First Light Farm in Hamilton, MA, picked up around the corner from us at McCue Garden Center. After last year's experience, we've found a friend to share it with--definitely a winning proposition given that we are just feeding two adults and a child here, as opposed to a football team.
Rigatoni with Sausage and Kale. But Thursday rolled around, and was likely to be the only time I'd have the rest of the week to do much cooking. I still had beets, white salad turnips, carrots, zucchini and summer squash to use (and the ubiquitous scallions!).
I hadn't use this kind of turnip before. After a bit of research, I learned the turnip can be used raw and salads or cooked, and that the greens have a delicate flavor when sauteed. I've found grilling beets is one of the few ways I like them, so planned to grill the beets along with the turnips for good measure. So, as you can see above, I removed the greens from the turnips. Then I quartered the turnips (small ones don't need peeling) and beets, and tossed them with one chopped carrot, and a bit of olive oil and garlic powder.
The root veggies were then ready for the grill, preheated on medium high, with two of the three burners on. I placed the veggies in a grilling pan on the back of the grill, so it was just getting a bit of direct heat. They took about 20 minutes, turning occasionally, to get nice and caramelized. And on the grill's front burner, I cooked some beef sliders we had on hand. When the veggies we cooked, I placed them in a bowl and tossed with more balsamic vinegar than I intended (I thought I'd grabbed the olive oil), some olive oil and a bit of toasted almonds. I'd have visions of making a fancier dressing, but as weeknight cooking often goes, that wasn't feasible along with the other things I had going.
After about an hour of prep time, we were ready to enjoy this local vegetable focused meal on our deck, enjoying a beautiful summer evening. With two substantial veggie dishes, one slider was plenty of meat. Another benefit of the CSA--in addition to some vegetarian meals, there are healthy meals like this, where there is still a bit of meat but veggies dominate the plate. I really like the way the squash and greens came out--definitely don't throw away those baby turnip greens! And what I thought was way too much balsamic (probably 2 tbsp or so) actually worked pretty well, which I'll keep in mind for next time. Now, I'm still searching for a red wine that can go with the grilled beets...I had to be sure to have burger following the beets, before taking a sip of the Monastrell I had. Stay tuned for that quest!