I‘ve joined a local CSA and my first basket came yesterday. If you live in the Ottawa Valley and want to join a CSA please consider Rainbow Heritage Garden. They are located in Cobden Ontario and make deliveries all over the Valley. It’s too late to join the summer CSA but there is a CSA in the fall. If you have never heard of a CSA, it’s like buying a timeshare of farm produce.
Last night I was feeling mighty adventurous but it was still warm outside so I wanted something quick. The tops needed to be cut off the turnips for storage because if you don’t they won’t keep. I decided to eat them with some of the garlic scapes I received. Garlic scapes are new to me. They are a mix between garlic and green onions. They would be delicious grilled. I made a simple pasta dish that you could use with any greens that you cook. This makes a nice light dinner for the summer with fresh produce.
Turnip tops have a bitter edge to them but they are delicious and nutritious. They are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. Turnip tops are high source of lutein.
- Turnip Tops - 5 Cups, Rinsed And Torn Into Bite Sized Pieces
- Garlic Scapes - 2-3 Cut Into Bite Sized Pieces
- Salt - To Taste
- Black Pepper - Fresh, 1/4 Cup Chopped Fine
- Red Pepper Flakes - To Taste
- Penne Pasta - 2 Cups
- Parmesan Cheese - To Taste
- Extra Virgin Olive Oil - 1 Tbsp
- Cook the penne pasta according to directions on the box.
- In the meantime, in a large frying pan heat up olive oil and add the garlic scapes. Stir for a minute or so.
- Add the turnip tops moving them around in the pan. Add salt, pepper and hot pepper flakes. Keep stirring and flipping until wilted.
- Once penne pasta is cooked, I like mine still firm, drain and add to the pan with the greens. Stir all together.
- Serve on a plate with parmesan cheese on top.
- Enjoy! Yum!