Patrick and Sally have been growing the best turnips, but we do get asked a bit how to use them, so hopefully the following makes you a turnip convert!
The variety coming out of the patch on the farm is Japanese Harukei, otherwise called a salad turnip, because they don’t need to be cooked first to enjoy them. In fact, it’s well worth giving them a try eaten as is - unpeeled and raw. They’re delicious! Kind of like a radish, but with no heat.
If you would like to have a go at incorporating them into a meal, these turnips are great in almost anything. Grate to include in wraps or coleslaw, cut into matchsticks to go with dips or in nori rolls, slice finely for fresh salads or sandwiches, dice or slice for adding to stir fries, curries and stews. We have even made this quick pickle recipe with them a few times now and in all the cooked meals listed above, the leafy tops can be included too.
It’s our biggest school holiday program yet and some sessions are almost booked out. The popular Kids Create! sessions are back, along with a whole lot of new stuff
Make your own bread for morning tea, visit the animals and plant your own seeds in the Farm Kids sessions; make beeswax candles and kite paper window stars; create your own art pieces with layering stencils; have a go at linocut and block printing or learn how to make marbled paper and your very own clay creatures with air dry clay.
Places are limited to keep the session sizes small and allow the kids to make use of the space. Neurodiverse kids and kids of all abilities are welcome.
Follow the link here for more information and to book a spot.
Chicken tikka masala is available to order through the online farm shop this week. Made from scratch with free range chicken and organic veg from the shop, it makes for a healthy and easy midweek dinner.
