Turnip Fries

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:

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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:

IMG_26213. Bake on parchment-paper-lined metal tray for 20 minutes or until crispy. Toss fries around a little after the first 10 minutes to make sure they bake evenly.

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!)

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Kohlrabi Fries

1. preheat oven to 425 degrees.

2. peel kohlrabis and cut into fry-sized spears.

3. drizzle olive oil (less than a teaspoon — just enough to coat), and toss in bowl.

4. sprinkle chili powder, cumin, and sea salt, and toss again to coat evenly.

kohlrabi fries

5. spread evenly on cookie sheet, and bake in oven for 30 minutes or so, until desired tenderness.

6. serve with chipotle mayonnaise or lime-cilantro-yogurt sauce.

kohlrabi fries with sauceYUM.

 

Pumpkin Bread

I remember my mom making pumpkin bread, zucchini bread, any-kind-of bread in the late fall and early winter, using up the last of the vegetables from the summer garden. And I used to love it. For the last two CSA shares, we got pumpkins, and I figured I’d try to make gluten-free pumpkin bread. It worked! Here’s what I did:

  1. Cut off the stem of the pumpkin and quarter it. Carefully clean out the seed and guts. (Save the seeds if you want to make pepitas!). Place all cleaned pieces of the pumpkin in a stove-top steamer, and steam for about 45 minutes.
  2. Let the pumpkin cool for a little bit, and then scoop out the soft inside bits into a large bowl.
  3. Add 1/4 cup of orange juice, 4 eggs, 1/2 cup brown sugar, 1/2 cup granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon baking soda, and 2 tablespoons coconut oil (I would have used butter, but didn’t have any in the house).
  4. Mix with a whisk until smooth.
  5. Gradually add 3 cups of all-purpose gluten-free baking flour (or sorghum, teff, almond, hazelnut, rice, or any other type of gluten-free flour), mixing with a wooden spoon.prep
  6. Add mixture to pre-greased loaf pans, and cook in preheated oven at 350 degrees for an hour, or until inside is fully cooked (test with a knife to see how moist it is).
  7. Let sit in pans for about 10 minutes after removing from oven, and then place on cooling screen or rack.
  8. Enjoy alone or with cream cheese.

pumpkin bread

Ingredients: 1 pumpkin (on the smallish side), 1/4 cup orange juice, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking soda, coconut oil or butter, cinnamon, nutmeg, vanilla extract, 4 eggs, 3 cups gluten-free baking flour