In this week's CSA share we have lettuce, broccoli, delicata squash (hooray!), onions, scallions, salad turnips, beets, tomatoes, peppers, and cabbage.
Last week, we tried the salad turnips (also called Hakurei turnips) cut into bite-sized cubes and fried up in a little olive oil until they were crispy on the outside, and tender inside - and I was surprised at how tasty they were like that. I've always enjoyed them raw, but I think this is my new favorite way to prepare them!
This week we'll be making Roasted Broccoli - the recipe follows. It's super yummy!!
1 head broccoli, large and medium stems removed
1 ½ tablespoons olive oil
½ teaspoon garlic salt
1 teaspoon balsamic vinegar
¼ teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Serve, and enjoy!