I hope everyone enjoyed their veggies from last week! This week here will be Radishes, Green Garlic, Lettuce Mix, White Salad Turnips, A few Garlic Scapes, a little Asparagus & Pac Choi.
Pac Choi aka bok choy is an asian green that has crunchy white stems. It is good in stir fry, roasted or raw in a cold salad. You could use them in this Braised Greens Recipe
Salad Turnips look like a radish. When raw they taste similar to a radish but are not spicy. When roasted they become sweet and creamy. The turnip greens can be used in a stir fry or replace the carrot tops in this recipe Carrot Top Pesto to make a Turnip Green Pesto.
Garlic Scapes are the flower stalk of a garlic plant. They can be eaten raw or cooked. They have the texture of a green bean and a very mild garlic flavor. There will only be a few this week enough to put in a salad or to add to a stir fry with other veggies.
Roasted Salad Turnip
1 bunch of Salad Turnips ( Radishes can also be used in place of or mixed with the Turnips)
Remove Turnips from the greens. Halve the turnips (quarter larger ones). Arrange turnips on a baking sheet, and just drizzle with olive oil. Sprinkle with sea salt. Roast for 20 – 25 minutes, or until the edges are golden and the turnips are tender.
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