When opening your CSA Farm Box this week, you will see a variety of produce such as our signature, triple washed spring mix, French radish, and our beautifully aromatic basil. Many of these items you may well know and utilize in your favorite dishes. However, have you ever experienced our turnips? I’d like you to envision a perfectly white, small, yet bulbous root decorated by tender green leaves. Hakurei Turnips, also known as Salad Turnips, differ greatly from the traditionally seen purple turnips that offer a spicy kick to your taste buds. These white little gems grace the palette with a sweet and mild flavor. Sliced raw, they are a perfect companion to our spring mix.
The beauty revolving around this cruciferous vegetable, doesn’t begin and end with its flavor, but expands as you become familiar with its many benefits. Nutrients abound from the calcium, folate and vitamins K, A, and C found in the leafy tops, to the potassium and sulfuric compounds within its dense bulb. This is a two in one vegetable, sure to satisfy even the pickiest eater. Here are a few recipes to experiment with this week.
Roasted: In a 425-degree preheated oven, roast halved turnips for 15 minutes. In a bowl, mix 1 Tablespoon of White Wine Vinegar, 3 Tablespoons of Olive Oil, and 1 ½ teaspoons of Dijon Mustard. Add a handful of chopped flat leaf parsley to the bowl, add in roasted turnips, toss, and enjoy!
Baked Chips: Preheat oven to 400-degrees. Thinly slice turnips with a food processor, mandolin, or carefully with a knife. Toss slices in Olive Oil, Salt, and Pepper. Arrange in one even layer on a baking sheet and bake for 20 minutes, flipping once halfway through cooking time. Be sure to check on their progress regularly to ensure even baking.
Sautéed: Sauté sliced Turnips and chopped Garlic in Olive Oil until tender. Roughly chop Turnip Greens, add to pan with Turnips and cook until wilted. Season with fresh lemon juice and cracked black pepper.
Slaw: Grate by hand or with a food processor; 2 large Turnips and 4 medium Carrots. In a serving bowl; mix ½ Cup of Apple Cider Vinegar, 2 Tablespoons of Dijon Mustard, and 3 Tablespoons of Olive Oil. Add grated vegetables and toss. Garnish with thinly sliced, green onions.
Mash: Chop Turnips, and submerge into a pot of water, bring to a boil, and allow turnips to simmer until fork tender. Drain turnips and mash with a drizzle of Olive Oil. Season to taste with chopped chives, salt and pepper.
Quick Pickle: Slice Turnips and place into a bowl, add 1 teaspoon of Vinegar (Rice or White Wine) and several pinches of Salt. Enjoy!