Here’s one more idea for a salad using many of the things in this week’s box. You want to make it ahead so the vegs have a chance to marinated. It’s perfect for a potluck – just take all the containers of vegs, then assemble onsite.
If you’re not going to make turnip cakes, maybe you’ll want to try this recipe adapted from “My New Roots: Inspired Plant-Based Recipes for Every Season” by Sarah Britton. You could roast sweet potato cubes, or apple cubes!, to add to this salad. Yum.
A tabloui-like salad. Sorry that I don’t remember where the original idea came from. But the addition of a little sugar is an interesting twist on the usual.
Another recipe adapted from one developed by Whole Foods. I like the dressing which is a very traditional vinaigrette.
We forget that greens make a great taco filling. Try this recipe from Michelle McKenzie and her book “Dandelion and Quince.” I don’t know what variety of small pepper was in our box this week, but it would be delicious in this recipe.
Seth Freedman, who once did demos at the East Atlanta Village Farmers Market but is now with PeachDish, created this recipe as a market demo. He was using hareuki turnips, the sweet little white ones that are similar in size to radishes, but you can take today’s turnip and cut it into pieces about the size of the radishes in the box. It’s a “recipe” that couldn’t be simpler, but a nice reminder that turnips and radishes go well together.
This is a recipe from the late, lamented Dunwoody Green Market. Pick up fresh turmeric from the Morningside or Peachtree Road farmers markets (where you can also pick up some of Riverview’s pork for dinner) and really make dinner a local feast.
In a large saucepan, combine sugar, vinegar, radishes and water. Simmer on low for an hour, then use an immersion blender or food processor to finely chop, but not puree. Will keep refrigerated for a month.
This easy spread, created by event planner and caterer Lisa Rochon, won an honorable mention at Peachtree Road Farmers Market’s 2010 “Market Mash-Up” vendor recipe contest. Her mash-up involved using goat cheese, garlic, herbs, kale and radishes from different farmers at the market. The recipe works as a dip, a simple appetizer or first course served with sliced bread or as the base for a fabulous sandwich.
This recipe, adapted from “Vegetable Literacy” by Deborah Madison, is the perfect way to use so many of the bits in the box this week.