This Week's Delivery Saturday May 22, 2010

Idiom: Fall off the turnip truck

Idiom Definitions for 'Fall off the turnip truck'

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If someone has just fallen off the turnip truck, they are uninformed, naive and gullible. (Often used in the negative)

Store In The Fridge

spring onions - green briar produce
red leaf lettuce - northern neck fresh fruits and vegetables
asparagus- papa's orchard
strawberries - papa's orchard
french breakfast radishes - path valley farms
baby white turnips with greens - northern neck fresh fruits and vegetables

Recipes

Asparagus with Lemon Aioli

• 1 bunch asparagus, ends trimmed
• 1 egg yolk
• 1/2 teaspoon Dijon mustard
• 3/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1 lemon, cut into wedges

Directions

1. Fill a large bowl halfway with ice water. Bring a large saucepan of water to a boil. Add the asparagus and cook until tender, 4 to 7 minutes, depending on thickness. Drain the asparagus and transfer to the ice water; drain again.
2. Meanwhile, in a small bowl, whisk together the egg yolk and mustard. Whisking constantly, very slowly add the oil in a steady stream. The aïoli should be quite thick. Whisk in the lemon juice and salt.
3. Serve the asparagus with the aïoli and lemon wedges on the side.
4. 
   

Baby White Turnip Salad with Bacon

small white turnips with their greens attached

1/4 c. pecan halves or pieces

3 oz bacon

1 green garlic stalk or green onion, sliced on the bias

salt and pepper to taste

1-2 Tbsp. balsamic vinegar

1-2 T olive oil

Preheat oven to 350. Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside. Slice turnips as thin as possible (use a mandoline if you have one). Put into a bowl of iced water.Toast the pecans in the oven just until they start to brown. Remove from the oven and set aside.In a non-stick pan, saute the bacon until crunchy on the outside. Remove from the pan and set aside, reserving the fat. Prepare a simple vinaigrette: combine vinegar with a pinch each of salt and pepper. Slowly drizzle in about 1-2 Tbsp. olive oil. Set aside. Heat the bacon fat in the same pan. Once hot, add the green garlic/onion and saute until tender. Add greens to the pan, season with salt and just a splash of balsamic vinegar and cook until they are wilted. Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette. Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

With Thanks,

christy and tom