3 posts tagged “turnips”

We used up the last of our CSA stuff this week, just in time! We're leaving for a 9 day road trip tomorrow, so we'll miss 2 weeks of CSA orders. We're donating this week's since it seems everyone's out of town, and friends will pick up next week's and hopefully enjoy it :)

So, this meal was kind of random, but ended up being really good. We had some beet greens and baby turnips (and greens) and a handful of mizuna left from the basket, so Leah sauteed them with some garlic, spring onions and butter. We poached a chicken breast in some chicken broth infused with coconut, curry, garlic and coriander (it's a soup base called College Inn Thai Coconut Curry Culinary Broth) and a can of coconut milk. We cooked some rice in the same mixture and both chicken and rice ended up having just a mild coconut flavor, which was nice. Leah made up a sauce of lime juice, fish sauce, soy sauce and grated garlic and that was AWESOME on the chicken and rice in the lettuce wraps. It would have just been "ok" with it, but with it, I just wanted to keep eating and eating! The greens and turnips also were very tasty!

We're leaving for California in the morning, so the CSA Challenge is on hiatus for 2 weeks, but expect lots of pics of the trip instead!

Leah did all the work for this meal, which turned out great! She made a salad of sauteed swiss chard and chiogga beets, topped with feta cheese, a few sliced turnips and a vinaigrette with oregano and parsley from the garden. It was awesome!

She also grilled burgers (made from mini-cattle ground beef from the farmer's market again) and sauteed the spring walla walla onions from the CSA basket. Everything turned out so good! I toasted the buns on the grill and managed not to burn them, so that was like a bonus :)

We had a salad planned for Sunday night's dinner because we needed to use up some lettuce and veggies from the previous week and also knew we would be getting more lettuce and greens this week. So, Leah made a chimichurri marinade for the gulf prawns, avocados and romaine hearts, all of which she grilled. I tossed romaine, mizuna and  flashy trout's back lettuce (the speckled one, from last week's CSA) with a citrus vinaigrette as the salad base. We layered some tomatoes, Korean cucumber, grilled avocado and grilled gulf prawns on top of the lettuces. We also added a few of the pickled turnips that we made the other day. Those turned out nice, kind of sweet and spicy. The trout's back was similar to romaine, but a little more earthy and delicate. The mizuna was very nice and tasted like a really mild sorrel, without the sourness. The mix of the three lettuces, with one being grilled, made for a surprisingly good salad blend!

Dessert was farmer's market strawberries on top of some semi-stale poundcake that we splashed with amaretto to make it moist again, with whipped cream on top. I am not a huge fan of almond flavoring, but the amaretto paired suprisingly nice with the strawberries.