Grilled Turnips with Mint & Lime

The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Ingredients:
1 bunch Hakurei turnips, scrubbed and trimmed
¼ cup mint, minced
2 cloves garlic, smashed and minced
3 tablespoons olive oil
Juice of a small lime
Sea salt and fresh ground pepper

Method:
1. Preheat your grill. Set turnips on a plate and sprinkle with sea salt.

2. Set turnips directly on grill grate away from direct heat and cover. Cook for 5 minutes. Flip turnips and continue to cook, covered. Check after 4-5 minutes, continue turning and cooking until turnips are cooked through.

3. To prepare vinaigrette, whisk together mint, garlic, olive oil, lime juice, plus salt and pepper to taste. Toss with turnips and let sit for 10-15 minutes. Season again with salt and pepper as needed.

Late Spring Splendor Recipes

As June gets fully underway here this week, get set for a delivery that is chock-full of fun and fresh late-spring provisions, from locally foraged Morel and Porcini mushrooms and Hakurei turnips to Valencia oranges and even salty, snappy sea beans. Accentuated by farm-fresh eggs from our heritage-breed laying hens, garden herbs, crisp salad greens, and freshly-made rigatoni pasta from Bellingham Pasta Company, this delivery is sure to kick-off the new month in delicious fashion.

Here are a few recipe ideas for the week:

Rigatoni with Sautéed Spring Mushrooms
Also rich with chicken stock and herbs, this pasta beautifully captures the flavors of mellow, earthy mushrooms.

Sea Bean Salad
Dressed with olive oil, garlic and a hint of lemon, this simple salad allows this week’s sea beans to shine.

Valencia Orange & Sunflower Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.

Grilled Turnips with Mint & Lime
The combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted vegetables or spring greens.

Flavors of Asia Recipes

Complete with toothsome Udon noodles, our spice-infused chicken broth, and an array of spring produce that includes the likes of baby bok choy, Chinese cabbage, asparagus and peas, this week’s box invites you to create your own bowlful of goodness utilizing these beautiful Asian flavors. (See this week’s recipes for suggestions for noodle bowl add-ins, then mix, match, sauté and simmer as you please!) Also included in this fresh lineup: Eggs from our heritage-breed laying hens, freshly-baked multigrain bread topped with sunflower seeds, crisp Romaine lettuce, and peppery chive blossoms from the gardens.

Here are some recipe ideas for the week:

Stir-Fried Spring Vegetables
Serve this colorful stir-fry with this week’s noodle bowl!

Garlic-Ginger Baby Bok Choy & Greens
Fresh ginger and fragrant garlic lend big flavor to sautéed baby bok choy and greens; add these to your noodle bowl this week!

Chive Blossom Vinegar
This punchy vinegar is fantastic incorporated into salad dressings.

Beet Salad with Chive Blossom Vinaigrette
Tossed with a light, honey-kissed vinaigrette and freshly-roasted beets, this salad sings of springtime.

Glazed Hakurei Turnips
These buttery glazed turnips are sure to delight.

Glazed Hakurei Turnips

These buttery glazed turnips are sure to delight.

Ingredients:
1 large bunch Hakurei turnips, trimmed and greens reserved
¼ cup butter
3 tablespoons sugar
Sea salt

Method:
1. 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.)

2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2-3 minutes. Season with salt.

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