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Turnips: The Everyday shares are each getting a different turnip variety. Goldballs (seen in the picture below on the bottom) are a yellow turnip with a taste similar to rutabaga. Try pickling them or mash with butter, or cube and use in soups and stews. Gilfeathers (shown in the photo on the top row) were first developed in Vermont by John Gilfeather. These have a white flesh and make a beautiful, sweet flavored puree. Though celeriac is probably a better substitute for a celery taste, some folks value celeriac too much to use in a stock or in any recipe where the flavor may get lost, but you can try subbing in turnips. Keep turnips loosely wrapped in a plastic bag in your crisper drawer. They will last for several days, and even weeks. Peel before eating.
Daikon Radish: The long white vegetable in your bags is the daikon radish or Chinese radish. Raw daikon is great sliced thinly in soups and stir-fries, or grated in slaws and salads. These radishes will keep well wrapped loosely in a plastic bag in your crisper drawer.
Kohlrabi: Kohlrabi packs the nutritional punch of the other members of the cruciferous veggies (broccoli, kale, cabbage), and when you cut it up into strips and cook it, it is completely unintimidating (it looks like apple slices or plain potato strips). So this makes it a veggie that is easy for even picky kids to try and often like. It adds crunch and body to a salad, it's great tossed on grill in a drizzle of olive oil in roasting basket or tin foil, it's great as a side dressed up in a myriad of ethnic flavor profiles, and it's terrific in many dishes calling for a veggie melange. And to top it off, it stores a long time, so you can eat everything else in the fridge first and then 3 weeks later discover you still have perfect kohlrabi. To use it, cut off that tough colorful exterior. Then cut up the white part into whatever shape you like. Eat it raw or cook it up.
Featured Recipes
Red Cabbage, Carrot, Daikon, Shoots Salad w/ Miso dressing
I can't seem to get enough of this salad lately and this share is perfect for it; red cabbage is best but you can use whatever you have on hand. I especially love it because I grate the vegetables in volume, and leave them in containers in the fridge. Then just before dinner I throw a handful of shoots in the bowl with handfuls of grated carrot, cabbage and some daikon, dress the salad and I am done. So easy.
Shoots Mix
Grated Carrots
Grated Red Cabbage
Grated Daikon Radish
Grated Kohlrabi
Honey Miso Dressing
Honestly, if you have the ingredients on hand, you might as well make a double or triple batch. It's really yummy.
2.5 TB miso
w TB honey
2 tsp dijon
3 TB water
1 TB tamari
1 TB cider vinegar
1 tsp fresh ginger, grated or minced fine
1/2 tsp sunflower or sesame oil
1 clove garlic minced
Mix all ingredients together. Best to let sit 15 minutes to let flavors meld.
Carrot and Daikon Salad
In this recipe from Shizuo’s Tsuji’s Japanese Cooking: A Simple Art, carrot and daikon are paired in a light, refreshing dish with a sweet and sour dressing called amazu. Salting and kneading the vegetables causes them to release their liquid. The dressing is then combined with the vegetables and the dish is refrigerated for at least 30 minutes (it’s even more flavorful if left overnight). Traditionally, the salad is served in small plates.
1 large carrot, cut into 2 inch x ½ inch matshsticks
1 lb daikon radish, cut into 1 inch x ½ inch matchsticks
1 tsp salt
¼ c. unseasoned rice vinegar
1.5 TB sugar
½ cup water
In a large bowl combine the carrot and daikon radish matchsticks. Add the salt and toss lightly. After several minutes, mix and lightly knead the vegetables with your hands. Working over a colander set in a bowl, gather up the vegetables in your hands and squeeze out the liquid. Rinse and dry the bowl. Place the vegetables in it.
In a glass bowl, mix the vinegar, sugar, and water. Heat in a microwave for 1 minute or until the sugar dissolves. Alternatively, heat the mixture in a small saucepan. Cool to room temperature.
Sprinkle 1 tablespoon of the vinegar mixture onto the vegetables. Mix with your hand and then squeeze the liquid from the vegetables. Discard the liquid.
Add the remaining dressing to the vegetables. Cover and refrigerate for at least 30 minutes or for up to two days.
Carrot Salad with Honey-Lemon Dressing
2 tablespoons walnut oil or canola oil
2 tablespoons lemon juice
1 tablespoon honey
1 small shallot, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 cups shredded carrots, (about 4 medium)
1 cup peeled and shredded celery root
1/4 cup golden raisins
1/4 cup chopped walnuts, toasted
Whisk oil, lemon juice, honey, shallot, salt and pepper in a large bowl. Add carrots, celery root, raisins and walnuts; toss to combine.
Celeriac Soup
There are many variations one could use to turn out a lovely soup using the ingredients in this share. The recipe below is just a suggestion. Soup is a great place to experiment. If you don't have an ingredient omit it and/or substitute something similar. Try adding other herbs if you'd like. A bit of sage or thyme would be nice in this soup.
2 TB Oil (or butter or combo)
1 medium onion, or 2 leeks, or 2 shallots (peeled and sliced thinly)
2 garlic cloves (peeled and sliced thinly, or minced)
1.5 lb celeriac (peeled and chopped into chunks)
2 stalks celery (peeled and chopped, use peeler to remove tough outer strings)
2 potatoes, scrubbed and chopped
2 carrots, peeled or scrubbed and chopped
1 quart of chicken stock (or vegetable broth)
1 Bay leaf
salt & pepper to taste
1 cup water (as needed)
Heat butter/oil in Dutch oven or soup pot. Add onions, cover and simmer until tender. For more flavor, remove cover and simmer until onions have browned slightly. Add garlic and celery and simmer 2-3 minutes more. Add the other vegetables and let cook for about 5 mins. Add the chicken stock and bay leaf and water if needed, enough to cover the vegetables. Season with salt and pepper. Bring to a boil, then reduce and simmer covered for about 20 mins, until the vegetables are tender. Puree in batches in a blender or use a hand mixer to puree the vegetables. If you think your soup is too thick, add some water or more stock. Taste and adjust seasoning to your liking.
Savory-Sweet Rutabaga Pudding
From the website www.angelicorganics.com: Somewhere between a fluffy ricotta dessert and mashed potatoes, this delectable rutabaga pudding has all the qualities needed to become a standard in your culinary repertoire. This dish will surprise you in many ways: in taste, in texture, in ease of preparing, and in the compliments it will bring to your table. It pairs exceptionally well with lamb. Friend of the Farm (adapted from Nika Hazelton’s Way with Vegetables). Serves 6 to 8.
1 large rutabaga (about 2 pounds), peeled, cut into 2-inch dice
1 1/2 teaspoons salt, divided
butter for greasing the baking dish
2 eggs plus 1 egg yolk, beaten
1/4 cup heavy cream
1/4 cup dried bread crumbs
1 tablespoon maple syrup
pinch freshly grated nutmeg
1/3 cup raisins, plumped in hot water for 15 minutes and drained (optional)
freshly ground black pepper
2 tablespoons butter
Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.)
Preheat the oven to 350° F. Coat a 2-quart baking dish with butter.
Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg.
Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine.
Transfer the rutabaga pudding to the prepared baking dish. Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot.
Chicken, Turnip & Leek Potpie
This recipe is adapted from Andrea Chessman's Serving Up the Harvest cookbook. I stuck pretty true to the recipe except that I assumed you were starting with cooked chicken (leftovers from last week?) and had broth on hand. You can sub in other vegetables of course - a carrot, rutabaga, potato, etc or make vegetarian style omitting the chicken and using veggie stock.
around 3 cups of cooked chicken (or turkey)
3 cups chicken broth
1 medium turnip, peeled and diced
6 TB extra virgin olive oil
6 medium leeks, white and tender green parts only, sliced
6 Tbs unbleached all-purpose flour
2 cloves garlic, crushed and minced
1 Tbs chopped fresh dill
salt and pepper
Biscuit topping
3 c unbleached flour
2 Tbs baking powder
1.5 tsp salt
2/3 c butter
1 c buttermilk
Cover the turnip with salted water and boil under tender, 5 -8 minutes. Drain.
Heat the oil in a large saucepan over medium heat. Saute the leeks in the oil until tender, about 5 minutes. Sprinkle in the flour and stir until all the flour is absorbed into the oil. Whisk in the 3 cups of broth and stir until thickened and smooth. Stir in the chicken, turnip, garlic and dill. Sprinkle with salt and pepper. Bring to a boil. Keep hot (but not boiling) while you prepare the biscuits.
Preheat the oven to 450F and set out a 13 x 9 ungreased baking pan. Combine the flour, baking powder, salt, and butter in a food processor and pulse 5-7 times until the mixture resembles coarse crumbs. Pea sized butter chunks are fine. Pour in the buttermilk and pulse until just combined. Dump out onto a floured board and knead just a few times to pull dough and all dry pieces together. Pat dough out to around 1/2". Shape into a rectangle and cut 12 squares; or cut 3" rounds, gathering up scraps and pressing out and cutting again to get 12 rounds.
Pour chicken mixture into a baking pan. Place the biscuits on top. Bake for about 18 minutes until biscuits are golden and chicken mixture bubbly. Let stand a few minutes before serving.
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