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Author: mo

  • Sauteed Turnips

    I used this recipe but omitted the soy sauce because I wanted the white and pink color and not a brown (other than the caramelizing from the braising).

    • 1 Tbsp butter
    • 2-3 scarlet turnips, sliced thinly
    • 1 tsp soy sauce, or Bragg’s Liquid Aminos

    Melt your butter in a skillet over medium-high heat. Add the turnip slices and sauté for a few minutes until they start to brown. Add a splash of water or broth, stir, and cover with a lid to braise the turnips until tender, about 8 minutes. Check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and tender all the way through. Add your soy sauce directly to the pan. Eat!

    It looked like this:

    Add turnips and sauté.

    Sliced Turnips

    Add a splash of water. That is water boiling. It looks like oil, huh?

    Saute Turnips

    Nicely BrownedAfter the turnips have been covered with a lid and braised.

  • Turnip Slaw

    Scarlet Turnips

    • 1/4 cup thinly sliced scallions or just any onion
    • 1/4 cup mayonnaise
    • 2 tablespoon vinegar
    • 1 or 2 tablespoons honey taste it before you add the second tablespoon
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 4 cups shredded peeled turnips
    • 1-2 tablespoons poppy seeds

  • Spicy Salad Mix

    Eva, our harvest manager, wanted me to make a salad with the spicy salad mix. The spicy salad mix has some strong flavors going on so I decided to add more strong flavors to stand up to it. I added raw beets and raw snow peas from my CSA share to the salad mix, along with some nuts, feta and this vinaigrette.

    • 1/3 cup plus olive oil
    • 3 tablespoons Sherry vinegar
    • 1 teaspoon mild honey
    • 1 teaspoon grainy mustard

    Finished Salad

  • Grilled Fava Beans

    If Fava beans seem a bit too fiddly for you, you might like to grill your favas.
    Grilled Favas

    Toss the fava bean pods with olive oil and salt and some herbs if you have some on hand. Arrange them in a single layer on a grill over medium-high heat. Grill until blistered on one side – 4 to 5 minutes, then flip and grill for a few minutes more on the other side. You want the fava beans to be smooth and creamy when you pop them out of their skins – not undercooked. They will keep steaming in their pods for a few minutes after they come off the grill. Season the grilled favas with a bit more salt.

    To eat: tear open the green pods, take a fava bean, pinch the skin and slide the bright green fava from its skin into your mouth. All the char, oil, herbs and fava juices stick to your fingers…so lick them. The whole experience is really tasty. I hope you try it.
    Grilled Favas
    See the bright green beans that have been removed from the pod and then the skin? That’s what you eat.

  • Sauteed Hakurei Turnips

    (Slightly adapted from bon appetit)

    • 1 bunch Hakurei turnips, greens reserved
    • Olive oil or unsalted butter
    • 2 Tablespoons sugar or honey
    • Kosher salt

    Preparation

    Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) **This can be done up to 4 hours ahead of time. Let stand at room temperature. Rewarm before continuing.

    Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

  • Potato Leek Soup

    This is a super forgiving recipe that always works and can use up anything lurking in the back of the fridge, or veggie drawer.

    • 3 medium leeks (white part), rinsed and chopped
    • 3 or 4 potatoes, chopped
    • Butter or olive oil to saute the vegetables
    • One quart of vegetable or chicken stock, or water
    • Milk or cream
    • Salt, pepper and any herbs you like

    Saute leeks and potatoes in oil until the leeks get soft. Add broth or water and cook until the potatoes are done, about 20 minutes. When the potatoes are done you can add some milk or cream to thin the soup to the consistency you like. Blend the soup with an immersion blender or in batches in the blender. I like to leave my soup a little chunky. I added some roasted chilies and some cheese to my soup this time. With the leftovers I might add some more diced vegetables like carrot and I think I have a kohlrabi leftover from last week that might find its way into the soup.

    Potato Leek Soup

  • Rutabagas and Mashed Root Vegetables

    I am married to an Englishman. Two of my best friends are from Commonwealth countries, Scotland and Australia. One of the biggest food differences I see between the U.S. and Commonwealth countries are the use and acceptance of root crops. Here in the U.S. we are a more “potato on its own” country and our Commonwealth friends are more “throw any root crop together and it will be delicious” kind of people.

    Let’s try the latter, shall we? This week we are getting beautiful potatoes, rutabagas and/or turnips. You can do anything with a rutabaga or turnip that you can do with a potato. Rutabagas might take a little longer to cook than potatoes and turnips, but only a little.
    Rutabagas

    Sometimes if I am peeling and cooking something I like to do a big batch for several meals during the week. I am going to peel and dice all my root crop vegetables in my CSA share this week. I will cook them and separate them for two different uses.

    Here they are all peeled and chopped up. This will probably be enough for at least two dinners and probably two lunches for two of us.
    Diced Roots
    I had some chicken stock in the refrigerator. It wasn’t enough to cover the vegetables so I added some milk. You could do this with any kind of stock or water even. I added an onion and a few cloves of garlic (I wish I had leeks) and set this on to boil until all the vegetables are soft.
    Boiled Roots
    This is after an hour of gently boiling.
    Well Cooked
    I am going to let this cool a little and take half out for later this week and make a ‘mash’. I will just mash this like mashed potatoes. In England they call this a ‘mash-up’. I’ll save some of the cooking liquid with the vegetables for my mash up. The half left in the pan will be soup for tonight. I’ll probably hit the contents of the pan with an immersion blender but you could leave yours chunky.

    Super easy and much more interesting than just potato soup or mashed potatoes by adding a few other root vegetables.

    Have a great week.

    Mo