So for about 2 years now I’ve been subscribing to a weekly organic produce delivery service (www.farmfreshtoyou.com for those of you who live in Northern California and are interested) . The service is great – every week I get a box chock full of fresh, organic, seasonal vegetables and fruits. It’s been fun because while I love to cook (and eat), after I had kids I got into quite the cooking rut, especially when it came to veggie prep. Our veggie sides quickly dwindled down to carrots, peas, corn, and the occasional bunch of steamed broccoli (loaded with extra butter so the kids would at least touch it to their lips).
We live in California, which grows some of the best produce in the country, and my family was subsisting on peas and carrots. I wasn’t doing myself or my family (or my sons’ palates) any favors.
I ran across this service and it seemed like the perfect solution. Delicious, organic produce? At a reasonable price? Delivered to my doorstep so I don’t even have to leave the house?
It’s not without its issues. My kids tend to mow through whatever fruit we have in about 2 days. I think I’ve had a total of 2 strawberries in the time we’ve been subscribing. And in the winter, I get a little “greened” out. (Look! This week we got Kale! And Chard! And Red Chard! And Alligator Kale!)
But I love it because I hate to let anything go to waste and I love finding new ways to use up everything in my box.
Occasionally I’m stumped. Which leads me to this blog post. Turnips. I’m not opposed to them, but I haven’t had them much. A couple weeks ago I put them in a lamb stew I made and they were tasty, but summer has finally arrived and I don’t know about you, but when the thermometer goes above 80 stew is not on my menu.
So how about it? Do you have a favorite turnip recipe/prep technique you can share? Preferably something somewhat summery? My editor has graciously provided me with a copy of Gwyneth Paltrow’s new cookbook, MY FATHER’S DAUGHTER. If I choose your recipe, it’s yours!