About CSAs and Pickled Turnips

If you’re CSA member (stands for Community Supported Agriculture), then you know about surprises.  Open your weekly delivery and there could be anything inside.  Last week I got a surprise that probably no one can beat:  A jar of pickled turnips!

As a Certified Vegetable Guide (!), I’m pretty good at devising uses for odd vegetables, but I just had to stash my jar and wait for inspiration.  It came Friday night as I was making a kale salad.  Usually I “marinate” the raw kale with olive oil and lemon juice.  Could the pickled beets plus a little of the pickling brine substitute for the lemon?

You bet!  It worked perfectlly.  Just needed a little sweetness to counterbalance the heartiness of the kale and vinegary-ness of the brine.  A few raisins (chopped to distribute them more evenly) did the trick.  Walnuts added a little more protein to my vegetarian meal.

The only problem:  What if you don’t have any pickled turnips?  I’m going to work on a recipe to share.  It’s a great use for turnips, which are plentiful and cheap, especially when they can then turn a simple kale salad into something quite unique:

So here’s the salad recipe:

1 large bunch of kale, stems removed and leaves torn into roughly 2″ squares

1/4 to 1/3 cup raisins, chopped roughly

1/2 cup walnut pieces, toasted lightly

1/2 cup pickled turnips, cut into 1/2″ cubes

Toss together in a salad bowl.

1 clove garlic, finely minced

2 Tbsp. olive oil

1/4 to 1/3 cup pickling brine.

Combine in a small bowl and whisk together with a fork.  Drizzle over salad and toss to coat evenly.  Allow to sit and “marinate” for 30 to 60 minutes, if possible.

Find out more from the Certified Vegetable Guide:  visit the Vegetable a Month Club and check out the demo site for spinach.


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