I know you are wondering if we ate all the greens we got last week as part of our CSA share. Well, no. Still, I’m pretty proud of all we did eat! Two lbs of spinach, a big bunch of Swiss chard, all the scallions, bok choy and a gorgeous head of leafy green lettuce. Still lingering: green garlic (more garlicky than scallion-y) and the Japanese turnips.
I felt good about the recipes I found for the turnips (since you asked: a variety called “Hakurei”) and meant to use them, but like many things I meant to do last week (oh, like tweet more often, become the mother I wish I was i.e. more patient, and pay the water bill), it didn’t happen. Then our CSA sent out this note of endorsement for the Japanese turnip and made them sound like a fun, go-to veggie. I thought I would share it with you in case these little white guys are at your farmer’s market:
These small white sweet turnips are right up there with sugar snap peas and cherry tomatoes in terms of eat-it-right-from-the-field sweetness. Their skin is tender enough to eat, and this outer layer has a mild radish like bite that goes well with the juicy and sweet center. At the fancy-pants Blue Hill restaurant, they serve these raw, by themselves, as appetizers (with some clever presentation); pop one into your mouth at home this week, and you’ll save a few hundred bucks and a trip to Tarrytown.
Sounds good, right? Taste test to come.
On to the menu:
Sunday: Spaghetti Carbonara with Smoky Bacon and Crusty Bread (needing that starch on starch with cheese fix)
Monday: Orrechiette with Pesto, Grilled Corn, and Tomatoes (obsessing over Buddhapesto from our 5th Avenue farmer’s market…YUM)
Tuesday: Grilled Veggie Burritos with Chipotle Cream
Wednesday: Marinated (Mom’s of course) Flank Steak and Simple Salad
Thursday: Trying this Smitten Kitchen recipe for Crisp Black Bean Tacos & Feta Slaw. We have everything on hand and it promises to cook up in 10 minutes. SOLD.
Friday: Sizzling Shrimp with Capers & Lemon-Wine Sauce over Rice & Greens
Saturday: Pizza Night!