Greens, greens!

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
  • spinach
  • arugula
  • broccoli
  • 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)

Ingredients:

  • Bunch of turnips & greens
  • Salt
  • Butter
  • Onion
  • Raisins
  • Pasta (optional— without this it’s just a yummy side dish)

Directions:

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]

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4 Responses

  1. […] Greens, greens! 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! … […]

  2. I definitely recommend the blog A Veggie Venture (http://kitchen-parade-veggieventure.blogspot.com/) when you need ideas on how to cook uncommon vegetables. Enjoy your farm share — I’m jealous!

  3. I’ve just signed up for Boston Organics deliveries and it looks like I’m getting Baby Bok Choy AND Collard Greens this week – two items I’ve never really liked and have always been afraid to cook. Any good recipe ideas?

  4. […] to love it. I love the farm share. I love that it challenges me to cook food in season. (Currently we are drowning in a sea of greens—the share this week had kale AND chard AND spinach AND arugula AND lettuce. Salad, anyone?) I […]

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