summer veggies two ways

Posted on August 4, 2011

According to our CSA it is officially summer! Last week we received the first tomatoes, zucchini and eggplant of the season. Because the produce we receive from our farm is such great quality, it’s incredibly easy to make the veggies taste great. Tonight we prepared two veggies two ways with wonderful results.

Turnips with Chives, Sea Salt and Butter
1 bunch turnips, sliced
1 T chives, chopped
1 t sea salt
2 T butter (Don’t skimp on the butter. Turnips love butter)

I know turnips aren’t traditionally a summer vegetable, but we’ve been getting a ton of them in our CSA box lately. They are delicious—kinda like a parsnip or a cross between a radish and a potato— and I’ve never eaten so many in my life!

Put a pot of salted water to boil. Quarter or eigth the turnips depending on their size. Toss them in the boiling water for 8 – 10 minutes, until al dente. Drain into a bowl. Toss with butter and sea salt. Top with chives to serve.

Grilled Zucchini with Lemon and Chili
2 small zucchini, sliced
1 T olive oil
zest of 1/2 lemon
juice of 1/2 lemon
salt, chili flake

Heat a grill pan or grill over high heat. Slice the zucchini on the diagonal. Toss the zucchini in the olive oil, lemon zest, lemon juice, chili flake and salt. Grill the zucchini for a few minutes per side and serve.

And don’t feel bad about the two tablespoons of butter in the turnip recipe—you are eating a cup of turnips after all!

If you are interested in finding a CSA in your area, search on Local Harvest.

-Emily