Tag: turnip

  • 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.

  • Turnips!

    Purple top turnips! This hearty staple of winter time gives you both a root AND a green to enjoy. If you can’t get to them all at once, use the tops first. Wash greens thoroughly (meaning more than once, to remove any dirt that escaped the farm) and braise as you would any greens like collards or kale. Then take your time with the roots whenever you want to roast them up or mash them like potatoes.

    Note: Roots store best with the tops separated.

    Purple Daikon is an excellent source of vitamin C and potassium. Its vibrant color comes from anthocyanins, an antioxidant that reduce inflammation.

    Recipes

    Here are a few recipes to try out.

    Roasted Turnips with Maple & Cardamom

    Honey Kissed Turnips & Greens

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