Sunshine is still streaming through my kitchen window. The last wispy tendrils that look almost tangible, as if i reached out to grasp them they would pull me up through the trees carrying me with them through their journey of sunset. We have been delighting in many afternoons of sunshine streams here on this island as of late. Some we have spent with our toes in the sand and some wandering through the maple trees watching the light gleam through the branches.
We have feasted on orange and red salmonberries and
gathered rose petals by the Salish sea.
When on a recent Seattle adventure i tasted a turnip that had been roasted in a wood fired oven i was enchanted.
The taste harbored a hint of bitter that melted into a sweet creaminess all its own
as it bathed in a pool of creme fraiche and fiddlehead ferns.
It was served from the kitchen of the very inspiring (and delicious) Essex.
Saturday i went to the Farmers market and found some beautiful Persephone farm white baby turnips and i decided to try some enchantment myself.
I took them to my parents house and prepared a lovely salad that we enjoyed in the sunshine...
the recipe is as follows...
One bunch small white turnips with greens
One orange
White wine
Walnuts
Olive oil
Butter
Salt
Vinegar
Salad greens (i used chickweed and red lettuce from Butler greens farm)
Avocado and cooked chicken if desired...
Slices turnips into wedges of similar size
Place in saucepan and place over medium heat
leave alone until the sizzle stops, you can peek underneath one
and it will have light brown spots on it
Remove from heat, squeeze half an orange of juice and pulp across the turnips,
return to heat, medium low and add the zest from the other half of orange and
3 T white wine, stir to coat properly and then let the juices thicken, when the pan is almost dry stir again
Remove from heat and drizzle with honey, pour into a bowl and set aside
Add 1 T butter to pan and stir to lift off all the little bits of delight
place on low heat
Add 1/4 c chopped walnuts to the butter, stir gently (or any nuts you have on hand)
allow to mingle for a couple minutes
Chop turnip greens into small pieces and add to pan
add a pinch of salt, stir, when just starting to wilt, remove from heat,
set aside to cool a bit
Assemble on a flat serving bowl hand torn bits of salad greens, i added piles of diced chicken and avocado
drizzle the edges with olive oil, add the turnips and surround with the walnuts and the greens
Add a bit of vinegar if you like and find a sunny spot
to enjoy
