Back at last! Delicious tender morsels to delight every meal. Sprinkle them on eggs. Deluxe a sandwich. Infuse a smoothie. No recipe involved! Come and grab a bag or two!

Recipe:  CRUSHED TURNIPS
Just like Smashed Potatoes, only without the carbs! This recipe is seriously delicious and can be prepped the night before so all you have to do is brush and bake them. I would recommend a variety of our golden and purple top turnips for some color variation. This also works  REALLY  well with our green Daikon,  simply cut into rounds before smashing.
 INGREDIENTS

• 12 small to medium turnips, peeled (~2 pints of ours, we can help you select small ones!)
• Salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese  (or as needed)
• Chopped fresh chives (or dill, or parsley, or whatever herb your heart desires)

METHOD

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve

Recipe courtesy of  Fromachefskitchen.com

What does one even do with Rutabaga? I love to mash them. These beautiful roots are sweeter than a turnip, and mashing them really brings the flavor to your plate. Pro tip: you can save the prepared rutabaga in the freezer for up to a year! I put them in a ziplock and squeeze all the air out and flatten it so it thaws quickly.
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 INGREDIENTS

• 2-3 lbs rutabaga (2 of our pints)
• 2 tsp salt
• 1/3 cup butter
• Black pepper to taste

METHOD

1. Peel and chop the rutabaga into chunks
2. Put in a sauce pan and cover with water
3. Add 1 tsp salt
4. Bring the water to a rolling boil, cover and simmer for 25-30 mins (until tender) 
5. Drain them!
6. Mash with the butter, the rest of the salt and some pepper

You cant go wrong with these, you can add carrots for color, or you can sub sour cream for the butter. Basically treat them like mashed potatoes!

Recipe:  Garlic Roasted Radishes; Recipe compliments of Mary

Wondering what to do with all of our beautiful radishes?  Do you have a lot of garlic on hand? This is an easy Tried-and-True recipe that works well with any of our radish varieties, just pick your favorites! 

INGREDIENTS

• 2 Pints of our radishes (watermelon is my fav) ends trimmed and cut into 1 inch thick slices
• 2 Tbsp olive oil (or coconut oil/avocado oil/melted butter)
• sea salt and black pepper to taste
• 4-6 cloves of garlic, finely minced (you can also use frozen scapes ~5 of them) 
• 1/4 tsp dried chives or parsley or dill

METHOD
Preheat the oven to 425
1. In a bowl, toss your sliced radishes with oil, salt, and pepper until coated
2. Spread radishes out on a roasting pan, don't overcrowd
3. Bake for 20-25 minutes, tossing once. Add the minced garlic, or toss the scapes with a little oil and add them. Bake for another 5 minutes or until radishes are golden brown and cooked through. optionally serve with side of ranch for dipping/drizzling and garnish with parsley, dill or chives

I got some wonton wrappers from the grocery store. I though, hmmm, this seems like a great idea. Some baked vegetable bites. And I was right! (Along with all those that have know and come before me.) As an example of how casual you can be, here is how Jim and I made ours. We really just grabbed the various, co-mingling roots from the drawer- half a cabbage, a couple carrots, some turnabaga, a gorgeous watermelon radish, some frozen peas too plus some items from the counter-onions and garlic. I sauteed all this in a tall pot with some grated ginger (from the fall harvest!), turmeric, cayenne pepper, black pepper, and salt. The rest was by the recipe below. Man! They were delicious. 

Vegetable Cream Cheese Wontons! Recipe from Simply Recipes 
INGREDIENTSFor the wontons:

• 4 1/2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 1 tablespoon minced ginger (from a 1-inch piece of ginger)
• 5 cups thinly sliced Napa cabbage (green cabbage is also ok)
• 1 large carrot, grated (about 1 1/3 cups grated)
• 3/4 cup frozen peas, thawed
• 2 scallions, thinly sliced
• 3/4 teaspoon salt
• 1/2 teaspoon toasted sesame oil
• 1 large egg
• 48 to 50 square wonton wrappers (we used Melissa's- they were close to the smoothies in the veggie section of the grocery) You can also make your own if you want to spend a little more family time in the kitchen.
• 4 1/2 to 5 ounces cream cheese

For the dipping sauce (optional):

• 3 tablespoons soy sauce
• 4 tablespoons rice vinegar
• 3/4 teaspoon toasted sesame oil

METHOD1 Prepare the filling: Heat 1 1/2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat. When the pan is hot, add the garlic and ginger and cook until fragrant, 30 to 60 seconds.
Add the cabbage and cook, stirring frequently to prevent burning, until it starts to wilt, about 2 to 3 minutes. Add the grated carrot, peas, scallions, salt and sesame oil and cook for another minute.
Turn off the heat and dish the vegetables onto a plate to cool for 10 minutes.
2 Preheat oven to 400ºF. Position an oven rack in the center position. Brush 2 large baking sheets with oil (1 tablespoon per pan), spray with cooking spray, or line with parchment. (Wontons baked on parchment won't get quite as crispy on the bottoms.)
Lightly beat an egg for the egg wash and set aside.
3 Fold the wontons: Lay 4 wonton wrappers on a work surface. Place about a tablespoon of vegetable filling in the center of each wrapper. Place about 1/2 teaspoon of cream cheese on top of the vegetables.
Using your fingers, brush the egg wash along the edges of the wonton wrappers. Lift 2 opposite corners of the wrapper and pinch them together at the top. Lift the other two corners towards the top and pinch them against the first two corners to form a pyramid. Pinch edges of the wrapper together to seal the wonton closed.
Repeat with the other three wontons. Transfer the sealed wontons onto one of the sheet pans and cover loosely with plastic wrap to keep them from drying out.
Repeat filling and folding the wontons until you have filled a baking sheet with 24 to 25 sealed wontons. Remove the plastic wrap and brush a thin layer of oil on all of the wontons or spray with cooking spray.
4 Bake for 11 to 12 minutes, or until the edges of the wontons are a deep golden brown color.
5 While the first batch of wontons is baking, prepare a second batch of wontons using the remaining filling. Once the first batch is done baking, bake the second batch.
6 To serve: Let the wontons cool for a few minutes before serving. Whisk together the ingredients for the dipping sauce and serve with the warm wontons. These baked wontons are best consumed in the same day.

Same day best is a lie according to us! We ate the cold leftovers while standing at the counter the next night with no complaints except that there weren't more of them!

INGREDIENTS

• 1 yellow onion
• 3 large garlic clove
• 3 carrots
• 2 turnips
• 1/2 cabbage 
• 3 tablespoons sesame oil
• 2 eggs
• 4 cups cooked brown rice
• 2 tablespoons soy sauce (at least!)
• salt (to taste)
• black pepper

INSTRUCTIONS

1. Cook rice like a pro!
   
2. add oil to pan at lowish heat. Add garlic and onion, then throw in your vegetables (chopped to pervection!), add your spice cloud (keep your spice shakers HIGH, about 18-21 inches above the pan for maximum clouding), now crack a couple eggs in there! Add in your soy sauce and give it some time on the heat to incorporate with the vegetables.
3. Combo your rice and party pan! Following your combo, invest the flavor, add additional spice cloud as needed.
4. Eat it hot and ENJOY!

Winter salad! How lucky are we, to enjoy local greens and roots in the winter. This is a nice, refreshing salad. Something I have learned! If you like mega lemon flavor, anytime you juice a lemon fresh, zest it! It is worth the tiny bit of extra work. So zesty and besty!

INGREDIENTS

• 1 bunch of kale, pulled from stems and ripped into smaller pieces
• 1 box of head lettuce- chopped
• thinly slice carrots and watermelon radishes (mandolin or grated)
• Lemon (juice it and zest it!), oil, and salt for dressing (my go to!)
• Sunflower seeds (optional) You could also include any other seed, nut or dried fruit that you like

INSTRUCTIONS

1. Combine everything in a bowl and toss together! 
   
2. ENJOY!
   

Kohlrabi and Cabbage Salad with Maple Lemon Dressing- I got this recipe a friend but it orginally came from Kitchn who got it from 'The Modern Menu' by Kim Kushner.  

SERVES 6 to 8
INGREDIENTS

• 4 medium bulbs kohlrabi (for us this could be one of our giant ones or 3-4 small ones)
• 3 cups shredded green cabbage
• 1/4 cup dried cherries
• 1/4 cup sunflower seeds
• 1/4 cup coarsely chopped fresh dill
• 1/4 cup extra virgin olive oil
• 3 tablespoons pure maple syrup
• Zest of 1 lemon
• Juice of 2 lemons
• 1 garlic clove, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

1. Using a sharp knife, remove the long stems and greens from the kohlrabi. Using a peeler, trim away the thick green skin until you reach the light green to white part that is free of tough fibers. Shred on the medium holes of a box grater or in a food processor fitted with the shredder disk.
2. Combine the kohlrabi, cabbage, cherries, sunflower seeds, and dill in a large serving bowl. In a small jar with a tight-fitting lid, combine the olive oil, maple syrup, lemon zest, lemon juice, garlic, salt, and pepper. Shake to thoroughly combine. Pour the dressing over the salad and toss to coat well. Let sit for about 20 minutes before serving.

​Pickles are fantastic. I love an eclectic meal with some dipping sauces and a side of anything pickled. As I get ready for a summer of pickling the season's picks, I am going to start with some casual quick pickled root vegetables and ramp up with the season!

Quick Pickled Root Vegetables- I got this adaptable quick-pickling guide fomr the Kitchn.  

Quick pickles are also known as refrigerator pickles. They are simply vegetables that are pickled in a vinegar, water, and salt (sometimes sugar, too) solution and stored in the refrigerator. Quick pickles don’t develop the deep flavor that fermented pickles do, but they also only require a few days in the brine before they can be enjoyed. Quick pickles also do not require canning when refrigerated.Pickling is best done with super-fresh vegetables. Save the slightly bruised specimens for soups or other forms of preservation. Almost any vegetable can be pickled, and the shape you choose to pickle in is entirely up to you. For example, carrots can be peeled and sliced into matchsticks or coins. Cherry tomatoes are best preserved whole. Green vegetables, such as green beans or asparagus, can be blanched in boiling water for two to three minutes and then shocked in an ice bath to preserve their color, but this step is purely optional.

Preparing Vegetables for Pickling

• Thinly slice: cucumbers, summer squash, ginger, red onion
• Cut into spears: carrots, cucumbers
• Peel: carrots
• Blanch: green beans (optional, but helps preserve their color)

Brine BasicsFor quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.
Ingredients:

• 1 pound fresh vegetables, such as cucumbers, carrots, green beans, summer squash, or cherry tomatoes
• 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
• 1 to 2 teaspoons whole spices, such as black peppercorns, coriander, or mustard seeds (optional)
• 1 teaspoon dried herbs or ground spices (optional)
• 2 cloves garlic, smashed or sliced (optional)
• 1 cup vinegar, such as white, apple cider, or rice
• 1 cup water
• 1 tablespoon kosher salt or 2 teaspoons pickling salt
• 1 tablespoon granulated sugar (optional)

EQUIPMENT

• Chefs knife ofrmandolin!
• Cutting board
• 2 wide-mouth pint jars with lids
• Canning funnel (optional)

INSTRUCTIONS

1. Prepare the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.
2. Prepare the vegetables. Wash and dry the vegetables. Peel the carrots. Trim the end of beans. Cut vegetables into desired shapes and sizes.
3. Add the flavorings. Divide the herbs, spices, or garlic you are using between the jars.
4. Add the vegetables. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jar to the tops of the vegetables. Pack them in as tightly as you can without smashing.
5. Make the brine. Place the vinegar, water, salt, and sugar (if using) in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine.
6. Remove air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
7. Seal the jars. Place the lids on the jars and screw on the rings until tight.
8. Cool and refrigerate. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

RECIPE NOTES
Storage: These pickles are not canned. They can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature unopened.

RUTABAGA! Butter yellow on the inside and full of flavor, these brassica roots pack a nutritional punch. They are high in vitamin C, vitamin E, as well as potassium! And they don't lack in the flavor department. I think they are climbing up the ladder onto the platform with cabbage as my favorite vegetable. 

Rutabaga Hasselback (you can also mash them, roast them, and put them in soups.)
​
Ingredients:

• Rutabaga washed with root ends sliced so they sit flat- you can select as many as you want for this recipe. One or two rutabagas per person is a good idea.
• Oil or butter
• Garlic
• Salt and pepper

Directions:

1. Preheat oven to 425 F
2. Slice rutabaga 3/4 of the way through, being careful not to go all the way through. 
3. Mince garlic and sprinkle into the slices of the rutabaga
4. Drizzle the rutabagas with olive oil, being sure to coat the outside as well, and season with salt and pepper
5. Place on baking sheet and bake for about 40 minutes until the rutabagas are tender and the the edges crispy. 

Yum.