- Creasy greens
- Bunched carrots
- Red Russian kale
- Organic rutabagas
- Organic snow peas
- Organic Candy Mandy mandarins
From Deep Run Roots cookbook by Vivian Howard; modified for rutabaga, creasy greens, and candy mandy mandarins
Marinated Rutabaga with Mandarin and Pumpkin Seeds
1 1/2 LB rutabagas
4 oz creasy greens
1/2 TSP salt
Mandarins, peeled and segmented
1/2 cup roasted pumpkin seeds
Citrus-Ginger Dressing (makes 1 cup):
1/4 cup thinly sliced scallions, white part only
zest of 1 mandarin
1/2 cup orange juice
1 TBSP ginger, grated
1 TSP fresh garlic, grated
2 dashes hot sauce
2 TBSP soy sauce
2 TBSP honey
1/4 cup rice vinegar
1/4 cup olive oil for finishing
1/4 TSP salt
To make the dressing: whisk together the scallions, zest, orange juice, ginger, garlic, and hot sauce. Let this hang out for 5 minutes while the flavors bloom. Whisk in the remaining ingredients and set aside while you prepare the turnips.
To prepare rutabagas and creasy greens: Bring a 4 to 6-quart pot of heavily salted water up to a rolling boil. Wash the rutabagas and creasy greens thoroughly. Using a mandoline or sharp knife, slice the rutabaga in 1/8 inch rounds. Blanch both the sliced rutabaga and creasy greens in the boiling water for about 3 to 5 minutes or until rutabagas are just fork tender and Creasy greens are wilted. Remove from heat and shock them with an ice bath. Once both rutabaga and creasy greens have cooled down, drain well. Chop creasy greens roughly with a knife. Transfer both creasy greens and rutabaga to a 2-quart bowl and toss with 1/2 TSP salt and pour the dressing over top. Stir it all up and refrigerate for a minimum of an hour. Just before serving, top with the mandarin segments and pumpkin seeds.
From Fresh from the Farmer's Market cookbook by Janet Fletcher; modified for snow peas and carrots
Spanish Tortilla with Spring Vegetables
Serves 4 as lunch dish OR 6 as an appetizer
5 TBSP extra virgin olive oil, plus up to 1 additional TBSP
1 1/2 LB baking potatoes, peeled and sliced 1/8 inch thick (Substitute with rutabaga for a different flavor!)
Salt and freshly ground pepper
3 CUPS thinly sliced leeks, white and pale green parts only
6 large eggs, lightly beaten
1/2 cup cooked snow peas
1/2 cup carrots, peeled and coarsely chopped
Heat 4 TBSP olive oil in a 12 to 14-inch non-stick skillet over high heat. Add potatoes, season highly with salt and pepper and saute, tossing often, until tender, about 10 minutes. Drain potatoes in a sieve set over a bowl. Let cool. (If you have only a smaller non-stick skillet, fry the potatoes in two batches, using 2 TBSP oil each time.)
Return skillet to moderate heat and add 1 TBSP olive oil. When hot, add leeks, season with salt and pepper and toss to coat with seasonings. Cover, reduce heat to moderately low and cook until leeks are tender, about 15 minutes. Let cool.
In a large bowl, combine eggs, potatoes, leeks, peas, and carrots. Season with salt and pepper, stir well, then let stand for 10 minutes.
Measure oil drained from potatoes, if any. Add enough olive oil to make 1 TBSP. Heat a 10-inch skillet over high heat. When hot, add oil. When oil is hot, add egg mixture, spreading it into an even layer. It will bubble vigorously around the edges. Immediately lower heat to moderately low and cook 10 to 12 minutes. The omelet will still be underdone on the surface. Invert a cookie sheet over the skillet. Grasping the skillet handle with one hand and holding the cookie sheet in place with the other, flip the skillet so the tortilla falls onto the cookie sheet. Immediately slide it back into the skillet, cooked side up. (Some moist bits of egg may stick to the cookie sheet; that's okay.) Cook an additional 10 to 12 minutes, then invert onto a serving platter. Let stand at least 20 minutes before serving.