Given the abundance of turnips, beets, and radishes we receive, and given Mark Bittman’s eloquent defense of them this week as vegetables of the cold season, I will make a lazy effort to pass on a few ideas through his most recent article.
First, a few pics and updates to help out. The share included a kale that wasn’t mentioned in the list — Siberian Kale. Great firm leaves that store well and taste great.
On roots and peppers…
|Image from Kitazawa Seed Co.|
One of our radishes was called a Chinese Red radish, but it isn’t red on the outside. It is also called a Watermelon, Red Meat, or Beauty Heart radish. Great in a salad, as a quick pickle, or treated like a turnip (roasted, sauteed, mashed, or stirfried). The peel can be eaten, and apparently the white outer flesh is spicier than the pink inner.
We also have a largish, black skinned radish. It isn’t dirty — just black. These are supposed to have a stronger, peppery flavor. Generally peeled before eating, the size and firmness holds up well to cooking.
(BTW, here is a great reference on radishes)
With the peppers, none of them are very hot. The mirasol (reddish) and mariachi (yellowish) are both fruity, slightly spicy peppers for raw or cooked eating. You’ll recognize the poblano from chile relleno, and they’re good stuffed or turned into a mole sauce.
On turnips and greens…
Trying to figure out what to do with those turnips and greens? You can eat them by themselves, or you can eat them together. Root vegetables make great accompaniments to their own greens, but they go well with others as well.
For these young turnips, you can eat them sliced with some nice cheese and apples. Snacky dinner.
Or try this:
Roasted roots and greens
2 double-handfuls of cubed turnips, radishes, banana squash (3-4 cups?)
olive oil to coat
1-2 T diced garlic
salt and pepper to taste
spice according to taste (coriander, curry powder, garlic, or chili)
2 double-handfuls of chopped greens (kale, broccoli raab, turnip greens)
Toss the roots and garlic with olive oil and spices. Roast in the oven at 400 for 20 minutes, or until nearly done (depends on how small your cubes are). Mix in the chopped greens, add a little more oil if it is dry, and return to the oven until the greens are tender (5-10 minutes). Serve, maybe with a splash of vinegar.
(This can be made a single dish meal if a can of rinsed garbanzos is added at the start.)