Tuesday, June 12

What's in the Box:

Chard

Kale

Lemons

Onions

Radishes

Salad Greens

Turnips

Recipes:

Carmelized Turnips
3 diced turnips

1 diced onion

1/4 cup water

1 cube vegetable or chicken bouillon

1 tablespoon butter, or more as needed

2 tablespoons brown sugar or honey

• Place the turnips and onions into a skillet with the water and bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. 
• Stir in the butter, let melt, and sprinkle on the sugar. 
• Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. 
• Serve hot.

Sauteed Kale & Chard
1 large bunch of fresh kale
1 large bunch of chard
3 Tablespoons olive oil
2-4 garlic cloves (sliced, chopped or minced)
Squeezed lemon juice and 1/2 cup water
Salt and Pepper to taste
2 Tablespoons of Red Wine Vinegar or Balsamic Vinegar

• Roughly chop kale & chard into pieces. Remove tough parts: stems/stalks.
• Heat olive oil in a saucepan over medium-high heat.  Add the garlic; cook until soft.
• Raise heat and add water and lemon juice along with kale & chard and toss together.
• Cover and cook for 5 minutes.  Remove the cover and continue to cook until liquid has evaporated. 
• Season with salt and pepper. Vinegar is optional. 
• Note: Chard may need longer cooking time.