This week’s recipe #58 for The Farm at South Mountain CSA was inspired by the incredible turnip and corn on the cob! When I arrived at The Farm, I was excited to see Chef Dustin Christofolo with the huge, beautiful turnip. The root of the turnip turned out to weigh 2 1/2 pounds! I was also really excited to see the corn-on-the cob in the CSA, as I’ve been watching the corn grow for a few months.
Let’s take a look at the incredible turnip with Chef Dustin Christofolo!
Up-close look at the huge turnip! The root weighs 2.5 pounds!
The beautiful corn crop growing at The Farm this Winter.
In awe of the Dinosaur Kale, which is so fresh, green, and grassy tasting.
WINTER CSA WEEK 4: 12.12.20
- Turnips: Root & Greens
- Dinosaur Kale
- Corn-on-Cob
- Romaine Lettuce
- Meyer Lemon
- Eggs
- Red Pepper Jam
PLANT-BASED RECIPE: ROASTED TURNIP. GREENS. CORN BOWL.
Hope you enjoy roasting the turnip, along with kale and turnip greens, corn-on-the-cob to create a simple, tasty veggie bowl. Create a simple “acid, fat, salt” salad dressing with the Meyer lemon to add citrus freshness to the dish.
Steps to Prepare the Dish
- Make a batch of quinoa.
- Roast the veggies.
- Make the salad dressing.
- Mindfully plate your veggie bowl with quinoa, walnuts, and edible flowers.
Use the video as a step-by-step guide to prepare this beautiful, tasty, farm-to-table bowl.
All Recipes Serve 2
ROASTED VEGGIES 
Use this Roasted Veggie method to easily cook all kinds of veggies at the same time!
SIMPLE INGREDIENTS
- 1 cup turnip, sliced
- 1 corn-on-cob
- 2 small peppers
- 3-4 kale leaves
- 3-4 turnip stems with leaves
- 2 tbsp rosemary, minced
- 3 tbsp extra virgin olive oil
- Pinch sea salt
SIMPLE STEPS
- Pre-heat oven to 425 degrees F.
- Cut turnip and pepper into small pieces.
- Slice corn off the cob.
- Slice the kale and turnips greens into strips.
- In a small bowl, toss each type of veggies with olive oil, sea salt, and rosemary.
- Place veggies onto parchment-lined sheet pan.
- Turnips on one tray, not touching.
- Other veggies on another tray, in small piles.
- Roast turnips for 12 minutes.
- Toss the turnips.
- Roast the turnips another 12-15 minutes.
- Roast the corn, peppers, and greens 12-15 minutes.
MEYER LEMON SALAD DRESSING
Create a simple “acid, fat, salt” salad dressing with the Meyer lemon.
SIMPLE INGREDIENTS
- 1.5 tbsp Meyer lemon juice
- ½ tsp Meyer lemon zest
- 3 tbsp extra virgin olive oil
- Pinch sea salt
SIMPLE STEPS
- Put all ingredients into a small bowl.
- Thoroughly emulsify with a whisk.
- Use the dressing with the veggie bowl.
PLATE THE VEGGIES
Mindful Plating Mise en Place.
Experiment with plating the veggies two ways.
- Place veggies and quinoa in a bowl side-by-side and drizzle with the salad dressing.
- Mix the veggies and quinoa all together with the salad dressing.
Garnish with walnuts and edible Calendula flowers.
Interested in plant-based farm-to-table cooking experiences…virtual for now…and later in-person…please fill out the form!