In Your Bag:
Head Lettuce: Butterhead or a red boston head in your bag this week, crisp and fresh tasting. Store in a bag in your fridge.
Hakurei Turnips: These are my favorite cold weather crop, white turnip ends are sweet and juciy. Greens are peppery and earthy. Store in a bag in your crisper drawer.
Micros: Flavor mix micros contain mizuna, kale, mustard, beet greens, tat soi and cabbage. store in your fridge.
Spinach: Spring spinach is always exciting for us! Crisp baby leaves are sweet and fresh. Eat as a salad, lightly saute or add to a sandwitch-you really can't go wrong. Store in your crisper drawer.
Arugula: feild arugula is peppery and zing-y! saute, eat raw, add to sandwitches. Store in a bag in your crisper drawer.
Chives: livly onion taste to brighten any dish, store in a small jar of water on your kitchen counter.
Glazed Hakurei Turnips | 10 SERVINGS | 25 mins total time
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
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.
Bowtie Pasta with Peas, Prosciutto & Arugula | 4 servings | 30 mins total time
1/2 pound (8 ounces) farfalle bowtie pasta
3 Tbsp olive oil (divided, 1 Tbsp and 2 Tbsp)
2 ounces prosciutto, thin slices separated and roughly chopped
1/2 cup fresh or frozen peas
1/2 cup shredded Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 cup reserved pasta water
1 large handful baby arugula (about a cup and a half, packed)
2 Tbsp thinly sliced fresh mint leaves
1 Add pasta to boiling water to cook: Put 3 quarts of salted water (1/2 Tbsp of salt for every quart of water) onto a boil. Add the farfalle bowtie pasta and cook until al dente.
2 Gently cook prosciutto: Coat the bottom of a stick-free pan with 1 Tbsp of olive oil. Lay out the pieces of prosciutto in the pan in a single layer. Put the heat on medium and gently cook while the pasta is cooking.
Turn the pieces over after a few minutes. The intension is not to crisp, but to render some of the fat and firm up the prosciutto a little. When this has been accomplished, remove the pan from heat.
3 Set aside some pasta cooking water, add peas to pasta and cook an additional minute: Once the pasta has been cooking for the correct timing for al dente, remove one cup of pasta cooking water from the pan and set aside. Add the peas and cook a minute more.
4 Add pasta, peas, Parmesan, black pepper to prosciutto, then add mint and arugula: Strain the pasta and peas and add to the pan with the prosciutto. Add the Parmesan cheese and toss to coat. Add the black pepper. Add 1/2 cup of the pasta cooking water. Add the fresh baby arugula and mint and toss with the hot pasta to wilt the arugula. Add more of the pasta water if the pasta seems dry.
5 Drizzle with olive oil: Drizzle and toss with 2 Tbsp of olive oil to serve.