Well, I haven't done much with the food from this week, but enjoy it all raw and lovely.
Last night I made the Turnip and Turnip Green Soup from the Chez Panisse Vegetable cookbook. I never measure and made a few substitutions, and it was wonderful.
Turnip and Turnip Green Soup
1 yellow onion
1 clove garlic
1 tablespoon olive oil
1 TB unsalted butter
2 bunches young turnips with greens (about 2 1/2 lbs.)
1 bay leaf
1/2 tsp chopped thyme leaves
1 small piece prosciutto or smoked bacon
8 cups chicken stock
salt and pepper
Reggiano Parmesean cheese
Peel and slice the onion and garlic thin. Put in nonreactive pot with olive oil and butter and 1 TB water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unnecessary to peel them. Trim off the roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. Cover and simer over low heat for about 1/2 hour.
Wash the turnip greens and cut them in 1/2 inch wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft and tender. Garnish the soup with a few curls or shaved Parmesan.