Recipe- turnips and greens
Stir Fried Turnips with Greens
From Jack Bishop’s A Year in a Vegetarian Kitchen. Serves 4.
3/4 cup orange juice
2 TB soy sauce
3 medium green onions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Turnips, cut into 3/4″ wedges or chunks
5 cups packed turnip greens
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Recipes: Radishes
Radish
Many CSA members can’t get enough of these red, pink and white babies and then some of you might be like me, “not my favorite”, until my new discovery. Take a look at how good they are for you http://www.magazine.ayurvediccure.com/how-nutritious-are-radishes/
Radish Ginger Pickles
Take one bunch of radishes wash and quarter. Put in a bowl with a Tablespoon of salt for 30 min. Rinse off all salt. Put in jar with 2 Tablespoons of sugar, 1 Tablespoons grated ginger, 4 Tablespoons rice wine Vinegar and top off with water. Put on the lid and shake until sugar dissolves. Put in your refrigerator over night. Read to eat the next day. Yum!!
Radishes with mint by CSA member Ann
At a potluck Ann sliced radishes thin and then covered them with lime juice, brown rice syrup and chopped mint. So good!! great on Tacos or salad. Loved it. Simple and great
