Tribeca CSA Newsletter — Week 18

In Weekly Newsletter on October 14, 2009 at 4:36 PM


The Harvest Dinner is this Sunday, October 18th, 4-6pm, at the park! If you haven’t yet, please RSVP via email to Also, key an eye out for an email through the Group in case we find an indoor venue to move to, we’ll keep you posted!

News From the Farm

The first freeze of the season has arrived with evening temperatures dropping to 31 degrees. This is always a busy time for Pedro as they rush to harvest what is available to prevent the weather from destroying too much of the harvest. Remember that Pedro has told us that the leafy vegetables are the first to die in cold weather, only collard greens and cilantro are hearty enough to survive although the cilantro will turn purple. Squashes and in-ground veggies are completely safe and will lose the leafy stems though not much else. Eggplants however will not survive.

Next Week’s Work Shift:

The people doing workshifts on October 20th are:

2 – 4:30pm: Atoussa S. & Jacqueline S/Sharlene C.
4 – 6:30pm: Murray C. & Suzanne P.

As always, you can check the work shift schedule anytime by looking at the Work Shift Calendar!

Vegetable Highlight: Turnips

The most common type of turnip is mostly white-skinned apart from the upper 1–6 centimeters, which protrude above the ground and are purple, red, or greenish wherever sunlight has fallen. The turnip’s root is high only in Vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of Vitamin A, folate, Vitamin C, Vitamin K and calcium.

Turnip Tips

  • Although available year-round, turnips are BEST during their peak season, which is October through March.
  • Raw turnips will last up to 2 weeks in your refrigerator crisper.
  • Turnips provide a great crunch and texture, so be sure not to overcook.
  • Turnips are well known for their bitter flavor if not prepared correctly.

Simple Ways To Prepare

  • Bake – 350 degrees for 30-45 min
  • Boil – place a potato in the water and cook alongside the turnip to take out the bitterness.
  • Sautee – heat olive oil, add peeled turnips, add a couple teaspoons of water after a minutes, continue to sautee for 5-10 min.
  • Steam – peeled whole turnips will take 20-25 minutes, quartered or dices will take 10-15 minutes.



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