HYDRO HARVEST TURNIPS.
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"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
APPETIZER
STRAWBERRY SALSA
2 Tbsp. oil (not olive oil)
2 Tbsp. lime juice
2 Tbsp. red wine vinegar
2 Tbsp. fresh chopped mint leaves
2-3 Tbsp. fresh chopped cilantro or parsley
1 jalapeno pepper, seeded and chopped (Don't forget to wash your hands right after)
� tsp. salt
1 pint of strawberries, hulled and chopped
� cup diced pineapple
� cup chopped sweet onion
1 small block of cream cheese or tub of whipped cream cheese
Whisk together oil, lime juice, mint, cilantro or parsley, jalapeno pepper and salt in a medium bowl. Toss in strawberries, pineapple and onion.
Place over top of room temperature block of cream cheese. Serve with crackers of choice.
ALSO; try this salsa over chicken or pork or fish for a new twist.
ALSO; for dessert, serve over pound cake and top with whip cream
VEGTABLES
SCAPPOLED TURNIPS
4 cups cubed turnips (unpeeled)
2 Tbsp. butter
2 Tbsp. flour
1 cup milk
� tsp. salt
� tsp. pepper
Nutmeg
� cup bread crumbs
2 Tbsp. melted butter
Cook turnips in salted water for apx. 20 minutes or until fork tender. Mash.
Melt 2 Tbsp. butter; add flour and stir or whisk. Add milk slowly, stirring constantly. Stir in salt, pepper and nutmeg to taste. Cook until thick. Add turnips and spoon into a buttered casserole dish.
Combine bread crumbs with melted butter and sprinkle on top of the turnips. Bake at 350 degrees for apx. 20 minutes or until lightly browned.
SWEET POTATO BALLS
4 Large sweet potatoes
2/3 cup packed brown sugar
2 Tbsp. orange juice
1 tsp. orange zest
� tsp. freshly grated nutmeg
2 cups shredded coconut, sweetened
� cup granulated sugar
1 tsp. ground cinnamon
1 large marshmallow per potato ball
Preheat oven to 350 degrees.
Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3 inch diameter ball. Roll the balls into the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallow can cause the potato balls to burst open.
RELISH TRAY
Make your favorite deviled eggs, in my house they are a tradition on holidays, along with stuffed celery, black olives, etc. for a nice relish tray.
ORANGE MARMALADE AND BOURBON GLAZED HAM
1 medium ham, butt if possible (pre-cooked)
Whole cloves
1 cup water
1 cup cream sherry
1 Tbsp. grated fresh ginger
� cup orange marmalade
� cup bourbon
2 Tbsp. prepared mustard
� cup brown sugar, firmly packed
Preheat oven to 425 degrees. Line roasting pan with foil. Trim rind and fat from ham, if necessary, leaving �-inch layer of fat. Score ham in a diamond pattern. Stick cloves into center of each diamond. Place ham in pan. Combine water, sherry and ginger in a small bowl. Pour sauce over ham. Bake 5 minutes per pound.
Cook marmalade, bourbon and mustard over medium heat in a small saucepan until warm, stirring occasionally, about 5 minutes (glaze will be thin). Increase oven to 450 degrees. Brush glaze over ham and sprinkle with brown sugar. Bake until deep brown, about 20 minutes. Spoon off fat from the pan juices. Transfer juices to a saucepan and boil until thick, about 10 minutes. Slice and serve au-jus in a separate gravy boat.
TIP: A SPIRAL-CUT HAM IS GREAT FOR A BUFFET.
"WASTE NOT, WANT NOT" Refrigerate any leftover sliced ham in refrigerator, great for sandwiches, and lightly fry for breakfast. If you have a ham with a bone, store in freezer and make a bean soup that can be frozen for dinner later in the week or longer.
DON'T FORGET THE EASTER EGG HUNT SATURDAY, APRIL 3rd. THE KIDS HAVE SO MUCH FUN. ACTIVITIES START AROUND 12:00 AND END AROUND 3:00. WHILE THE KIDS ARE HAVING A GREAT TIME, WALK AROUND THE FARM AND PICK UP YOUR PRODUCE FOR THE WEEK.
ASK FARMER JOHN OR FARMER FRANK TO SEE IF THE FORTEX BEANS ARE READY? IF THEY ARE, BRING HOME FOR EASTER DINNER, BRING TO A BOIL, DRAIN, PUT BACK IN YOUR WARM POT, ADD A PAT OF BUTTER, SHAKE THE POT, ADD SALT AND PEPPER TO TASTE AND ADD SOME SLIVERED ALMONDS AND YOU ARE GOOD TO GO.
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AND OLD FAMILY RECIPE CONTACT ANDREA AT afreebody@verizon.net or TERRIE john@hydroharvestfarms.com
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
Greetings! 
