Posts Tagged ‘turnips’

Week two: greens mostly

Wednesday, June 16th, 2010

I picked up the share early Saturday morning. A very atmospheric scene with threatening weather and Boulder Creek very high.

  1. A big bag of mixed salad greens.
  2. An equal amount of beautiful spinach.
  3. More killer turnips, very small ones this time.
  4. Radishes! Small and luminously beautiful, they are already gone but were indescribably delicious.
  5. My lagniappe: snap peas. As sweet as candy, only a few made it into a salad – the rest were devoured immediately.

Nothing fancy this week, there is a wedding to contend with! I imagine all of this will end up in salads, but we might have to fob off some of the greens to unsuspecting relatives to avoid waste.

Week one: greens, glorious greens

Monday, June 7th, 2010

As is well-known, early season at most Farmer’s markets means greens. And more greens. Black Cat Farms assembles the CSA shares beforehand, but each week there is a little lagniappe, an empty bag to fill with anything that is available.

The first CSA share:

  1. A large bag of beautiful “mesclun,” a diverse mix of various salad greens. Including beautiful edible flowers.
  2. A similar quantity of mixed braising greens.
  3. Non-greens! Killer white turnips.
  4. My lagniappe: arugula.

The four beautiful turnips were clearly doled out to a greens-weary audience, but the greens are quite abundant; it will be a bit of a challenge for 2-3 people to eat it all in a week.

I was happy to pick up the first dozen eggs of the season from Wisdom’s Natural Poultry, and that suggested Oeufs de Meurette for dinner. Perfect with roast turnips. And a big mixed-green salad, of course!

At root. Turnips are delicious. Who knew?

Monday, May 19th, 2008

TurnipsBeautiful white turnips from Red Wagon Organic Farm were certainly the most eye-catching produce at Saturday’s market, so into the bag they went. I’ve always thought that most of the white root vegetables go through life wishing that they were potatoes: turnips, parsnips, rutabagas, yucca and so on; all can seem sweetish and insipid, and are too often consumed more out of necessity than pleasure. With a closed mind, I’ve never cooked a turnip before, and have only vague memories of eating them, British-style, overcooked and mashed with butter.

Mario Batali to the rescue: a quick web search turned up an interesting recipe on the food network.

Adapted from Batali’s Pan-Roasted Turnips with Poppy and Paprika

This is a great dish: the vinegar and paprika balance the sweetness of the turnips, and the poppy seed adds a nice crunch.

  1. ~1 1/2 pounds turnips
  2. salt and pepper to taste
  3. 3 Tb butter
  4. 2 Tb poppy seeds
  5. 1 Tb paprika, not smoked
  6. 4 Tb red wine vinegar

Remove tops and clean turnips with a vegetable brush. Mario quarters them, but the resulting chunks looked too big, so I halved each again. Season with salt and pepper. Heat butter over medium-high heat until it starts to brown, add turnips and poppy seeds and toss to coat. Cook until nicely browned, add paprika, then vinegar. Serve when vinegar is cooked away. Delicious.

Extra points for anyone who recognizes the serving dish.


Red Wagon Organic Farm