Cool Summer Squash, Wild Spinach, Turnips and more...
We've got some wonderful salads ahead. the arugula, mizen, wild spinach, and kale will all taste great together. The wild spinach (a.k.a. lambs quarters) makes a lovely sautéed with some onion, garlic shapes in a little olive oil. It makes a great cream soup, too.
The young zucchini is lovely sliced and enjoyed raw, grated into salads and made into little pancake fritters.
I've been adding chopped garlic scapes to everything, from scrambled eggs to stir fries. They are great blended into a vinaigrette or buttermilk dressing. They are so mild and delicate. Check out this great recipe for Chilled Buttermilk Soup with Garlic Scapes.
These turnips are great cooked with their greens with a little bacon.
Miso Butter
My latest favorite finish for just about any cooked vegetable (salmon and chicken to)
3 Tbsp. white or red miso
3 Tbsp. softened unsalted butter
In a small bowl, stir the miso and butter together. Spoon over hot cooked vegetables. Spread over salmon filets before roasting. Spread onto grilled chicken. toasted sesame seeds are a tasty garnish.
Sautéed Japanese Turnips With Turnip Greens
by Daniel Gritzer
Kosher salt
1 1/2 pounds (675g) Japanese (Hakurei) baby turnips, with green tops
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
Freshly ground black pepper
Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it's edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.
Makes 4 side dish servings
Ready in 25 minutes
Slow Cooked Beans
This is a ridiculously easy method for cooking dry beans a pound at a time.
Prep time: 15 minutes
Ready in: 8 hours 15 minutes
1 lb. dry beans (about 4 cups)
1 medium onion, chopped (about 1 cup)
2 cloves garlic, coarsely chopped
4 slices bacon, chopped (replace with 3 Tbsp. olive oil for a veggie version)
1 tsp. crushed red pepper
7 1/2 cups water
1 tsp. salt
1/4 tsp. ground pepper
1 bay leaf
Stir all ingredients together in a slow cooker, cover. Cook on low for 8 to 10 hours. Beans will absorb more liquid and get creamier as they cool.
Makes about 6 cups
Cooks Tips
Serve with a slotted spoon immediately as a side, over rice or other cooked grain.
Add cumin and chile powder to some to use in tacos or tostadas.
Mash slightly and reheat in a little olive oil in a skillet. Season with cumin and chile powder for great refried beans.
Leftovers will keep for 5 days, refrigerated
