Hakurei turnips and yellow watermelon

Oh my! What has the world come to? I remember my Grandfather Harvey talking about turnips and rutabagas but I was never fond of them….until now! On our walkabout this afternoon, I chomped into a hakurei turnip and was amazed with the creamy sweetness. I am looking forward to their added crunch in salads, glazed, roasted or stewed.

Another new addition to the CSA produce is a spicy greens bag with baby arugula, pac choi and mizuna. They have a stronger flavor than the bag with lettuces and baby kale. Either bag or both can be mixed with the hakurei turnips for a salad (fromscratchclub.com)

1 bunch, hakurei turnips with greens (5 or 6 turnips)

1 bunch, mustard greens or arugula (optional)

1/4 cup choppedĀ pecans or walnuts or sunflower seeds

2 Tablespoons balsamic vinegar

1 Tablespoon honey

1 Tablespoon dijon mustard

1 Tablespoon olive oil

Canning pickles has taken me into the wee morning hours: dill, hamburger dill, bread and butter, chunk, fennel, carrot, fennel/leek, beets, green tomato and pac choi. Jams are getting underway: grape, spiced grape, Saskatoon rhubarb and raspberry. I will be adding aronia berry, wild plum and others. Yay for sandwiches!

If you still have fennel in the fridge – chop it up for a fennel, bean, and tomato soup with chicken. Ask me for the recipe – I will be planting fennel again next year. Yes!

The market boxes will contain trusted produce buddies: tomatoes, onions, carrots, cucumbers (last week?), eggplant and sweet red peppers. Newcomers will include: choice of yellow or red watermelon, Hakurei turnip, scarlet turnip, radishes, salad mix with baby kale, baby greens mix with tatsoi, mizuna, pac choi and arugula.

Enjoy :0~