Creamed Turnips

• 3 pounds medium turnips
• 4 shallots
• 4 cups milk
• 1/2 cup heavy cream
• 3 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves OR 1/2 teaspoon dried thyme, crumbled
• 3/4 teaspoon salt
• 6 black peppercorns
• 6 whole cloves
• 2 bay leaves
• 3 tablespoons all-purpose flour
• white pepper
• freshly grated nutmeg
• Garnish: chopped fresh parsley leaves

Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots. In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled. Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through. Garnish turnips with parsley.
This recipe from CDKitchen

Amish Turnip Casserole

• 1 1/2 cup grated turnip
• 1 1/2 cup grated potato
• 3/4 cup milk
• 1/2 cup low fat yogurt
• 1/2 cup whole grain bread crumbs
• 1/4 cup sunflower, olive or safflower oil
• 2 medium onions, chopped
• 1 tablespoon dried parsley
• 1/2 teaspoon ground black pepper

Preheat oven to 375degrees F. Thoroughly mix all the ingredients, except the bread crumbs, in a large bowl. Pour the mixture into a lightly greased shallow casserole. Scatter the bread crumbs over the top. Bake for 40 minutes. Serve immediately. Variation: Fry the bread crumbs in a small amount of oil, before scattering them over the top of the dish.
This recipe from CDKitchen

Creamed Scallions

• heavy cream
• minced garlic
• bunch scallions, trimmed and sliced 1/2 inch thick
• a little cold water
• chopped fresh parsley

Bring cream and garlic to a boil in a medium skillet. Lower heat and simmer briskly until reduced by half, about 7 minutes. Remove from heat. While cream is reducing, cook scallions with water, covered, in a heavy medium saucepan over moderately high heat until tender, 5 to 7 minutes. Add cream mixture to scallions. Stir in parsley and salt and pepper to taste, then cook over moderate heat, stirring, until piping hot.

Oven Potatoes with Fennel

• 20 ounces Yukon Gold potatoes, cut in 1/2" cubes
• 1 medium fennel bulb, trimmed and cut in 1" slices
• 1 medium sweet onion, diced
• 1 tablespoon fresh parsley, minced finely
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• freshly ground black pepper -- to taste
  Preheat oven to 400 degrees. Spray baking sheet with nonstick cooking spray. In large bowl, combine potatoes, fennel, onion, parsley, oil, salt and pepper; toss gently until well coated. Arrange mixture in a single layer on a prepared baking sheet. Bake, turning occasionally, until potatoes are crisp on all sides, 30-35 minutes. Serve immediately. source: Marquita Farm

Fennel, Carrot, Onion Stew

• fennel bulbs
• 1 tablespoon butter, divided
• 1 teaspoon extra-virgin olive oil, divided
• 2 cups pearl onions, cut bite size
• 1 teaspoon honey or agave nectar
• 4 large carrots, cut into thick matchsticks
• 1-1 1/2 cups vegetable broth or water, divided
• Sea salt & freshly ground pepper, to taste
• 2 tablespoons finely chopped fennel fronds, or fresh parsley
  Cut off fennel stalks and remove strings from the bulbs with a vegetable peeler. Cut each bulb into 8 wedges, but do not remove the core. Bring salted water to a boil in a large saucepan, add fennel and blanch for 5 minutes. Remove with a slotted spoon, blot with paper towels and set aside.Heat 1 1/2 teaspoons butter and 1/2 teaspoon oil in a large cast-iron or nonstick skillet over medium-high heat. Add half the fennel and saute until nicely browned on all sides, about 8 minutes. Transfer to a dish and reserve. Repeat with the remaining butter, oil and fennel. Add onions to the pan, sprinkle with sugar and sauté, shaking the pan back and forth, until nicely browned, 5 to 6 minutes.Return the fennel to the pan; add carrots and 1 cup broth. Season with salt and pepper and simmer, covered, until the vegetables are tender, 15 to 20 minutes, adding more broth as needed to keep the stew moist. Garnish with fennel fronds or parsley.Makes 6 servings.

Leek and Fennel Relish

• 1 Tb olive oil
• leeks, white part only, washed and thinly sliced (save green stem for soup stock)
• 1 fennel bulb, without leafy fronds, coarsely chopped
• 1/4 cup minced fresh parsley
• 1 Tb fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 cup plain yogurt
• Salt and freshly ground pepper to taste

Heat the oil in a skillet over medium-high heat. When it is hot, add the leeks, fennel, and parsley. Reduce the heat to medium and sauté, stirring often, until the leeks are soft, about 7 minutes. (The fennel should still be crunchy.)
Remove the mixture from the heat and transfer it to a medium glass or earthenware bowl. Let it cool completely. Stir in the lemon juice, mustard, and yogurt. Season with salt and pepper. Cover and chill for at least 3 hours.
Source: The Essential Vegetarian Cookbook

Daikon Radish Remoulade

• daikon radish, peeled
• 3 tbsp. Dijon-style mustard
• 4 tbsp. olive oil
• 1 tsp. wine vinegar or apple cidar vinegar
• 1/4 cup minced fresh parsley leaves

Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.

from WE CSA member Leah... Thanks Leah!
So, I made a new recipe last night with the patty pans and it was delicious. It's vegetarian and except for the little bit of extra virgin olive oil I used to sauté, it's fat free. http://blog.fatfreevegan.com/2006/07/patty-pan-squash-stuffed-with-cajun.html I followed it to the letter the first time, but would probably try some other veggies and perhaps a little bulgur wheat (cook first). Maybe even a spicy sausage another time for non-vegetarian.Also, here's the recipe I told you about for the flat leaf parsley & pistachio pesto slaw with raw fennel: http://www.foodnetwork.com/recipes/everyday-italian/fennel-slaw-with-prosciutto-and-pistachio-pesto-recipe/index.html If you don't use prosciutto, you need to salt it. Here's another recipe for fennel I didn't try, but it sounds wonderful -- although I'd use chicken or fish, not pork (will definitely try next time I get fennel): http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-chops-with-fennel-and-caper-sauce-recipe/index.html

SAVORY BRAISED FENNEL & CABBAGE

• 1 large onion, finely sliced
• 1 medium head of cabbage, chopped
• large bulb fennel, sliced 1/4 inch half moons
• 1 clove of garlic, minced
• 1 teaspoon of dried savory
• 3 tablespoons of butter
• 1 teaspoon of flour
• 1 cup of vegetable or chicken stock
• 1/2 cup of white wine
• 4 fresh tomatoes, sliced into eighths
• 1 tablespoon of tomato puree (you can buy it in the tube and keep it in the refrigerator for just this purpose, when you only need a tablespoon and don't want to open those little cans.)
• 2 tablespoons of fresh parsley for last minute garnish
• Sour cream
• Parmesan cheese for last minute sprinkling

Saute onions until soft and limp. Add fennel, chopped cabbage, garlic, herbs, butter and flour. Keep stirring lightly to blend and wilt the cabbage and fennel. Add stock and wine. Cover and simmer until the vegetables are nearly tender. Add tomatoes and puree. Simmer another 10 minutes until all is tender. Put in serving dish, dollop with sour cream, spinkle with parsley. Serve parmesan on the side.

YOUR CHOICE SALAD

• Your Choice Radishes, sliced and halved
• Your Choice Carrots, sliced
• Your Choice Lettuce leaves, torn to bite size
• Your Choice Citrus, peeled, membranes removed & sliced to bite size
• Arugula leaves steamed until wilted
• Arugula flowers, whole
• dressing of choice, or olive oil, lemon & sea salt,
• parsley, cilantro and/or dill, chopped (optional)

Prepare vegetables as above and toss.

MIXED GREENS WITH CUMIN & PAPRIKA

Slice off and discard (compost?) tough stems and ribs of kale. Set leaves in a steamer, the largest ones on the bottom and cook until tender. When kale is nearly done, add rapini to steamer. Or simmer each type seperately in salted water, then drain. Chop greens into one inch square pieces. Chop garlic, parsley and cilantro finely and mix with salt.Warm olive oil in a skillet with paprika and cumin on medium heat until fragrant. Don't burn. Add greens and cook until moisture evaporates. Add salt to taste. Garnish with lemon wedges and cured black olives (optional).

CARRIE'S TURNIPS

Preheat oven to 400. Remove most of the greens; leave a small bit of greens on top, which acts as a handle. Cut larger turnip roots in half (leaving some stem on each half). Scrub the roots clean, you can leave tail or remove; I think they look medieval with the tail and bit of top left. Set aside on a towel to dry. Puree or chop garlic, onion and herb of your choice, then mix with olive oil, salt and pepper. Rub the turnips with this macerated mixture and place greens up in a shallow roasting or baking pan. Extra bits left over? Lathe on top of turnips, none of this goodness should go to waste! Bake for 40 minutes or until easily poked with a knife. Serve & enjoy! No utensils required.

BUTTER FRIED PARSNIPS

• Parsnips
• Salt & Pepper to Taste
• 4 tablespoons Butter
• 1 tablespoons Parsley; Chopped
• 1/8 teaspoon Nutmeg

Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley.

CHINESE CABBAGE SOUP

• 1 head green cabbage, finely shredded or chopped
• 2 large onions, chopped
• 16 to 28 ounces canned tomatoes, chopped with juices
• 2 green bell peppers, seeded and chopped
• 4 celery stalks with leaves, or cutting celery, chopped
• 6 carrots, peeled and sliced
• 1/2 pound green beans, stem ends snapped, sliced on the diagona
• Black pepper to taste
• Chopped fresh herbs, such as parsley, sage, dill, cilantro, or thyme
• Garnish: Balsamic vinegar or lemon or lime juice, Minced fresh herbs, Chopped green onions

Place all the vegetables in a big soup pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium and boil gently for 10 minutes. Cover, reduce the heat to low, and simmer until all the vegetables are soft. Stir in the black pepper and chopped herbs. This soup can be served hot or cold. It can be pureed or partially pureed to vary textures. It can be seasoned differently for variety, with balsamic vinegar, lemon or lime juice, different fresh herbs, or chopped green onions.

ITALIAN TURNIP SOUP

This elegant soup has a flavor that sharpens the appetite in unexpected ways.

• 2 Tablespoons butter
• 1 Tablespoon olive oil
• 1 pound turnips, peeled and cut into a 1/2-inch dice
• 6 cups vegetable stock
• 1/2 cup rice, arborio if you have it
• salt and pepper
• Garnish: minced parsley and 3/4 cup fresh grated Parmesan

Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown, about 5 or so minutes. Pour in the broth, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1/4 cup Parmesan. Ladle into bowls and pass the extra Parmesan separately.

Roasted Cauliflower

From Dave Lieberman’s Food Network show, Good Deal

• 1 head cauliflower
• ¼ cup white wine
• ¼ cup broth or water
• ½ Tbs extra virgin olive oil, plus more for drizzling cauliflower
• ½ teaspoon dried oregano
• sea salt and freshly ground black pepper
• 3 garlic cloves, sliced thinly
• ¼ cup whole grain bread crumbs (optional)
• 1 Tbs chopped fresh Italian parsley
• ½ cup coarsely shredded Parmesan or pecorino

Preheat the oven to 400 degrees F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 x 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1Tbs olive oil together in a small bowl bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

LEMON ROASTED BEETS, CARROTS & CAPER

• scrubed beets
• carrots cut into chunks
• 1/2 cup coarsely chopped Italian parsley
• 1/3 cup lemon juice
• 4 tablespoons extra virgin olive oil
• 2 tablespoons capers (rinse if packed in salt)

Preheat the oven to 400°F. Place all the ingredients in a large bowl and mix well. Transfer to a large covered baking dish. 2. Bake for 1 hour, or until the beets and carrots are tender. Adjust the seasonings, if desired. Serve immediately.

Pasta with Zucchini, Lemon, Pine Nuts, and Herbs

adapted from The Greens Cook Book

• 1 pound corkscrew pasta (gemelli, rotelli, etc.)
• 8 ounces small, firm green or golden zucchini
• 1/2 c. mixed fresh herbs: Italian parsley, marjoram, basil, chervil, hyssop, oregano, lemon thyme, cutting celery and others (Avoid tarragon in this dish.)
• 1 lemon
• 6 T. virgin olive oil
• 5 T. pine nuts
• 1 onion or 3 shallots, thinly sliced then roughly chopped
• 4 t. tiny capers, rinsed in water
• 2 sun-dried tomatoes, cut into narrow strips (I used 8 halves)
• Salt & Pepper
• Parmesan (grated, fresh)
  Slice the zucchini diagonally into pieces about the same thickness as the pasta (matchstick size, 1/8" or so). Line up the slices and cut them into narrow matchsticks. Each one will be tipped with green or gold. Make a selection of fresh herbs from those suggested in the ingredients list. Pull the leaves off the stems and chop them, but not too finely. Include any flowers, such as the purple flowers of the basil or pink thyme blossoms. With a vegetable peeler, remove a thin strip of peel from the lemon and cut it into fine slivers. (I grated the peel.) Heat 2 T. olive oil in a small pan and add the pine nuts. Cook them until they begin to color; then add the shallots. Cook the two together over medium low heat until the shallots are soft and the pine nuts are brown. Transfer them to a wide bowl and add the rest of the oil, the capers, lemon peel, sun-dried tomatoes and herbs. Season with salt, freshly ground black pepper and 1/2 teaspoon or so lemon juice to taste. Add salt to the boiling water, drop in the zucchini and cook it about 1 minute. Scoop it out, shake off the water, and add it to the bowl with the other ingredients. Next, cook the pasta, scoop it out and add it to the bowl as well. Toss with a pair of tongs, so that the noodles are coated with the oil and herbs. Serve with the cheese passed separately.

CONCIA ZUCCHINI WITH MINT & VINEGAR

from Cucina Ebraica by Joyce Goldstein

• 4 to 6 small zucchini, or summer squash about 1.5 pounds
• salt
• 3 tablespoons chopped fresh mint or basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 large cloves garlic, minced
• 6 tablespoons olive oil
• 4 tablespoons red or white wine vinegar

Cut the zucchini into 1/4 inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4 inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry. In a small bowl, combine the mint or basil, parsley, and garlic. Warm the olive oil in a frying pan over medium-high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes. Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture, and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving.