Supporting Urban Agriculture

SUA is an urban farm in the Lower Ninth Ward of New Orleans. We work to collectively strengthen local food security and access through sustainable growing and selling practices. 

 

We will not be doing the SUA CSA Boxes this coming growing season. After 5 years of dishing them out year round it was definately a hard decision. It was quite the journey. We will be focusing on resturants and the neighborhoods needs more this growing season. Much love and gratitude to all those who stcuk with us over the years we cannot express how much it meant to us to get your support. We will let y'all know where to find our produce once we start selling. 

 

Turnip Recipe

Brought to you by  

Supporting Urban Agriculture

VEGGI Farmers Cooperative 

We hope you enjoy your locally-grown CSA box!
We've included some recipes to help you get creative
with our seasonal vegetables.

Visit our websites at:

www.veggifarmcoop.com

www.suanola.com

TURN-UP WITH TURNIPS!
Sautéed Turnips and Greens
Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice. Do the same with your mustard greens and radish greens. 


Mashed Turnips With Crispy Bacon
Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

 

ASIAN-INSPIRED MUSTARDS

1 tablespoon sesame seeds (optional)

 1 teaspoon Asian (toasted) sesame oil

 6 cups washed and chopped mustard greens

 1/4 cup water

 1 teaspoon minced garlic, or to taste

 1 tablespoon soy sauce

 2 teaspoons Japanese rice wine (mirin) vinegar

 1 teaspoon sake (optional)

 1 teaspoon white sugar

    •    

    •    Place the sesame seeds into a large skillet over medium heat, and cook and stir constantly until the seeds are toasted a golden brown and make a continuous crackling noise, 1 to 2 minutes. Transfer the seeds immediately to a bowl to stop the cooking process. Set seeds aside.

    •    Place sesame oil in the hot skillet, and heat until it just begins to smoke (this should happen very fast). Place mustard greens into the hot oil, and pour in water. With a spatula, gently toss the greens until they are wilted and reduced in quantity, about 2 minutes. Mix in garlic, soy sauce, rice wine vinegar, sake, and sugar.

    •    Bring the mixture to a boil, stir until sugar has dissolved, and cover the skillet. Reduce heat to a simmer, and cook until the greens are tender, 10 to 15 minutes. If a thicker sauce is desired, remove greens with a slotted spoon, and cook the liquid down to desired thickness; return greens to the skillet, toss in the pan juices, and sprinkle with toasted sesame seeds.


Please note, Stripe charges an additional $2 at check out that we can't seem to avoid. If you prefer, use PayPal to purchase your weekly box. Please select the amount you wish to pay for the box (Options 1-3) and Add to cart. Thank you!

Scale
Gardening is an exercise in optimism. Sometimes,
it is a triumph of hope over experience.
- Marina Schinz