There will be Snow or Snap Peas, Lettuce, Salad Turnips, Garlic Scapes & Green Shallots in the share this week.
Braised Salad Turnips
2 tablespoons butter
5 garlic scapes, roughly chopped
1 bunch salad turnips
8 ounces sherry wine (chicken stock, vegetable stock, or water can be used instead)
1 tablespoon rice vinegar (apple cider vinegar or wine vinegar may be substituted)
2 tablespoons tamari (or soy sauce)
Chop the scapes, remove the greens from the turnips and slice in half. Heat a pan over medium-high heat. Melt the butter, once hot add the scapes. Cook until they begin to turn golden brown then push them towards the middle of the pan and add the turnips, flat side down. Cook for a minute of two then pour in the liquid. Cover, reduce heat to medium and cook for 8 minutes or so, or until the turnips can be pierced with a knife. Add the vinegar and tamari, cook for an additional few minutes.