We received our first delivery today from the Kretschmann winter CSA. I had heard about large quantities of vegetables from them. I thought, Oh. Those people are just wimps and probably don't eat any vegetables. Wrong! I have never seen so many turnips in one place in my life. Probably 25 of those. And a giant bag of sweet potatoes. And that's about 25 carrots you're looking at. Plus onions, beets, arugula (I think?), Kale, two heads of radicchio, 2 heads of cabbage (one of which is enormous), a head of red lettuce (I think?), some herbs like thyme, rosemary and sage (no parsley, alas). Also butternut squash. And apples (maybe 20 of those). And I'm probably forgetting something. I will take it as a personal challenge.
In the meantime, here is a recipe for turnip and apple casserole. My mother has been making it on Thanksgiving and Christmas for years, and I have been eating it for years. It is basically an apple crisp, but when you add turnips to it, voila, it is a side dish instead of dessert. What's not to love about that?
Scalloped Turnip and Apple Casserole. Serves 6-8
1 Large Yellow Turnip (I don't know what this is. All the ones I've seen here are white and purple) peeled and diced
1 Tbs butter or margarine
2 peeled apples
2 Tbs margarine or butter
1/4 C brown sugar
pinch of cinnamon
1/3 C all-purpose flour
1/3 C brown sugar
Cook the turnips in water until they are soft. Drain and mash the turnips. Add one tablespoon butter and mix. Toss sliced apples with 1/4 C brown sugar and cinnamon. Arrange in alternate layers of mashed turnips and sliced apples in a greased 2 Qt. casserole, beginning and ending with the turnip. Mix the flour, 1/3 C brown sugar and 2 Tbs butter until crumbly. Sprinkle over the top of the casserole. Bake at 350 for one hour. Garnish with fresh apple slices and parsley (if desired).
And if anyone needs any cabbage, please contact me ASAP.