I had never heard of Japanese sweet turnips until I started getting harvest boxes from our Community Supported Agriculture (CSA), Skarsgard Farms. Discovering new vegetables is one of the many benefits of belonging to a CSA. We are really fortunate in that we get shares (boxes) of vegetables year around. Not all CSAs run in the winter.
When looking for a recipe to make with our sweet turnips, I found this recipe from Old Cheney Road Farmers Market for roasted turnips with honey. I was grilling steaks when I cooked this, so I decided to cook them on the grill instead of in the oven.
3 medium Japanese sweet turnips, cut in bite sized pieces
2 tablespoons oil
Cayenne pepper to taste
1 tablespoon honey
2 tablespoons chopped cilantro
Preheat grill. Combine turnips, oil, and cayenne pepper. Tear a sheet of heavy duty wide aluminum foil about 4 feet long. Double foil, spray one side with non stick cooking spray. Pour turnips on top of foil, drug store wrap. Place on grill over medium low heat for 25 minutes, turning once.
Remove turnips from foil, drizzle with honey and sprinkle with cilantro.
We got 5 small zucchini in our box this week; just enough for the 2 of us for a meal. Then, my niece brought us a giant one that she grew in her garden, so we had lots. Since it is too hot to bake anything, I decided to grill the squash in my grill skillet. The grilled zucchini made a great side dish for our grilled meat.
I will try and grill just about anything. I had never seen grilled leeks before, but found this recipe on the Food Network website, so I knew it could be done. I didn’t follow their method exactly, but they turned out good anyway! I was serving them with teriyaki beef, so I decided to go with some ginger and garlic. I’ve been in a fennel mood lately, so I threw in some fennel seed, too. Yum! I am not giving you exact amounts of ingredients, everything is to taste.
Cut leeks in half lengthwise and rinse well. Pat dry. Brush olive oil on cut side of leek. Sprinkle cut side with ginger. Grill, cut side down, over medium heat, for 10 minutes.
While leeks are grilling, Prepare a sheet of heavy aluminum foil by spraying with non stick cooking spray. Remove leeks from grill and place on prepared foil. Add garlic. Sprinkle with fennel and drizzle with vinegar. Wrap up the foil and return to grill, now on low heat, for 10-15 minutes, until softened.
For the past several days, it has been 100 degrees here in Albuquerque. Just too hot to turn on the oven. I recently decided to have a “clean out the refrigerator” night, using the beets and some of the carrots in a foil dinner. Since we are not allowed to make a charcoal fire now because of the high fire danger, I cooked them right on the propane grill. You don’t need a recipe for a foil dinner. Just put everything you want in a square of foil, wrap it up, and cook. We had pretty big packets, so they took about 25 minutes. You do want to use some sort of liquid to keep everything from burning. I used a couple of tablespoons of olive oil, but have also used BBQ sauce, salad dressing (Italian is great!), and butter.
We have had such nice weather the last couple of weeks! I decided to use a couple of the tangerines in our box this week to marinate some chicken breasts. I got them all ready to grill over the weekend, so I could just pop them on the grill during the week.
Then, the rain started. It was raining lightly when I got home, and it got harder as dinner time approached. Fortunately, our porch is covered. Even better, my husband agreed to watch the chicken so I could finish up the last of my paperwork. So, part of the credit for this recipe goes to him!