I signed up for a CSA this year. I was a member of one a few years ago when I lived at my old house, and I was excited to try a new one. I found Good Work Farm in Zionsville, PA, and decided to go with them. In conjunction with the vegetable garden I'm growing on my deck, I will be inundated with fresh produce this summer. Here is an example of one of the weekly pickups I've received so far:
This one had strawberries (self-pick), snow peas, snap peas (also self-pick), red leaf lettuce, bok choy, pea shoots, arugula, spinach, baby turnips, and radishes. In subsequent pickups, I've gotten more of the above, plus some potatoes, kale, and kohlrabi. So look for more posts about how I'm going to use my fresh produce. I promise I'm going to update this more.
I didn't know what to do with the baby turnips, so I turned to Pinterest. Apparently they can be eaten raw, which I did try, but I decided to roast the rest. I chopped off the turnip greens and sauteed them. I made some couscous with some lemon, as well as some tarragon and parsley from my garden. For the turnips, I adapted the following recipe a little. It was delicious!
Roasted Hakurei Turnips with Israeli Couscous
Not Eating Out In NY
1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.
Yield: 3-4 servings