Sautéed Turnips with Garlic & Greens

Tossed with flavorful garlic, these turnip greens are incredibly tender thanks to a quick simmer in chicken stock.

Ingredients:
1 bunch Hakurei turnips with greens
4 cloves garlic, minced
2 tablespoons olive oil
1 cup chicken stock
¼ cup golden raisins, plumped in water and drained

Method:
1. Thoroughly wash turnips, then trim greens from turnip bulbs. Set greens out on a paper towel to drain. Meanwhile, trim turnip bulb ends and thinly slice. Then, coarsely chop greens.

2. Heat garlic in oil over medium heat in a large skillet until garlic begins to sizzle. Add the turnips and greens. Turn and coat with oil as you wilt the greens.

2. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften.

3. Transfer turnips, greens and garlic to a serving platter and top with plumped golden raisins.

Midsummer Splendor Recipes

As summer produce continues to ripen apace in the garden—from fennel and zucchini to crisp lettuces and fragrant fresh herbs—this week’s box puts the seasonal bounty to delicious use in a salad-ready menu starring Lummi Island Keta smoked salmon and our own housemade mustard vinaigrette, plus all the ingredients for a show-stopping appetizer of stuffed and fried squash blossoms. Pain au Levain bread, rich, silky duck eggs and an easy-drinking Italian wine also help to anchor this summery menu.

Here are a few recipe ideas for the week:

Ricotta-Stuffed Fried Squash Blossoms
The ultimate summer starter, incredibly beautiful and flavorful.

Smoked Salmon Salad with Shaved Fennel
Tossed with our mustard vinaigrette, this salad beautifully balances tender smoked salmon with shaved fennel.

Roasted Broccoli with Fried Duck Eggs
This easy sheet pan dish is topped with bright lemon juice.

Poached Duck Eggs over Sautéed Beet & Turnip Greens
This elegant presentation is sure to wow any dinner guest.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic.

Herbed Turnip & Beet Chips
Substitute these crispy, herb-coated vegetables for potato chips at your next barbecue!

Tarragon-Lemon Aioli
This bright aioli is fantastic served with grilled vegetables!

Poached Duck Eggs over Sautéed Beet & Turnip Greens

This elegant presentation is sure to wow any dinner guest.

Ingredients:
3-4 duck eggs
1 bunch each turnip and beet greens, washed and patted dry
2 tablespoons butter or olive oil
Sea salt and fresh ground pepper

Method:
1. To poach the eggs, half-fill a medium saucepan with water and bring to the boil. Add a hefty pinch of salt. Meanwhile, crack each egg into its own small bowl and add a teaspoon of vinegar to each. Stir the boiling water vigorously with a balloon whisk until you have a whirlpool then immediately (and softly!) slip the egg into the pot. Turn the heat down low, and cook for three minutes. Gently lift eggs out of the pot and drain on paper towels.

2. Meanwhile, melt the butter or heat the oil in a large skillet over medium-high heat. Add the greens and cook until they are just wilted and tender, 4 to 6 minutes. Season generously with salt and pepper; set aside.

3. To serve, add a serving of the greens to a plate, and then top with a poached egg. Season with salt and pepper, as needed.

Variation: This dish is also excellent served with roasted root vegetables, such as beets, turnips or carrots.

Butter-Braised Turnips with Greens & Baby Shiitake Mushrooms

Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.

Ingredients:
1 pound baby turnips, green tops removed and then washed and patted dry with a paper towel
2 cups baby Shiitake mushrooms, washed thoroughly
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper

Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.

2. Heat butter and oil over medium-high heat in a large saucepan, then add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.

3. Add chicken stock, reserved turnip greens and baby Shiitake mushrooms, as well as a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by vegetables. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.

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