From www.101cookbooks.com

It’s convenient for me to make enough dough for two tart shells in one shot, so that’s what I call for here. You can always freeze the extra dough or shell for use later in the week/month. They seem to keep fine in the freezer, well wrapped, for a few weeks, but not much longer than that. Green garlic is also great in the filling in place of the garlic clove - a couple tablespoons (chopped).

Cornmeal Tart Shell:

2 1/4 cups / 9 oz / 255 g all-purpose flour
1 cup / 4.5 oz / 125 g spelt flour
scant 1 cup / 4.5 oz medium coarse corn meal
3/4 teaspoon fine grain salt
1 1/4 cups / 10 ounces / 280 g unsalted butter, cut in cubes
1 large egg yolk
1/4 cup / 60 ml - 3/4 cup / 180 ml cold water

Turnip Green Filling:

1/4 lb. / 4 oz turnip greens, or spinach greens, de-stemmed
1 small clove of garlic
2 large eggs + 1 yolk
3/4 cup veg. broth
1/4 cup / 60 ml heavy cream
scant 1/4 teaspoon salt (more if broth unsalted)
2 teaspoons Dijon-style mustard
1 1/2 teaspoons herbs de Provence (opt.)
gruyere cheese & a bit of crushed red pepper flakes, for topping

special equipment: tart pans - 9-inch (23 cm) round, 8 x 11 inch (20 x 28) rectangle, or equivalent

Start by making the tart dough. Combine flours, cornmeal, and salt in food processor. Pulse in butter, 20+ pulses, or until the mixture resembles sandy pebbles on a beach. Add the egg yolk and 1/4 cup water. Pulse, trickle in more water if needed, just until dough comes together. Turn out onto a floured countertop and gather into a ball. Divide the dough into two equal pieces, shape each into a ball, press into 1/2-inch thick disks, and wrap in plastic, or place in baggies. Chill for at least an hour.

Preheat the oven to 350F / 180C. Place a rack in the middle of the oven.

When you’re ready to line the tart pans with dough, place one of the dough disks on a lightly floured surface and roll out until the dough is large enough to line your tart pan. I usually eyeball it - you can see in the photo the dough is about 1/6 - 1/8 inch thick. Dust underneath with flour to discourage sticking throughout the rolling process. Carefully transfer the dough to the pan. Don’t worry too much if you get a tear or hole, you can patch those up later with scraps. Work quickly to ease the dough into place, taking care not to stretch the dough. Press it along the bottom of the pan, out to the walls, and against the sides. Trim any excess dough - I use the palm of my hand against the edge of the tart pan to cut off any extra dough, alternately you can roll a rolling pin across the rim of the pan for a clean edge. Chill in the refrigerator for thirty minutes or so while you roll out your extra tart shell. Double wrap that one in plastic and freeze it for future use.

You’re going to partially bake the tart shell before filling it, so pull the shell out of the refrigerator, dock it with a fork, making small holes along the bottom of the shell. Line the shell with parchment paper and fill to the rim with pie weights or dried beans, bake for 25 minutes. Carefully remove the pie weights and finish baking for another 5 minutes, or until the crust is dry and just barely starting to brown. Remove from oven and let cool completely.

To make the filling: Chop the greens and garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt, mustard, and herbs. When you’re ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of gruyere cheese. I can’t help but zap the top of most tarts under the broiler for a minute or two just prior to pulling it out of the oven - it browns up the top nicely, and lends a rustic look to it. Finish with a sprinkling of crushed red pepper flakes if you don’t mind a bit of heat.

entrees, garlic, other greens, spinach, turnips

Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

Raw young turnips are sweet, with a tender-firm crunch. In this refreshing salad, lemon juice and tart, crispy apples accentuate both of these qualities. For a sweet treat, try tossing in some raisins.

Makes about 2 cups

1 cup peeled and grated raw young turnips
1 cup peeled and grated tart apples
½ cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Salt
Freshly ground black pepper

Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.

The Recipes, parsley, salads, turnips

Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

Crisp young turnips mixed with dried apricots and toasted walnuts, then tossed with a refreshing, flavorful yogurt-based dressing, make for a unique and special salad that will delight your dinner guests. This recipe is a great way to use up any leftover turnip or radish greens.

Serves 4 to 6

½ cup walnut pieces
4-5 young turnips, cut into matchstick-size sticks
½ cup finely sliced dried apricots
1 small bunch parsley, chopped
1 bunch young turnip greens or radish greens, coarsely chopped
½ cup mild-favored vegetable oil
½ cup extra virgin olive oil
1/3 cup vinegar
¼ plain yogurt
2 shallots, quartered
1-2 jalapenos or other chili peppers, stems and seeds removed, quartered
1 clove garlic, quartered
2 teaspoons dry mustard
1 tablespoon grated horseradish
1 teaspoon soy sauce or tamari
Salt
Freshly ground black pepper
Salad greens of your choice.

1. Toast the walnuts in a dry, heavy skillets over medium-high heat, stirring constantly, until lightly browned and fragrant. (Be careful not to over toast them, as they will burn very quickly once toasted.) Transfer the walnuts to a dish to cool.
2. Combine the turnips, apricots, and walnuts in a large bowl and stir to combine.
3. Put the parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly, until the ingredients are just combined. Add the shallots, chili pepper, garlic, dry mustard, horseradish, and soy sauce or tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.
4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.
5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately.

Recipes By Ingredient, The Recipes, chiles, garlic, lettuce, other greens, parsley, salad dressings, salads, turnips

from Cory and Shanti Rade

Japanese Salad Turnips, sliced about ¼ inch thick
Sugar snap peas, strings pull off, cut into 1 inch pieces (optional)
One of the following herbs: chives, garlic chives, green onions or dill, chopped
Rice vinegar
Olive oil
Sesame seeds, toasted
Salt

Place all the vegetables in a bowl, add the oil, vinegar, salt and sesame seeds. Mix well. Place in the fridge for at least an hour to let the dressing soak in. Enjoy.

This recipe also works well in summer with cucumbers in place of turnips.

Recipes By Ingredient, The Recipes, cucumbers, salads, turnips

Serves 2 to 4

This pretty vegetable ragout should prove, if any doubt lingers, that members of the cabbage family can be delicate and pretty, especially in early summer.

Improvise with what you have: small onions or red scallions, spring leeks or green garlic, shallots in the fall, bunched spinach or loose leaves.

1 tablespoon unsalted butter
6 spring onions or shallots, halved
6 or more small turnips, scrubbed and quartered
2 or 3 small kohlrabi, about golf ball size, peeled and quartered
1 thyme or lemon thyme sprig
sea salt and freshly ground pepper
1 pound pod peas, shelled
a few handfuls of baby spinach
dollop crème fraîche
4 large basil leaves, slivered

1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.
2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraîche and add the basil. Taste by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.

Recipes By Ingredient, The Recipes, basil, cabbage, entrees, kohlrabi, side dishes, spinach, thyme, turnips

(recipe from the book Local Flavors used with permission of the author, Deborah Madison)

Serves 2 - 4.

4 slender leeks, including a little of the pale green, or 1 bunch scallions
6 carrots, yellow and/or orange, 3 to 4 inches long
12 little turnips with their greens
1 bunch radishes-pink, red, or purple, with ½ inch of their stems
Sea salt and freshly ground pepper
1 pound fava beans, if available, shucked
2 tablespoons unsalted butter
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
1 tablespoon fresh lemon juice

1. Slice the leeks crosswise about ¼ inch wide, then rinse them in a bowl of
   water and drain. Cut all but ½ inch of the carrot greens off, peel the carrots, and
   slice them in half lengthwise. Leave ½ inch of the turnip greens attached. Peel
   with a paring knife up to the shoulders. Leave smaller ones whole and cut larger
   ones into halves or quarters. Halve the radishes lengthwise; soak them briefly in
   a bowl of water, then rinse, especially the stems.
2. Bring 6 cups water to a boil and add 1 ½ teaspoons salt. Blanch the carrots, turnips, and radishes for 7 minutes, then scoop out and set aside. Drop the fava beans into the water for 1 minute, and then scoop them out, saving the cooking water, and rinse to cool. Pop them out of their skins.
3. Melt half the butter in a 8 or 10 inch sauté pan. Add the leeks and cook over medium heat for about 2 minutes, stirring frequently, Add ½ cup of the vegetable cooking water, the blanched vegetables, half the herbs, and ½ teaspoon salt. Simmer until the vegetables are fully tender, 10 to 15 minutes, adding water in
   1/3 cup increments so that the pan doesn’t dry out. There should be a little
   sauce.
4. Add the fava beans, remaining butter, and lemon juice Raise the heat and
   swirl the pan back and forth until the butter has melted into the juice. Remove
   from the heat, add the rest of the herbs, season with pepper, and serve. If you’ve
   made the dumplings, add them during the last 5 minutes so that they’ll heat
   through.

carrots, leeks, onions, parsley, radishes, side dishes, turnips

(recipe from the book Local Flavors used with permission of the author, Deborah Madison, submitted by CSA member Lisa Nau, whose act inspired the title of this recipe collection)

Serves 4

Peel 12 ounces kohlrabi and/or turnips and cut into fine julienne strips. Thinly slice or grate 3 or 4 inner celery ribs (lovage or celery leaf works fine too.) Toss with enough Mustard Vinaigrette to moisten.

Mustard Vinaigrette
2 Tablespoons red wine vinegar, sherry vinegar or fresh lemon juice
2 shallots, finely diced
1 garlic clove, minced
salt & freshly milled pepper
1 Tablespoon Dijon mustard
2 Tablespoons crème fraîche or sour cream
1/3 c extra virgin olive oil
2 Tablespoons snipped chives
1 Tablespoon chopped parsley
3 Tablespoons capers, rinsed

Combine vinegar through salt in a bowl. Let stand for 15 minutes, then
vigorously whisk in the mustard, crème fraîche, and oil until thick and smooth.
Grind in a little pepper, then stir in the herbs and capers.

The Recipes, garlic, kohlrabi, onions, salad dressings, salads, turnips