Organic George
Urban Farming at Reedy River Farms
When you think of farming, classical images and ideas are unavoidable. There’s a farmhouse, a barn, large expanses of land on which to grow crops or graze lives...
Winter Harvest at Reedy River Farms:
Working closely with the restaurant industry, both here in Greenville and back at Chris’s former farm-to-table gig in Michigan, has its perks. The guys are willing to share their quick and easy kitchen tips for what they’ve got growing this winter.
Ingredients
In The Ground
- Napa Cabbage
- Lettuce
- Chard
- Kales
- Mustard greens
- Frisee and Escarole
- Beets
- D’avignon radishes
- Hakurai turnips
- Red-veined Sorrel
Preparation
ON THE PLATE
Beets, turnips and radishes are best quartered and roasted with salt, pepper, and olive oil to taste at 400° for 15-20 minutes.
Mashed Hakurei Turnips: Boil whole turnips with tops removed until tender. Strain and let stand for 5 minutes. Mash turnips with 2 tablespoons of butter, roasted garlic cloves. Season with salt and pepper, and fresh dill.
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