I hope you had a wonderful Thanksgiving if you're in the US, and if not, I hope you had a wonderful regular Thursday!  After eating lots of rich foods like mashed potato, stuffing, and pie, my belly is ready for something a little lighter, yet still cozy...I'm experimenting with a soup this week using a new, rare veggie! I had no idea until I looked them up for recipe inspiration, but Macomber Turnips are specific to southeast Massachusetts. It even has its own historic marker + plaque! The legend says that in the 1800's, farmers in Westport planted their rutabaga seeds next to radishes to naturally cross pollinate. This resulted in a new turnip with white flesh and a subtle radish flavor when raw, but when cooked, gets sweeter. Apparently, this subtle sweetness is their trademark in the turnip family. I love that our CSA gives us exposure/access to unique vegetables like this legendary root!


Other ways I'm using our CSA vegetables this week:

  • 1 bunch of Spinach – Beet, butternut, spinach salad for lunches
  • 1 bunch of Kale or 1 bunch of Arugula – Stuffed into potatoes
  • 1 bunch of Tatsoi or 1 bunch of Mustard Greens – Going in an experimental soup
  • 1 bunch of Hakurei Turnips or 1.5 lbs. of Macomber Turnips –Soup inspired by this, but changed semi-drastically because I won't use wine or cream and I'll add tatsoi
  • 1.5 lbs of Sweet Potatoes or 1.5 lbs. of Beets – Beet, butternut, spinach salad
  • 1.5 lbs. of Yukon Potatoes or 1.5 lbs. of Russet Potatoes – twice baked potatoes (stuffed with kale + cheese)
  • 1 Butternut Squash – Roasting to make "croutons" for the spinach salad

For my local peeps - tomorrow, Saturday, Nov. 28 from 11-2, I'll be at the Holistic Fair at Mind Body Barre in Norwood for Small Business Saturday. If you're in the area, stop by - I'd love to meet you in person (and I'm bringing treats, of course!)