1 fat garlic clove 1 teaspoon plus 1 pinch kosher salt, more to taste ½ cup plain Greek yogurt ¼ cup extra-virgin olive oil Black pepper ½ head cabbage, cored and shredded (6 cups) 4 medium turnips (3/4 pound), peeled, and julienned or coarsely grated (2 cups) ¼ cup chopped dill Finely chop garlic. Sprinkle with … Continued
16 very thin pancetta slices (Italian bacon; about one 3-ounce package) 2 large turnips (each about 8 ounces), peeled, each cut into 8 wedges 1 large egg 1 1/2 cups sesame seeds (about 71/2 ounces) Vegetable oil (for deep-frying) Wrap … Continued
2 medium turnips, trimmed & grated (about 1 1/2 cups) 1 kohlrabi bulb, trimmed & grated (about 1 1/2 cups) 1 bunch radishes, trimmed & grated (about 1 cup) Dressing: 1/4 cup mayonnaise 1 1/2 T apple cider vinegar 1 1/2 T … Continued
Salad turnips are sweet and crunchy. They can be eaten raw, roasted, or cooked. Dip them in hummus or pesto or slice them into salads. You can chop up the greens to eat raw, or you can lightly sauté them with … Continued
I aim for at least 2-3 CSA items per recipe. ¼ c. wild rice 2 tsp. olive oil ½ c. onion, diced ½ Tbsp. garlic scape or fresh garlic, minced 2 ½ c. chicken or vegetable stock ¼ tsp. red … Continued
Fermented vegetables are yummy and super nutritious, providing natural probiotics for your digestion and immune system. I’ve been making sauerkraut for about 10 years (see my sauerkraut saga) and have learned all I know from Sandor Katz. His new book, The Art … Continued
You’ll Need: 2 lbs turnips (six or seven), peeled and sliced 2 small beets (or one medium beet cut in half), peeled 3 cups water 1/4 cup sea salt 1/2 cup apple cider vinegar 2 cloves garlic, peeled 2 bay leaves … Continued
3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved 1/4 cup (1/2 stick) unsalted butter 3 tablespoons sugar Kosher salt Place turnips in a large skillet; add water to cover turnips halfway. … Continued