To Market, To Market

[jedishampoo]

So where I work in downtown Indianapolis is right next to the City Market (which used to be a year-round produce/meat market), and on Wednesdays they have a Farmer's Market during my lunch hour. I LOVE the farmer's market! I've gone every Wednesday since midsummer, and I've scored Indiana-grown, organic fresh bouquets of flowers, as well as green beans, heirloom tomatoes, cucumbers, peppers, collards, eggplant, beets, etc., all in season and all fabulous. ::sigh::

Today I got lots of apples and... turnips! I've never eaten turnips!

Does anyone have any turnip recipes? Preferably vegetarian, of course?

These have the greens attached and I'm going to saute those like I do any other greens (fresh garlic, a little olive oil, NOM), but I have no idea what to do with the root parts. I found a recipe in one of my go-to books for turnip and chickpea casserole, but I'm looking for something maybe a little more plain-- i.e., when I have ultra-fresh vegetables, I like them cooked simply.

I also picked up PUMPKINS TO CARVE and a couple of butternut squash-- I normally don't eat squash, but I have a fabulous coconut-milk-curry-butternut squash-stew recipe. YUM!

Comments

[chorus-of-chaos.livejournal.com]

or instead of brown sugar honey or agave syrup is also good. And cinnamon. NOM NOM NOM.

If you check my recipe tags in my journal I have a recipe for a stuffed pie pumpkin that is probably illegal it's so good.

[minidrag33.livejournal.com]

That sounds good :) Yum!

[jedishampoo.livejournal.com]

I'm an agave-nectar convert-- I love that stuff. It's so awesome as a sweetener for tea. (I've been trying to avoid artificial sweeteners and refined sugar. Er, except in cereal, where sugar is mandatory!)

:) Thankya!