- escarole (eat raw like lettuce or very lightly cooked)
- red frill mustard green (good raw as an accent, or lightly cooked)
- scarlet nantes & yellow sun carrot
- early wonder beet
- green garlic (use bottom like garlic--greens are good for soup stock)
- hakurei Japanes turnip (delicious raw grated into a salad)
- French breakfast radish
- lemon (donated by one of our Farm School graduates)
1 bunch hakurei turnips
3 Tbsp butter
1 Tbsp sugar
Sea salt to taste
- Place turnips in a large skillet; add water to cover turnips halfway.
- Add butter, sugar, and a large pinch of salt; bring to a boil.
- Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.)
- Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes.
- Season with salt.
We’d love to hear how it comes out!