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  • Collards with Potatoes

    2 bunches collard greens or a mixture of collards, kale, chard, spinach, turnips tops, etc.

    sea salt and freshly ground pepper

    3 medium yellow potatoes, scrubbed and diced

    3-4 strips bacon, cut into small pieces (optional)

    2 Tbs. olive oil

    1/2 onion or 1 bunch scallions, chopped

    1-2 garlic cloves, minced

    pinch of red pepper flakes

    hot pepper sauce or vinegar for the table

     

    • Strip the collards from the stem and wash. Bring a few quarts of water to a boil. Add salt and the greens and simmer for 5 minutes. Scoop collards into a bowl. Add potatoes to the cooking water and simmer until tender, 7-10 minutes.
    • Meanwhile, cook the bacon in a skillet or in the oven. Set aside to drain.
    • Heat oil in a pan (you can use a little bacon grease, too). Add the onion and sautee about 5 minutes.
    • Chop the cooked greens, then add them to the pan along with the garlic and pepper flakes. Scoop some of the potato water into the pan so that everything cooks in a little moisture.
    • When potatoes are tender, scoop them out and add them to the greens. Add the bacon, toss everything together. Season to taste with salt and pepper. Serve and season to taste with hot sauce and/or vinegar.

     

  • Couscous with Kohlrabi and Chermoula Dressing

     

    Couscous with Kohlrabi and Chermoula Dressing

    Borrowed from From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.

     

    1-2 tsp minced garlic

    2 Tbs. minced cilantro

    2 Tbs. minced fresh parsley

    1 tsp. paprika

    ½ tsp. cumin

    salt

    3 Tbs. fresh lemon juice

    3 Tbs. olive oil

    2-3 cooked couscous, cooled to warm temperature

    2 cups peeled, diced kohlrabi

    ½ cup diced radishes and/or spring turnips

    16 kalamata or oil-cured black olives

    ½ cup crumbled feta cheese

     

    Mixe garlic, cilantro, parsley, paprika, cumin and alt to taste. Stir in lemon juice and olive oil. toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes/turnips, and olives. Sprinkle with feta. Serves 6.

  • Zesty South of the Border Salad

    1 bunch hakurei turnips, cut into matchsticks
    1 bunch radishes, cut into matchsticks
    A few chives, diced
    Handful of mizuna, chopped
    Juice of 1 lime
    Salt to taste
     
    Toss all the veggies together with the lime. Salt to taste.
     

  • Glazed turnips and carrots
    • 1 pound  turnips (more with greens attached)
    • 3/4 pound baby carrots (about 2 pounds with green attached)
    • 1 1/2 tablespoons unsalted butter
    • 1/2 teaspoon sugar

    Trim turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired.  In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
    In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
    Adapted from epicurious.com

  • Japanese Turnips with Miso
    • tablespoons white miso
    • 3 tablespoons unsalted butter, softened, divided
    • 3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
    • 1 1/3 cups water
    • 2 tablespoons mirin (Japanese sweet rice wine)

    Stir together miso and 2 tablespoon butter.
    Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
    Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
    Adapted from epicurious.com

  • Braised turnip greens with turnips and apples
    • 1 1/2 pounds turnip greens or other braising greens (see cooks’ note, below), tough stems discarded and greens torn into small pieces
    • 1 (1/2 to 3/4-pound) ham hock, rinsed
    • 3 1/2 cups water
    • 2 Gala apples
    • 3/4 pounds turnips, peeled and cut into 1/2-inch pieces
    • 1 1/2 teaspoons cider vinegar
    • 1 1/2 teaspoons sugar
    •  1 1/2 tablespoons unsalted butter, cut into pieces

    Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
    Meanwhile, peel apples and cut into 1/2-inch pieces.
    Add turnips and apples to greens with vinegar, sugar, and 1/4 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
    Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
     •Any braising green such as kale, collards, or beet greens can be substituted for or combined with the turnip greens. Cooking times will vary.
    •Dish can be made 1 day ahead and chilled.
    Adapted from epicurious.com

  • Buttercup Thai Curry

    I winged it the other night with the ingredients I had on hand, and this curry came out deeee-lish!
     
    I buttercup winter squash, peeled and cut into 1" cubes
    any other veggies you have on hand (I had some last late-season eggplants and peppers from the greenhouse, as well as all this stuff):

    • brussels sprouts, halved
    • hakurei turnips, quartered
    • carrots, cut into 1" chunks
    • parsnips, cut into 1" chunks
    • celeriac, cut into 1/2" chunks
    • kale or chard, cut into ribbons
    • onions or leeks, diced

    1 can coconut milk
    dash of fish sauce
    Thai curry paste, to taste
    salt, to taste
     
    Sautee all your veggies in a large saucepan coated in olive oil, starting with your onions/leeks, celeriac and squash. Cook for 5-10 minutes on medium heat. Add carrots and parsnips and other hearty veg. After everything has begun to soften slightly, push the veggies to the corner of the pan and pour the coconut milk into the skillet. Stir in the Thai Curry paste to taste and fish sauce. Get a good even coconut milk slurry going, then mix all the veggies up with it. Simmer together until the veggies are tender. At the last minute, add the chard or kale and cook just long enought to wilt it down. Add salt to taste.
     
    Serve over rice or quinoa. Tastes great with a cashew garnish.

  • Kohlrabi and Apple Salad with Mustard Vinaigrette

    Apples aren't exactly in season yet, but the combination of sweet/tart apple with the kohlrabi, all mixed together with a mustard vinaigrette is a delight! If you have any hakurei turnips from last week still in the fridge, add them in (julienned like the kohlrabi). You can also throw in some diced celery if you have any on hand.
     
    The Salad
    Thickly peel your kohlrabi and cut into fine julienne strips. Slice or grate an apple - your favorite variety - and toss into a bowl with the kohlrabi. If you're adding turnips or celery, add them to the mix.
     
    Mustard Vinaigrette:
    2 T red wine vinegar, sherry vinegar or fresh lemon juice
    2 shallots, finely diced
    1 garlic clove, minced
    salt and fresh ground pepper
    1 T fresh dijon mustard
    2 T creme fraiche or sour cream
    1/3 c extra virgin olive oil
    2 T snipped chives
    1 T chopped parsley
    3 T capers, rinsed
     
    Combine the vinegar, shallots, garlic, and 1/4 tsp. salt in a small bowl. Let stand for 15 minutes, then vigorously whisk in the mustard, creme fraiche and oil until thick and smooth. Grind in a little pepper, then stir in the herbs and capers. Taste and adjust seasonings to your liking.
     
    Serves 4-6
     
    Adapted from Deborah Madison's cookbook: Vegetarian Cooking for Everyone

  • Ode to Kohlrabi

    apple of turnip
    pear of radish
    your purple globe snaps
    with seeking sun fingers
    -zachary