Greens, greens, and nothing but greens:
Parsley, peppers, cabbages and celery,
Asparagus and watercress and
Fiddleferns and lettuce!
—Witch’s Lament, Into the Woods, Stephen Sondheim
Our weekly farm share has started.
So far, we have had:
- mustard greens
- sugar peas
- pea shoots
- bok choy
- red leaf lettuce
- unidentifiable arugula-like greens
- turnips (with greens)
I love my vegetables as much as the next person, but I confess I’ve been a little lost. How do I cook it all? What can be eaten raw? What needs to be cooked? And how the heck do I vary it all?
Fortunately, my brother recently lent me a copy of From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce. In the simple, straight-forward language of the Moosewood Cookbook tradition, it gives overviews and recipes for a wide variety of produce.
So when I decided to make the turnips & greens today, I was delighted to find it had an easy but tasty recipe that I could make with only a few ingredients. I was wary about the raisins at first, but it wound up being delicious! I mixed it all up with some whole wheat pasta and had a delicious, super seasonal dinner.
Keep on comin’, greens— I can take you!
Spring Turnips with Greens & Raisins (adapted from From Asparagus to Zucchini)
- Bunch of turnips & greens
- Pasta (optional— without this it’s just a yummy side dish)
Heat the butter and chopped onion in a saucepan on medium heat, adding some salt. Once they’re glassy, add in the turnips, chopped into small cubes. [Cook the pasta while you’re doing this.] Stir occasionally over medium heat until turnips are soft, then add the greens (thoroughly washed and roughly chopped) and the raisins. Once the greens are wilted, you’re done. [Add to pasta and mix, if you’re using pasta.]
A note on proportions: This recipe called for one onion, about 12 oz of pasta, 1/2 cup raisins, and defined a turnip bunch as having 5 big or 10 small turnips. I used a full onion, 6 oz of pasta, about 1/3 cup raisins, and a turnip bunch that had only 5 small turnips (plus all the greens). It was completely delicious.
[turnip photo credit: Brandon Eats; book photo credit: amazon.com]