Thursday, June 3, 2010
turnip tune up
I signed us up for a CSA (Community Supported Agriculture) this summer and our share started this week. (If you live downtown, there are still a few shares available!) Part of the appeal of joining (aside from the fabulous picked-this-morning organic produce and the surprise factor each week) is the community aspect. We are relatively new to TriBeCa, so one of the compelling membership attributes for us was the opportunity to get a little social with like-minded, veggie-loving folks we are likely to run into during our weekend excursions. I worked the distribution shift (each member must work one easy and very friendly 2-hour shift). My mister and little miss kindly came to visit with our Radio Flyer in tow to haul home our loot. The whole experience was actually a lot of fun and everyone was practically giddy to pick up their vegetables, chat with Farmer Bob and check out the operation. Then again, it is summertime, the weather has been spectacular, and that genrally puts people in a cheerful mood!
Our first bounty included a LOT of greens (kale, chard, a selection of micro-greens - I chose broccoli rabe), root vegetables (baby turnips - more greens! and radishes) and scallions. I made a heaping bowlful of blanched greens tossed with toasted hazelnuts and grated grana padano cheese for dinner, and steamed the turnip roots for our little sprout. Turnips are a rich source of vitamin C but I amped up our daughter's mash with a splash of orange juice. Baby turnips are very mild and tender. I didn't even need to peel them. Love that!
Tangy Turnips
Equipment:
Large sauce pot with lid
Steamer insert
Potato masher
Microplane
Ingredients
1 bunch of baby turnips or 4 small turnips
1/8 cup orange juice
1/2 tsp freshly grated ginger
1 Tbsp butter
Instructions
Remove turnip greens and set aside. Remove the crown of the turnip with a sharp knife.
If you are using baby turnips, cut them in half and slice off the bruised areas, and you're good to go. If you are using mature turnips, you'll need to peel them and cut into 1-inch cubes.
Steam until tender -- about 10 minutes.
Drain and mash with a potato masher or fork.
Mix in butter, grated ginger and a splash of orange juice.
She polished her tasty turnips off in one sitting. That's my girl!
Posted via email from citybaby