From the Land 5/9

food for thought
full share: Japanese salad turnips, green garlic, bok choy, head lettuce, rhubarb, and basil


This is the last week of CSA! Thanks for being members of the PCCSA this year! We’ve been through a lot of changes, and are glad you’ve stuck with us. Remember, you can fill out and return this contract ( with your deposit to hold your spot for next year, which will begin the first week of November. We hope you join us!

Summer dairy share: We are offering dairy shares throughout the summer. The contract is attached, and shares begin May 16 and go through October 24.

If you haven’t already, be sure to “like” us on Facebook (, follow our blog at, or receive farmers market email updates at We won’t email anything out until the new season, so make sure you stay updated on local food events!

If you’re interested in a summer CSA produce share, check out the Yavapai Grown CSA:


Prescott Farmers Market
opens May 12!
Yavapai College front parking lot – 1100 E. Sheldon St.

Prescott Valley Farmers Market
opens June 1
Tim’s Toyota parking lot – corner of Glassford Hill and Florentine

Chino Valley Farmers Market
opens June 7
BonnFire Grill Restaurant – 1667 S. Highway 89

veg of the week

Japanese salad turnips

This beautiful salad turnip is a Japanese variety called “Hakurei”. Unlike purple turnips, they are tender and sweet – I could literally eat these things like an apple!

uses: Seriously, try eating one whole. Then slide up another and put it on a salad. They are also excellent in stir-fries and soups. Eat raw, or lightly steam.

nutrition: The roots are high in vitamin C and iron; the greens are high in fiber, vitamin A and calcium.

to store: Store the root and greens separately in plastic in the fridge.


japanese turnips with miso
adapted from epicurious
serves 2

  • 1 1/2 tablespoons white miso
  • 1 1/2 tablespoons butter, softened, divided
  • 1 bunch Japanese turnips with greens
  • 2/3 cups water
  • 1 tablespoons mirin (Japanese sweet rice wine)

Stir together miso and 1 tablespoon butter.

Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

bok choy and turnip slaw
adapted from d street wellness
serves 4

  • 3 cups of bok choy – stalks and leaves chopped into bite size pieces
  • 2 salad turnips with greens
  • 3 carrots
  • ¼ cup mayonnaise, vegannaise, or sour cream
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon of raw honey
  • ¼ cup sliced, toasted almonds
  • salt and pepper
  • sesame oil

Shred the turnip and carrots and chop the turnip greens

In a mixing bowl, make the dressing by combining the mayo, vinegar and honey and then add the all of the veggies. Mix well and season with salt and pepper to taste. Allow the flavors of the salad to combine for about an hour in the fridge.

Top with toasted almonds and drizzle with sesame oil before serving.

stir-fried bok choy with basil-lemon sauce
adapted from dad cooks dinner
serves 6

  • 3 T soy sauce
  • Juice from 1/2 lemon
  • 1 large head bok choy
  • 1/2 large onion
  • 1 sprig of basil
  • 2 large cloves garlic
  • 1 tsp high-temp vegetable oil
  • 2 tbsp high-temp vegetable oil

Prep sauce: Whisk together soy sauce and lemon juice.

Prep vegetables: Cut onion into 1/2″ thick strips. Trim the root end and most of the white off the bok choy. Pick the basil leaves from their stems, stack them, roll into a cigar shape, and slice thinly crosswise.

Prep garlic: Mince garlic, and mix in small bowl with 1 tsp vegetable oil.

Cook the onions: Add the 2 tbsp oil to the pan, and let heat on high until the oil is shimmering. Add the onions, let sit for 1 minute (or until well browned on one side), then stir the onions and cook, stirring occasionally, until they are crisp-tender, usually about another 2 minutes.

Cook the garlic: Make a hole in the center of the pan, and add the garlic-oil mixture. Let sit for 30 seconds, or until you start to smell the garlic cooking. Stir the garlic into the onions.

Cook the bok choy: Add the bok choy to the pan, stir to combine with the vegetables, then add 1/2 cup of water to the pan and cover with a lid. Reduce heat to medium, and let steam for 5-10 minutes, stirring occasionally, until the bok choy is just tender. Remove the lid, and if there is a lot of liquid in the pan, let it cook for let cook for another minute or two to evaporate some of the water.

Sauce: Pour the sauce into the pan, stir to combine, and let cook for another minute or two, until the sauce is bubbling. Turn off the heat, and stir the basil into the pan.



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