
Turnips
Beets
Garlic Scapes
Green Garlic
Sugar Snap Peas
Snow Peas
Pea shoots
Baby swiss chard
Lettuce
Salad Mix
So, we went ahead and used a recipe that our farmers provided for the turnips.
*I really don't know why this picture looks upside down...if I flip it over, it still looks upside down!Ginger-Glazed Young Turnips with Cider and Raisins
½ tsp salt plus a dash, divided
1 bunch young turnips, trimmed
¼ cup sugar or honey
1/8 cup white wine vinegar
1-2 tsp. freshly grated ginger
2 Tbsp cornstarch
¼ cup apple or grape cider
½ cup raisins
2 Tbsp finely chopped parsley
finely chopped crystallized ginger (optional)
Bring 2 quarts water to boil in large pot. Add dash of salt, then the young turnips. When water returns to a boil, cover and reduce heat. Simmer turnips gently until tender, but not mushy 10 minutes at most. Remove the pot from heat and transfer turnips to a dish to cool. Meanwhile, transfer ½ cup of hot cooking water to medium pot. Stir in sugar or honey, vinegar, and ginger to taste. Add ½ tsp salt.
Combine cornstarch and cider in small glass or bowl; let stand until cornstarch is dissolved. Slice turnips to desired thickness. Place pot with ginger mixture over medium heat. Stir in cider mixture and adjust heat so ingredients simmer. Cook, stirring constantly, until mixture is smooth and thickened, 2 to 3 minutes. Remove pot from heat; stir in the raisins and sliced turnips and continue to stir for 2 minutes, until the mixture reaches a thick, gravylike consistency. Stop stirring and let stand for 2 minutes.
Garnish with parsley and crystallized ginger.
Overall, I'm not sure that I'm too interested in turnips. This was a great way to use the turnips, but I doubt I'll ever have a craving for them.