Tag: Tokyo Turnips

  • Winter 2022 CSA – Week 12

    Our members will enjoy the following produce from our farm this week:

    • Sweet Baby Carrots
    • Celery
    • Dill
    • Kohlrabi
    • Red Butter or Red Cherokee Lettuce
    • Snow Peas
    • Sweet Red Kale
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes

    Gingered Stir-Fry with Shrimp and Snow Peas – Food and Wine

    Ingredients
    • 1/2 cup chicken stock or low-sodium broth
    • 2 tablespoons low-sodium soy sauce
    • 1 teaspoon Chinese chile-garlic sauce
    • 1 teaspoon cornstarch
    • 2 tablespoons vegetable oil
    • 1/4 cup fresh ginger, cut into fine matchsticks
    • 1/2 pound snow peas
    • 1 pound medium shrimp, shelled and deveined
    • 4 small scallions, thinly sliced on the diagonal
    • Steamed rice, for serving
    Instructions
    1. In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
    2. In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

    Sweet Potato Tikki – Dassana’s Veg Recipes

    Ingredients
    • 4 sweet potatoes (shakarkandi)
    • 1 teaspoon ginger-green chili paste
    • 1 or 2 tablespoon arrowroot flour or buckwheat flour or chestnut flour
    • 1 teaspoon chaat masala
    • ½ teaspoon dried mango powder (amchur powder)
    • 1 teaspoon lemon juice
    • 1 teaspoon crushed roasted cumin or cumin powder
    • ½ teaspoon red chilli powder
    • ¼ teaspoon garam masala powder
    • rock salt (edible and food grade) (sendha namak) or black salt as required
    • oil for frying
    Instructions
    1. Rinse the sweet potatoes well in water.
    2. Roast them in the oven till they are soft and cooked.
    3. Or else pressure cook with enough water and salt till they become soft.
    4. You can also boil them in a pan with water and salt.
    5. Drain the water, let them cool and peel.
    6. With a potato masher, mash the sweet potatoes well.
    7. Add all the ingredients except oil. Mix well.
    8. Shape into medium sized cutlet, tikkis or patties.
    9. Pan fry the cutlets with little oil till both the sides are well browned.
    10. Garnish with some coriander leaves.
    11. Serve Sweet Potato Cutlet with a chutney.

    Grilled Herby Tokyo Turnips (Hakurei Salad Turnips) – Cook by Color

    Ingredients
    • 5–6 bunches of Hakurei Salad Turnips, greens removed , turnips washed and halved (approximately 1 pound)
    • 2 tbsp olive oil
    • 1 1/2 – 2 tbsps herbs of your choice, chopped (pictured is dill and parsley)
    • salt and pepper to taste
    Instructions
    1. Preheat the grill to medium high
    2. Toss the turnips, olive oil, salt and pepper in a medium bowl until well coated.
    3. Cook the turnips on the grill or in a grill basket for approximately 5 minutes until tender and charre, mix it up to get color on all sides
    4. Add the turnips back into the bowl, toss with the herbs and any additional seasoning to taste

    Spicy Celery Stir Fry – The Defined Dish

    Ingredients
    • 2 tablespoons avocado oil
    • 1 teaspoon toasted sesame oil
    • 6 cups julienned celery (about 1 head of celery) *see note
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 teaspoon crushed red pepper flakes (or to taste; 1 tsp is hot, 1/2 tsp medium, 1/4 tsp is mild)
    • 1/4 cup low-sodium chicken broth
    • 3 tablespoon coconut aminos
    • 1 tablespoon rice vinegar
    • 2 teaspoons arrowroot flour
    Instructions
    1. Heat the avocado and sesame oil in a large skillet or wok over high heat. When hot, add the celery, salt, pepper and crushed red pepper flakes and cook, stirring, until the celery is slightly tender and browned, about 4 minutes.
    2. Meanwhile, in a small bowl, whisk together the broth, coconut aminos, rice vinegar and arrowroot and stir until well combined and the arrowroot has dissolved.
    3. Pour the sauce into the skillet and continue to cook, tossing occasionally, until the sauce thickens and the celery is well coated in the sauce; 3 to 4 more minutes.

    Greek- Style Kohlrabi Pie with Dill and Feta – NY Times Cooking

    Ingredients
    • 2 pounds kohlrabi, with greens if possible
    • 3 tablespoons extra virgin olive oil
    • 1 medium or large onion, finely chopped
    • 2 large garlic cloves, minced
    •  Salt and freshly ground pepper to taste
    • ⅓ cup chopped fresh dill
    • ¼ cup chopped fresh Italian parsley
    • 3 large eggs, beaten
    • 5 ounces feta cheese, crumbled
    • 12 sheets phyllo dough (1/2 pound)
    • 1 tablespoon unsalted butter, melted (optional)
    Instructions
    1. If the kohlrabi still has greens attached, stem and wash the greens and blanch in a pot of salted boiling water for 1 minute, or steam. Refresh with cold water, squeeze out excess water and chop coarsely. Set aside. Peel the kohlrabi, making sure to remove the fibrous layer right under the skin, and grate using a food processor fitted with the grater attachment.
    2. Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium heat and add the onion. Cook, stirring often, until it is tender, about 5 minutes. Add a generous pinch of salt, stir together, and stir in the garlic. Cook, stirring, until fragrant, about 30 seconds, and stir in the kohlrabi. Add another tablespoon of olive oil if necessary. Cook, stirring often, until the mixture is very tender and beginning to color, about 10 minutes. If there is a lot of liquid in the pan from the kohlrabi, turn up the heat and cook, stirring, until it boils off. Add salt and pepper to taste. Stir in the kohlrabi greens, dill and parsley, and set aside.
    3. Preheat the oven to 375 degrees. Brush a 10-inch tart pan or cake pan with olive oil. Beat the eggs in a large bowl, and beat in the crumbled feta. Stir in the kohlrabi mixture and combine well.
    4. Line the pan with 7 pieces of phyllo, brushing each piece with olive oil, or a combination of olive oil and melted butter, and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the kohlrabi mixture. Fold the draped edges in over the filling, then layer the remaining 5 pieces on top, brushing each piece with olive oil. Tuck the edges into the sides of the pan. Make a few slashes in the top crust so that steam can escape as the pie bakes. Note: If making a gratin, use a 2-quart baking dish, brush with olive oil and fill with the kohlrabi mixture.
    5. Bake the pie for 50 minutes (40 for the gratin), until the crust is crisp and dark golden brown. Serve hot, warm or at room temperature.

  • Winter 2022 CSA – Week 8

    In our CSA shares this week, we will include the following delicious produce:

    • Broccoli
    • Baby Green Cabbage
    • Cilantro
    • Citrus – oranges or grapefruit
    • Sweet Onions
    • Tokyo Turnips
    • Fresh Turmeric Root
    • Bonita Sweet Potatoes
    • Beets – Worden Farm

    Spiced Turnips (Shalgam Masala) – All Recipes

    Ingredients
    • 2 tablespoons vegetable oil
    • 1 large onion, chopped
    • 1 teaspoon ginger-garlic paste
    • 2 small green chile peppers, seeded and chopped
    • 2 tomatoes, chopped
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • ½ teaspoon ground turmeric
    • salt to taste
    • 2 cups peeled and cubed turnips
    • ⅔ cup hot water
    • 1 teaspoon brown sugar
    Instructions
    1. Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
    2. Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

    Roasted Roots with Turmeric-Tahini Dressing – Flamingo Estate

    Ingredients

    • 2 pounds small root vegetables, cut in quarters (sweet potatoes, turnips, rutabaga, potatoes, beets)
    • Olive oil
    • Kosher salt
    • 1 tbsp toasted sesame seeds
    • 1⁄2 cup cilantro, chopped

    For the Dressing

    • 1⁄4 cup tahini
    • 1 clove garlic
    • 3 tbsp fresh lemon juice
    • 2 tbsp olive oil
    • 1 inch piece fresh turmeric (or 1⁄4 tsp ground turmeric)
    • 1⁄4 tsp cayenne pepper
    • 1⁄4 tsp freshly ground black pepper
    • Kosher salt
    Instructions
    1. Preheat oven to 400° F.
    2. Place the roots onto a rimmed baking sheet. Drizzle with olive oil and kosher salt. Toss to evenly coat.
    3. Place in the oven and cook for 35-45 minutes or until the roots are tender and caramelized.
    4. Put all ingredients for the dressing into a blender and blend until smooth.
    5. Arrange the roots onto a platter and drizzle with the dressing. Top with sesame seeds and cilantro.

    Chinese Longevity Noodles with Cabbage & Steamed Broccoli – Purple Carrot

    Ingredients
    • 1 oz fresh ginger
    • 2 cloves garlic
    • 1 scallion
    • 2 tbsp sesame oil
    • 2 tbsp tamari
    • 2 tbsp cashew butter
    • 2 tbsp rice vinegar
    • 8 oz chopped green cabbage
    • 10 oz fresh ramen noodles
    • 6 oz broccoli florets
    • 1 tbsp vegetable oil*
    • Salt and pepper*
    Instructions
    1. Prep the vegetables – Place a medium saucepan of salted water on to boil for the ramen noodles. Peel and mince 2 tsp ginger. Peel and mince the garlic. Thinly slice the scallion.
    2. Mix the cashew sauce – In a medium bowl, whisk together the minced ginger, minced garlic, sesame oil, tamari, cashew butter, rice vinegar, and 3 tbsp warm water.
    3. Cook the cabbage – Place a large skillet with 1 tbsp vegetable oil over medium-high. Once hot, add the green cabbage and a pinch of salt and pepper. Cook until softened, about 4 to 5 minutes. Remove the skillet from the heat while you cook the noodles.
    4. Cook the noodles – Once the water in the saucepan is boiling, add the fresh ramen noodles and cook until al dente, about 1 minute. Drain the noodles and rinse with cool water to stop the cooking process. Return the saucepan to high heat with a few inches of salted water for the broccoli.
    5. Finish the noodles – Return the skillet with the cabbage to medium-high heat. Add the cooked noodles and cashew sauce to the skillet and gently toss to combine. Cook until heated through, about 1 to 2 minutes.
    6. Serve -add the broccoli florets to the boiling water and cook until crisp-tender, about 2 to 3 minutes, and then drain. Divide the longevity noodles between bowls. Top with the sliced scallion and steamed broccoli. Enjoy!

    Miso Turmeric Ginger Dressing – One Green Planet

    Ingredients
    • 1 2-3 inch piece fresh turmeric root
    • Juice of 1 medium navel orange ( about 1/2 cup)
    • 1 garlic clove, grated
    • 1 teaspoon grated ginger root
    • 1 1/2 tablespoons gluten-free white mellow miso
    • 2 teaspoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 1/4 teaspoon sea salt
    • A pinch of cayenne
    • Fresh ground pepper
    Instructions
    1. Coarsely chop and place into a high-speed blender. Add the juice of 1 medium orange. Using a micro plane grater, grate the garlic clove into the blender. Using the same micro planer, grate 1 teaspoon of fresh ginger root and add to the blender. Add the rest of the ingredients and blend until smooth.
    2. Adjust salt and pepper to taste if desired. Store in a glass jar.

    Sautéed Beet Greens – Food Network

    Ingredients

    • Olive oil, to coat pan
    • 2 bunches beet greens, washed and cut into 2-inch pieces
    • 2 cloves garlic, minced
    • 1 teaspoon crushed red pepper flakes
    • Zest and juice of 1/2 lemon
    • Kosher salt and freshly ground pepper

    Instructions

    Heat a medium sauté pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

  • Winter 2022 CSA-Week 5

    Our members will enjoy the following freshly picked produce in this weeks box. Please try out some of the great recipes we’ve posted below!

    • Dill, bunched
    • Sweet Red Kale
    • Kohlrabi
    • Scallions, bunched
    • Sugar Snap Peas
    • Spring Mix
    • Fingerling Yams
    • Turmeric
    • Tokyo Turnips, bunched
    • Red Leaf Lettuce – Worden Farm

    Kohlrabi and Apple Salad- HowToMakeDinner.com

    Ingredients-

    • 1 medium kohlrabi
    • 2 granny smith apples
    • 1 handful fresh dill
    • 100 grams thick yogurt
    • 1 lemon (juice)
    • 1 pinch salt
    • 1 clove garlic (optional)
    • Ground black pepper (optional)

    Instructions-

    1. It’s up to you whether you’d like to shred, grate, or slice your kohlrabi. My preferred method is to use a mandoline to make thin slices, then slice those slices into matchsticks using a sharp knife. When cutting the kohlrabi this way, I find that the salad stays crunchy until the next day when I pack it for lunch.
    2. I’ve also had good success using the grater blade of a food processor, as shown in the video below, however the result is quite a fine texture and your salad won’t stay as crunchy for as long.
    3. No matter which way you slice it, I do recommend that you slice the apples using the same method for consistency.
    4. Make a quick dressing with the yogurt, salt, and lemon juice, and toss the sliced kohlrabi in it. Add the chopped fresh dill, and continue tossing until everything is nicely combined.

    Turmeric Golden Milk- DownShiftOlogy.com

    Ingredients-

    • 2 cups coconut milk, almond milk or cashew milk
    • 1 tsp ground turmeric
    • pinch black pepper
    • 1/4 tsp ground cinnamon
    • 1-2 tbsp maple syrup
    OPTIONAL ADDITIONAL INGREDIENTS-
    • 1/2 tbsp coconut oil
    • ginger
    • cardamom
    • peppercorns
    • vanilla extract or vanilla bean

    Instructions-

    1. Add all ingredients to a pot over medium heat and bring to a simmer. Simmer for 10 minutes to let the flavors meld.
    2. Pour into a cup and enjoy.

    Sautéed Tokyo Turnips With Greens- SeriousEats.com

    Ingredients-

    • Kosher salt
    • 1 1/2 pounds (675g) Tokyo (Hakurei) baby turnips, with green tops
    • 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
    • Freshly ground black pepper

    Instructions-

    1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
    2. Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
    3. Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
    4. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

    Garlic Parmesan Sugar Snap Peas- Diethood.com

    Ingredients-

    • 3 cups sugar snap peas , trimmed, rinsed, dried
    • 3 tablespoons STAR Roasted Garlic Olive Oil (see website if using regular olive oil)
    • 1/2 cup panko crumbs
    • 1/4 cup grated Parmesan cheese
    • 2 tablespoons finely chopped fresh parsley
    • salt and fresh ground pepper , to taste

    Instructions-

    • Preheat oven to 400F.
    • Grease a baking sheet with cooking spray or line it with parchment paper and set aside.
    • Combine sugar snap peas and olive oil in a mixing bowl and toss to coat.
    • In a separate bowl mix together panko crumbs, parmesan cheese, parsley, salt and pepper.
    • Add the panko mixture to the sugar snap peas and toss to combine.
    • Arrange in previously prepared baking sheet in a single layer.
    • Roast for 15 to 20 minutes, or until crispy, turning once during cooking.
    • Remove from oven and serve immediately.

    Enjoy 🙂

  • Spring CSA – Week 10

    Our members will be enjoying the following produce from our farm this week:

    • Sweet Italian Basil, bunch
    • 1/2 dozen eggs, or roselle tea for our vegans!
    • Cucumbers
    • Rainbow Chard, bunch
    • Panisse Butter Lettuce
    • Sweet Red Onions, cured
    • Tri-Color Potatoes
    • Summer Squash Mix
    • Tokyo Turnips
    • Strawberries!

    Roasted Zucchini and Red Potatoes – source: Cookpad

    Ingredients
    • 6 baby red potatoes
    • 2 medium zucchini
    • 1 tbsp olive oil, extra virgin
    • 2 tbsp unsalted butter, melted
    • 1/2 tsp garlic salt
    • 1/2 tsp dry basil
    • 1/4 tsp cayenne pepper
    Instructions
    1. Chop red potatoes into quarters.
    2. Cut the ends of the zucchini off and chop zucchini into half moons about 1/2 inch thick.
    3. In a small bowl mix together below seasonings.
    4. Preheat oven to 450 degrees
    5. Using a large pot, in salted water, boil red potatoes for 5-10 minutes until fork tender.
    6. Drain potatoes and spread on baking sheet with chopped zucchini.
    7. Mix melted butter and olive oil together and drizzle over potatoes and zucchini.
    8. Take the bowl of mix seasoning and using a pinch at a time, sprinkle seasoning mix over potatoes and zucchini.
    9. Place in oven and roast for 20 minutes.
    10. Turn on broil and broil (7 inches below coil) for 10 minutes.
    11. Let cool for 3 minutes and serve

    Swiss Chard with Pancetta – source : Food and Wine

    Ingredients
    • 2 tablespoons extra-virgin olive oil 
    • 2 ounces pancetta, finely diced
    • 2 garlic cloves, thinly sliced
    • 1/2 teaspoon chopped rosemary
    • 1 1/2 pounds Swiss chard or rainbow chard, stems and inner ribs cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
    • Salt and freshly ground pepper
    • 1 1/2 teaspoons red wine vinegar
    Instructions
    1. Heat the oil in a large, deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season with salt and pepper and cook, tossing, until wilted, about 5 minutes. Stir in the vinegar, toss to coat and serve.

  • Spring CSA – Week 6

    This week we are planning to include the following produce in your CSA shares:

    • Rainbow Carrots, bunch
    • Rainbow Chard, bunch
    • Fennel
    • Red Butter Lettuce
    • Sweet Onions
    • Parsley
    • Cherry Tomatoes – Little Pond Farm
    • Strawberries
    • Tokyo Turnips, bunch

    Japanese Turnips with Maple Miso Butter – from yummly

    Ingredients
    • 4 tablespoons unsalted butter, softened to room temperature
    • 2 tablespoons mild white miso, such as shiro or chickpea* 
    • 3 pounds small Japanese turnips (aka Tokyo or Hakurei turnips) with their greens 
    • Salt and freshly ground pepper
    •  2 tablespoons maple syrup
    Directions
    1. Mix butter and miso.
    2. Cut turnips from their greens, leaving a bit of stem attached; then trim roots. Leave smallest turnips whole; cut larger turnips into halves or quarters. Slice greens (including stems) crosswise into 1-in. pieces.
    3. Put turnips in a 6- to 8-qt. pot and season with salt and pepper to taste. Heat over medium-high heat, covered (they should release quite a bit of liquid; if they’re on the dry side, add 1/4 to 1/2 cup water). Reduce heat to a simmer and cook 5 minutes more.
    4. Add turnip greens, cover, and cook until greens are just wilted, about 4 minutes. Uncover and cook until both greens and turnips are nearly tender, about 2 minutes.
    5. Stir in miso butter and maple syrup, then cook, uncovered and stirring often, over medium-high heat until everything is well incorporated, and greens and turnips are tender, 5 minutes. Transfer to a deep platter or large bowl and drizzle broth around turnips.

    Caramelized Pork Swiss Chard Wraps w/ Ginger Sesame Dressing – Little Kitchen. Big World

    Ingredients

    • 2 lbs pork shoulder
    • juice of 1 orange
    • juice of 1 lime
    • 2 tsp salt
    • 2 tsp paprika
    • 1 tsp chili powder
    • 1 tsp cumin
    • 2 garlic cloves
    • 1 small onion, cut into quarters
    • brown sugar
    • soy sauce
    • olive oil
      Ginger Dressing
    • 3 tbsp rice vinegar
    • 2 tbsp soy
    • 1 tbsp sriracha
    • 1 tbsp honey
    • 1 tsp sesame oil
    • 1 tsp grated ginger
    • 1 garlic clove grated
    • Swiss chard leaves (stems removed), red pepper slices, cucumber slices, matchstick carrots, sesame seeds, chili peppers for garnish

    Directions

    1. To make the pork, place the first 9 ingredients in a slow cooker and cook for 8-9 hours on the low setting. Once cooked, remove from the cooker and pull apart the pork. Heat a small skillet over medium high heat and place 1 tsp of olive oil into the pan. Place one cup of the pulled pork into the pan along with 2 tsp of brown sugar. Let it caramelize for 1 minute without stirring it. Add a dash of soy sauce and let it cook down for another 1-2 minutes. Remove from heat and set aside until ready to use. Repeat with the remaining pork.
    2. To make the dressing, add all the ingredients into a bowl and whisk to mix everything together. Set aside.
    3. To assemble the wraps, toss each cup of pork in 2 tbsp of the dressing. Place the pork on the swiss chard leaf and top with red pepper/carrots/cucumber and sprinkle sesame seeds on top. Add extra dressing if desired to the wrap. Roll up the wraps and serve with extra ginger sesame dressing.

    For my fellow vegans: I love to use rainbow chard as a wrap for hummus and sliced veggies; or try wrapping vermicelli noodles, sautéed mushrooms and shredded veggies like carrots, cabbage, turnips or radishes 🙂

    Sweet Roasted Carrots and Turnips – Southern Living

    Ingredients
    • 1 pound medium rainbow carrots, halved crosswise and lengthwise
    • 1 pound medium parsnips, quartered lengthwise
    • 1 tablespoon olive oil 
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoons butter, softened
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon finely chopped fresh sage
    Directions
    1. Preheat oven to 450°F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
    2. Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
    3. Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.