I finally remembered to buy some walnut oil so that I could try out this recipe for hakurei turnips Nicole’s been raving about since last fall. And I’m so glad I did — they were fantastic!
One Local Summer, meal four: cucumber, barbecue tofu, hakurei and chard, applesauce
Baked tofu (Fresh Tofu - 25 miles) is slathered in barbecue sauce and heated in a grill press. Nonlocal ingredients used: barbecue sauce. Hakurei turnips and Swiss chard are cooked with spring onion, garlic scapes, (all from Blooming Glen Farm CSA crop share - 5 miles) walnut oil and salt and pepper. Nonlocal ingredients used: walnut oil, salt, pepper. Fresh cucumbers on the side serve as a refresher (also from Blooming Glen) and homemade applesauce is dessert (my pantry - 0 miles/originally from DelVal College - 12 miles). We also enjoyed a bottle of Proprietors Reserve red wine (Chaddsford Winery - 48 miles).
This week’s meal featured six simple local ingredients: turnips, cucumber, garlic scapes, tofu, spring onion, Swiss chard.
Nicole’s recipe calls for garlic and red onion, neither of which are in season, so I substituted the garlic for garlic scapes and the red onion for yummy spring onions. I had planned on using the turnip greens, which I separated from the turnip bulbs before refrigerating, but they had yellowed a bit by the time I got around to using them. Instead, I composted the greens and used Swiss Chard. Too bad, because this would have brought my ingredient list down to five! Thankfully, all the substitutions worked out and this portion was definitely the star of the meal.
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