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.

 

RECIPES

Heirloom Tomato Pizza

Ingredients

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

Balsamic vinegar

 

Instructions

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.