This Week in Veggies – What’s Fresh at Your Local Farmers Market

by Alice Magdziak • July 7, 2013 • Garden State, Green JerseyComments (0)2005

We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Since our farmer also delivers to a few local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets this week. Check out what we got this week so you can see what your farmers will have this weekend!

Another giant share this week!  There’s romaine and Boston lettuces, broccoli, chard, salad turnips, radicchio, summer squash, cauliflower, peas and a cucumber.

Not sure what to do with salad turnips?   Here are two ideas from besides just chopping them up for delicious crunchy salads.

Glazed Turnips with Greens

1 or 2 bunches salad turnips and/ or radishes, greens reserved

2 T. unsalted butter

1 or 2 T. sugar

Trim turnips by cutting greens just above turnip and removing “tail” from root end. Rinse but do not peel. Cut larger turnips in half, if desired.

Place in a large skillet. Add enough water to cover about half way. Add butter, sugar and a pinch of salt. Bring to a boil. Cook uncovered, stirring occasionally, until liquid is syrupy and turnips are tender, 10–15 minutes.

Add greens to skillet cook over medium heat, stirring, until just wilted, 2–3 minutes. Season with salt and pepper.


Roasted Turnips

1 bunch turnips

1–2 T. extra virgin olive oil

salt & pepper

pinch red chili pepper flakes, optional


Preheat oven to 425

Trim turnips, leaving a small stub of the stems end attached. Rinse well and cut in half lengthwise. Toss with olive oil, a little salt & pepper, and red pepper flakes, if using.

Place cut side down in a roasting pan. Roast for 10 minutes. Flip over with tongs and return to oven for 3–5 minutes more.

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