This recipe from Southern Living was designed for hakurei turnips, but you can that purple-top turnip into bite-size chunks and treat it the same way.
Adapted from “Mastering the Art of Southern Cooking” by Nathalie Dupree and Cynthia Graubart.
First, those turnips. Pickle them. Yes, everybody’s pickling and maybe you’re over it, but this nice recipe was demonstrated by Nick Leahy of Saltyard at the Peachtree Road Farmers Market and it’s really lovely. You could pickle your radishes, too. I love these slices in sandwiches. Crazy about them. When hakurei turnips get this big, that’s a perfect use.
Or just braise them in a little broth, maybe with some soy sauce? Ian Winslade of Morningside Kitchen did a demo doing that at the Morningside market last year. They were yummy. Add a little honey if the turnips seem at all bitter to you.
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.
Use that turnip, one of those peppers and a tomato in this curry that comes from “Flavor First: An Indian Chef’s Culinary Journey” by Vikas Khanna. If you don’t have the black mustard seeds, it’s ok. Just leave them out. (And no, I wouldn’t go to the trouble of peeling my tomato. But you can!)
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.
Hakurei turnips as big as the ones in today’s box are probably too grown up for eating raw. I can’t swear to that – haven’t tried them – but when I saw them, I decided these would be good candidates for a long, slow simmer. If you want juicy turnips and greens, bring about 2 cups of water to a boil, add a little salt and some sugar, some bacon fat if you’re into that, and bring the mixture to a boil. After 5 minutes, reduce heat and add the diced turnip roots and chopped greens. Cover and simmer for as long as you like. I’m running a recipe in the paper this January that calls for cooking them for 3 1/2 hours. Yes, 3 1/2 hours. But I tell you, they are delicious, cooked to succulence. You can see why that style of cooking roots and greens has persisted for years.
Are you a juicer? I’ve just (finally!) become a fan of juiced greens. Those collards, kale, beet and turnip greens? This week they’re going in the juicer with some apples. My new favorite way to get some of those delicious K vitamins.
Deborah Geering is a freelance food writer based in Atlanta.
As promised – pickles. These are pickles I grew up eating, turnip pickles dyed fuchsia with the addition of a beet. Perfect for this box – one small beet, all your turnips and a clove of that fresh garlic. This recipe actually comes by way of ABC. Diane Sawyer made a trip to Syria and brought back turnip pickles – the folks on “The Chew” provided a recipe to make these stateside.