CSA Pick Up Week 1: Part 2

(So What was in the box?!)

eggs

arugula and spinach

kale

spring garlic

turnips

lettuce

spring onions

radishes

The first night we enjoyed the sweetest turnips I ever had.

If you happen to not love turnips, this variety of turnip is so user friendly. It's a far cry from the pungent waxy rutabaga known mostly from Thanksgivings past. It's skin is very thin and easy to peel and the vegetable itself has a similar color and texture of a radish. It has a fairly high sugar content which makes it a perfect vegetable for roasting. When young the greens are also quite delicious. My favorite way to prepare them is very straight forward.

Peel the turnips and slice them in three or four pieces. Place them in a single layer in an oven-proof dish. Drizzle them with olive oil and season them with salt, pepper, and a little ground fennel seed if you happen to have any on hand. This was the perfect opportunity to use some of the spring onions as well. While they were doing their thing in a 400 degree oven, I rinsed the greens and sauteed them in a little olive oil with some of the spring garlic and crushed chili peppers. The turnips and greens were served with some delicious pan-seared pork chops. The turnips ended up the star of the meal!

(I was too hungry by time dinner was ready, so I didn't get any photos of the completed dish. Next time. Maybe.)

As for the rest of the list... it's too soon to tell, but just a couple of hours ago the spinach and arugula (with some of the spring onions) made it into a few dinner omelettes. They were served with a Portuguese Vinho Verde. That is a subject for another day!