Hakurei turnip, fennel, and spring onion are all in abundance this time of year in New England, and coming to us frequently in the farm share. This is a super quick, easy, refreshing, and crunchy side dish to add to any meal. It was such a perfect complement to our grilled salmon the other evening, and the leftovers made for a great snack the next day.
Miso-Ginger Wild Rice with Carrots, Cabbage, Daikon and Turnip
This just gets better with time – it’s the kind of dish that soaks up dressings and ages with grace.
Garlic, Lemon, and Thyme Infused Creamy Turnip
Super smooth side.
Pork and Kimchi Sliders
A grain-free dish inspired by a recipe from Food and Wine for “Crunchy Pork Kimchi Burgers”
Honey Soy Glazed Root Vegetables
If you’ve never eaten a cooked radish then you’re missing out.