WHAT DO I DO WITH TURNIPS AND TURNIP GREENS!?

This week you have turnips and turnip greens in your share.  If you are from my part of the country, you know how delicious and healthy these cruciferous veggies are.  In other parts of the country, however, they are not so readily consumed and that is a shame. These roots veggies and their greens are powerhouses of nutrition and should be consumed with gusto!   They are high in calcium, just like collard greens and have an amazing nutrient balance.  See what The World's Healthiest Foods  website has to say about them.

Like any other greens, once you cook them, the volume is dramatically reduced but you have enough this week to stick your toe in the water to learning to eat them.  If you can eat kale, you can eat turnip greens.

Below are some links to recipes you might like to try using your greens for:

• Warm Turnip Green Dip
• Turnip Greens with Carmelized Onions
• Braised Turnip Greens with Turnips and Apples
• Roasted Turnips and Greens (from Food and Wine magazine)
• Mashed Turnips and Potatoes with Turnip Greens

Personally, I am a purist and just like my greens cooked my grandmother's way.  Washed, wilted, drained, placed in an iron skillet with a bit of olive oil (she used butter but I don't do dairy).  Saute until the liquid starts to absorb, salt to taste and add just a sprinkle of sugar (this oldest trick in the book takes the bitterness out of most all dark greens...kale, collards, etc. Doesn't take much, either). Sprinkle with a bit of organic apple cider vinegar.   Good and good for you.

~Suzanne