Recipes 7/24 & 7/25

By admin|July 23, 2013|Information

Roasted Turnips/Kohlrabi

2 lbs. turnips

1 Tbls olive oil


Preheat oven to 400°F. Trim and peel the turnips.

Leave baby turnips whole; cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt.

Roast turnips until tender and browned, start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.


Pickled Green Beans

2 pounds fresh green beans, rinsed and


4 cloves garlic, peeled

8 sprigs fresh dill weed

4 teaspoons salt

2 1/2 cups white vinegar

2 1/2 cups water

Cut green beans to fit inside pint canning jars. Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.

Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.

In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans. (From

Roasted Cipollini Onions in Thyme

Cipollini Onions, outer layer removed

Olive Oil, enough to liberally coat onions

Fresh Thyme

Sea Salt

Fresh cracked Black Pepper

Preheat oven to 400º Roast

Toss onions and thyme with olive oil and place on a baking sheet or other oven safe dish. Sprinkle with sea salt and cracked black pepper to taste.

Roast in oven for about 35 minutes, turning every 10 minutes to brown sides evenly. Remove when tender and golden. (From

Sauteed Swiss Chard & Summer Squash

3 medium to large squash or zucchini, sliced

1 lb Swiss Chard

1 Tbls olive oil

2 cloves garlic, sliced

1 Tbls fresh oregano, minced

½ onion, minced

2 oz. crumbled feta cheese

½ tsp salt

½ tsp fresh black pepper

Roughly chop Swiss chard leaves and stems, keeping them separate. Heat oil in a large skillet over medium heat and add onion, chard stems and garlic to the pan. Cook for 3 minutes or until slightly softened.

Add squash, chard leaves, oregano and salt and pepper to the pan. Toss the mixture until all of the veggies are coated with the oil. Continue to cook until the Swiss chard has wilted and the squash are cooked through, stirring occasionally. About 10 minutes.

Remove the veggies from the pan and toss with crumbled feta cheese. Serve immediately. (From

Refrigerator Pickles

6 cups of cucumbers, sliced paper thin

1 cup onions, sliced paper thin

2 cups of sugar

1 cup white vinegar

1 teaspoon salt

Cook the sugar, vinegar and salt in a saucepan until the sugar dissolves. Cool the mixture, pour it over the cucumbers and onions and mix. Store in whatever size containers you want to use in the refrigerator for up to several weeks. (Thanks to BOG member Eileen Olson)

Kale/Chard/Kohlrabi Top Chips

1 bunch cooking greens (kale, chard, kohlrabi tops, etc)

1-2 Tbls olive oil

1-2 tsp coarse or flaked salt (I used kosher)

1 tsp -1 Tbls vinegar or lemon juice (optional)

Chili powder, garlic powder, or other spices

Pre-heat the oven to 300F and line several baking sheets with foil.

Strip the greens off their stems—I do this by holding the stem in one hand, and making a circle just below where the leaf starts with the thumb and index finger of my other hand and pulling up. The leaf naturally breaks off right about where the stem gets small enough to eat.

Tear the leaves into pieces, roughly 2”-3”

Rinse and dry well.

Sprinkle with olive oil, salt and the vinegar and spices if using. Toss to coat.

Spread in a single layer on the prepared baking sheets.

Bake for 15-25 minutes, or until very crisp and just browning in the thinnest spots. 15-18 minutes was about right for the kale and chard in my oven, and the kohlrabi greens took about 20 minutes. (From

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