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CSA Cookoff Week 20: Braised and Glazed Turnips (Times Two) with Chard and Sausage


CSA COOKOFF WEEK 20: WHAT WE GOT IN OUR FARM SHARE & HOW WE USED IT
This was a week of low-frills meals: easy, hearty weeknight cooking that was long on veggies and short on flourishes. We didn’t buy a single extra ingredient but we did clean out the crisper.

1. Pears: These babies went into a salad with the red leaf lettuce (number 5).

2. Green chard: See this week’s featured recipe, below.

3. Cabbage: The crunch in a roasted veggie soup also starring the potatoes (number 9), the garlic (number 10), and a couple of leftover carrots, with the fennel (number 6) as a flavor delivery system for the broth.

4. Kale: Sautéed with some of the garlic (number 10) and snuck into mac and cheese.

5. Red leaf lettuce: See number 1.

6. Fennel: See number 3.

7. Hakurei turnips: See this week’s featured recipe, below.

8. Scarlet turnips: Ditto.

9. Russet potatoes: See number 3.

10. Garlic: A little of number 3, a little of number 4, and a little bit hoarded for one more week of use.

RECIPE: BRAISED AND GLAZED TURNIPS (TIMES TWO) WITH CHARD AND SAUSAGE
Thank goodness for Mark Bittman. His method for braising and glazing turnips (and radishes and carrots and what have you) is a standby in our household repertoire. This week, though, I wanted to add a little pizzazz—code for I had some chard and sausages I needed to use up. While these extra ingredients meant more moisture in the pan, tempering that golden-brown-crust effect glazing so deliciously delivers, I loved the combination of flavors and the bonus shot of greens. Not the glammest dish ever but simple and comforting on a chilly fall night.

» 1 bunch scarlet turnips, peeled and quartered
» 1 bunch hakurei turnips, peeled and quartered
» 2 Tbsp butter
» ½ cup water
» salt and pepper to taste
» 1 bunch chard, stems diced and leaves chiffonaded
» 2 natural precooked sausages, cut into coins (I had some nitrate- and nitrite-free brats in the fridge)
» pinch of cumin and thyme

Put the turnips, chard stems, butter, water, and some salt and pepper in a deep skillet over high heat. When the pan reaches a boil, turn the heat down, add the cumin and thyme, cover, and let simmer 15 to 20 minutes, until the turnips are fork-tender.

Uncover, add the chard leaves and sausages, turn up (or turnip, if you will) the heat to a rowdy simmer and continue to cook until the moisture has evaporated and the radishes are shiny and golden brown, about 10 minutes. Add more salt and pepper as desired.

Serve over creamy polenta. Repeat as desired. Feeds 4 with no second helpings, but who wants to live like that? Feeds 2 with seconds and maybe even thirds. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting all that farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farm share love!

Views: 101

Comment by Kirsten Madaus on October 24, 2013 at 3:49pm

Jennifer,

You're making me want to get turnips in the fall farm share, which is a feat.

Thanks!

Comment by Jennifer on October 30, 2013 at 4:01pm

Ken/Stacy: Please do share! HOMEGROWN would be honored! I've been posting the CSA Cookoff in this format *pretty much* all season, with three more weeks to go. And good luck next year! You'll have to keep us posted on the process of getting year 1 off the ground. Remind me what all you (plus Rubie!) raise/grow?

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