Bunched Red Beets
Plain Chevre Goat Cheese
Blackberry Earl Grey Jam
Seeded Levain/GF Sandwich Loaf
Root to Rise Gardens - Wilsall
Amaltheia Organic Farm - Belgrade
Chance Farm - Bozeman
Amaltheia Organic Dairy - Belgrade
Roots Kitchen & Cannery - Bozeman
On the Rise/Sister's Gluten-free Bakery - Bozeman/Belgrade
What Do I Do With the Greens?
Many of the young, tender root crops in season right now have edible greens attached. I would consider that a 2-for-1 vegetable, but if you're not sure what to do with the greens, the benefit is moot. Beet greens are very similar to chard or spinach. Turnip and radish greens are more like arugula or mustard greens, a little peppery, but not too hot. The bigger greens are generally tougher and benefit from cooking. Tip: Remove greens from the roots as soon as you get them in the kitchen to keep both fresher for longer, and wash greens well before using.
Sauteed Greens with Andouille
Borrowed from Cook's Country. Serves 4.
1 Tbs vegetable oil
~3 oz andouille sausage, halved lengthwise and cut into 1/4-inch half-moons (see note)
1/2 an onion, thinly sliced
3 garlic cloves, minced (or use scapes if you have them)
2 lbs greens - beet or turnip greens, chard, spinach, or a combo all work
2 Tbs cider vinegar - sub red or white wine vinegar or lemon juice
Salt and pepper to taste
Heat oil in Dutch oven over medium heat. Cook sausage until well browned, about 5 minutes. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add the greens and vinegar to pot and cook covered, stirring occasionally, until greens are wilted and have released their juices, about 3 minutes. Remove lid and increase heat to high. Cook and stir until liquid evaporates, 2 to 3 minutes. Season with salt and pepper. Serve with thick slices of bread, or on top of rice, polenta, or other grains, or just as a side dish.
NOTE: You can use chorizo, kielbasa, or Italian sausage. If omitting meat, try adding 1-2 Tbs more oil or butter for added richness.
Turnip Pesto Bruschetta
Recipe adapted from Andrea Bemis and Dishing up the Dirt. Serves ~4.
1 bunch of turnip greens, rinsed and roughly chopped
1 garlic clove or scape, chopped
1/4 C nuts - pine nuts, almonds, or walnuts all work
1/4 C freshly grated parmesan cheese
2 Tbs lemon juice
1/3 C extra virgin olive oil + more for sauteing
salt and pepper to taste
1 bunch salad turnips, thinly sliced
1 loaf of bread, sliced however you want
4+ oz plain chevre goat cheese
pinch of crushed red pepper flakes, optional
In a food processor or blender, process first 5 ingredients into a rough paste. Slowly add in the oil with the blade running until it's all incorporated. Season with salt and pepper to taste.
Heat a bit of olive oil in a large skillet over medium heat. Add the sliced turnips and cook for about 1 minute per side (you may need to do this in batches). Remove from heat and set aside.
Lay out the bread slices on a baking sheet, brush on a little oil if you like, and lightly toast them in the oven at 450 (or skip the oven and grill the bread slices). Spread some goat cheese on each slice, then as much pesto as you want, and top with radish slices and a pinch of red pepper flakes, if using. Or, do pesto frist, then dollops of goat cheese, then turnips. It'll all be good.
You can briefly heat these in the already-hot oven, or just eat them as is. Make a salad and serve these as a meal, or just an appetizer. Sometimes I like to make multiple bruschetta-style toppings and do a build-your-own set up. The recipe is originally for pizza, so instead of the bread you could roll out some dough, top as before, add some shredded mozzarella, and bake until the crust is done and cheese is bubbly.
NOTE: Turnip green pesto and lightly sauteed turnips are also delicious tossed with pasta. Add any other veggies you want to the sauté, plus a little seasoning and/or red pepper flakes, then toss with cooked pasta and a little reserved pasta water. Add goat cheese, grated parmesan, fresh basil, arugula, or lemon zest... or whatever sounds good.
Additional Recipes & Suggestions
Salad turnips are more tender and sweet than late-season and purple-top turnips. They're delicious just sliced into a green salad, or you can roast or sauté them and they'll hold up well.
For a quick snack or breakfast, look no further than a slice of toasted bread and a spread of goat cheese topped with blackberry jam. Yum!