Tarragon Roasted Turnips

Winter farm share = turnips, turnips, celeriac and turnips. I’d never put much thought into turnips until we joined this winter share. I’d mostly seen them in the supermarket in their huge, gray, unappetizing form. Now we get them from our farmer’s root cellar, which sounded soooo romantic on that balmy day back in December when we signed up. Isn’t that how the Puritans survived rugged winters in 17th New England?

Six weeks on, we’re now turnip pros and I’ve been looking for ways to make them slightly less turnip-y. We’ve done the whole steamed and mashed thing (10 on the turnip-y-ness scale), the boiled and mashed with butter and cinnamon thing (9 on the turnip-y scale), and even the whole turnip coleslaw thing (these go to 11.). This week I wanted to mute the turnip-y-ness and try for a crispy, butter-roasted iteration. If roasting in butter isn’t enough to tame the turnip, tarragon finishes the job with a librarian’s “Shooosh!”

Tarragon Roasted Turnips – serves 4

4 small to medium sized turnips, peeled and cut into 1″ pieces
2 tablespoons salted butter, cubed
1 teaspoon dried tarragon

Heat oven to 450.

Arrange turnips in a small (6 – 8 inch) baking dish. Place cubes of butter over top of the turnips. Place on middle rack of the oven 5 minutes until the butter is melted.

Remove the turnips from the oven and stir to toss the turnips pieces with the butter, which has now melted. Sprinkle with tarragon, toss to coat.

Return to the oven and roast for 25 – 30 minutes more.

Serve with something lovely.

Turnip Coleslaw

We recently joined a terrific farm share and it is so fun. Each week we go on a little road trip to the farm a few towns away where we get to pick our own vegetables. The variety is actually really great, despite it being December. So far there have been plenty of leeks, cabbage, greens, some fantastic Brussels sprouts, squash, turnips and radishes, as well as apples and pears that have been growing on the farm since the 17th century. The vegetables just seem so happy. There’s something rejuvenating about going to a place with beautiful soil, sunlight and adorable animals, as opposed to a fluorescent-lit, linoleum-tiled supermarket.

Anyway, turnips have been in the mix for the past few weeks. I have to say, they’ve never really been a favorite of mine, but these were colorful and bright – green skin with white and magenta flesh, like little watermelons. Turns out they are, in fact called “Watermelon Turnips”. Who knew turnips came in colors other than dirty gray? This week we picked a few watermelon turnips, a red turnip and a plain old white turnip.

This dish makes a bright and refreshing side dish for any meal, but the most obvious choice is in place of traditional coleslaw. It’s also a good dish to keep in mind if you’re trying to incorporate raw veggies into your diet.

The key is to use a good fruity vinegar. We have some really sweet citrus and muscat vinegar from Trader Joes, which worked really well with the turnips.

Be forewarned, although this is a lovely and tasty thing to eat, you may not want to pack it with your work lunch in and open it in public, especially in a poorly ventilated room, because it has a strong turnipy aroma which some people do not find as desirable as us turnip fans.

Turnip Coleslaw – serves 4

3 fresh whole turnips, greens removed
2 tablespoons quality vinegar at room temperature (citrus flavored recommended)
1 tablespoon extra virgin olive oil at room temperature

Scrub the turnips to remove any soil. Grate the turnips, skin on, using the coarsest option on a box grater.

Measure the vinegar and olive oil out into a large bowl. Using a fork or whisk, beat the vinegar and olive oil until emulsified (until it has the consistency of honey).

Add the grated turnip to the bowl. Toss with tongs until well coated.

Serve as a side.

Fried Stuffed Pumpkin Blossoms

We are former city-folk and this was the first blessed summer that I’ve had the opportunity to grow a vegetable garden since growing up in the ‘burbs (I don’t count the tomato plants I had on my fire escape in college). I was so eager to get started that I planted the seeds in little peat pots in early April and coddled them along on our porch.

Unfortunately, seeds will not grow on enthusiasm alone (I actually sang to them). I had no idea that they would need way more warmth and sun than our porch could offer. This spring was extremely cool, gray and damp. It took about a month for all of the seeds to sprout, and once they did they were stunted by another cool spell in May.

It is now mid-August. The pepper plants are about 8 inches tall and sport just leaves. The thyme, basil and rainbow chard are passable. There are a few teeny little green San Marzano tomatoes, and we have a boatload of pumpkin blossoms. That’s my harvest. Happy flipping new year.

One might be thinking, “Yay! Lots of punkins!”, but here’s the thing: our veggie patch is not very big and the pumpkin plants are threatening to take over (they left a note in our mudroom stating as much, signed “Audrey II”). I’m clearly no gardening expert, but I’m thinking I should probably go ahead and cut the pumpkin back a bit if we don’t want a bumper crop of small decorative gourds.

Which brings me to Fried Stuffed Pumpkin Blossoms. It would be a shame to let all of those lovely blossoms end up in the compost. This recipe will work just as well with squash blossoms, which are readily available at farmers markets, farmstands and sometimes gourmet shops this time of year.

Pumpkin blossoms are delicate in both flavor and texture, frying gives them an almost flaky texture. Pecorino Romano adds a salty cheesiness, and fresh basil and thyme bring a grassy tang.

Note: this is a messy project. The blossoms will probably not seal like tupperware. I recommend just going with it and trying to not get frustrated if some of the cheesy goodness melts out. I promise it will all taste fantastic in the end.

Fried Stuffed Pumpkin Blossoms – serves 2 – 4

1/4 cup finely grated Pecorino Romano cheese
2/3 cup whole milk ricotta cheese
1 teaspoon fresh thyme, finely chopped
2 tablespoon fresh basil, finely chopped
1 large egg
1/4 cup water
2/3 cup whole milk ricotta cheese
1/4 cup all-purpose flour
1/4 cup bread crumbs
1/4 teaspoon paprika
1/4 teaspoon turmeric
1/4 teaspoon salt
1/2 teaspoon pepper
10 – 12 pumpkin blossoms
2 tablespoons butter
1/4 cup olive oil
Edible flowers like marigold for garnish (optional)

Combine the ricotta, Romano and herbs in a medium bowl

Separate the egg, allowing the white to fall into a shallow bowl. Add the yolk to the ricotta mixture. Stir to combine.

Add water to the egg white and lightly beat to combine.

In another shallow bowl, combine the flour, bread crumbs and seasonings.

Gently stuff each blossom with one to two tablespoons of the ricotta mixture, depending on the size of the blossom. Twist the tops to close.

Dip each stuffed blossom into the egg white mixture, drain, and dredge in flour mixture. Set aside on a rack to rest for 10 minutes.

Heat butter and olive oil in a large skillet over medium high until the butter begins to bubble. Gently place the stuffed pumpkin blossoms into the oil. Cook 3 or 4 at a time for 2- 3 minutes per side.

Carefully remove from the pan and plate with other lovely edible flowers.

Mediterranean Wheatberry Salad

When we first moved into our new place a few months ago, the garden was looking pretty dead.  A closer inspection found dirt and little brown, dead-looking shoots sticking out of the ground everywhere. The following two months were a whirlwind of final papers, commencement activities, and art shows (M.Ed., thanks for wondering) and before we knew it, the garden was filled with fresh, fragrant mint. Those little brown shoots were mint, which I quickly learned is an extremely invasive weed. When it came time to plant other things, I had no choice but to thin the mint, and one wheelbarrow full of fresh mint and plenty of minty-muddled glasses of water later and I had the idea for this recipe.

Feta, lemon juice and mint are all pretty strong flavors, but they’re kept under control by the wheatberries with their mild, nutty sweetness. Feta brings brine which is nicely countered by the roasted red peppers’ sweetness, and fresh mint brings a grassy spark to the party.

Wheatberries are very high in fiber, which is good because fiber has the tendency to sweep away bad stuff. Lemon juice and peppers are high in vitamin C, which is always nice. Feta is a member of the cheese group, which is vital for happiness.

Mediterranean Wheatberry Salad makes a healthy and intriguing alternative to pasta salad for the season’s barbecues. Most folks are not super-familiar with wheatberries, so on top of being fantastically tasty, Mediterranean Wheatberry Salad could serve as a conversation piece in place of pasta salad at your next barbecue.

One last note: since wheatberries are so high in fiber they tend to be filling, so I recommend a 1/2 cup per serving if you want to save room for a burger and dessert. Just a recommendation though… not trying to micromanage your plate or anything.

Mediterranean Wheatberry Salad – serves 8 – 12

6 cups water
1 t salt
2 cups dry wheatberries
3 roasted red peppers
10 sprigs of fresh mint, about 1.5 cups cut into a chiffonade
16 ounces feta cheese
juice of 1 large lemon, 1/4 – 1/3 cup
2 T olive oil

Combine the water and salt in a medium saucepan (2.5 quart-ish) and bring to a boil over high heat. Add the wheatberries lower heat to medium low. Cover and simmer for 1 hour. Drain and allow to cool.

While the wheatberries simmer, pre-heat the broiler or your oven to 600 degrees. If using the oven, move the rack to the top so that it’s 4 – 6 inches (no closer than 4) from the element or flame before it heats up to avoid risking a burn.

Cut the peppers into flat pieces:  hold the pepper right-side up by the stem on a cutting board and slice down from the top on each side, working to avoid hitting the seeds (see pics). Tap any seeds out of the pepper pieces. Place the pieces skin side up onto a broiler rack if you have a broiler, or a rack on a cookie sheet if you’re using the oven set to broil. Broil for 10 minutes until the pepper’s skin begins to blacken. There might be a lot of smoke, so if you have a fan, definitely use it. There will be a moment of, “Ahhh!! There’s smoke!”, but seriously, it should be okay. Just be sure not to place the peppers too close to the flame/element. No less than 4 inches.

Remove the peppers from the oven and allow them to cool. The skin should peel right off, but you might need to slide a knife under the skin to help pull it off (see pic). Slice the roasted pepper into strips.

Chiffonade the mint (see pic). Dice the feta into 1/4 inch cubes.

In a small bowl, whisk the lemon juice and olive oil to emulsify.

In a large bowl work the wheatberries with the lemon juice/olive oil mixture, mix in the mint, peppers and  feta. Cover and refrigerate for at least a few hours before serving.

Butternut Squash and Shallot Tartlets

Who doesn’t love a little tiny pie? Tartlets take less time to bake than a full sized pie and, thanks to their petite size, they offer a smaller margin of error in bake time. Also, they’re adorable.

Butternut squash is in season and widely available in New England this time of year. Simply roasted and served with a pat of butter is divine, but three or four squashes into a season, you may be ready for a new application. Fat free and packed with vitamin A, squash deserves to be dolled up with a little pastry dough. Buttery shallots and tarragon complement the natural sweetness.

Butternut Squash and Shallot Tartlets – serves 4

3/4 C flour
1/4 t salt
1/4 cup butter, ice cold and diced
3 – 5 T ice cold water
1 1/2 C roasted and mashed butternut squash (*see instructions below)
2 T butter
1 T brown sugar
1 egg, slightly beaten
2 shallots, sliced
1/2 t dried tarragon

Start by making the pastry dough: Preheat the oven to 400 degrees. Blend flour and salt in a food processor. Drop ice cold butter into the flour and blend until it resembles small crumbs. Gradually add the water and blend to form a ball. Place dough on a floured surface, lightly dust the top and roll out to 1/4 inch thickness. Cut out pieces the size of the tartlet pans. Line the pans with dough, pierce with a fork a few times and bake 10 minutes.

Melt 1 tablespoon of the butter in small skillet over medium heat. Add the shallots, lower heat and gradually cook until translucent and golden, about 10 minutes.

In a large bowl, combine the squash, the rest of the butter(melted if necessary), egg and sugar.

Remove the tartlet shells from the oven and fill with the squash mixture. Top with shallots. Return the pies to the oven and bake an additional 20 minutes.

Allow to cool slightly before removing from the tart pans.

*Preparing a whole butternut squash in advance will yield about double what is needed for this recipe, depending on size. The excess can always be frozen or used as a side dish for another meal. To cook the squash, cut in half lengthwise. Place cut side up in a baking dish with a 1/4 inch of water. Cover with foil and bake for 40 minutes at 400 degrees. Scoop the meat out of the shell and discard the shell.