May 12, 2024
Spring Ideas
by Linda Dansbury

Spring veggies are so welcomed after the dreary winter weather, which this year doesn't seem to go away. Here are a few of the things I enjoyed this past week.

Turnips and turnip tops - I made a delicious Japanese soup - it did have a few steps, but it was well worth it. Cooked cubed up turnips in a dashi broth until tender. Placed in blender and blended until smooth and put back in pot to keep warm. Chopped up turnip tops and boiled for 2 minutes. Placed in blender with a bit of the turnip soup and whirred up until smooth. Put turnip soup in bowls and topped with some of the greens puree and swirled it to make it look pretty. Serve warm. It was delicious for a cool night.

Lettuce, arugula - I love tender spring salads and no need to to dress heavily. Just a bit of salt and pepper, a squeeze of lemon juice and a drizzle of a mild olive oil. Slice watermelon radishes, salad radishes or turnips into the mix if you like. Enjoy!

Bok choy, komatzuna, green garlic - Yummy simple stir fry. Separated leaves from stalks and chopped all. Sautéed a bit of onion with chopped green garlic. After a minute added the bok choy stalks and komatsuna stem, mixed them around for a minute and added the greens. Added a bit of soy sauce and sesame oil at the end. Mixed well and enjoyed.