Wednesday, June 10, 2009

Turnips, spinach, et al.

There's nothing like enjoying fresh greens and vegetables, and it has been quite enjoyable so far. Out of the square foot so far has come a sizable yield of lettuce, spinach, turnips, green onions, and beets. With that some basic toppings, traditional to experimental salads (pesto ranch is awesome), and some attempts at new recipes for veggies typically not grown in my backyard.

Some freshly picked turnips.

The purple top turnips came out really nice, and since there was a significant amount of spinach to consume, we decided to try a combo recipe. I found this spinach/turnip recipe on . It's pretty basic, but really delicious and high recommended.

The simple list of ingredients:

  • ½ pounds spinach, washed
  • 5 turnips, peeled, sliced
  • ½ cup cream, boiled
  • 2 tablespoons butter
  • Seasonings to taste


  1. Boil separately the spinach and turnips in salted water for about 20 minutes.
  2. Drain off water.
  3. Mix together.
  4. Add the cream, butter and seasonings.
  5. Mix well with a fork, and let cook together for about 2 minutes.
  6. Then serve.
That recipe can be found by clicking HERE . Explore other recipes as there are tons of different ways to mix, match, and prepare the foods you grow.
Purple-top Turnip


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