How about a beet cocktail? This came from seriouseats.com. I love shrubs!
Vegetables
Notes on Turnips and Greens
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.
Gary Donlick’s Sweet Potato, Carrot and Orange Soup
Gary is chef at Bistro Niko and demonstrated this recipe at the Morningside Farmers Market.
Seth Freedman’s Winter Squash Soup with Arugula Pesto
Seth used to do the weekly chef demos at the East Atlanta Village Farmers Market and is now the Culinary Director at PeachDish.
Deborah Geering’s Sweet Potatoes, Sweet Turnips and Greens
Deborah Geering is a freelance food writer based in Atlanta.
Linton Hopkins’ Slow-Cooked Collards with Mustard Potlikker
Clean, de-stem, and cut collard greens into wide strips. In a large, heavy pot, add sorghum and vinegar and bring to a low boil. Add fatback (or bacon) and onion and cook, stirring, for 2 to 3 minutes. Add greens, chicken stock, and cayenne pepper. Season to taste with salt and pepper. Toss thoroughly and Read More…
Eddie Hernandez’ Sweet Oven-Roasted Beets
From chef Eddie Hernandez of Taqueria del Sol.
Anne Quatrano’s Apple-Cranberry Dressing
Adapted from her new cookbook, “Summerland.”
Greens and Sausage Soup with Cornmeal Dumplings
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
Penne with Grilled Butternut Squash and Red Pepper
Did you see this recipe from “The Vegetarian Grill” by Andrea Chesman?