As someone who eats seasonally, you want to be an adventurous eater and try it all. Maybe some things like heirloom cherry tomatoes have proven their place in your meal plan, but things like fennel and turnip, not so much. Often, when a veggie turns us off, it’s because we had a bad experience when we were children, or simply never had the chance to try it and don’t know what to do with it. And that is where the beauty of our farmer’s market community comes in. Someone has eaten them, loves them and can tell you how to prepare them, and reignite your adventurous palate.
This week, our recipes feature ingredients available in the market we want to recommend to your adventurous palate. The first is Heirloom Cherry Tomato Pizza. The second, is Fennel With Turnip Greens.
Heirloom Tomato Pizza
2-3 Personal Size Naan Bread
1 Box SION HOUSE FARM Heirloom Cherry Tomatoes
3T G. FLORES PRODUCE Garlic chives, minced
1 T G. FLORES PRODUCE Thyme, minced
1 T G. FLORES PRODUCE Oregano, minced
1/2 C MOUNTAIN VIEW FARM Feta Cheese, Crumbled
Salt & Pepper to taste
1/4 C Extra Virgin Olive Oil
Preheat the oven to 400° F. Quarter the cherry tomatoes and place in a bowl. Add the garlic chives, thyme, oregano and feta cheese to the tomatoes. Drizzle the olive oil over the mixture, and toss till coated and herbs are evenly distributed. Place the Naan Bread on a cookie sheet and spread tomato mixture in a single layer on the tops of each. Place in the oven and bake for 10-12 minutes, or until the tomatoes and cheese are starting to brown. Remove from oven and let sit for 5 minutes. Serve and enjoy!
Fennel With Turnip Greens
1/2 T Olive Oil
1/2 Bulb of WESTMORELAND PRODUCE Fennel
3 G. FLORES PRODUCE Turnips with greens Remove greens, wash and remove long stems.
1/2 C Canned Organic Chickpeas
1 t each: olive oil, balsamic vinegar, and stone-ground mustard
Salt & Pepper to taste
Cut the greens off the turnip, remove the long stems, wash and pat dry. Dice the fennel and turnip bulb. In a large cast iron pan, heat olive oil over medium heat. Add diced fennel and diced turnips to the pan and sprinkle with salt and pepper. Cook for 4-5 minutes, or until fennel and turnips soften. Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt.
In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from stove and serve while still warm.
Did you try one of these recipes? Share your experience on our social media channels by tagging us. Facebook @seasonalroots & Instagram @seasonal_roots.
About Seasonal Roots
Since 2011, Seasonal Roots’ online farmers market has connected Virginia families with local family farmers who use sustainable, humane practices. Our neighborhood market managers – who believe in living better through scrumptious, healthy eating, being kind to animals, protecting the environment, and spreading joy – home-deliver freshly harvested produce, pastured eggs, grass fed dairy and meat, plus artisan fare. We empower our members to eat better and live better with more nutritious, flavorful food that’s good for us and good for the planet. More info at seasonalroots.com.