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Posts by Jason Savitsky

Salsa Verde

Posted on by Jason Savitsky

Salsa Verde or green sauce (in case you didn't know) is a favorite with Mexican cuisine.  It is used as a condiment as well as a main ingredient in some recipes like chicken in salsa verde.  The basic ingredients are tomatillos, chili peppers, cilantro, & onion but there are many different recipes with more ingredients as well.  Salsa verde can be made with raw or roasted ingredients, each having a distinct flavor.  It can be eaten with chips, tacos, chicken, steak, eggs, etc.


Salsa Verde

8 tomatillos

jalapeño & serrano peppers (1 of each with seeds/veins=very hot - 1 of each without seeds/veins=mild-hot - half of each=mild

cilantro (small handfull about 1-2 tbsp chopped but doesn't need to be chopped - stems can be used too)

small white onion (about a 1/4 cup)

1-2 cloves garlic




*the tomatillos tend to be very sticky, be sure rinse them well.


For the raw salsa place all ingredients in a blender until well blended, add salt & pepper to your liking.

For the roasted salsa, all ingredients (except cilantro) can be roasted in the oven or in a frying pan until they start to blacken (garlic will be ready first, then peppers, tomatillos and lastly the onion) and then place them in blender along with the fresh cilantro until well blended, add salt & pepper to your liking.

You can also make the salsa in a molcajete (mortar & pestle).


Cipollini Onions

Posted on by Jason Savitsky

Cipollini onions are a smaller, flat onion. There are yellow & red varieties.  They are sweeter onions, having more residual sugar than garden-variety white or yellow onions, but not as much as shallots.

Their size & shape makes them great for roasting. Their sweetness also makes them perfect for caramelized onions.


Roasted Cipollini Onions I

Preheat oven to 325°F.  Melt butter in a large non-stick or cast iron skillet over medium heat. Add whole peeled onions and toss to coat. Season to taste with salt and pepper. Transfer to oven and roast, tossing occasionally, until deeply caramelized and tender, about 30 minutes. Serve immediately.


Roasted Cipollini Onions II

Preheat oven to 375°.  Wrap whole peeled onions in aluminum foil with a little olive oil & salt & pepper. (herbs optional) Place on oven rack and roast for 25-30 minutes.  *Optional - when done roasting squeeze fresh lime juice over the onions.


If you are not a big onion fan, definitely try roasting them.  You will change your mind about them guaranteed!



What to do with turnips?

Posted on by Jason Savitsky

Some of you may only know the turnip as that big waxy orb you see in the grocery store in the fall.  Yes, turnips are know to be a fall crop but they can be grown in the spring too.  Although they don't reach their common large size in the spring, they are just as delicious.  They have a bonus as well!; you can prepare the greens too!  Here are a few basic recipe ideas for your turnips:

Sauteed Turnips and Greens
Peel and cut-up turnips and cook along with minced garlic in olive oil in a large skillet until tender. Add the greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice. (*Bacon can be added too)

Mashed Turnips

Peel, wash, and quarter - Boil 35-45 minutes or until tender - Strain and rinse - Place in large mixing bowl and use fork or immersion blender, add milk and butter and blend to desired consistency (salt and pepper to taste)

Roasted Turnips

Preheat oven to 450 and cut turnip (s) into wedges - mix in a bowl with melted butter (enough to coat), thyme (just a pinch, add more with about 5 minutes left to cook), garlic (shallot, onion, or garlic scapes), a little olive oil and salt & pepper. Roast for 15 minutes, flip and cook another 15 minutes or until tender.



Mustard Greens

Posted on by Jason Savitsky

What the heck are mustard greens? Mustard greens are kale's spicy cousins.  There are many varieties although we only grow 4 of them.  They can be eaten raw in salads, sandwiches, etc. or cooked.  They lose some of their spiciness when they are cooked.  My favorite way to prepare them is my go to for most large greens; sauteing them with olive oil & garlic.  Our garlic isn't quite ready this week (probably 2 weeks away) but I've included leeks in your share this week so that you can use them with your greens.  You may want to add some garlic or onion as well.  Also, leeks can get a bit dirty on the inside due to the way they are grown, so make sure you take apart the layers and then rinse to get most of the dirt off of them.  Thank you and enjoy your first week's share!!!