Tuesday, July 19, 2011

Turnips, Raw and Cooked

One thing our farm share has provided, in abundance, is turnips.  Hakurei turnips, to be specific.  We had a LOT.  Eating them all in salads wasn't an option.  I have used them all up and want to share the recipes here.

First, I made a Shirazi salad.  I chopped 4 tomatoes, 2 cucumbers, 1/3 of a red onion, and a few turnips (equivalent in volume to the cucumbers) in a very very fine dice.  To this I added 1/2 c. lemon juice, 1/2 c. olive oil, salt, pepper, and a handful of fresh mint leaves.  Ta da!  It was wonderful, and the mint didn't taste minty at all after mixing with the rest of the dressing.  Even better, the mint and the cucumbers came from my garden.

Then I used up the rest with some potatoes in a curry (the potatoes were also from the farm).  I quartered the potatoes (1/4 pound) and turnips (4 or 5, they're small) and cooked them in oil with some chopped onion.  To this I added 1 T. curry powder and a handful of pine nuts.  After cooking for a little while the turnips tasted sweet, almost caramelized.  This was really tasty and easy!

I've worked through more of the farm share but am left with the green and wax beans and a cabbage.  I'm planning on waiting until Thursday to see if I get a lot more beans and then make a bean salad to can, rather than eat them now.  I think it'll be a good amount.

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