Turnips, Beets and their Greens
By Victoria McGinley, SF Chronicle Contributor

On a recent weekend trip to the farmers’ market, I found myself laden with the season’s harvest: a rather large bag of golden beets, their crisp greens peeking out from the top of the tote. The leaves were so plentiful that they practically obscured the handles on the bag, making it difficult to carry.
Noticing my plight, a woman stopped me, perplexed. She pointed at the leaves and asked, “What will you even do with those?”
Now it was my turn to look perplexed. After all, many root and even some cruciferous vegetables are really two vegetables in one. The leaves — often seen as cumbersome and useless — are actually treasures. And highly nutritious to boot.
“These types of greens in general are especially high in vitamin A, vitamin C, folate, fiber and calcium — so they’re a good non-dairy source of calcium,” says Patricia Booth, who manages nutrition and food services at UCSF. And gone is the school of thought that greens must be braised for hours in order to rid them of their bitterness and make them palatable. Not only does long boiling limit culinary possibilities, it also lessens the greens’ nutritional value.
And let’s be honest: mushy, dull, lifeless braised greens don’t do much to inspire a love of vegetables. Simply sauteed with lemon and olive oil, root greens make a quick, easy side dish that easily accompanies fish or meat. There are plenty of other places to sneak in the greens — anything from stir-fries to soups to curries. Besides adding nutrients, using the root greens is thrifty.
Then there’s the roots themselves. Easy to prepare and extremely versatile, roasted beets and turnips make for a simple side dish, or even a first course when dressed up with a mild, crumbled soft cheese and toasted hazelnuts.
How to select: Look for younger roots, which nearly always yield sweeter, tender leaves. At most farmers’ markets, the larger roots are usually separated from their greens and piled high in baskets, while the younger roots are bunched together with the greens attached.

How to store: With root vegetables and kohlrabi, greens and stems left attached to the root will continue to suck up nutrients (and flavor), so it’s best to remove the greens as soon as possible. Cleaned and dried, the greens can last for at least a week when stored in the refrigerator, in a plastic bag.

 

Turnip Green Vichyssoise with Pickled Turnips & Malt Froth
This soup from Tyson Greenwood makes an elegant and impressive first course, or a comforting meal at the end of a cold, rainy day. It also stores very well, and can be easily reheated the next day. If you have trouble amassing enough turnip greens, substitute mustard greens, which are usually bagged and sold along with other bitter greens in the produce section.

INGREDIENTS:
The pickled turnips:
1 cup granulated sugar
1 cup water
1 cup champagne vinegar, or white wine vinegar
3/4 to 1 pound baby turnips, peeled, trimmed and quartered
The vichyssoise:
3/4 pound turnip greens
2 medium-size leeks, root and dark green part cut off
2 pounds, or about 5 medium Yukon gold potatoes, washed and cleaned
5 tablespoons butter
1 1/2 cups heavy whipping cream
2 quarts vegetable stock or water
Kosher salt and pepper to taste
Malt froth:
2 cups whole milk
1/4 cup barley malt syrup (see Note)
INSTRUCTIONS: For the turnips: Combine the sugar, water and vinegar and whisk over medium heat until the sugar dissolves. Add the turnips and bring the mixture to a simmer. Cook until the turnips are tender, about 10-15 minutes. To test the doneness of the turnips, insert the blade of a paring knife into the thickest part of the turnip. When it gives practically no resistance, the turnips are done. Transfer the turnips — liquid and all — to a heat resistant container, and allow to cool.
For the vichyssoise: Bring a large pot of water to a boil. Meanwhile, prepare a large bowl of ice water, and set aside. Once the water is boiling, add the turnip greens and cook until just wilted, about 15-30 seconds. Using tongs or a bamboo spider, remove the greens from the water and immerse them into the ice water bath. Once cooled, remove the greens from the ice water, drain, and set aside.
Slice the leeks in half lengthwise, then into 1/4-inch half rings. Wash the pieces well, then set aside. Next, slice the potatoes in half lengthwise, then into 1/4-inch half rounds. In a large pot, melt the butter over medium heat, then add the leeks, cooking gently until they’re slightly softened, about 2-3 minutes. Add the potatoes, cream and vegetable stock, and bring to a simmer. Cook the soup until the potatoes are very tender and nearly falling apart, about 20 minutes.
In a blender, puree the soup along with the cooked turnip greens. You may need to do this in batches, depending on the size of your blender. Season the soup to taste.
In a large bowl, prepare another ice water bath. Strain the soup through a fine mesh sieve, and into a medium- to large-size metal bowl. Set the bowl over the ice bath, and gently whisk until the soup cools. This will help preserve the vichyssoise’s vibrant color. The soup can be made one day ahead.
For the malt froth: Combine the milk and malt syrup in a saucepan, whisk together until blended, then scald over medium heat. The mixture should be around 150° to 160°. Using a sturdy whisk, vigorously whisk the mixture until a stable foam forms on the surface.
To assemble: Reheat the soup gently and ladle into bowls. Remove four or five pieces of the pickled turnips from the liquid, drain them well, and place in the middle of each bowl of soup. With a spoon, scoop off the top layer of foam from the malt froth and garnish each bowl of soup with it. Serve immediately.
Serves 4-6
Note: Barley malt syrup is available at Whole Foods and other health food stores.
PER SERVING: 450 calories, 5 g protein, 38 g carbohydrate, 32 g fat (20 g saturated), 107 mg cholesterol, 808 mg sodium, 5 g fiber.
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INGREDIENTS:
1/4 cup canola oil
1/4 cup extra virgin olive oil
2 cloves of garlic, peeled and sliced very thinly width-wise
1 teaspoon crushed red pepper flakes
3/4 pound of beet greens (about 2 bunches worth), thick stems removed and cut into 1- to 2-inch pieces
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt + more to taste
INSTRUCTIONS: Line a small bowl or plate with several layers of paper towels. In a small saucepan, gently heat the canola oil and olive oil over medium heat. Using a candy thermometer, bring the oil up to 300°.
Using your fingers, separate the garlic slices so they are not clumped together. Carefully add them to the hot oil, using tongs or wooden chopsticks to gently move them around in the oil. Fry them until they are just barely golden, about 2 minutes. You may need to do this in two batches so the pan does not become overcrowded. Do not let the slices get too golden, or else they will taste bitter when they cool.
Remove the slices from the oil using a slotted spoon or tongs, and let them drain and cool on the prepared paper towels. The garlic slices will continue to brown, even when they’re out of the oil. Remove the saucepan from the heat, and let the oil cool slightly.
In a large saute pan, heat 2 tablespoons of the frying oil over medium-high heat. Add the crushed red pepper flakes, and allow them to cook in the oil for 30 seconds.
Quickly add the greens, and toss with the oil until they are just beginning to wilt, about 1-2 minutes. Pour the lemon juice, 1/2 tablespoon of water, sugar and the salt over the greens, and continue to move the greens around vigorously, distributing the juice. The steam will help the greens wilt further and cook. Transfer the greens to a serving bowl, garnish with the crispy fried garlic, and serve.
Serves 4
PER SERVING: 90 calories, 2 g protein, 6 g carbohydrate, 7 g fat (1 g saturated), 0 cholesterol, 328 mg sodium, 3 g fiber.
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INGREDIENTS:
2 bunches mixed golden and red beets, greens, stems and taproots removed ( 3/4 pound after trimming)
1 bunch purple turnips, greens, stems and taproot removed ( 1/2 pound after trimming)
2 medium-size carrots, peeled, and cut into 3/4-inch pieces on the bias
5 cipollini onions, skins, tail and root removed, cut in quarters
3 tablespoons olive oil
1 teaspoon kosher salt + more to taste
1/2 teaspoon freshly ground black pepper + more to taste
1/4 cup blood orange juice
2 tablespoons apple cider vinegar
1 clove of garlic, finely minced
1/2 bunch chives, chopped
1 tablespoon chopped flat-leaf parsley
3 sprigs thyme, leaves removed and minced
1 tablespoon Dijon mustard
5 to 6 tablespoons extra virgin olive oil
2 ounces crumbled feta cheese
1/4 cup chopped hazelnuts, toasted
INSTRUCTIONS: Preheat oven to 450°. Using a stiff-bristled vegetable brush, scrub the beets and turnips, removing any dirt or grit. Pat dry with a paper towel.
Line a sheet pan or shallow roasting pan with parchment paper. Spread the beets, turnips, carrots and onions evenly around the pan. Drizzle olive oil over the vegetables, then sprinkle with the salt and pepper. Using your hands, toss the vegetables until they are each evenly coated with oil and seasoning. Roast for 25-30 minutes, or until the onions have softened and are starting to brown. Remove any browned cipollini onions and place them in a medium-size bowl. Check the smaller-size beets and carrots for tenderness with a knife; if they are soft and do not put up any resistance against the knife, they’re ready to be removed. Cover the bowl with aluminum foil to help keep the vegetables warm. Continue roasting the larger-size beets, carrots and turnips for 5-10 minutes more, or until they’re also tender. Remove the vegetables from the oven and allow to cool slightly. Cut the beets and turnips into quarters or sixths, depending on their size. The vegetables should all be bite-size.
While the vegetables are roasting, prepare the vinaigrette. In a medium-size bowl, whisk together the blood orange juice, cider vinegar, garlic, chives, parsley, thyme and mustard until well combined. Slowly whisk in the olive oil a little bit at a time, until the dressing thickens and becomes emulsified. Season to taste with salt and pepper.
While the vegetables are still warm, toss with the dressing. Add in the feta and hazelnuts, tossing again until all the ingredients are evenly distributed. Serve the salad warm, or chilled.
Serves 4-6
PER SERVING: 280 calories, 4 g protein, 15 g carbohydrate, 24 g fat (4 g saturated), 8 mg cholesterol, 709 mg sodium, 3 g fiber.
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Good morning, folks!  The 2009 Columbia Farmers’ Market season came out of the gate quickly!  We had over 30 vendors displaying a wide variety of product from fresh spring spinach and tasty oyster mushrooms to locally made chocolate! More than 750 customers enjoyed the bounty and the beautiful spring morning.  It was by far the biggest first market I’ve ever seen!  If you didn’t make it on the first Saturday, sure hope to see you next week!
 
We need you, folks.  We need you to volunteer to give a bit of your time in support of the Columbia Farmers’ Market and the PAVILION project.  Casey Corbin, Sustainable Farms and Communities NEW Executive Director, will be available during the first few markets of the 2009 season to meet any and all folks interested in VOLUNTEERING any amount of time to the Columbia Farmers’ Market and the Pavilion Project this season.  Please stop by the Information Cafe booth at the beginning of the market to find out how YOU can be a part of the interesting and exciting happenings coming up soon.
 
OTHER EXCITING NEWS: If you have not yet heard the buzz about the possible opportunity for the Pavilion Project to receive support through the stimulus package, please reply to this email now for more detailed information.  We need you to contact Governor Jay Nixon and your representatives IMMEDIATELY to tell them that you support the Columbia Farmers’ Market and use of the stimulus monies for this project!

News from the market:
Over 30 vendors were on hand at the first market season and we will only grow larger as the season progresses! Early spring produce on hand this week will include lettuce, spinach and green onions.  (Come early!)  Lamb, pork, beef, goat cheese, trout, honey, eggs, mushrooms, chocolate, granola bars and baked goods will all also be available for your dining pleasure. Bedding plants available for anyone itching to start in the garden.
 
Market Pavilion Grocery Bags are the perfect answer for how to carry large amounts of groceries home from the market without encumbering the planet with more plastic waste!  As a thank you from Sustainable Farms and Communities for any donation of at least $20 to the Pavilion Project on site on Saturdays, donors will receive a roomy and attractive canvas tote bag emblazoned with the slogan “if you build it, your neighbors will come!”
Get yours this Saturday!

 

SPRING ROUND-UP April 4, 2009 1 – 4 p.m. Unity Center  Join us to learn more about how you can be a part of growing, storing and providing healthy and affordable food for yourself and your community.  Over 25 booths of local garden & food related businesses with an unlimited wealth of knowledge about gardening and food preparation will be on site. 
Keynote speaker Dr Kamyar Enshayan from the University of Northern IA will address the community at 1 p.m.
http://www.cedarfalls.com/index.asp?NID=70    
http://www.hcn.org/issues/34/1021
If you are interested in finding out more, as a potential vendor or participant, please contact Caroline at columbia.farmers.market@yahoo.com

 

Spinach Salad With Apple Vinaigrette

1 bag fresh spinach, about 10 to 12 ounces
1/2 cup granulated sugar
1/2 cup apple cider vinegar
2 teaspoons grated sweet or purple onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup finely chopped apple
crumbled cooked bacon, for garnish, optional

1. Wash spinach and let dry. Whisk together sugar, vinegar, onion, mustard, salt, oil, and apple, or pulse a few times in blender.

2. Refrigerate spinach and dressing separately until serving time. Pour dressing over spinach just before serving and toss. 

3. If desired, sprinkle with crumbled bacon.

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Japanese Sesame Spinach

1 pound spinach
1-1/2 tablespoons white sesame seeds
1 tablespoon sugar
1 tablespoon soy sauce
1 teaspoon sake
1/2 teaspoon sesame oil

1. Rinse spinach and trim off tough ends of stems. Plunge spinach in boiling water for 30 seconds. Rinse under cold water and drain well.

2. Spread out wilted spinach on a cutting board, blot up excess water with a paper towel, and cut spinach into inch-wide ribbons.

3. Toast sesame seeds by heating for a few minute in a dry skillet. Reserve a couple of pinches of sesame seeds for garnish and grind the rest in a mortar. Add sugar and blend with ground sesame. Mix sesame-sugar paste in a bowl with soy sauce, sake and sesame oil. Mix well.

4. Layer clumps of spinach in bowl, basting each layer with some of the sesame dressing. Sprinkle rest of toasted sesame seeds on top.

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Greek Spinach with Lemon-Oil Dressing

2 pounds fresh spinach
Salt and freshly ground pepper
A few chives, chopped (optional)
1 sprig of fresh mint
¼ cup olive oil
Juice of 1 lemon
Lemon slices for garnish

1. Wash, drain, and trim the spinach. Put in an enameled pan without water, cover, and cook over medium heat until the leaves wilt (this method is called ‘panning’), removing the lid several times during the first 5 minutes. Sprinkle with salt and pepper, chives, and mint. Stir with a wooden spoon, then cover and simmer gently 15 to 18 minutes until just tender.

2. Remove from the heat and transfer to a warm serving bowl.

3. Meanwhile, prepare sauce by mixing the oil with the lemon juice, using a fork or wire whisk. Pour the sauce over the spinach and garnish with lemon slices.

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Southern-Style Wilted Spinach with Bacon

2 quarts young spinach leaves, stems removed, washed
2 slices bacon, diced
1 tablespoon flour
2 tablespoons granulated sugar
1/3 cup vinegar
1/2 teaspoon salt
3 to 4 tablespoons finely chopped red onion

2. Add sugar, vinegar, and salt. Cook, stirring, until thickened. Pour over spinach and add onion. Toss gently.

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Indian Spicy Fried Spinach

1 or 2 bunches spinach (about 1 lb. after removing stems)
2 tablespoons margarine
2 tablespoons oil
2 large onions, finely sliced
2 cloves garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon cumin seeds
1/2 teaspoon black cumin seeds, optional
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 teaspoon chili powder, optional
1 teaspoon salt, or to taste

1. Wash spinach well in several changes of water and remove tough stalks.

3. Stir all together, then turn heat very low and cook uncovered, stirring frequently, until spinach is cooked. It may be necessary to add a little more water to prevent spinach from sticking to pan. Serve with rice, chapatis or other Indian breads.

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Southern-Style Creamed Spinach

2 cups chopped, cooked spinach
2 teaspoons finely minced onion
1 teaspoon salt
dash nutmeg
1 cup heavy cream
1 tablespoon butter
1 hard-cooked egg, sliced

1. Heat spinach in saucepan; add onion, salt, nutmeg, cream, and butter. Mix well and heat through.

2. Spoon onto serving dish and top with hard-cooked egg slices.

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Cottage Cheese and Spinach Gratin

Vegetable oil for the baking dish
1 pound spinach (about 2 bunches)
5 eggs, beaten
1/2 cup chopped parsley
1/2 teaspoon dill seeds
1/2 teaspoon ground coriander
2 cups small-curd cottage cheese (nonfat or low-fat is fine)
1/2 teaspoon salt
Freshly ground black pepper

1. Warm marinara sauce or grated Parmesan cheese (optional)

2. Preheat the oven to 350 degrees. Generously oil an 8-by-10-inch gratin dish or a 9-inch square baking pan.

3. In a large skillet over medium-high heat, cook the spinach with the water clinging to its leaves, tossing frequently, until the spinach is barely wilted. (Not all the spinach will fit into the skillet at first. Add some first, then as it cooks down, add the rest.) Press out the liquid from the wilted spinach and reserve it in a measuring cup. Finely chop the spinach.

4. In a bowl, whisk the eggs, parsley, dill, coriander, cottage cheese, salt and a little pepper. Stir in the chopped spinach and 1/4 cup of the reserved cooking liquid and mix well. Pour into the prepared dish and bake until set, about 45 minutes. Let cool for 5 to 10 minutes. To serve, cut into diamonds or squares. Top with warm marinara sauce and/or grated cheese.

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Sag Goshth (Spinach Curry)

1 lb. fresh spinach
6 cups water
1 large onion, chopped
4 cloves garlic
1 tablespoon chopped fresh ginger
1/2 cup oil
8 cloves
2 pounds lean lamb or chicken
2 medium tomatoes,  chopped
1 teaspoon ground cayenne pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cumin seeds
1 cinnamon stick coarsely crushed
1/2 cup sour cream
1/2 teaspoon cardamom seeds, crushed
salt to taste

1. Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and remove from heat. Cool and reserve the spinach with 1 cup of liquid, and puree it in a blender. Set aside.

2. Puree the onion, ginger, garlic in a blender with water.

3. Heat oil in a pan, add the cloves, onion puree and stir fry briskly for 2 minutes until the puree starts turning brown. Add the meat and continue to fry until the meat starts browning. This should take a couple of minutes.

4. Add the tomatoes, cayenne pepper, turmeric, cumin, cinnamon, sour cream, cardamom and salt. Stir fry for 30 seconds. Now, add spinach puree, reduce heat and cook until the meat is tender. Serve hot.

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Spinach Pilaf

4 tablespoons unsalted butter
3 bunches spinach, washed and stems trimmed
2 teaspoons salt
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked rice, preferably basmati
2 tomatoes, seeded and diced

2. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Saute onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through. Serve warm.