Maple Syrup Glazed Turnips (with Turnip Greens and Garlic Scapes)

Debbie Jagoda

Wednesday, June 22, 2016 at 12:00:00 am

Last week's CSA bag contained Scarlett Queen turnips, with their greens, and this week's bag contains garlic scapes.  Each can be cooked simply.  For example, I know one of our participants sauteed the turnips and greens in olive oil with garlic and a little salt.  And garlic scapes are really good chopped up in a salad.  Here's a recipe that uses both and that appeals even to people who think they don't like turnips:

1 TBS butter or oil
1 bunch of turnips and greens - turnips cut into bite sized pieces, greens cut up somewhat (they shrink)  
some garlic scapes, chopped into bite sized (or smaller) pieces
2 to 4 TBS of maple syrup

Place butter or oil in a large pan over medium heat, melt the butter.  Add the turnips, garlic scapes and maple syrup.  Add enough water to cover the turnips at least half way.  Cover and simmer. stirring occasionally, until the turnips are tender sauce is thick and syrupy. (about 15 minutes).  Add the greens and continue to cook until wilted.

 - Recipe courtesy of David Rowley of Monkshood Nursery




Spring Greens with Garlic Ginger Sauce

Debbie Jagoda

Friday, June 10, 2016 at 12:00:00 am

This is the first week of our 2016 CSA,and the first week that the Greenburgh Hebrew Center CSA has been in partnership with Hilltop Hanover Farm.  We are delighted with this first delivery - the bags included an abundance of beautiful spinach, chard, kale, bok choy, and wrinkle crinkle cress.  I'm thinking about cooking some of the greens in this recipe that I found on-line a few years ago and that is a big hit in our house.   I've served it for family, for my daughters' friends, and at a Share Shabbat dinner with ten other members of the synagogue, and everyone has enjoyed it.  Don't hesitate to use a lot of greens; they shrink down a great deal.  And in any event, no matter how much of this I cook, it all gets eaten!  The original recipe can be found here:  https://www.botanicalinterests.com/biblog/sauteed-asian-spring-greens-with-garlic-ginger-sauce/


  • 1 1/2 lbs greens (the original recipe calls for Asian greens such as napa cabbage, bok choy, and mizuna, but it's also great when made with kale and any other greens I happen to have)  
  • 2 tablespoons canola or safflower oil
  • 2 tablespoons coarsely chopped garlic
  • 1/3 cup chicken broth, vegetable stock, or water 
  • 2 tablespoons soy sauce
  • 2 tablespoon mirin (Asian rice wine vinegar)
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh ginger root, peeled and minced


  1. In a glass or measuring cup, stir together the broth, soy sauce, mirin, and cornstarch, until the cornstarch is dissolved.
  2. In a large pan or wok, sautee garlic and ginger in oil over medium heat until lightly browned, 
  3. Add greens to the pan, stir-frying until greens are slightly wilted.
  4. Stir the cornstarch mixture, add it to the pan, and cook for a few minutes unntil the greens are tender but still bright green, and the sauce is thickened.

          The original recipe said to serve it over rice, but I just serve it as is, as a side dish.


Basil (or Other Herbs) Marinade for Grilling

from Judy G., posted by Debbie Jagoda

Thursday, July 16, 2015 at 10:00:00 pm

The following marinade, made with either basil or parsley, has been a big hit with Judy G.'s family.  Last summer, Judy's family used it on grilled chicken, skirt steak and salmon, which they then brought with them to outdoor concerts.  The idea comes from a recipe for basil vinaigrette dressing on a Mark Bittman app. called "How to Cook Everything."  (Judy makes it a bit thicker than dressing in order to use it as a marinade.)  It also works with dill, and you can try it with other herbs too.  

Basil (or Parsley, Dill, etc.) Marinade for Grilling  (from Judy G.)

1/2 cup      extra virgin olive oil
3 T              lime juice (you can use lemon juice too, but we prefer lime)
1/4 cup       chopped basil or parsley (or dill or some other herb) (I may have used more than this)  
To taste:
                    chopped/minced garlic
                    salt & pepper

Blend all ingredients together.  I use my immersion blender to get it all nice and, if I am not using it right away, I put in it my refrigerator.  
Put chicken cutlets (or steak or salmon, etc.) in a ziploc bag, Pour marinade over it, toss it around and let it sit in the fridge.  I prefer doing it overnight as it really absorbs the flavors, but a few hours is good too.  
Occasionally, move the bag and its contents around to make sure all the pieces are covered well.  
Then grill.