We’ve been enjoying delicious spring turnips from the kitchen garden for the past two weeks. The seeds I planted May 1st provided 1-inch turnips on May 29th and we’ve been harvesting increasingly larger turnips, up to an inch-and-a-half diameter, since then. There’s one more meal left in these rows; then I’ll need to wait a few days for turnips from the seeds I planted in mid-May. In early July we’ll have turnips from a June 1st planting. Succession planting is a great way to extend the harvest of these spring treats.
Oasis is the quick-growing variety I plant, my favorite ever since learning about these tender spring turnips five years ago. They grow almost as quickly as radishes, and while they are tasty raw like a radish, I have most fun roasting them, sautéing their leaves and combining both with other flavors and textures.
One night last week I harvested half a dozen turnips, their greens and a head of cauliflower. With some already-cooked Drabo cannellini beans leftover from the night before, I began putting together a meal. After cutting off and setting aside the greens, I quartered the turnips and tossed them and some cauliflower pieces in olive oil, sprinkled on a bit of salt and I set them in a 425-degree oven to roast.
While they cooked, I put half a cup of red quinoa in boiling water and set the timer for eleven minutes. While the quinoa simmered, I sautéed the turnip greens in olive oil, garlic and red pepper flakes; when they were almost wilted, I added the beans and some yellow raisins.
The greens and beans were ready just as it was time to drain the quinoa, and a few minutes after that the turnips and cauliflower were softly caramelized and ready to eat. Arranged around the plate, these four pieces made a pretty picture and an even better meal.
We sampled individual parts, then tried combinations, quinoa and greens, greens and turnips, greens and cauliflower, cauliflower and quinoa, gradually melding all the flavors and textures together into a wonderfully satisfying spring meal. Summer food is on the horizon, but for now it’s hard to imagine anything tastier than spring turnips.