>> Japanese Turnips <<

Japanese Turnip Salad

Japanese Salad Turnips, sliced about ¼ inch thick
Sugar snap peas, strings pull off, cut into 1 inch pieces (optional)
One of the following herbs: chives, garlic chives, green onions or dill, chopped
Rice vinegar
Olive oil
Sesame seeds, toasted
Salt

Place all the vegetables in a bowl, add the oil, vinegar, salt and sesame seeds. Mix well. Place in the fridge for at least an hour to let the dressing soak in. Enjoy.

This recipe also works well in summer with cucumbers in place of turnips.

Courtesy of The Purloined Recipe. For more of their recipes, try visiting: http://whipstone.com/blog/recipes-index/

Japanese Turnips (& Tops/Greens) with Miso

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

Stir together miso and 2 tablespoon butter.

Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

Courtesy of Epicurious.com. For more of their recipes, try visiting: http://www.epicurious.com/recipesmenus/

Veggies
Lettuce
Collard Greens
Radishes
Carrots
Tomatoes
Sweet Potatoes
... and more TBD

Eggs
If you ordered an Egg share

Fruit
Crimson Crisp Apples
Cortland Apples

Order Pickup: TBD

Deadline to Order: TBD

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