Cooking With This Week’s Box:
This Week’s Summary of Recipes
and the Vegetables They Utilize:
Potato Onions: Green Goddess Detox Salad;
Asparagus Panzanella
Asparagus: Asparagus Panzanella; Spring Celebration Bowl (see below)
Red Radishes: Spring Celebration Bowl (see below); Easy Cilantro-Lime Chicken Salad Lettuce Cups; Fried Greens Meatless Balls
Red Oak Lettuce: Maple Mustard Balsamic
Green Boston Lettuce: Easy Cilantro-Lime Chicken Salad Lettuce Cups
Green Garlic: Green Goddess Detox Salad
Hon Tsai Tai: Fried Greens Meatless Balls
Salad Mix: Maple Mustard Balsamic
Spinach: Green Goddess Detox Salad
Baby
White Turnips: Turnip Greens Pesto
Pizza (See Below) OR Spring Celebration Bowl (See below)
Welcome to the first week of June!
In our world, June means picking strawberries, sugar snap peas, and
zucchini while still trying to stay ahead of the weeds. It’s going to be a very busy month!
Asparagus Panzanella, picture by 101 Cookbooks |
I want to try something new with the rhubarb this week. I stumbled across two delicious and
interesting recipes this week. I haven’t
decided yet which one I’m going to make, but the choices are Bourbon Roasted Rhubarb with Crème Anglaise or Strawberry Rhubarb Jalapeño Spread. I’m leaning towards cutting up the rhubarb and freezing it
so I can make the Strawberry Rhubarb Jalapeño Spread once I have strawberries
and a fresh jalapeño. The author of this
recipe gives suggestions for using this spread including serving it on bread or
crackers with cream cheese.
Fried Greens Meatless Balls, picture by Food52 |
This is one of those weeks when you will definitely “Eat
your greens every day!” If you missed
last week’s newsletter article about the value and vitality we get from eating
greens in our diet, take a few minutes to read it here on our blog. Make a jar of this Maple
Mustard Balsamic Dressing and keep it in the refrigerator so you can make quick salads throughout the
week. Just toss it with some of the
salad mix or red oak lettuce and top off your salad with either hemp seeds or
toasted pumpkin seeds. Sometimes I’ll
add a hard boiled egg to the salad as well.
This would be an excellent salad to serve along with Turnip Greens Pesto Pizza.
What? Turnips on a pizza? I know it sounds odd, but I tried it and it
is really good! You take the turnip
greens and make them into a pesto to spread on a pizza crust in place of tomato
sauce. The turnips get sliced thinly and
cooked briefly before layering them on the pizza along with Parmesan and
mozzarella cheese. I also added some
crumbled bacon which was a nice complement to the turnips. This is definitely a recipe worth trying and
I’m sure I’ll be making it again!
Maple Mustard Balsamic Dressing, picture by Green Healthy Cooking |
The other recipe I’ve included this week featuring baby
white turnips is Andrea Bemis’s Spring
Celebration Bowl (See below). While
written as a recipe, it’s more of a concept and launching pad that you can use
to create your own version of a “Spring Celebration Bowl.” You form the base of the bowl with a cooked
grain. She used quinoa, I used short grain brown rice. Then you roast asparagus and baby white
turnips and add those to the bowl along with chopped cilantro, sliced radishes
and drizzle the whole thing with a tahini miso sauce and sesame seeds. Top it off with a fried egg and you just
created a delicious bowl of nourishing food that can be eaten for breakfast,
lunch or dinner. The whole idea is that
you can make all of the components in advance and then just heat and assemble
the bowls when you’re ready to eat. It’s
pretty simple food, but it’s really good and nourishing!
Lastly, we need to find a use for the gorgeous green Boston
lettuce. I’m going to use it to make
these Easy Cilantro-Lime Chicken Salad Lettuce Cups. While the recipe calls for diced tomatoes,
tomatoes are not in season, so I’m going to substitute diced Red Radishes.
Ok, that brings us to the bottom of another CSA box. I hope you have an awesome week of cooking
and I look forward to sharing next week’s box with you! –Chef Andrea
Vegetable Feature: Baby White Turnips
Baby white turnips are a classy little vegetable we often
describe as being “pristine.” They are classified as a salad turnip and are
tender with a sweet, mild flavor. Both
the roots and the green tops are edible and may be eaten raw or lightly cooked.
We plant baby white turnips for harvest early in the season
and again in the fall when the growing conditions are cooler. We harvest them while they are still small
and tender, when the sweet flavor matches its delicate appearance. Compared to the common purple top turnip, or
other storage turnips, salad turnips are much more mild and subtle in both
flavor and texture. The turnips we grow
in the fall are meant for storage purposes and have a thicker skin compared to
the thin skin of a salad turnip. Baby
white turnips also mature much faster than beets, carrots and fennel, etc so
they are a very important part of our spring menus until other root vegetables
are ready for harvest. To prolong the
shelf life, separate the greens from the roots with a knife and store
separately in plastic bags in your refrigerator.
To prepare the turnips for use, separate the roots from the
greens and wash both well to remove any dirt.
Salad turnips have such a thin exterior layer, they do not need to be
peeled. They are delicious eaten raw in
a salad, or just munch on them with dip or hummus. You can also cook these turnips, but remember
to keep the cooking time short as it doesn’t take much to cook them to fork
tender. You can simply sautè them in
butter, stir-fry or roast them. The
greens may be added to raw salads, or lightly sautè or wilt them in a little
butter. When cooking baby white turnips,
remember to keep the cooking time short and the preparation simple. Cook them just until they are fork tender. You
can also stir-fry or roast them and they are a nice addition to light and
simple spring soups.
Spring Celebration Bowl
Yield: 4 servings
This recipe is from Andrea Bemis’s book, Dishing Up the Dirt. Andrea is a farmer on the west coast and here’s her intro to this recipe: “I like to cook up big batches of grains along with a few sauces or salad dressings on Sundays. This makes weekday mealtime (specifically lunch) really easy for us. Lunch is the toughest meal of the day because I have no prep time—but a simple bowl of grains, some veggies, fried egg, and a sauce makes for a stress-free and energizing midday meal. This soul-soothing bowl truly celebrates the bounty of spring.”
This recipe is from Andrea Bemis’s book, Dishing Up the Dirt. Andrea is a farmer on the west coast and here’s her intro to this recipe: “I like to cook up big batches of grains along with a few sauces or salad dressings on Sundays. This makes weekday mealtime (specifically lunch) really easy for us. Lunch is the toughest meal of the day because I have no prep time—but a simple bowl of grains, some veggies, fried egg, and a sauce makes for a stress-free and energizing midday meal. This soul-soothing bowl truly celebrates the bounty of spring.”
Tahini Miso Dressing
¼ cup tahini
1 Tbsp white miso
1 Tbsp fresh lemon juice
¼ cup warm water, plus more to thin if necessary
Freshly ground black pepper, to taste
1 Tbsp fresh lemon juice
¼ cup warm water, plus more to thin if necessary
Freshly ground black pepper, to taste
Celebration Bowl
1 cup dry quinoa
1 cup dry quinoa
¾ to 1 pound asparagus
2 cups sugar snap peas*
Turnips from one bunch of baby white turnips, cut into ½ inch pieces
1 Tbsp olive oil, plus additional for frying eggs
4 eggs
3 to 4 red radishes, thinly sliced
1 bunch cilantro, minced
¼ cup sesame seeds
2 cups sugar snap peas*
Turnips from one bunch of baby white turnips, cut into ½ inch pieces
1 Tbsp olive oil, plus additional for frying eggs
4 eggs
3 to 4 red radishes, thinly sliced
1 bunch cilantro, minced
¼ cup sesame seeds
1. Prepare the dressing. Whisk together tahini, miso, and lemon juice
with an immersion blender or hand whisk.
Slowly add ¼ cup warm water, adding more, if necessary, until you reach
your desired consistency. I like this
dressing on the thicker side but feel free to add more water for a thinner
sauce. Season with pepper and set it aside.
2. Prepare the quinoa according to the package
instructions. Preheat the oven to
400°F. Toss the asparagus, sugar snap
peas, and turnips with the oil. Place
them on a rimmed baking sheet and roast until they are lightly browned and
tender, 18 to 20 minutes. Toss veggies
halfway through cooking.
3. When you’re almost ready to serve, fry your
eggs. Heat a little olive oil in a large
nonstick skillet over medium. When the
oil is hot, crack in the eggs. Cook
until the whites are set and the yolks are still slightly runny, about 5
minutes.
4. To assemble, spoon quinoa into the bowls. Top each serving with roasted veggies,
radishes, cilantro, and sesame seeds.
Drizzle with the dressing and place a fried egg on top.
*Note From Chef
Andrea: This recipe is very easy to
adapt. I didn’t have quinoa, so I used
short grain brown rice instead. We don’t
have sugar snap peas yet, so in place of those I added steamed turnip greens. Use what you have in season and adapt this
recipe as needed to match what’s seasonal and available!
Turnip Greens Pesto Pizza
Turnip Green Pesto
Turnip greens from one bunch baby white turnips, roughly chopped
Turnip greens from one bunch baby white turnips, roughly chopped
1 garlic scape or 1 stalk green garlic, chopped
¼ cup pine nuts or pumpkin seeds, toasted
¼ cup freshly grated Parmesan cheese
2 Tbsp lemon juice
⅓ cup extra virgin olive oil, plus more to thin if necessary
⅓ cup extra virgin olive oil, plus more to thin if necessary
Salt and pepper, to taste
Pizza
Olive oil
Olive oil
Turnips from one bunch baby white turnips, thinly sliced
1 ball of pizza dough (homemade or store bought)
½ cup freshly grated mozzarella cheese
¼ cup freshly grated Parmesan cheese
Pinch of crushed red pepper flakes
4 oz cooked bacon or sautèed mushrooms (optional)
- In the bowl of a food processor, add all of the ingredients for the pesto (except the oil). Process until a paste is formed. With the motor running slowly add the oil. Season to taste with salt and pepper.
- Preheat the oven to 475° F. Heat a little olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 1 minute per side (you may need to do this in batches).
- Roll out your pizza dough onto a pizza stone or pizza pan. Spread the pesto on top of the crust and layer on the sliced turnips, bacon or mushrooms if using either, both cheeses, and sprinkle with crushed red pepper flakes. Bake in the oven until the crust is golden and crisp and the cheese is bubbling. About 13-15 minutes.
- Remove the pizza from the oven. Slice and serve.
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