Scarlet Queen Turnips were in the CSA share, and I really had no plan for them. I tucked them in the fridge and didn’t pay attention to them until I decided to make a potato salad. Turnips go well with potatoes because they have a similarly smooth texture, add a little variety, and lighten some bites since you’ll get mouthfuls that are not all potato.

For this potato salad, I boiled 10 small Yukon Gold potatoes and 6 large Scarlet Queen Turnips until easily pierced by a fork. I drained them and gave them a rinsing in cold water to stop them from cooking.

When cool to touch, I quartered them, transferred them to a large mixing bowl, and dressed them with:

• 1/3 cup olive oil
• 1/4 cup honey
• 4 TB apple cider vinegar
• 2 TB Worcestershire
• 2-3 TB German mustard
• fresh ground black pepper

Roasting beets really makes them taste better. If you think you hate beets, try roasting a few, and then decide. I think you’ll be pleasantly surprised.

Roasting beets is simple. I prefer smaller beets because they take less time to roast. Preheat the oven to 375. Wash the beets and cut off the long root-tail if they have one, just to make them all basically round.

Drizzle them in olive oil, wrap them in foil, and roast for 30-60 minutes, depending on the size of the beet.

Remove them from the oven when they are completely softened and let them cool. When you can touch them, remove the skin, slice them, and enjoy. I made a salad with Haystack Mountain Goat Dairy’s Boulder Chevre, a little olive oil, champaign vinegar, and freshly chopped chives.

This pile of veggies will be consumed within a week. All of the carrot tops, beet greens, and turnip greens too! Thanks to Ollin Farms for my weekly share plus eggs.

Visit Local Table Tour’s Link if you’d like some more info on Ollin Farms and our CSA.

Since I recently made a rhubarb cobbler, I wanted to make this one a little different to avoid being boring. I basically followed the recipe from my last Rhubarb Cobbler, but changed it a bit.

I cooked 6 stalks of rhubarb that I chopped into manageable chunks with 1/4 cup maple syrup on medium high heat until the syrup started to boil. I dropped it down to medium low and stirred it frequently until it looked like the mixture in the photo below. I added some freshly ground black pepper and transferred it to a pie pan.

For the topping, combine in one bowl:

• 1/4 cup whole wheat pastry flour
• 1/4 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp ground ginger (I buy mine from Savory Spice Shop)
• a pinch of sea salt

• 1 egg, beaten
• 4 TB plain rice milk (I make homemade rice milk)
• 1 TB walnut oil
• 1/4 cup maple syrup

Bake at 350 for 25-30 minutes or until it looks like this.

I served it with some Ginger Cream Ice Cream from Boulder Ice Cream and enjoyed every last bite!

I am on a steady regimen of Vita-Mix smoothies. Lettuce, orange, and blueberries for breakfast, followed by some variation of the combo pictured here for lunch.

This one turned out great… for a bunch of veggies blended into a drinkable beverage, or as I prefer to call it, a healthy lunch smoothie.

There are no exact measurements here. Add more of what you like, but not necessarily less of what you don’t like! Don’t skimp on the greens!

• a few broccoli florets
• 2 carrots
• 1/2 red pepper
• 1 golden delicious apple
• 10-15 beet greens, wilted
• a handful of wheatgrass
• a handful of sunflower sprouts
• 3 frozen strawberries
• 1/2 red beet
• 1-2 cups water