Spicy Shredded Napa Cabbage Salad

You will need:
1/4 cup fresh lemon juice
1 red chile, such as red Thai, thinly sliced
1/4 cup extra-virgin olive oil
coarse salt and pepper
6 cups shredded napa cabbage
4 scallions, thinly sliced
1/4 cup chopped fresh cilantro

Combine lemon juice and chile slices in a bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.
Toss together cabbage, scallions and cilantro in a large bowl. Just before serving, drizzle with dressing and season with salt and pepper; toss.

*Thank You Martha Stewart Living, July 2010*

One More Way to Prepare Your Turnips!

Sautéed Hakurei Turnips and Braised Greens
(Serves 6)

Ingredients:
1 Bunch Hakurei Turnips with greens
1 lb Greens such as Chard, Mizuna or Braising Mix
2 tsp oil, divide
½ cup water, apple juice or white wine
½ tsp salt
¼ tsp black pepper

Method:
Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces. Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate. In the same pan, heat the remaining oil over medium heat. Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt. Add the wine or other liquid and cook until it is mostly evaporated. Plate greens and arrange the warm turnips on top.

Thanks for sharing Jackie!

Two More Ways to Enjoy Your Radishes & Turnips

#1 Honey-Glazed Radishes & Turnips
2 Tbsp. Butter
1 Large Shallot
1 1/2 lbs. Radish (trimmed & cut in half or quarters)
1 1/2 lbs. Turnips (trimmed & cut 8 wedges)
1/3 cup water
1/4 cup broth (or more water)
1-2 Tbsp. Honey
Salt & Pepper
2 Tbsp. fresh mint
1 Tbsp. finely chopped chives

In large skillet, melt butter on medium-high.  Add shallot & saute.  Add radishes and turnips; stir until well coated.  Stir in water, broth, honey, salt & pepper.  Heat to boiling.  Reduce heat to med-low; cover and cook 15 minutes.  Uncover and cook for 7 to 10 more minutes longer or until vegetables are glazed & most of the liquid has evaporated, stirring occasionally.  Remove from heat and stir in mint & chives. 

YUM-YUM.
Thank you Good Housekeeping! And thank you Portsmouth Library for used magazines!

#2 Birthday Radish Salad
A friend of Jackie's in New York gave her this recipe.  It was served at one of our CSA member's birthday party!

Chop & Mix the Following:
Radishes
Fresh Parsley
Olive Oil
Lemon Zest
Salt & Pepper
A little lemon juice too . . .

Visit the Recipes Page (Roots & Tubers) for more ways to prepare your radishes and turnips.  Suddhayu made a stir-fry which included turnips and reported that they absorb the tamari well.  If any of you have any other ideas to share send us an email and we'll post them.  Thanks!