I told you I love all things Kitchen. As well as designing them, I love to cook in them with the veggies I grow in my garden. “I bring home some bacon, fry it up in a pan…….” I also bring a bounty of them to my local customers at harvest time. It makes them happy, happy!
I just came up with this amazing salad recipe with my baby turnip greens that I harvested while thinning out the seedlings to make room for the turnips to get bigger. it goes something like this:
- Baby Turnip greens
- Carrots (I use various colors that I grow for interest)
- Pine nuts
- Balsamic Vinaigrette (recipe follows)
Clean Turnip greens and then dry them in a salad spinner. Cut all veggies in a thin match stick style, including the radishes if you can. Toast the Pine Nuts till golden. Toss all together lightly with vinaigrette and serve.
DRESSING (I don’t give amounts but it is the same formula for most vinaigrettes like 1/3rd vinegar to 2/3rds oil and then spices and stuff to taste)
- Balsamic Vinegar
- Olive Oil
- Crushed garlic (just a bit ? maybe 1/2 clove for salad for 4)
- Spice blend of your choice
- Salt & pepper to taste
- a bit-o-honey
Whisk all together to emulsify