Behold the Kamo Kamo Squash and Golden Turnip

                     Welcome to your first box of perfect produce from Bloomfield Farms! Here are some recipe ideas for your squash and turnips.

Kamo Kamo is ethnic heirloom pumpkin of the Maori people of New Zealand and one of the best.

 It's nutty, sweet and a perfect roast with your Bloomfield rosemary, garlic and chili oil.

Here's a recipe for 4 people:

1 Kamo Kamo Squash

3.5 tablespoons olive oil or Bloomfield chili oil

2 cloves of garlic, smashed with your knife and chopped

1 tablespoon of rosemary chopped 

salt ( Kosher or Maldon sea salt)

Preheat oven to 425 degrees. Rinse your squash and cut in half to take out the seeds. Then put the squash interior side down and cut in slices or wedges an inch wide as if you were cutting bread. Use a sharp knife but be careful, the skin is tough. Then cut the wedges in half for smaller pieces.

With your hands, coat the squash in chili oil, chopped garlic and rosemary and salt to taste and put on a pan coated with a bit of oil . Put in the oven for 30-40 minutes or until it starts to carmelize. Keep an eye on it as all ovens are slightly different. Take out of the oven, serve as a side dish. Note: the skin stays hard so just scoop out the succulent orange interior and enjoy.

Turnips and their greens are one of my favorite things. Here's an easy recipe.


Turnips and Greens



olive oil, chili oil or butter

Preheat oven at 350. First the peel turnips, cut in quarters, wash them then put in a pan with a cup water to steam for about 5 minutes. When done, season with salt and olive oil and place in a roasting dish in the oven  for 30 minutes. In the meantime, wash and roughly chop the greens. Quickly steam the greens and when cool enough to handle, squeeze out the extra liquid. To season the greens, heat up the chili oil in a small frying pan with a chopped clove of garlic. Let the garlic sizzle but no not let it brown. Add the chopped steamed greens to the garlic mixture to flavor the greens. Turn off the heat. Set aside.

When the turnips are roasted and slightly brown, take them out of the oven. Mix the greens and lovely white turnips together adjust for salt and serve.