Author: julie

Market Ragout of Turnips, Kohlrabi and Peas


  • 1 Tbs unsalted butter
  • 6 spring onions or shallots, halved
  • 6 or more small turnips, scrubbed and quartered
  • 2 or 3 small kohlrabi, about golf ball size, peeled and quartered
  • 1 thyme or lemon thyme sprig
  • sea salt and freshly ground pepper
  • 1 pound pod peas, shelled
  • a few handfuls of baby spinach
  • dollop crème fraiche
  • 4 large basil leaves, slivered



  1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme.  Add water to cover halfway and a teaspoon or salt. Simmer while you shuck the peas.
  2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil.  Taste for salt and season with pepper.  Serve this as a side dish or a course by itself.  With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.


From:   Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison

Winter Farming

A snowy welcome to Full Basket Farm
snowy tunnel2015
We’ve been strapping on the snowshoes and clearing the snow to keep the pressure off the sides of the tunnel at the field. The tunnel is under the pile to the right. Can you see Ceci working towards me from the far side?


Even the heavy equipment operator is all worn out!

Moroccan Hot Pot

• 1 red onion
• 1 tbsp olive oil
• 2-4 cloves garlic, crushed
• 1 fresh red chile, seeded and sliced
• 1 eggplant cut into small chunks
• 1 small piece gingerroot, peeled and grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1-2 cinnamon sticks
• ½-1 butternut squash, peeled, seeded and cut in small chunks
• 8 oz sweet potatoes, cut in small chunks
• ½ cup no-soak prunes
• 2-2 ½ cups vegetables stock
• 4 tomatoes, chopped
• 14 oz can chickpeas, drained and rinsed
• cilantro to garnish

Finely chop onion. Heat in the oil in a large, heavy-bottom pan with a tight fitting lid, and cook the onion, garlic, chili, and eggplant, stirring frequently, for 5-8 minutes, or until softened.
Add the ginger, cumin, ground coriander, turmeric and cook, stirring constantly, for 2 minutes. Bruise the cinnamon stick.
Add the cinnamon, squash, sweet potatoes, prunes, stock, and tomatoes to the pan and bring to a boil. Reduce the heat, then cover and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to the pan and cook for an additional 10 minutes. Discard the cinnamon and serve garnished with the fresh cilantro.

Bok Choy Salad

Makes 8 servings

½ cup red wine vinegar
½ cup olive oil
½ cup sugar
1 T soy sauce
¼ cup margarine
¼ cup slivered almonds
¼ cup sesame seeds
2 (3 oz) packages ramen noodles
1 medium head bok choy
3 green onions

1. In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside.
2. Melt margarine in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the margarine along with almonds and sesame seeds. Saute until golden brown. Remove from heat and drain on paper towel.
3. Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once.

Pancit (with bok choy)

This recipe is a modification of “Pork and Shrimp Pancit” on It is a favorite of 6 year old Thomas and is quick and easy to make.

1 pkg (6-8 oz) rice noodles
vegetable or olive oil
1 small onion, minced
few cloves garlic, minced
small piece fresh ginger, minced
about 2 cups of chicken, cooked and diced
a handful of cooked small shrimp
4-8 cups of bok choy, chopped
3 Tbs fish sauce (or oyster sauce)
1/4 cup chicken broth
red pepper flakes to taste
1/4 cup chopped green onion

1. Soak rice noodles in hot water for 20 minutes. Drain.
2. Heat a few tablespoons of oil in a wok or heavy skillet over med/high heat. Saute noodles for 1 minute.
3. Transfer to the serving bowl.
4. Add another few tablespoons of oil to the skillet. Saute onion, garlic, ginger, shrimp and pork for 1 minute (or until cooked if starting with raw chicken/shrimp). Stir in bok choy, fish sauce and broth. Season with pepper flakes. Cover and cook briefly (about 1 minute) until bok choy is wilted. Spoon over noodles and garnish with green onion.

Garlic Scape Pesto

from an Idlywilde Farms’ handout

  • 1 pound garlic scapes
  • 1 cup grated parmesan chesse
  • Olive oil (1/2 – 1 cup)
  • 2 Tbs lemon juice (optional)
  • 1/2 cup walnuts (optional)

Chop the garlic scapes into 3-inch lengths. Put it in the food processor and process until pureed. Add the parmesan and walnuts and process until smooth. Add lemon juice, then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks (or freeze).
Pesto is wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish.

Minted Pea Salad with Little Wallop Goats Cheese

from with my “American” translation


  • 2 oz or so of pea shoots, carefully washed and dried
  • 3 oz shelled weight of fresh or frozen peas or petits pois, cooked
  • 2.8 oz little wallop goats cheese or similar, at room temperature
  • a few sprigs of mint, small leaves reserved for the salad and larger ones for the dressing

For the dressing

  • 2 tbsp good quality cider vinegar
  • 1 tsp Tewksbury or Dijon mustard
  • 6 tbsp extra virgin rapeseed oil
  • 2 tbsp vegetable or corn oil
  • 1 tsp caster sugar (granulated – I’m sure honey is a fine substitute for a dressing)
  • 6-8 large mint leaves (see above)

First make the dressing. Blend all the ingredients in a liquidiser and season with salt and freshly ground black pepper. Mix a spoonful or so of the dressing with the drained warm peas and season with salt and pepper.

Lightly dress the pea shoots and arrange on a plate. Scatter on the peas and spoon over a little more dressing. Arrange the pieces of cheese on top and scatter the small mint leaves over.


Turnips are a root vegetable with many uses. It is a good source of vitamin C (especially the greens), vitamin A, folic acid and calcium. The greens can be used in salads or cooked like spinach. I have found that the greens are easily overcooked so I would advice sautéing some garlic and/or onions in oil, and adding the greens to cook briefly at the end.  Do not delay in eating them as they will continue to cook/steam in the dish!  Some like the roots raw.  They taste much like a radish.  Cooked roots compliment potatoes, are tasty on their own or used in other preparations.  This recipe is a favorite for our family.  We love the sweet flavor of these steamed turnips.