This week your basket contains: snow peas, spring onions, turnips, carrots, new potatoes, broccoli, zucchini, cucumbers, kale, and lettuce.
The turnips in your basket today may include red as well as white turnips. Both have a mild turnip flavor. They would be perfect for cold snacking when prepared as a quick pickle as described below.
QUICK PICKLE BRINE FOR TURNIPS
1 Tbs fresh tarragon
1 cup hot water
1 Tb salt
2 Tb honey
3 Tb cider vinegar
Chopped garlic scapes
Zest of ½ a lemon
Mix tarragon , thinly sliced turnips and garlic scapes in a bowl or Tupperware container. Mix water with honey and salt to dissolve; add vinegar and pour this brine over the turnips. Cover and refrigerate. Turnips can be used in as little as 15 minutes, but will take on more flavor (and lose more turnip bite) the longer it marinates.
Translated from the Germanic Alsatian dialect, baeckeoffe means “baker’s oven,” as it was traditionally a dish that was brought to the local baker to cook in his oven. Classic versions are loaded with meat, but our vegetarian riff is equally hearty and rich. This is a great recipe for using any and all vegetables you have on hand (kohlrabi perhaps?). Have fun playing with the lineup!
1 tablespoon butter
1 pound sliced mushroom caps
1 teaspoon minced garlic
1 cup white wine
2 tablespoons chopped fresh flat-leaf parsley
1 large thyme sprig
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons 1/3-less-fat cream cheese
4 cups vertically sliced onion (about 2 medium onions)
1 (8-ounce) Yukon gold potato, peeled and cut into (1/4-inch-thick) slices
2 cups packed baby spinach leaves
1/2 teaspoon salt, divided
1 (6-ounce) turnip, peeled and cut into (1/8-inch-thick) slices
1 1/2 teaspoons chopped fresh tarragon
1/4 cup heavy whipping cream
1/2 cup (2 ounces) shredded Gruyère cheese
Preheat oven to 350°. Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms to pan, and sauté 2 minutes or until lightly browned. Stir in garlic; sauté 30 seconds. Add wine; cook 2 minutes. Add parsley, thyme, and 1/4 teaspoon pepper. Cover, reduce heat, and simmer 10 minutes. Uncover and cook 6 minutes or until liquid almost evaporates. Remove from heat; discard thyme. Add cream cheese, stirring until cheese melts. Remove mushroom mixture from pan. Wipe pan clean with paper towels. Heat pan over medium-high heat. Coat pan with cooking spray. Add onion; saute for 5 minutes, stirring frequently. Reduce heat to medium; continue cooking for 15 minutes or until deep golden brown, stirring frequently. Set aside. Coat a 6-cup baking dish with cooking spray. Arrange potato slices in dish, and top with spinach. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over spinach. Spoon the mushroom mixture over black pepper, and arrange turnip slices over mushroom mixture. Top with caramelized onions; sprinkle with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and tarragon. Pour whipping cream over tarragon, and sprinkle evenly with Gruyère cheese. Cover and bake at 350° for 40 minutes. Uncover and bake an additional 20 minutes or until vegetables are tender and cheese begins to brown. Yield: 4 servings (serving size: about 1 1/4 cups)
For those of us who prefer our carrots cooked, this is an excellent choice.
EAST INDIAN CARROT SOUP
1 onion, chopped
½ Tbsp. vegetable oil
6 medium carrots, shredded
½ tsp. crushed red pepper flakes
½ tsp. curry powder
1 bunch cilantro, finely chopped (divided)
3 cups canned chicken stock
¼ cup lime juice
Saute the onion in the oil until barely turning brown. Add the carrots, red pepper flakes and curry powder, and saute about 2 minutes. Add half the cilantro, chicken broth and lime juice. Simmer until the carrots are tender but still have definite shape. Tir in the rest of the cilantro just before serving. More red pepper flakes and salt may be added while cooking. Serves 4. From Fooday.
BLUEBERRIES are available. We can deliver pints for $4/pt. We have limited quantities, but will do our best to get you what you order. As always, just email to order.