2017 CSA – Week #3
Notes from the Farm
Know Your Farmers
Recipes and Cooking Tips
Kale: Packed with nutrients, this leafy green can be steamed or sautéed and served as a side dish, included in soups, stir fries and casseroles, blended in to green smoothies, or baked in to chips for a great snack.
Scarlet Salad Turnips: like a radish but with more cooking greens on top and no spice to the root. Crisp and delicious, these can be cooked, pickled or eaten raw in many ways. Use in salads, or thinly sliced on crudite plates or with crackers and cheese. You can also cook them in vegetable or miso soups, or steam or stir fry them. If you do cook them, note that they do not need to be cooked for long. Do cook the greens, which have are tender, delicious, and can be prepared just as you do other greens.
Root vegetable like turnips or carrots will store better if you remove the leaves from the roots. Store both greens and turnip roots in a moist towel/cloth bag or a plastic bag in the crisper drawer of your refrigerator.
Turnip Salad (for scarlet or hakurei turnips)
1 bunch of turnips, scrubbed trimmed & sliced in 1/4 inch rounds
1/2 cup rice or white vinegar
1/2 tsp salt + more to taste
water to cover
1/4 cup sesame seeds, toasted (optional)
Combine the vinegar and salt in a shallow bowl and stir until the salt is dissolved. Submerge the turnip slices and add more vinegar, if necessary, to cover. Allow to stand 15 minutes. Remove the turnips from the liquid, add toasted sesame seeds and toss. Serve over noodles or rice or alongside another dish.
Roasted Red Turnips and Sauteed Greens
1 bunch of turnips with greens attached
2Tbsp olive oil
2tsp lemon juice
3/4tsp regular or smoked paprika
pepper to taste
To roast turnips:
Separate greens from turnips and set aside.
Scrub and rinse turnips well, leaving skins on.
Cut into equal sized wedges about 1/2″ thick.
Preheat oven to 450 degrees.
In a glass baking dish or rimmed baking sheet combine turnips, 1 Tbsp of olive oil, 1tsp lemon juice, 1/2tsp paprika and 1/4tsp salt. Toss to coat.
Roast for 20-25 minutes, flipping halfway through.
To prepare greens:
Thoroughly wash greens and trim lower, tougher stems.
The greens can either be left whole or coarsely chopped before sauteeing.
In a medium skillet, heat remaining olive oil and lemon juice over medium-low heat.
Add greens and stir to combine.
Cook, stirring occasionally, for 2-3 minutes until greens brighten and become tender.
Add 1/4tsp paprika, a pinch of salt and pepper and cook 1 minute more.
Serve roasted turnips and greens together, on their own or accompanied by a protein or grain of your choice.