Spring CSA has sprung

Today, I picked up my first CSA (Community Supported Agriculture) package for the spring season.  Yeah!!

For those unfamiliar with the CSA concept, I basically bought food shares from a local farm.  Each week I receive a selection from their harvest.  Super fresh, community reinvested, low carbon footprint produce.  For someone with a brown thumb, this is the way to go.

This week we received the following from Texas Prairie Farms: lettuce, snap peas, chard, onions, carrots, turnips and oregano.  I'm stoked about the fresh oregano; can't wait to spice up some dishes!

I'm also fairly elated about the TPF newsletter I received.  It has recipes! ^_^  Below is one I'm dying to try with the turnips...

Creamy Turnip-Potato Purée: 

Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.

·         YIELD: 8 servings (serving size: 3/4 cup)

·         COURSE: Side

·         Dishes/Vegetables

Ingredients

·         2 pounds turnips, peeled and cut into 2-inch pieces

·         1 pound Russet potatoes, peeled and cut into 2-inch pieces

·         2 garlic cloves, crushed

·         2 teaspoons salt

·         1/2 teaspoon freshly ground black pepper

·         1/4 cup light sour cream

·         1/4 cup chopped fresh chives

·         3 tablespoons prepared horseradish, drained

·         2 teaspoons sugar

Preparation

1. Place turnips, potatoes, and garlic in a 5-quart pot. Cover with cold water to 2 inches above the vegetables; bring to a boil. Add salt; simmer, uncovered, until tender (about 15 minutes).

2. Drain the vegetables in a colander; return to pot. Cook over medium heat to remove excess water, stirring well (about 5 minutes). Stir in the remaining ingredients; mash with a potato masher until smooth. Transfer mixture to a serving dish.