CSA #38

Dear CSA-ers,

This week’s preassembled bag will contain Tumeric, Mustard Greens, Tatsoi, Daikon Radishes, Beets, Garlic, and Turnips. For those of you placing custom orders, you may do so between now and Tuesday evening on the website at: http://magneyfarm.locallygrown.net/market

As the farm crosses into December the time between dawn and dusk grows every briefer. Blustery days are followed by frigid nights, with the beginning of this coming week promising some of our coldest temperatures yet. At this point, there is still a surprising amount of green on the farm, a product of both cool hardy vegetables and the winter cover crops we have planted to maintain the health of the soil. That said, these sub-freezing temperatures do threaten some of our remaining crops, even with all frost protective measures taken.

It is our intention to deliver the final three CSAs of this year as outlined on the schedule set at the beginning. Still, understand that crop quality and availability at this time will be somewhat at the mercy of the weather. These seasonal risks are part of growing organically in-ground. Our view is that agriculture is working with nature, rather than trying to remove its influence. The climate and soil of the Pleasant Valley impart a unique dimension to everything we harvest from this land. We hope this is a quality that shines through during every time of year.

This week’s vegetable shines bright orange when you cut into it. It’s turmeric; a tropical summer crop we harvested, cured, and stored away for a cold week just like this. Fresh turmeric has a unique Earthy flavor lacking in its dry and powdered counterpart. To use fresh turmeric, remove and discard the white growing tips (which are unpleasantly peppery) from the rhizome (root-like portion), then grate the rich yellow-orange flesh into any savory dish. Turmeric is the natural source of the compound “curcumin” which has been widely touted as a health supplement. Some people use fresh turmeric simmered in milk with black pepper to make a medicinal concoction called “Golden Milk.” Grated turmeric is also an excellent addition to chicken noodle soup, imparting a golden hue to any broth. Though we won’t make any far-flung claims about the healing power of turmeric, we will say that a little bit of the spice goes a long way. We hope you enjoy utilizing this unique crop as much as we enjoyed our first foray into growing it this year!

One-Pot Turmeric Coconut Rice With Greens

INGREDIENTS
• 2 cups long-grain rice, such as jasmine or basmati
• ½ cup unsweetened coconut flakes
• 1 tablespoon white or black sesame seeds
• 2 tablespoons coconut oil
• 1 scallion, thinly sliced, white and green parts separated
• 1 teaspoon ground turmeric
• ½ teaspoon black pepper, plus more as needed
• 1 (14-ounce) can full-fat coconut milk
• Pinch of saffron (optional)
• Kosher salt
• 1 medium bunch kale, spinach or Swiss chard
• 1 lime
PREPARATION
1. Rinse rice until water runs clear. Drain and set aside.
2. In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
3. In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
4. Add the rice, coconut milk, saffron (if using), and 1 1/2 teaspoons salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
5. Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
6. As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer and season well with salt and pepper. Cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
7. As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
8. Gently stir the greens into the rice using a spatula or fork, season to taste with salt and pepper. Divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.

As always, we would like to thank you for supporting our farm and CSA program. Through good times and difficult ones, you are helping grow local organic agriculture in our community of West Kentucky.

Sincerely,
The Magney Legacy Ridge Farm Team