If you haven’t tried salad turnips (or even heard of them) don’t let the word “turnip” scare you away. Sometimes referred to (inaccurately) as white radishes, these little gems don’t really taste like either vegetable. Crunchy, nutty, and lightly sweet, they make a wonderful addition to salads, an alternative “dipping” vegetable or, as Kelsey from Rugged Roots calls them “vegetarian scallops”. See her very foodie preparation technique in the recipe below.
Please Note: The Wednesday market is now closing at 6:30 due to shorter daylight hours.
| FRESH THIS WEEK: Pumpkins, Corn, Watermelon, Sunflowers, Cantaloupe, Peaches, Blackberries, Pears, Apples, Pickling Cucumbers, Potatoes, Shallots, Green Beans, Leeks, Peppers, Tomatoes, Cherry Tomatoes, Broccoli, Cauliflower, Chinese/Savoy/Red Cabbage, Garlic, Zucchini, Eggplant, Potatoes, Turnips, Carrots, Beets, Kale, Rhubarb, Cucumbers, Spinach, Kohlrabi, Radicchio, Lettuce, Arugula, Salad Mixes, Mustard Greens, Radishes, Cilantro, Dill, Basil, Parsley, Green Onions, Chives, Swiss Chard, Heartnuts, English Walnuts, Hazelnuts, Fresh-Cut Flowers. |
Music This Week:
Saturday: Will Foster
Wednesday: Daniel Hall
Farmers’ Market Calendar of Events:
9/26 Final Wednesday Market
9/29 Fall Fest! Saturday market site, 9-1:30. Celebrate all things Fall with free pumpkin painting, scarecrow-making and kids activities.
10/13 Customer Appreciation Saturday market site, 9-1:30. Free homemade soups, bread and baked goods for all of our wonderful customers. Thank you!
10/27 Harvest Fest Saturday, downtown at 5th and Sherman from 10-3. Final market of the season. Free pumpkin painting, dog costume contest.
12/8 Winter Market Kootenai County Fairgrounds Jacklin Building (off Kathleen). Saturday, 10-3.
Recipe courtesy of Kelsey from Rugged Roots.
- 2 T Butter
- 2 cups Salad Turnips Cut into 1/2 inch rounds
- salt and pepper to taste
- 1 T Maple syrup
-
Set oven on high broil.
In an oven-proof skillet melt butter over high heat. When the butter is completely melted add turnips making sure all pieces are touching the pans surface. Cook for 1 to 2 minutes on each side.
Remove from heat, sprinkle with salt and pepper to taste.
Drizzle maple syrup over the turnips and place in oven for 5 minutes or until turnips are tender and can easily be pierced with a fork. Serve immediately and enjoy!
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