Out on a limb

I got my first box of goodies from the Community Supported Agriculture (CSA) farm we joined this summer. There are lots of unfamiliar veggies inside including turnips, radishes and a ton of greens...

Here's what we're going to attempt this week:

CRISPY TURNIP FRIES

8 med. turnips
1/4 c. grated Parmesan cheese
1 tsp. onion powder
1 tsp. ground paprika

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray. Pare and cut turnips into 2 1/2 x 1/2 inch sticks.

In gallon-size sealable plastic bag, combine cheese, onion powder and paprika. Add turnips; seal bag, squeezing out air; toss to coat turnips. Place turnips on baking sheet. Bake 15-20 minutes or until turnips are tender and golden. Makes 8 servings.

(Each serving provides: 1 V, 15 C. Per serving: 31 cal, 2 g pro, 1 g fat, 5 g car, 90 mg sod, 2 mg. chol.).



Pickled Radishes

2 cups
Prep: 20 minutes
Chill: 8 hours

Ingredients

* 2 cups sliced radishes (8 oz.)
* 1 small onion, cut into thin wedges and separated
* 1/2 cup white vinegar
* 1/2 cup sugar
* 1-1/2 teaspoon salt

Directions

1. Slice radishes by hand or use the slicing blade of a food processor. Place radish slices and onions in a large bowl or crock. In another bowl stir together vinegar, sugar, and salt until sugar is dissolved. Pour over radish mixture.

2. Cover and refrigerate at least 8 hours or overnight before serving. (Radish mixture will have a very pungent aroma.) Makes 2 cups.


Still in desperate search of a recipe for the greens...I'll post reviews once we test these recipes...