There couldn't be a more perfect time of year to make this recipe. We have lots of turnips, kohlrabi, and a whole fresh harvest of carrots that just came in. Try this healthy and unique salad tonight!Read More
Turnips are fresh and available at our farmstand and at local farmers' markets this time of year. This simple recipe can be made in minutes and makes the turnips last for weeks to come. Enjoy these pickled turnips as part of a mixed vegetable platter or as a side with bold barbecued meats.
Peel 1 lb. turnip. With vegetable peeler, shave the turnip into a single pile.
Whisk together 1 cup apple cider vinegar, 1/2 cup water, 1 TB salt, 1 TB mustard seeds, 1 TB fennel seeds, 1/2 tsp. dried dill, 1/2 tsp. coarsely ground black pepper, and 1/4 tsp. ground cayenne (optional).
Cover turnip with vinegar mixture, cover and refrigerate overnight.
Wash 2 cups millet thoroughly three times - until water runs clear. In a large frying pan over medium heat, toast the millet until a nutty fragrance fills the air.
Wash, trim, and cut into quarters 1 lb. asparagus or wash and finely chop 1 lb. arugula, chard, beet or mustard greens.
Wash and shred 4 garlic scapes or peel and thinly slice 4 cloves garlic.
Bring 5 cups water and 1/4 tsp. salt to a boil over high heat. Stir in millet. Reduce heat to simmer and cook 10-15 minutes until millet is soft. Stir in asparagus or greens and garlic scapes or garlic. Cover, remove from heat, and allow to steam 5 minutes.
Wash and thinly slice 1 bunch radishes.
Wash and dice 1 bunch salad turnips.
In a small frying pan over medium heat toast 3 TB sesame seeds or 1/4 cup shelled sunflower seeds.
Whisk together: 1/4 cup toasted sesame oil, 1/4 TB maple syrup, 1/3 cup apple cider vinegar, 1/4 tsp. ground nutmeg, pinch coarsely ground black pepper, pinch of salt.
Toss together millet, vegetables, seeds, and dressing.
Enjoy warm or cold!