Box contents: 1 head each of jericho and winter density romaine, 1 bunch of komatsuna, 1 bunch of tonda di parigi carrots, 1 bunch of purple haze carrots, 2 rutabaga, 1 long island cheese pumpkin, 1 bunch of hakurei turnips, 2 baby fennel bulbs.
The little round carrots are another good cooking carrot. I most love them roasted. The purple haze carrots are sweet and crisp used fresh. I am always amazed by their smell. The purple ones in particular give off this knock my socks off sweet aroma when I'm pulling them out of the ground. Both of these varieties will keep well in your refrigerator if you remove their tops and store them in a bag with the air squeezed out. On that note, you will get a 5 pound bag of carrots in the last box next week.
The rutabaga will keep well in the same manner as the carrots. Remove the tops.
Komatsuna is an asian green that is great stir-fried, added to soup, or eaten raw in a wilted salad.
Long Island Cheese pumpkins make good soup and pie. Their flesh is a bit watery so needs straining after roasting to get rid of some water prior to making pie. They keep well so you can wait awhile to eat it.
Following is a recipe from Root to Leaf by Steven Satterfield
Carrots and Swede
2 medium rutabaga, peeled and cut into 1 inch cubes
4 medium carrots, cut into 1 inch pieces
1 stick of butter, unsalted
1 to 2 tsp salt
1/2 tsp nutmeg
1/2 tsp black pepper
In a Dutch oven, combine the prepared rutabaga and carrots. Cover with cold water by 2 inches and bring to a boil, then reduce to a simmer and cook 20 to 30 minutes, until the vegetables are tender.
Drain the vegetables in a colander for 5 minutes. Return them to the Dutch oven and add the butter, 1 tsp salt, nutmeg and pepper. Mash well with a hand masher. Taste for seasoning and adjust as needed.