Braised Hakurei Turnips

6 Hakurei turnips, tops removed (save and throw in a stir fry)
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler. 
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.

Braised Radishes

INGREDIENTS

1 bunch of radishes or turnips, tops trimmed to 1 inch above roots

1 1/2 tablespoons unsalted butter or olive oil

1 tablespoon sugar or honey

1/4 teaspoon coarse salt

 ground black pepper to taste

DIRECTIONS

Place the radishes in a large skillet and add just enough cold water to cover, about 1 to 1 1/4 cup.  Add the butter or oil, sweetener, salt, and pepper and bring to a boil.

Reduce heat to simmer until the radishes are tender when pricked and the liquid has reduced to a glaze, about 5 - 12 minutes.

If the radishes are tender, but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.

Ratatouille

This recipe comes from one of Brookfield Farm's first apprentices, Nicole, who brought the recipe home from southern France. It is a great July dish, as usually all of the vegetables are available. Serve alongside bread and cheese for a complete meal.

2 T olive oil
1 medium onion, chopped
2 bell peppers, cubed
1 medium zucchini or squash, cubed
1 eggplant, cubed
3 tomatoes, chopped
1 clove of garlic (i like to add more)
fresh parsley, oregano, basil

Saute the onion, garlic and pepper until soft; stir in eggplant and squash; add tomatos and seasoning; cover and simmer for about 30 minutes. Voila! Serves 6.

Search terms: Soup, summer, dinner, one pot meal,

Sauteed Kohlrabi

Ingredients:

2 kohlrabi, 3 if small
1 medium onion, diced
1 tsp salt
4 tbsp oil
1 tbsp fresh herbs (thyme, sage, chives, etc.)

Grate kohlrabi, place in colander and sprinkle with salt. Let stand 30 minutes to drain. Heat oil, add onions, and sauté a few minutes over medium heat. Stir in kohlrabi, reduce heat to low, cover and cook 10 minutes. Increase heat to medium and cook 2 minutes. Remove from heat and stir in fresh herbs.