Pan-Fried Turnips

Turnips

Russian Kale - great sauteed

Farmer John (above) looking dapper at market today with
Sabrina, whose helping get the farm ready for visitors...

Shareholder Kress and vollie Jed at the pick-up today

Chrysanthemum leaves - see Tuesday,
March 23 post for recipe with sesame oil.

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Turnips
Red and golden beets
Broccoli (with its tasty leaf)
Russian kale
Arugula
Adolescent red and green romaine
Butter lettuce
Chrysanthemum greens
Green garlic
Cilantro
Dill

Roasting turnips is such a snap it's easy to forget that there are many other ways to prepare this delicious vegetable. Pan-frying is about as easy as roasting and can produce a lovely crisp and brown exterior full of complex flavors.

Start by removing the greens. Compost them or save them for another use. Peel the turnips, but don't be daunted by their pungent aroma when raw. Turnips are mild and delicately flavored once cooked. Cut the turnips into bite-sized pieces.

Heat 1 T olive oil in a heavy skillet with a cover. I like to use a cast iron pan with a glass cover that fits snugly. Add the turnips and season with salt and pepper to taste. Toss to coat lightly with the oil and cook over medium heat, stirring once or twice, until the turnips well-browned and soft, about 10-20 minutes depending on the size of the pieces.

Three small turnips will make a small side dish for two people. However, since turnips keep so well in the fridge, you might still have your turnips from two weeks ago, so go ahead and double this recipe.

If you have only three turnips, you can expand this recipe by combining the turnips with potatoes. I like to use baby Yukon Golds, Fingerlings, and/or Peruvian Blues. Use an equal amount of potatoes, cut them about the same size (no need to peel the potatoes), and put the potatoes on a few minutes before the turnips because they take a little longer to cook.

If you happened to pick-up a couple of mandarin oranges a share-holder brought in today, consider topping your pan-fried turnips with a little finely grated mandarin orange zest. Or snip a little of Farmer John's fresh dill over your turnips before serving.

Enjoy!

Shelley

Roasted Roots

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Carrots
Red onion
Cauliflower
Radishes
Turnips
Broccoli
Tat soi
Fresh shallots
Romaine
Arugula
Mizuna



When it's cold and wet outside, it's especially nice to have something hot from the oven. Roasted root vegetables are a perfect dish for a winter night. They're easy to make and delicious to eat. This simple recipe combines the mild-flavored turnip with the sweet carrot. You can add other roots like rutabaga or parsnip if you'd like.

Here's Shelley's recipe for Roasted Roots

4 large carrots
3 small turnips
2 T olive oil
Salt to taste

1. Pre-heat over to 375 degrees. Remove the green tops from the turnips. Wash and peel the carrots and turnips. Compost the peels and save the turnips greens for another use (see below).

2. Chop the carrots and turnips into bite-sized pieces. Uniformly diced pieces (1/2 inch dice) look nice if you want to take the time to dice them.

3. Toss the chopped carrots and turnips with the olive oil and spread them in a single layer on a baking sheet.

4. Roast for 25-30 minutes, until tender. Serves 4.

Turnip greens are edible, too. They're delicious chopped and cooked by themselves or along with collard greens and kale. Use a small amount of fat (oil or bacon drippings) and cook in a covered pot until tender. Omnivores might like to add some crumbled bacon or chopped smoked ham.