While the fields are covered in snow and the daylight remains low, Winter CSA marches on, with a beautiful assortment of seasonal produce. CSA members have been receiving familiar favorites like carrots, cabbage, sweet potatoes, onions, red and gold beets to seasonal treats like fresh-dug parsnips, purple mizuna, purple-top turnips, sweet-stemmed spinach, purple daikon and hot-pink watermelon radishes.
To celebrate this colorful array of winter vegetables, we have been putting together different recipes inspired by and prepared with our Winter CSA produce!
At our last January distribution, members of our PFP Education team sampled a sweet and creamy turnip apple soup from Turnip the Oven, CSA Members (and former PFP farmers!) Dan & Merle prepared tender turnips with miso and mizuna, and students from the Culinary Institute of America crafted a sesame-dressed mizuna salad with turnips and carrots.
To help you bring the YUM into your own kitchen, we’re rounding up this stellar collection of January’s recipes here.
This month, to celebrate National Heart Month and promote heart health, we’ll be featuring parsnips and red beets. Stop by for recipes and samples of these antioxidant-rich, heart-healthy vegetables at February CSA distributions, or tune in next month for a recipe recap.
We are having so much fun trying different recipes, and hope they inspire you to make the most of what’s seasonally available.
Happy Cooking!
Cinnamon Apple Turnip Soup
By Turnip the Oven, prepared by Kathryn, PFP Educator
Ingredients
● 2 tablespoons extra virgin olive oil, plus more for serving
● 1 medium onion, peeled and chopped
● 2 cloves garlic, smashed
● 1 1/2 pounds turnips, peeled and diced
● 1/2 pound Granny Smith apples (2 or 3) peeled and diced, plus more for serving
● 2 tablespoons packed dark brown sugar
● 1 1/2 teaspoons kosher salt
● 3/4 teaspoon freshly ground black pepper
● 3/4 teaspoon cinnamon, plus more for serving
● 1/8 teaspoon cayenne pepper (optional)
● 4 cups low-sodium chicken or vegetable stock
● 2-4 tablespoons heavy cream, plus more for serving
Instructions
Heat the oil in a large pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, 4 to 5 minutes. Add the turnips, apples, sugar, salt, pepper, cinnamon, and cayenne and saute until fragrant, about 2 minutes.
Add the stock and bring to a boil. Reduce the heat, partially cover the pot, and simmer until the turnips and apples are fork-tender, about 20 minutes. Remove from the heat and puree the soup with an immersion blender (or in batches in a regular blender). Stir in the cream. Top with a drizzle of olive oil and cream, some chopped apples, and a sprinkle of cinnamon before serving.
Turnips with White Miso and Steamed Mizuna
By Dan & Merle, CSA Members (& former PFP Farmer!)
Ingredients
● 2 lbs White Turnips
● 2 Tbs White Miso
● 2 Tbs Unsalted Butter (softened)
● 4 Tbs Mirin (Japanese Sweet Rice Wine) divided
● 1/4 cup Vegetable Stock or Water
● Medium bunch Mizuna Greens
Instructions
Peel turnips and slice into 1/2 in rounds. Slice across rounds making strips and once again, into cubes. Place turnip cubes into pot and cover with water. Add a small amount of salt and bring to a boil. Cook “al dente” , about 6-8 minutes. Quickly cool the turnips by covering in cold water. Set aside.
Wash and dry the Mizuna. Our winter Mizuna greens are tender and sweet, though some Mizuna stems can be tough. If they’re on the tough side, remove and just use the leaf portion.
In mixing bowl place the Miso, 2 tablespoons Mirin and Butter and blend into a paste.
In the heavy bottom (2-4 quart) pot place the vegetable stock or water plus the remaining 2 tablespoons Mirin. Bring to boil and add the Mizuna. Cook briefly until wilted but still bright green. Quickly add the turnips and miso mixture, making sure to mix and heat thoroughly. Serve immediately.
Mizuna Salad with Roasted Sesame Dressing
Prepared by Lance, Culinary Institute of America
Ingredients
● 4 ounces mizuna greens
● ½ large carrot
● 1 small turnip
● ½ orange
Ingredients for Dressing
● 3 Tablespoons sesame seeds
● 2 ½ Tablespoons rice wine vinegar (sub white vinegar)
● 1 Tablespoon soy sauce
● 2 teaspoons honey
● 1 teaspoon sesame oil
● 2 Tablespoons mayonnaise
● 1 clove fresh garlic, minced
Instructions
In a frying pan on low heat, toast the sesame seeds until lightly colored and fragrant. Grind sesame seeds with a rolling pin until evenly crushed or powdery. Put the crushed sesame seeds into a medium bowl and add vinegar, soy sauce, honey, garlic, and mayonnaise. Whisk! When well combined, mix in the sesame oil while pouring. Set the finished dressing in the fridge and wash and peel the produce
Trim the mizuna greens, julienne the carrot (or shred), thinly slice the turnip, and halve the orange slices. Place the prepared produce in a serving bowl and drizzle dressing around the produce. Mix with tongs and serve right away!