main dishes

How DO You Cook Those Japanese Baby Turnips, Anyway?

DSC_5455bunch 2We are just coming to the end of our first-ever harvest of Tokyo turnips, aka Japanese baby turnips. They aren’t really babies, but they are really delicious and beautiful and tender and juicy. (The greens are delicate and tasty, too.) We’ve never grown them (or a similar variety called Hakurei that’s popular at farmers’ markets) before, so I am pretty darn excited that they did well, and I can’t wait to grow more. I’m sure our cool weather helped, so I probably won’t seed again until fall.

It’s unusual for me to sell a vegetable at the farm stand that I haven’t cooked with much. And while I could certainly guess by the juicy raw texture and flavor that both minimal cooking (steaming, quick-braising, glazing) and browning (roasting, sautéing and stir-frying) would probably work with these, I couldn’t quickly reference one of my own recipes to help people cook them.

photo-64Fortunately, many of our farm stand customers are adventurous and competent cooks, so several of them forged ahead without me! One woman found a recipe for a nice sauté with potatoes in my fellow Island cookbook author friend Cathy Walther’s Greens, Glorious Greens, and on FaceBook, another cookbook author friend, Diane Morgan, suggested finishing a sauté with miso butter. I don’t have Cathy’s Greens book, though I know it’s a classic and well worth checking out, but I do have Diane’s award-winning Roots, and I can tell you there are more than a few really delicious recipes for turnip dishes in it, including one called Kashmiri-Style Turnips with Greens that led me to think I wasn’t crazy to want to pair cilantro (and ginger) with the baby turnips. The cilantro is flourishing in the cool spring garden, alongside the turnip bed.

Today (thank God for the rain!) I finally got a chance to mess around with the Japanese turnips in the kitchen. Since we had sold all the good-sized and blemish-free roots at the farm stand, I was left with only teeny-tiny roots and some bigger damaged roots, so I had no choice but to cut everything about ½-inch in size. (That meant no cutting for the teeniest mini-marbles.) But I think I would favor that size anyway—or wedges if all my roots were similar sized—for the quickest cooking. I did both a quick par-boil and a quick sauté, adding the greens only briefly to wilt at the end in the sauté , and with lemon and butter, found that the baby turnips really do make a super-quick spring side dish.

DSC_5438

DSC_5233Then I indulged my desire to go Asian, and did a stir-fry with soba noodles—and ate the whole thing for lunch. (It would have served two easily with some grilled shrimp. Photos very top and below.) Originally I thought I might go all the way and turn it into an Asian noodle soup, as the greens would be so perfect for one of these. (And one small turnip—generally about 2 inches in diameter—has a lot of greens attached.) But I was afraid the turnip roots would get lost in the soup, so I kept it noodle-y. I’m including the recipe below in narrative form, as I wouldn’t want to give you a set-in-stone recipe without testing again with more uniform turnips and more exact proportions.

 

To make Soba Noodles with Stir-Fried Baby Turnips, Ginger & Cilantro: DSC_5470

Cook a handful of soba noodles separately in boiling water. (Follow the package directions, but shorten the cooking time a bit.) Drain and hold. Get out a non-stick stir-fry pan or a big non-stick sauté pan and heat just a couple teaspoons of vegetable oil (I used grapeseed oil) over medium heat. Add about a cup of diced baby turnip roots (trimmed) and a couple big pinches of kosher or sea salt. Cook, stirring, until lightly browned, about 5 minutes. Add a teaspoon of chopped fresh ginger, one-half teaspoon of chopped garlic, about ¼ cup thickly sliced spring onions or scallions, and a couple tablespoons of quartered, sliced radishes. (If I’d had a small Serrano pepper, I would have added a bit of it, chopped, too.)

Stir, cooking, until fragrant and a bit softened. Add a half cup of chicken broth or other broth and about 2 cups torn, stemmed turnip greens. Stir until the greens are wilted. Add the soba noodles and stir well to combine. Add a mix of fresh lemon (or lime) juice and soy sauce (one-half to one teaspoon of each or to taste) and a tablespoon or more of torn fresh cilantro leaves. Stir, remove from the heat, transfer to a serving bowl and garnish with a bit more cilantro and some sliced spring onion or scallion green tops.  (Serves 1 or 2)

 

photo-66P.S. I almost completely forgot. The first thing I actually did with the baby turnips a few days ago was to add them to one of my slow-sautes with carrots and potatoes. I’d forgotten I had a few in the fridge, and cut them just as a i was starting to cook the potatoes and carrots. They cook a little more quickly than purple-topped turnips, so you can certainly use them deliciously in one of these, but I might add them half-way through cooking.

 

 

 

 

It’s Pub Day! Celebrating Fresh from the Farm with a Winter Green Market Meatloaf Recipe

This is it—Fresh from the Farm: A Year of Recipes and Stories is now officially published, as of this morning. Yippee! I have no idea what this actually means. But I just learned that pub dates are apparently always on Tuesdays. Who knew? My secret source revealed that the “pub” date is a date set […]

How to Make a Savory Rustic Tart with an Easy, Flaky Dough

My affection for buttery, flaky crusts and sweet, caramelized vegetables came together one magical day many years ago. I realized that the wonderfully easy food-processor tart dough I had learned as a young cook at Al Forno restaurant wasn’t just for dessert. As much as I like a good rustic fruit tart (and there is […]

The Ultimate Destination for Winter Cabbage: A Savory Tart

This week I am posting a primer on how to make one of my very favorite things in the whole world–a savory rustic tart (aka crostata or galette). Be sure to check out that post–not only for tips and photos on making the dough and assembling the tarts–but also for the easy food-processor dough recipe, […]

Asparagus, Eggs & Croissants in a Recipe for Easter Brunch

Every year around Easter time (and believe it or not, this is sixburnersue.com’s third Easter), I start writing something about asparagus, even though we’re still weeks away from harvesting any local asparagus. I’ve always reassured myself that at least the vegetable is now in season in California; and after all, that’s where most of the […]

Try Broccoflower in a Versatile Dutch-Oven Ragoût

If it’s January, I must be cooking Broccoflower. I picked some up at the grocery the other day because, frankly, our vegetable larder of turnips, rutabagas, kale, and beets is starting to freak me out. Plus, I can never resist the lime-green color of Broccoflower, and I love its nutty flavor when browned, too. (Also, […]

Veggies for Breakfast or Eggs for Dinner? Here’s A Frittata Plus A Dozen Other Eggy Ideas

Lest you think I’m completely crazy for devoting so much cyber-ink to birds in my last blog, I thought maybe I should come clean about a couple of things. First, I think the whole bird thing is part of my effort to be more in touch with nature (goofy as that sounds, I know). Mostly […]