December 28, 2015

Ingredients

In The Ground
  • Napa Cabbage
  • Lettuce
  • Chard
  • Kales
  • Mustard greens
  • Frisee and Escarole
  • Beets
  • D’avignon radishes
  • Hakurai turnips
  • Red-veined Sorrel

Preparation

ON THE PLATE

Beets, turnips and radishes are best quartered and roasted with salt, pepper, and olive oil to taste at 400° for 15-20 minutes.

Mashed Hakurei Turnips: Boil whole turnips with tops removed until tender. Strain and let stand for 5 minutes. Mash turnips with 2 tablespoons of butter, roasted garlic cloves. Season with salt and pepper, and fresh dill.

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Ingredients

In The Ground
  • Napa Cabbage
  • Lettuce
  • Chard
  • Kales
  • Mustard greens
  • Frisee and Escarole
  • Beets
  • D’avignon radishes
  • Hakurai turnips
  • Red-veined Sorrel
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