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Cauliflower, Beets & Turnips Ideas
December 22nd, 2011
Everyone received a nice head of cauliflower this week in their CSA shares, as well as some salad mix, baby beets, cabbage, micro greens, turnips and more. So what to do now? Well one of our CSA share holders gave us the idea to look at the roasted cauliflower salad recipe provided below, as provided by Melissa Clark, Food Writer for the NY Times. While we don't have watercress, the spiciness of our microgreens, accompanied with a bed of our salad mix might give a similar tingle to the palate.
Roasted Cauliflower Salad With Watercress, Walnuts and Gruyère
 Andrew Scrivani for The New York Times
Time: 1 hour
1 head cauliflower, cut into bite-size florets
6 tablespoons extra virgin olive oil
1 1/2 teaspoons kosher salt
3/4 teaspoon pepper
1 tablespoon sherry vinegar
2 bunches watercress, large stems removed
1/4 pound Gruyère, diced or grated (about 1 cup)
2/3 cup toasted walnuts.
1. Heat the oven to 400 degrees. In a bowl, toss together the cauliflower, 2 tablespoons olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Spread the cauliflower on a baking sheet in a single layer. Roast, tossing occasionally, until tender and dark golden, 30 to 35 minutes. Let cool for 10 minutes.
2. In a small bowl, whisk together the vinegar with the remaining salt and pepper, and then whisk in the remaining oil.
3. In a salad bowl, toss the watercress, cheese, nuts and warm cauliflower. Pour the vinaigrette over the salad and toss until well combined.
Yield: 4 servings.
go to this link to read cauliflower salad & more
Well What About These Beets? Watch this candid, but informative video from Mark Brittman, another NY food columnist, to get an idea how to make a roasted beet salad. Roasted Beets & Walnuts We've done a variation of this recipe with pomegrates and yes...goat cheese. The micro greens might be a nice touch to top with as well. Okay So What To Do With These Dang Turnips? Need we say more.....Potatoes and cheese? Mashed Potato and Turnip GratinBon Appétit | March 2004, no author mentioned makes 6 servings
- 2 pounds Yukon Gold potatoes (about 5 medium)
- 1 3/4 pounds turnips (about 5 medium)
- 1/4 cup (1/2 stick) butter
- 1/2 cup grated pecorino Romano cheese, divided
- Pinch of ground nutmeg
Preparation
Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.
Visit Recipe Reviews to see what others read about this idea.
This Week completed our final delivery of the Fall CSA program for 2011.
Wish to learn more about our next program? Visit Winter/Sprng CSA, 2012 Looking for a great holiday gift? Consider giving that special person a share in our next CSA program. Just let us know that it is for a gift and we'll send you a personalized holiday card that you can present/forward to the recipient.
We are so grateful to all of you that help support our farming efforts, both at the farmers market and the CSA. 2011 was a great year for us, and we are very excited about new developments in 2012.
Wishing You The Very Best of Holidays, Van Cell 713 876 8645 www.woodduckfarm.com csa@woodduckfarm.com 
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