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)

Olive Oil

Sea Salt

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.