turnips

CSA members, Newsletters, Recipe

Quick ginger turnip salad


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  • Servings: 2-4
  • Difficulty: easy
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Ginger Turnips

Ingredients:

  • 1 bunch hakurei turnips
  • 4 TBSP rice vinegar
  • 1 tsp white sugar
  • 1 inch piece of fresh ginger, grated or zested
  • Salt

Directions:

  1. Slice turnips into thin coins (the thinner the cut, the quicker they will be ready)
  2. Mix rice vinegar, sugar and ginger in shallow bowl. Taste and season to your liking
  3. Add turnips and submerge. If not covered, add a bit more vinegar
  4. Let sit in fridge and soak up the flavors for 20-30 minutes or until marinated
CSA members, Recipe

Italian Carrot Salad


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  • Servings: 2-4
  • Difficulty: easy
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Italian Carrot Salad

Ingredients

  • 1 lb Carrots
  • 1 cup turnip tops (we cut off about ¾ of the tops off our bunch this week)
  • 3 Tbsp T Red Wine Vinegar
  • 2 Tbsp Olive Oil
  • 1 tsp sugar
  • 1 cup Garbanzo Beans
  • 2 cloves of Garlic
  • Salt and Pepper to taste
  • ½ cup sliced almonds

Directions

  1. Use a potato peeler or food processor (using the shredding disk) to shred the carrots into long, thin strips.
  2. In food processor, combine turnip tops, garlic and garbanzo beans and pulse until coarsely chopped.
  3. Add to bowl with carrots.
  4. To make the dressing, whisk the red wine vinegar, olive oil, sugar salt and pepper together.
  5. If your oil and vinegar are separating, add a small clump of the garbanzo mixture to the dressing. The added bulk will help to properly emulsify your dressing.
  6. Top with almonds
  7. Eat!

CSA members, Recipe

Fresh Turnip Salad


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Recipe of the week, July 19: Fresh Turnip Salad

Ingredients

  • 4 turnips, peeled and chopped
  • 1 bunch green onions, chopped
  • 2 Granny Smith apples – peeled, cored and chopped
  • 4 slices canned pineapple, chopped
  • 1/2 cup white sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

  1. Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.
  2. In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.
  3. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.