EverGreen Farm Recipes

Ham Hock & Turnip Greens

From CSA members Dave and Linda -

This has become our granddaughter’s favorite dinner! 

 

1 ¾ lbs. ham hocks, rinsed

2 quarts water

Fresh turnip greens and the turnips that go with them.  (The amount you get in your CSA bag is perfect.)

1 TBS. Sugar or Splenda

 

Bring ham hocks and 2 quarts water to boil in an 8-quart Dutch oven.  Reduce heat, and simmer, uncovered, 2 hours.  Take the ham hocks out and separate the meat from the bone.  Put the meat back in the Dutch oven.

 

Remove and discard big stems and discolored leaves from greens.  Chop greens.  Cut any large turnips in half.

 

Add greens, roots, and sugar or Splenda to Dutch oven; bring to a boil.  Reduce heat; cover and simmer for 60 minutes.

 

Serve with cornbread or biscuits to mop up the juice.  

Turnip and Cauliflower Puree

From CSA Jennifer M. - "We made a turnip and cauliflower puree last night and it was so good!  ...we ate every last bite."

Serves 3 to 4

1 head cauliflower
8 to 10 turnips
3 tablespoons olive oil
4 to 5 leaves of basil, chopped finely (or use any other savory herb on hand)
salt and pepper

Cut cauliflower into small florets.  Steam the cauliflower for 20 to 25 minutes, until it is really soft.  Cut turnips into 1/2 inch cubes.  Boil turnips 20 minutes.  Combine turnips and cauliflower and mash them up with the oil, salt and pepper.  Add basil.

Enjoy!

Turnips

Glazed Baby Turnips

1 pound of baby turnips (about 1 1/2 to 2 inches in diameter)
1 oz. of vinegar
1 oz. of apple juice
Chervil, chopped to taste
1 oz. of butter
1 oz. of honey
Salt and pepper to taste

Cut turnips into quarters; blanch in simmering water. Drain well and reserve. Melt butter in suacepan, adding vinegar, honey, and apple juice. Heat until it simmers. Reduce the heat and continue cooking until turnips are coated. Season and garnish with Chervil.

Braised Turnips (with onions and greens)

1 bunch (6) of baby turnips with greens
1 clove of garlic, minced
Salt, to taste
2 tsp. of olive oil
1 onion, sliced

Wash the turnips tops and roots. Trim the turnip greens from the roots and put aside for later. Quarter the turnip roots. Over low heat, add 1 teaspoon of oil and turnips to a skillet. Sprinkle with salt. Cover and cook on low heat until the turnips are soft but not mushy, about twenty minutes. Cut turnip greens into 1/2 inch pieces. Fill skillet with water and bring it to a boil. Do not add salt yet! When the water is boiling, add cut turnip greens and blanch until soft. Drain and set aside. Peel and thinly slice onion. Heat 1 teaspoon of oil over medium heat. Add sliced onions and garlic. Cook until translucent. Add salt, cook until soft, then add blanched turnip greens. Add more salt. Cover and continue cooking for another 5 minutes. Serve with braised turnip roots.

Glazed Baby Turnips

1 pound of baby turnips (about 1 1/2 to 2 inches in diameter)
1 oz. of vinegar
1 oz. of apple juice
Chervil, chopped to taste
1 oz. of butter
1 oz. of honey
Salt and pepper to taste

Cut turnips into quarters; blanch in simmering water. Drain well and reserve. Melt butter in suacepan, adding vinegar, honey, and apple juice. Heat until it simmers. Reduce the heat and continue cooking until turnips are coated. Season and garnish with Chervil.

Braised Turnips (with onions and greens)

1 bunch (6) of baby turnips with greens
1 clove of garlic, minced
Salt, to taste
2 tsp. of olive oil
1 onion, sliced

Wash the turnips tops and roots. Trim the turnip greens from the roots and put aside for later. Quarter the turnip roots. Over low heat, add 1 teaspoon of oil and turnips to a skillet. Sprinkle with salt. Cover and cook on low heat until the turnips are soft but not mushy, about twenty minutes. Cut turnip greens into 1/2 inch pieces. Fill skillet with water and bring it to a boil. Do not add salt yet! When the water is boiling, add cut turnip greens and blanch until soft. Drain and set aside. Peel and thinly slice onion. Heat 1 teaspoon of oil over medium heat. Add sliced onions and garlic. Cook until translucent. Add salt, cook until soft, then add blanched turnip greens. Add more salt. Cover and continue cooking for another 5 minutes. Serve with braised turnip roots.