost for the first time, looks absolutely gorgeous.