Each week, we get half of a share of organic veggies from a Community Supported Agriculture (CSA) group based in Westfield. And, each week, we’re going to show you what we got. It’s our way of showing you what New Jersey farmers are up to and what you should be able to find at your local farmers’ market this week.
This week our CSA share included red romaine lettuce, frissee, salad turnips, sweet peas, swiss chard and dill.
If you’ve never had salad (Hakurei) turnips, you’re really missing out. They are almost like radishes but sweeter and more tender. They really make those summer salads something special. But, if you’re not into salads or just looking for something else to try, try this:
Curried Hakurei Turnips
One chopped onion
2 tablespoons oil
5 or 6 harkurei, peeled and sliced thin (all the recipes said to peel them but it seemed sort of pointless, since they were so tender throughout)
2 teaspoons curry powder
1 teaspoon salt
one lemon, cut into wedges
Sauté the onion in the oil for a few minutes until translucent. Add the turnips, the curry powder and salt and cook until everything is tender. Squeeze some lemon juice over the dish before serving and serve with extra lemon wedges.
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