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

[helliongoddess.livejournal.com]

I've made the dolmathes both ways - both with meat and rice, and veggie with rice seasoned with lemon and tomato. Sometimes when I do the veggie version I do a mixture of rice and orzo (the tiny rice-sized pasta) to make it closer to a complete protein. But you can save some $$ using collards instead of buying the jarred grape leaves, and truthfully I like the taste and texture better, and they are easier to work with!

I love that icon, BTW - that's adorable. May I gank it?

[jedishampoo.livejournal.com]

Of course! Hee, it's from iconomicon, and he makes tons of brilliant icons. :)