Bok choy, turnips, turnip greens, salad greens, beet greens

A family member sent out an email headed with the greenery above, stating that these were the first goodies taken home from a local CSA---and--how to cook them?

All greens not eaten in salads are delightful when lightly cooked with olive oil and garlic, no question. Some then add soy sauce, some maybe balsamic vinegar, but just make sure the o.oil and the garlic are in place first. Don't forget the ginger! ( The Mainiacs with their own new CSA in Poland agree with the o.oil and garlic, BTW.)  "Lightly cooked" can mean simply wilted, as with young beet greens and spinach--turnip greens may need just a tad of steam--put a lid on them once sauteed.

Little fresh new peppery turnips are crispy,crunchy raw eats--you can slice them and eat them like apples--roasting them is for later in the season, with a nice rosemary roast chicken.

Comments

[sarkadan]

Turnips are an important part of any Moroccan Couscous...

Location Appartement Marrakech

[Garden Groom hedgetrimmer]

Brilliant article, thanks for the read. I was just wondering if anyone can help me with a question I have on gardening while im here. I have been looking at the Garden Groom (in the link in my name) and I was just wondering if anyone has had an experience with it? Im a little concerned about using electric trimmers as im not as young as I used to be! Thanks - Lou

[KathyF]

I figured out pak choi is a close relative of the turnip when I stir fried some the other day, which I blogged about at www.wednesdayfoodblogging.com.

Funny, I never noticed when I cooked it in soup. (Which was very good, btw.)

[Foodie]

Bravo, Summit Springs Farm, first season!

When the first radishes appear in Belgium, everybody makes open faced sandwiches of "creme fraiche" white cheese with thinly sliced radishes on top, lightly salted. ( And with me, peppered.) Delicious.

[John]

Our 1st distribution is on Tuesday, and we'll be passing along arugula, salad mix, spinach, & French breakfast radishes. Probably more of the same for folks next week, with Napa cabbage and bok choi as new additions.