Roasted Hakurei Turnips with Israeli Couscous

adapted from Not Eating Out In New York

Sue Triggs-Rhuda's Hakurei Couscous

Hakurei Couscous submitted by Member Sue Triggs-Rhuda


I’m taking a chance that our first share of the season will include Hakurei Turnips. If not, you’ll thank me for this recipe when they do make an appearance.

What I love most about the Not Eating Out in New York original recipe is the use of the entire turnip, root to tip, and the juxtaposition of the large format couscous against the perfectly roasted turnip. Heaven. Try it, and let us know if you liked it.

1 bunch hakurei turnips with fresh greens
1 cup Israeli couscous
1 garlic clove, minced
1/2 cup chopped red or sweet onion (original calls for 1/4 cup red, I use 1/2 cup sweet)
Splash of Kitchen Garden local Sriracha to taste
Juice from half a lemon
4 – 5 tbsps extra-virgin olive oil (EVOO)
Salt and pepper, to taste

Gail Wakefield's Hakurei Couscous

Hakurei Couscous submitted by Member Gail Wakefield

1. Preheat oven to 425.
2. Trim radishes from greens leaving a little tuft attached to the turnip. Wash greens and turnips, then halve each turnip lengthwise.
3. Toss turnips with 1 -2 tbsps olive oil, salt and pepper to taste. Roast 5 – 10 minutes or until lightly brown. Toss/flip turnips and roast another 5 minutes.
4. Cook couscous according to package directions and chop greens and onion while turnips are roasting.
5. Drain couscous, let cool.
6. Heat remaining EVOO in a saute pan, toss in turnip greens and cook just until wilted, about two minutes.
7. Remove greens from heat, let cool.
8. Toss couscous, greens, onions, lemon juice, and sriracha. Add salt and pepper to taste. Top with turnips right out of the oven and serve. Remind guests turnips are hot. Enjoy!

Updated June 13th with member submitted photos of their creations utilizing this recipe.

Salem Depot Sunflower Garden

sunflowerOver the year’s we have attempted a small sunflower garden at the Salem Depot, and we’re hoping this year is the charm!

Julie already went out and filled the flower beds with fresh compost from Black Earth and took out two trash barrels full of water. Some seedlings had come back on their own, volunteers as my family likes to call them. Julie also transplanted and put in additional plants. 


We would love to get a couple of Salem Depot members to sponsor 2-foot sections. This can be a great opportunity for the young ones without home gardens to get the reward of big beautifulsunflowers they helped grow or anyone in the community who would like to water or get their hands a little dirty. All while beautifying the depot!

Interested participants would commit to bringing water to the depot each week during their scheduled pick up day as well as taking a few minutes to tend to any weeds that may have grown over the past week. Sections would be clearly marked with sponsor name stakes or can be anonymously or dedicated to a loved one. Julie is happy to take on weekend watering to ensure no wilting over the hot summer months. 

Please email Jennifer to express your interest. The sooner, the better, as these sunflowers will not thrive without dedicated watering.

Cloumage Strawberry Cheesecake

Googling Cloumage cheese turned multiple results for Shy Brothers Farm, the Farm Direct Coop supplier out of Eastern Massachusetts. I take this as a good sign that they’re the experts this side of the pond since Cloumage originally comes from a French recipe. The curds are formed using a long, slow acidfication process and is allowed to drain naturally under its own weight vs pressed.

It’s a light, fluffy cheese and is an everyday staple in France. It is frequently used in cooking everything from a sweet treat whipped with honey to mixed up with horseradish or stuffed inside a chicken.

Looking for a delicious way to enjoy the Cloumage? Try out this tasty submission by the FDC’s own Marion Higgins.


3/4 cup crushed hard, crumbly oatmeal cookies, or similar
1 1/2 tbsp unsalted butter, melted
1/2 tbsp flour
5/8 cup sugar
10oz Cloumage
6oz mascarpone
1tsp lemon zest
1/8 cup heavy cream
1/2 tsp vanilla
2 eggs

3/4lb strawberries
1/4 cup sugar
lemon zest

1) Preheat oven to 325 F
2) Generously butter a 7″ springform or loose bottom cake pan
3) Crush 3/4C hard, crumbly oatmeal cookies, or similar
4) Combine with 11/2T unsalted butter, melted
5) Press into prepared cake pan and set aside
6) Whisk 1/2 tbsp flour into 5/8C sugar
7) In a medium bowl, beat together 10oz Cloumage, plus 6oz mascarpone
8) Stir in 1t lemon zest then beat in flour/sugar mix until incorporated
9) Add 1/8C heavy cream, plus 1/2t vanilla
10) One at a time beat in 2 eggs until thoroughly combined
11) Pour over cookie crumb crust and smooth top
12) Bake for 45-60 mins until edges just browning and center still wobbly (160-170F)
13) Leave in oven but turn off heat
14) Cool 1 hr in oven then remove and cover w/ baking sheet
15) Periodically wipe off condensation on underside of baking sheet
16) Refrigerate overnight in cake pan
17) Serve with a sauce made from 3/4lb strawberries, 1/4C sugar, lemon zest, boiled and cooled ahead of time.

Additional cheese recipes available at Shy Brothers Farm

Shaved Asparagus Pizza

by Alison Blanchard

Farm Direct Coop member Alison adapted this recipe from Smitten Kitchen after the early spring share pickup featuring asparagus. Between the time of her submission and posting this recipe for all, I had the opportunity to give this a whirl in my kitchen. I can totally vouch for its tastiness utilizing fresh lemon as I had no preserves. Enjoy!



Pizza Dough, store bought or homemade – Alison’s favorite is the Bobby Flay recipe

1/2 lb fresh asparagus
2 cups mixed mozzarella and parmesan cheese
2 tsp olive oil
salt and pepper to taste
1 lemon, preserved or fresh


1. Preheat oven to 450.
2. Peel the asparagus pieces using the tough end as a handle, toss with olive oil, salt and pepperDSC_0816
3. Stretch dough to cover pizza stone or baking sheet. Cover with cheese, top with asparagus. If using preserved lemon, chop up into small bits and spread over asparagus.
DSC_08174. Bake 15 – 20 minutes or until edges are lightly browned and cheese is bubbly.
5. Remove from oven and if using fresh lemon, squeeze juice of half lemon over the pizza.