Another delicious dinner tonight. Can anyone tell me what to do with turnip greens? I have never eaten them before, but I know they are edible, so I started to cook up the tops of the turnips we got from Laughing Owl. But they were all prickly! Is that OK? Do the prickles go away as you cook, like with okra? I wasn't sure, so I quit before I started. Just got them rinsed is all. Anway, we had another delicious dinner, again centered on our dry goods (beans and quinoa), with our CSA veggies spicing things up. Tonight it was Quinoa Croquettes, Mashed Turnips, and Broccoli.

Quinoa Croquettes
¾ c dry black-eyed peas
several c water
½ c quinoa
1 T olive oil
1 T soy sauce
½ t dry thyme
½ t dry basil
1 t paprika
½ c bread crumbs
dash salt
black pepper
2 t olive oil

Rinse the peas, place in pot, cover with water, partially cover, and cook, stirring occasionally, until soft, 30-45 minutes.
Meanwhile combine quinoa with 1 c water, cover, and simmer until quinoa is tender and water has been absorbed, about 20 minutes.
When the black-eyed peas are cooked, drain off any water,* then mash. Stir in oil and soy sauce, then add quinoa, thyme, basil, and paprika. The mixture should be thick and slightly sticky.
Preheat oven to 350.
Lightly oil the cookie sheet. Combine remaining ingredients in a small bowl. Roll the black-eyed pea mixture into balls and flatten slightly, then coat with bread crumbs and set on cookie sheet.
Bake 20 minutes, turn each croquette, and bake another 20 minutes.

Mashed Turnips
caraway seeds
whole milk or half-and-half

Boil turnips until tender, remove from water, mash, add other ingredients to taste.

For the broccoli, I just threw it in the pot to boil along with the turnips for the last 3 or 5 minutes, til it turned bright green. It was delicious all by itself.

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Tags: black-eyed, broccoli, csa, peas, quinoa, recipe, turnip


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