Turnip Report

[mathhobbit]

I'm taking a week off from my farmshare, which lets me catch up here!

Today's project is half a batch of Rose Hip Jelly. I've no hope of a beautiful, clear jam; I'll be happy if it's even tasty.

Before heading out to the beach, I used up everything but the carrots and turnips in an eggplant based spaghetti sauce. I think I didn't cook the eggplant enough, but freezing and thawing should help soften it. The arugula was very subtle -- I forgot it was an ingredient.

Farmshare Pasta Sauce

Sautee:
1/4 c olive oil
one large onion
2 cloves garlic

Add:
2 small Japanese eggplant, cubed
1 T dried basil
1 T dried oregano
1 T frozen parsley
1/2 t ground black pepper

Cook until translucent.

Add:
2 c frozen tomatoes
2 c frozen tomato paste
1/4 t red pepper flakes

Heat to a simmer, add:
1/2 bunch arugula, chopped

Cook until flavors blend. Add salt and red wine to taste.