Vegetables from Wayne County, Pennsylvania local farms seem to be outrageously expensive! It might be because the market prices are driven by the demand from high end, city restaurants and boutique grocers.
Still, it’s nice when good quality, local vegetables are available even if they are a lot more expensive than vegetables found in European farmer’s markets. Anyway, it sets my teeth on edge when I find that most of the supermarket fruit and vegetable supplies come from South and Central America. Above: hakurei turnips, kohlrabi, chioggia beets and fresh garlic.
This simple and easy recipe of turnips with their greens doesn’t require bacon, you vegetarians, although bacon is always good. However, a dish of the greens, turnips, garlic, onion and balsamic vinegar doesn’t really require any further gilding. I won’t lie, I wished for lardons 🙂
Hakurei Turnips with Greens
4 medium size hakurei turnips with their greens
2 tbsp butter
1/4 cup of coarsely chopped onion or 2 shallots, thinly sliced
1 large clove of fresh garlic (see picture above), slivered
1 tbsp balsamic vinegar
1 tbsp water
1/4 cup diced, cooked bacon (optional)
Cut the greens from the turnips, remove large tough stems, steam for 2 minutes, then drain, chop and set aside.
Peel the turnips, cut into chunks and set aside.
Melt the butter in a skillet, add the onion and garlic, then saute for about a minute. Add the turnip chunks and continue to saute until the turnips are a nice, tan brown. Add the chopped greens, vinegar and water, cover and steam for about 3-4 minutes.
Sprinkle with bacon if desired.