From Yotam Ottolenghi’s cookbook Jerusalem, who says “this is a cinch to make but must be prepared over two days. It is sharp and not too complex in flavor, perfect for serving with unctuous meats, a tangine, or hummus.”
Love that the Aluma Farm recipe helps you understand how much brine to make, depending on how many pickles you’re putting up. Really helpful for those of us pickling on the fly.
I’ve shared this recipe before but it’s worth repeating. Save it for when next week’s box when there will surely be a bundle of greens of some sort.
Demonstrated by Virginia Willis at the Peachtree Road Farmers Market. As she says, feel free to substitute with what’s in season and in your box. And she recommends the two pots specified here to keep the greens crisp..
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.
From chef Hugh Acheson, a simple way to deal with your turnips. I just thought the caraway seeds were interesting – elevates this beyond the simple roasted veg.
I’ve been using my turnips in soups this month. Try this one from Prevention magazine. Put in as many turnips and carrots as you like.
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.