Monday, June 20, 2011

CSA, hooray, hooray, AKA Turnips in Spring.

So.  My CSA just started, and I am DETERMINED to actually eat all the produce, have lots of lovely salads, etc.   I think item one on my list has to be a new food processor, unless anyone has tips on why the bowl of mine sticks so badly that I have to lay it on the floor and use my foot to get it off?   (and get your minds out of the gutter right now!)

But We got some lovely lovely little white turnips in our share, so I've grated them in the previously mentioned cuisinart.  Along with a sweet onion and a couple of carrots.  And then doused it all in white balsamic vinegar so it wouldn't turn brown.

 I'm making up a salad recipe because the only, only, ONLY recipes I've found in my go-to cookbooks all involve roasting or braising or some other preparation more suited to fall than late spring/early summer.   I don't want to turn the oven on more than I have to.  Nor the stove.

So anyway, back to the 'recipe', I'm actually going to use this as a base for a couple of variations.

Variation 1:

Morroccan/Middle Eastern:

Add some red pepper, some ginger, a little bit of cumin, and top with golden raisins or chopped dates...  You could also throw some parsley in there, if you so desired.... or replace the raisins/dates with some good feta cheese....

Variant 2:
Bacon and pecans:
Toast a few pecans, cook a strip of bacon per person.   Crumble the bacon, toss with a mustard vinaigrette....   put pecans on top....

Variant 3:
Light sour cream dressing, maybe with some cukes or radish added in.

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