I went scrounging for recipes yesterday since I've not cooked much with them before. Decided to try this: https://www.tasteofhome.com/recipes/turnip-slaw/ Some modifications - used chives instead of green onions, used about 50/50 carrot with turnip, and added some golden raisins. Delicious!
As our first CSA boxes are going out and our first Farmers Market of 2020 is happening this week, I thought I would write up something about how to keep your greens fresh. This will be the first in the new category of Vegetable Storage. Feel free to share your own tips! If any of your greens get wilty, try trimming the ends with a sharp knife and submerging in cold water for 5-10 minutes. Let drain before returning to storage in the fridge. You can also trim and stand the ends (or the heel of a head lettuce) in water in the fridge (but more tender greens may still dry out like this). Greens are often kept in plastic bags or containers because those hold their moisture so well. As a plastic alternative, try wrapping greens in a damp towel or rag. Just make sure to moisten the towel every day or two so that your greens don't dry out! Fresh herbs can be kept in a glass or jar of water in much the same was you would keep a flower bouquet. Change the water every day and trim the ends with a sharp knife or scissors to keep the stems open for drinking water. This can be kept on the counter (particularly in the case of warm-season herbs like basil) or in the fridge. (Just make sure you put it in a place where it won't get knocked over!) Roots (like the radishes and turnips for this week) that we sell with the greens on can sometimes go soft. If this happens to yours, try cutting off the greens and soaking the roots in cold water for 10-20 minutes. You can also store chopped up root veggies in water in the fridge, to keep them from drying out or going brown.
Salad is a very versatile category of food. You can make all kinds of salads, but I would say the basic components of any salad are vegetables and dressing. A good salad dressing can make eating platefuls of greens so enjoyable! We eat large greens salads, consisting of lettuce and a wide variety of baby leaves (mizuna, endive, tat soi, arugula, bok choi) twice a day during the spring. Greens are some of the first fresh vegetables you can get, and our bodies are craving them! Here's my basic go-to salad dressing recipe, which can be adapted in so many different ways: try it with different vinegars, added herbs and spices, a little jam - whatever flavour you want! I usually make this batch and put it in a 500ml jar in the fridge (keep in the fridge because of the fresh garlic and mustard). Balsamic Dressing (make in blender - grind garlic first, then add everything except oils and water, blend, add oils and water and blend well. I use sunflower oil because olive oil will solidify in the fridge, but you can use any other edible oil.) 1 small clove garlic 1/4 tsp each salt and pepper 2-3 TBS maple syrup 1 TBS Dijon Mustard 1 TBS Apple Cider Vinegar 1/4 cup balsamic vinegar 2 TBS olive oil 1/2 cup sunflower oil 2 TBS water