It happens almost every night.
Evening chores ending with bringing in the harvest~ and then moments standing and staring over the beautiful bounty. How best to cook this yield from the garden?
Lettuce~ I can handle. Drizzle with some homemade maple dressing, toss with a few sliced onions, cheese, and seeds and you are good to go.
Arugula~ sure. Make it into a pesto and make amazing grilled cheeses.
But turnips? Another story for me.
To be quite honest, we don't even know if we really like turnips... they were just sort of an experiment to be tried in the garden. As we perused the seed catalog we just sort of saw them and said "Sure!" we can try some of those. And now they just happen to be big and beautiful and desperately needing to be harvested and enjoyed.
So what to do?
Turnip greens, I have heard, are quite healthy for you, and I would describe myself as a greens loving girl. So I thought I might just start there. With a little onion and garlic, cranberries, apples, and a little wine... this braised turnip greens dish has become a new favorite here at the farm. Served over rice alongside a roasted chicken, or just eaten as a main dish, it may not be quite kid-approved yet, but certainly farmer and farmer's wife approved.
Hope you enjoy!
And the actual turnip in and of itself still stumps me... so if you have any recommendations on how to cook it, please let me know!
Braised Turnip Greens
Heat 3 T of your choice of fat in a large cast-iron skillet (my favorite is butter)
1 small red onion, chopped
3 large cloves of garlic, minced
Heat over medium-low heat until softened, about 5 minutes
1/2 green apple, chopped
Add to skillet and continue to heat, about 5 more minutes
2 large bunches turnip greens, roughly chopped
Add into skillet and stir, heating through until barely wilted, about 3 minutes
1/4 C white zinfandel or rose wine
Pour into pan and allow to simmer for 2-3 minutes until nearly all the liquid has evaporated.
Salt and pepper to taste and serve over rice. Enjoy!