Arugula
Namenia turnip tops
Hakurei summer turnips
There are two small bags of cress in today’s basket, of two different varieties. The smaller sized cress is called Wrinkled Crinkled, and the larger is Cressida. The white ball-vegetables are not radishes but summer turnips, and we hope that you’ll enjoy them as much as we do!
Here is a very simple recipe for turnips, and it’s delicious:
4 cups thinly sliced summer turnips
1 large onion, thinly sliced
2 Tbsp. all-purpose flour
3 Tbsp. butter
1 cup chicken broth
In a greased casserole, place a layer of turnips followed by a layer of onion. Sprinkle some of the flour over top and dot with butter; repeat layers. Heat the chicken broth and pour over turnips. Bake, covered, in 350° oven for 30 minutes, uncover and bake an hour more.
Summer turnips can also be eaten grated raw, in a salad with apples and a light vinaigrette.
Please see last Thursday’s blog entry for Joël’s comments on arugula, tatsoi and cress. Turnip greens can be eaten steamed or sliced and sautéed. If you re a seafood fan, check out this recipe that looks positively scrumptious — if you do try it, let me know how it turns out! http://www.foodandwine.com/recipes/scallops-with-saffron-cream-and-turnip-greens
One last note: Catherine today treated us to some wonderful lettuce squares, and she posted the recipe in a comment under Harvest notes for July 2. Really worth looking in to!
08/07/2009 at 1:55 am Permalink
And a pesto recipe adapted from Clotilde’s blog (Chocolate and Zucchini):
Radish and/or Turnip Leaf Pesto
- 2 large handfuls of radish and/or turnip leaves
- 1 oz hard cheese, such as pecorino or parmesan, grated or shaved
- 1 oz nuts, such as pistachios or pinenuts
- 1 clove garlic (you could also use some garlic scape)
- a pinch of organic lemon zest
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper to taste
Put all the ingredients in a food processor and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This makes a thick pesto – add more oil and pulse again to get the consistency you prefer. Taste, adjust the seasoning, and pack into an airtight container. Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.
09/07/2009 at 2:49 pm Permalink
Salut !
bien contente pour vous que ça avance dans le bon sens.
juste pour partager l’info… je viens de me joindre à un forum de jardiniers passionés bio et permaculture , français mais plein de bonnes idées et trucs en partage pour les potagers et le maraîchage …
Bonne continuation
loulie
( amie de jacques seguin
”Brin de paille” Association française de permaculture
( désigné selon le célèbre ouvrage de Fukuoka)
http:// forum.permacultureweb.fr/