- Loose Beets
- Fresh Shallots
- Berries (we got strawberries)
- Mystery (we got Bok Choy)
- Mixed bag of Parsley Root and Chantenay Carrots
- Smallage (aka Soup Celery)
- Baby Minicor Carrots
Carrots: Given that we have so many of them, I'll likely make and freeze Carrot Mint Soup and Baked Carrot Oven Fries (if you haven't tried these yet, you should).
Broccoli: Again, given the plethora on hand, I'll make soup.
Strawberries: sliced and to the freezer.
Agretti: sauteed with garlic, white wine, and lemon juice.
Shallots: hold for future use.
Leeks: add to broccoli soup.
Parsley Root: add to roasted turnips.
Turnips: roasted, as follows:
Best with fresh, young turnips. If you use the larger, mature turnips you will want to peel them before roasting.
Preheat oven to 400 degrees F. Scrub and dice turnips, toss lightly with olive oil then roast for roughly 40 minutes, stirring once or twice as they roast.
- olive oil
- spice mixture of your choice
We used a pepper/allspice blend from the Patricia Wells recipe Rue Saint-Dominique "Caviar" (see page 12). It combines equal parts black peppercorns, white peppercorns, and allspice berries for a warm spiciness that goes well with neutral things like turnips -- or better yet -- bread and butter. We keep a pepper mill full of this blend on hand just in case.