Lavender-Orange Glazed Turnips

Lavender Turnips Ah, turnips. A humble root vegetable that more often than not is scooted to the back of the crisper and ignored. Luckily, I have discovered the secret to coaxing out the subtle flavors of this member of the brassica family and reducing its bitterness. Did you know that in Ireland and Scotland, turnips were carved into lanterns at Halloween (an ancestor of our modern jack-o-lanterns)? Turnips were a staple crop in Northern Europe before potatoes were introduced from the New World. Rightfully so, as they are a good source of fiber and vitamin C while their greens are full of Vitamins A and K as well as calcium. And so, without further ado, a turnip recipe for your CSA repertoire:

Ingredients:

1 tablespoon butter
1 shallot, thinly sliced
3-4 medium turnips, peeled and cut into eighths
1 tablespoon local honey
1/2 teaspoon powdered lavender
Juice from half and orange
salt and pepper to taste

Method:

  1. In a sauté pan over medium heat, melt the butter. Add the shallot and cook for 2 minutes. Add the turnip wedges and cook until they can easily be pierced with a fork.
  2. Add lavender, honey and orange juice to the pan and turn the heat up to high. Continuously stir the turnips in the pan until the liquid has reduced and glazed the turnips.
  3. Season with salt and pepper to taste.
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Herbed Bean Salad with Greens and Chiogga Beets

Herbed salad

As Spring’s arrival begins to look like more and more of a reality, I’m beginning to crave fresh, bright flavors. This salad makes enough for 6 sides or 3-4 entrees. I’ve been eating it for lunch all week! The bright herbs and lime juice are invigorating, while the blend of spices and earthy beans are grounding and filling. I cooked the beans myself, but canned beans would be quite easy so I’ve written the recipe using them.

Ingredients:

2 cans of white beans or black eyed peas, drained and rinsed
1/2 bunch parsley, coarsely chopped
1/2 bunch cilantro, coarsely chopped
1 tablespoon canola oil
1 bunch chard, cut into 1 inch strips
1 large handful of baby kale
1 cipollini onion, thinly sliced
Juice from 3 limes
2 tablespoons olive oil
1 chiogga beet, thinly sliced
1 teaspoon each: ground fennel, ground cumin, and ground coriander
1 pinch chili flakes (optional)

Method:

  1.  In a large sauté pan, heat canola oil over medium heat. When hot, add onion, chard, and kale. Stir gently until the greens darken in color. Set aside to cool.
  2. In a large mixing bowl, combine beans, herbs, beets, spices, and sautéed greens and onions. Toss ingredients until well combined.
  3. Add lime juice and olive oil to bowl and toss to combine. Give it a taste and add salt and pepper as needed. Enjoy!