Your challenge, should you chose to accept it....

K

kathleen

Well-known member
...is to help me find recipes for all the veggies in my CSA box this week. This week's box included upland cress, spinruts, garlic greens, beets and garlic chives in addition to the more mainstream bok choi, oregano, endive and escarole. I am not really sure what to do with spinruts (I actually am not sure which ones they are), garlic greens, garlic chives, cress and beets. Any suggestions?

Thanks so much!!

Kathleen

 
Here's one from my files with both beets & endive (haven't tried it yet):Roasted Beet & Walnut Salad

ROASTED BEET AND WALNUT SALAD

Ingredients:
4 to 6 medium-size beets, about 2 pounds, rinsed, stem ends and roots trimmed to 1 inch
2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/4 cup olive oil
1/3 cup coarsely chopped walnuts
4 Belgian endive, halved lengthwise, and then crosswise in the diagonal
4 ounces Danish blue cheese, coarsely crumbled

Method:

Preheat the oven to 350°F. Wrap the beets individually in aluminum foil. Place them on a baking sheet and roast until tender, about 1 hour (about 1 1/2 hours if they are large). Remove the beets from the oven and set aside until they are just cool enough to handle. Then unwrap the beets and slip the skins off.

Meanwhile, prepare the dressing. Whisk together the vinegar, mustard, sugar, salt and pepper in a small bowl. Whisking constantly, slowly drizzle in the olive oil and continue whisking until thickened. Set aside.

Cut the beets into a 1/2-inch dice and place them in a bowl. Lightly toss with the dressing.

Just before serving, add the walnuts to the beets. Arrange the endive on individual salad plates. Divide the beets equally atop each salad and sprinkle with the cheese.

From Sheila Lukins (author of Silver Palate Cookbook)

 
Spinrut is just turnips spelled backwards & used to reference tender sweet spring turnips

I would say to treat them like you would fall turnips but they are much nicer in flavor. Just steamed or baked with butter is nice.

 
Another salad with beets: Roasted Beet, Shallot, and Pecan Salad

(From my files - not T&T)

ROASTED BEET, SHALLOT AND PECAN SALAD

INGREDIENTS:

6 1/2 tablespoons olive oil
6 small unpeeled beets, scrubbed, tops trimmed
10 shallots, peeled
2/3 cup pecan halves

2 tablespoons red wine vinegar
1 large garlic clove, minced

2 small heads Boston lettuce, torn
2/3 cup crumbled Gorgonzola cheese (about 3 ounces)

DIRECTIONS:

Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil.

Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.

Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.

Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

Makes 6 servings.

From Bon Appetit

http://www.epicurious.com/recipes/recipe_views/views/102552

 
Something to do with garlic chives....

I remembered seeing a recipe that used garlic chives...and I found it!
This is somewhat of a miracle, given my memory and the number of places I see recipes in any given week.
Anyhow, I will also try this sometime this summer, since I grow garlic chives, and have only used them in small quantities in salads and stir fries.

As for the spinruts (I had never heard this term before), I'd peel and julienne them and add to salads and slaws. I love their bite.

http://www.boston.com/ae/food/articles/2007/06/13/chinese_meat_dumplings/

 
Roast the turnips...

Chunk them up and coat them with olive oil, salt and pepper, throw in some of the beets in chunks, a bit of oregano and garlic chives, mix well and throw in a high oven until crispy brown on the outside and and soft on the inside.

Have them as a side dish or cool them and mix up for a salad with some couscous, cahews, cress and a vinaigrette...

 
Thanks for all the advice.

I think I am going to try to roast the beets and turnips (can I do it together) on the grill this evening in a foil pack. Do you think that will work?

Also, what does cress look like? I have googled and can't find a picture. I am not sure what thing is cress.

It would have taken me weeks to figure out that spinruts was turnips. Apparantly, they are japanese spring turnips if that makes a difference.

Thanks so much!!!

Kathleen

 
Yes, you can roast them together...but...

But if you're going to roast in a foil pack they will get steamed more than roasted, so they won't be so crispy - and the beauty of the roasted parsnips and beets is the sweet crispyness that comes from the caramelised sugars in them...

I'm probably too late for this, right?

 
Roasting was the other thing I thought of for the spinrut -

they are so nice and tender and sweet that roasting them is also a very good option. You can also mash them like potatoes and either eat plain like mashed potatoes or mix them with mashed potatoes.

And roasted beets are my favorite way to have beets.

The garlic greens and chives are just great to use on anything - salmon, sprinkled on the roasting veggies, in potato dishes, mixed in sour cream for a sauce.

 
A little late...

I ended up making a beet and beet green salad with feta that I found on Epicurious. I was worried that the foil packet wouldn't work. It turned out pretty well. I think I am going to try a garlic chives and baked garlic salad I found on a Korean cooking site for dinner tonight. Wish me luck!!!

Kathleen

 
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