Pan-Fried Turnips & Squash
June 28, 2009
On Thursday I had my first CSA veggie storage issue: I’d washed and spun dry the lettuce mix I received on Wednesday, packing it loosely in a Ziploc bag. I tossed it on the very top shelf of my fridge, and somehow it froze. When I went to make a salad the next day, I had a bag of what looked like slimy dark green (very cold) seaweed. I can’t fit everything I receive in my produce bins, but clearly I need to be more careful about where things are being stored in the refrigerator.
Instead of salad, I quartered all the turnips from this week and last week, throwing them with salt and olive oil into a hot frying pan. These are young, tender turnips, so after cooking for only about 5 minutes I added in two small summer squash and a few scallions and continued sauteing until everything was caramelized.
Turnips are not my favorite veg — I find them a bit watery no matter how I prepare them. But for a quick side dish, this combination worked nicely. A. was even happy to eat the squash, but only if we could find a piece that was plain, without any “brown spots” (the caramelized bits) on them.
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Filed under: CSA, Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
1 Comment
1.
Jodi | June 28, 2009 at 7:37 pm
hmmm, freshly washed stuff, like lettuce, will freeze in my fridge too…
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