the time to read them...

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Wednesday, May 31, 2006

Veggie Update

This week I got more spinach and radishes. Both of those will go towards salad, especially in this hot weather.

I also got turnips. I made this amazing soup from the CSA cookbook. I altered it a little. Basically:

Saute a cup of onions or green onions in butter
Add 4 cups of chopped turnips, cleaned
Add a few chopped potatoes, skinned.
Add 2 cans of chicken (or your preferred) stock
add a tbls. of sugar, a tbls. of lemon, a bunch (figurative) of parsley, sprinkle of lemon pepper.

Cook covered for 45 mins, or until turnips are mushy.

Puree in blender/food processor.

Put back into pot and add a little less than a cup of yogurt (they suggested milk or cream, but I never have those, and I like how yogurt tastes).

Then I added some chives and salt, and a lot of white pepper, which gave it a really nice heat.

Bring to a boil, then shut off, serve chilled. (Though also tasty hot.)

I couldn't find a good recipe for radish greens, but it seems like radish greens are spicy like mustard greens. So then I found this amazing looking radish green potato salad which I am making as I type. It's carbtastic over here.

I got some green onions, which I will use in both of the above and probably a test batch of cornmeal grean onion pancakes. But that still left 2 things: the much dreaded bok choy and turnip greens leftover from the turnips. I foisted the bok choy onto the aforementioned bokchoy lover Kurt. But turnip greens are sort of yucky seeming when raw. Websites seem to call them bitter, but I think of them more as sour. All recipes seem to have the usual "cook with pork" suggestions. So I searched in the cookbooks and found nothing appetizing. I am sorry people, but wilted greens? Yuck. Consistency of grossness. But then I found this. Mmmm anything cheesy can't be bad, right?

If anyone has more turnip green ideas, let me know. Hey I always thought you threw out this part of the plant.


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