CSA 2010, Week 1
June 11, 2010
There was no easing into the farm share this year! Kale, turnips, and bok choi in one week might have scared me away in 2007, but not now. I have gone back to check my archives multiples times because I just can’t believe this is the fourth year we’ve been members of the Roxbury Farm CSA. Yet, it is. And although the turnips don’t scare me, I still haven’t found a way to cook them that I really like.
This week we received: a head of (Bibb?) lettuce, loose lettuce mix, a bunch of radishes, a bunch of young turnips, 6 garlic scapes, a bunch of Russian kale, a head of bok choi, 1 large zucchini, a handful of cilantro, a handful of parsley, baby spinach, and a pint of sugar snap peas (they may be snow peas, actually).
A. has been tucking into the peas, and I did a quick stir fry with the zucchini, bok choi, and some garlic scapes. I will make hummus with the rest of them. The kale will mix with potatoes on Sunday for a rustic salad side dish. I like slicing the radishes into salads on cream cheese sandwiches. And there will be lots of salads. Please let me know if you can recommend a way to prepare those turnips — I have tried them roasted and mashed, and just find them blah.
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I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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9 Comments
1.
Grammy | June 12, 2010 at 6:56 am
How exciting! Looks beautiful! I look forward to your photos as much as the receipes!
2.
April in CT | June 12, 2010 at 9:36 am
This may not be appealing to you, but the only way I’ve ever had turnips and enjoyed them were diced up and cooked along with greens. I’m from GA, what can I say, I could eat an entire pot of turnip greens and cornbread. LOL The way I’m used to them is cooked down pretty well with some sort of ham. Instead, maybe a mix of greens (turnips, kale, spinach?) steamed, tossed with olive oil, salt and pepper and toss in some small dice roasted turnips.
The CSA is absolutely gorgeous! We’ve got a local delivery service called CT Farm Fresh Express that is like finding gold at your front door once a week. You can order when you want to and for a small fee they deliver it to you. They work with a LOT of local farms and have a huge variety to choose from. We’ll be moving next year and I’m going to miss being able to use this service. Their business has grown leaps and bounds since they started a few years ago and the owners are so great, they deserve all the success they are having.
3.
Carol | June 13, 2010 at 10:38 am
I like those young turnips raw, personally. But have you considered pickling them? I am borrowing The Joy of Pickling from a friend and there are a couple very easy pickled turnip recipes. LMK if you want me to send them.
4.
Allyson | June 13, 2010 at 7:18 pm
I like to cook the turnips with their greens, too. I cut the smaller turnips in halve and quartered the larger ones. I simmered them together in salted water for about 15 minutes, then drained them and shocked them in iced water to keep them from getting mushy. From there, my favorite bacon-free application is to melt a little butter with some good olive oil, thrown in some minced garlic and fresh bread crumbs, and cook until the bread crumbs are crisp. Remove the breadcrumbs and set aside. Return the veggies ti the pan. When they’re warmed though, top with the crisped brad crumbs and garlic, a squeeze of lemon, and a bit of hot sauce if you like things spicy. I know this sounds like a lot of steps, but it all takes place in one pan, and takes about 20-25 minutes, start to finish. You can also prepare the turnips and greens ahead of time, and the just crisp the bread crumbs and heat up the veggies when you’re ready.
Hope this helps.
5.
magpie | June 13, 2010 at 8:38 pm
I eat those turnips raw, in a salad, like radishes.
Yesterday I made a mindblowing pesto with the garlic scapes (and cheese, olive oil and almonds). Ate it smeared on bread yesterday as an appetizer, with pasta tonight.
Recipe here: http://www.doriegreenspan.com/2009/06/i-seem-to-be-on.html
6.
Amy | June 14, 2010 at 8:57 am
turnips – I add them to clear soups like chicken – but once the chicken bones have boiled for an hour or so, I toss them like the carrots… (I cook a second set of carrots & serve those with the soup so that the carrots are not so mushy. I figure the first carrots have done their job by lending flavor to the broth.)
Or
Sauteed Turnips
Melt the butter in a skillet or small saucepan. Add the turnip chunks and season with salt and pepper. Saute for 3 to 5 minutes, or until golden.
OR
Braised Chicken with Turnips & Carrots
Saute seasoned breast chicken for 6 to 7 minutes on each side. Remove from pan and set aside on a plate.
Pour off any fat and oil and then return pan to the stovetop. Pour in @ 1 cup chicken stock and roughly chopped turnip & carrots (Equal amounts – 1/2 cup each?) Place the partially cooked chicken on top of the vegetables. Cover and cook on high until stock begins to boil, then reduce heat to low and simmer for 20 minutes.
7.
Amy Walker | June 15, 2010 at 9:04 am
This is great! We hope to do a CSA next year. There’s a farm near here but it filled up VERY quickly this year!
Amy @ http://www.thecheapandchoosy.blogspot.com
8.
bard | June 16, 2010 at 9:20 pm
My favorite turnip dish: tatties and neeps! Basically mashed potates with turnips. (Also works for other root veggies).
9. chickinthekitchen.com &ra&hellip | June 16, 2010 at 10:35 pm
[...] I have to thank everyone who commented on my Week 1 post with suggestions on how to enjoy spring turnips. April, Carol, Allyson, Magpie, Amy, and Bard all [...]
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