I didn't do as well at using everything up these past two weeks, but my excuse is I was out of the country for 3.5 days! So here is how I used the produce from
last time's Boston Organics delivery. I used the kale and Swiss chard in 2 separate hot pots, make
carrot cake cupcakes with orange cream cheese frosting with the carrots and one of the oranges,
St. Patrick's Day maki and
corned beef hash pasties with the cabbage,
duck fat potatoes with the potatoes, stuffed artichokes with the artichokes (recipe forthcoming), and fruit salad with the fruit that I didn't end up eating. Which leaves the broccoli. To add to the broccoli I got today. Hmmm, maybe it's time for Orangette's
broccoli soup?
This week I got 2 Braeburn apples, 1 avocado, 4 bananas, 1 green bell pepper, 1 bunch broccoli, 1 bunch celery, 1 grapefruit, 2 Valencia oranges, 2 Bartlett pears, 1 red pear, 2 tangelos, 1 box cherry tomatoes, 1 lb. turnips, and 1 bunch collard greens. I've already made another fruit salad (with walnuts and honey yogurt dressing) with a bananas, pear, and orange. I think the big challenge this time will be what to do with the turnips. Any ideas?
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I usually roast turnips and make turnip fries. Even my daughter loved these growing up. (coat cut up turnips w/olive oil and a teeny pinch nutmeg and then roast them in a 400 degree oven until they are done.) They aren't crispy like a potato, but they get really sweet/soft/crispy edges if you cook them long enough.
ReplyDeleteWhat timing. Just today Slate published a story about CSAs and the "Turnip Problem." (I don't know if Boston Organics is a CSA or not, but they sure act like one, from what I've seen.) If you follow the link to the reader discussions, there are a couple of topics on what to do with turnips.
ReplyDeleteJust had turnips and rutabagas about two weeks ago, done in ancient Roman style. Boiled, sliced, and then done up with a vinaigrette that included honey, garlic, cumin, and garum -- the Roman version of fish sauce. It was seriously tasty.
ReplyDeleteFound the recipe as a preview, here:
http://books.google.com/books?id=KVbBA3x9wW0C&pg=PA61&lpg=PA61&dq=sweet+and+sour+turnips+or+rutabagas&source=bl&ots=03y1yCsG9U&sig=h7tWVf-iWltaiD3u_6e2PPccYA8&hl=en&ei=xJXLSanzF4mGsQOl_sGwCg&sa=X&oi=book_result&resnum=1&ct=result
What about luo buo gao? That's my fave turnip dish!
ReplyDelete