Having a CSA is always a culinary adventure. You’re never 100% sure how to use everything you get from week to week (at least I never am), and a little creativity generally goes a long way. We joined the Huguenot Street Farm CSA this year in New Paltz, and we are only three weeks in. Can’t wait to see what else the summer has in store for us!
Last night, we made bison burgers on the grill and decided to use the salad turnips in our share for a side of fries. I admit the photos I took aren’t the best — that after-dark-fluorescent-light look doesn’t do most food items justice. But you get the picture…
Here are the steps I took:
1. Preheat oven to 425.
2. Wash and peel turnips. Then cut into fry-sized pieces. Toss in a small amount of olive oil until coated. Then toss with desired spices. I used paprika, salt, pepper, cumin, and parsley:
4. Serve. We had ours with sriraccha mayonnaise. They were delish! (And I really need to get a better set up for taking kitchen photos at night if I’m going to resurrect this blog!)