Wordless Thursday:
Full Share
Lettuce
Kohlrabi
Turnips
Green Onion
Cilantro
Napa Cabbage
Collards
Bok Choy
Purslane
Half Share
Lettuce
Kohlrabi
Turnips
Green Onion
Cilantro
Napa Cabbage
Recipes:
Sauteed Hakurei Turnips with Greens
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf
Called Hakurei, Japanese, White Doll and Snowball, you'll know this group of sweet turnips by their appearance (snow white and perfectly round, like Ping-Pong balls), texture (crisp, like a radish) and flavor (mild and sweet). Eat them raw on salads or lightly sauteed to retain some of their crunchiness.
Ingredients 2 bunches Hakurei turnips with greens 1 tablespoon butter 1 tablespoon olive oil Coarse salt and freshly ground pepper to taste
Instructions 1. Trim the stems and root ends from the turnips. Rinse and cut into 1/2-inch cubes. Set aside. Trim most of the stems from the greens; discard. Wash the leafy greens, drain, and cut into 2- to 3-inch pieces. Set aside.
2. In a saute pan over high heat, melt the butter with the oil. Add the turnips, season lightly with salt and pepper, and cook without stirring for 2 minutes, until lightly browned on 1 side. Turn and cook on another side for 2 more minutes, without stirring, until lightly browned. Turn again and cook 1 more minute. Add the greens and cook, stirring, until wilted and bright green, about 1 minute. Season to taste with salt and pepper.
- See more at: http://www.atlantamagazine.com/recipes/2010/11/18/sauteed-hakurei-turnips-and-greens#sthash.uGe8Ots7.dpuf