(Recipes courtesy of Heather, Kailyard Kitchen)
Roasted Turnip and Spinach Frittata
1 bunch turnips, washed and cut into bite sized pieces
4 tablespoons canola oil, divided
1 medium onion, small dice
2 cups spinach
8 large eggs
1/4 cup half and half
1/2 teaspoon salt
Pepper to taste
1. Preheat oven to 350°. Toss turnips with 1 tablespoon oil and roast until tender, about 10 minutes. Remove and set aside.
2. Combine eggs, half and half, salt, and pepper in a bowl and whisk until well mixed.
3. In a 10-inch skillet, heat remaining oil and sauté onions over medium heat until translucent. When done, add spinach and stir until wilted. Add turnips.
4. Pour the egg mixture into the skillet and cook over medium heat for five minutes. Place skillet in the oven and finish cooking, additional 15-20 minutes until set in the middle.
Allow to cool for 5 minutes before cutting and serving.
Marinated Golden Beets
This is my favorite way to prepare beets- it is super simple and delicious. I make a batch at the beginning of the week, so I can toss them in salads for lunches and light suppers.
4 small to medium golden beets
1 teaspoon salt
1/4 cup champagne or white wine vinegar
1/4 cup olive oil
1 shallot, thinly sliced
1 clove garlic, minced or grated on a microplane
1 teaspoon cumin seeds, crushed
1 teaspoon coriander seeds, crushed
1. Place beets in a saucepot and cover with water, bring to a simmer and cook until beets are easily pierced with a pairing knife. Strain beets from water, cool, and peel. An old kitchen towel makes peeling a breeze- simply rub the beets gently and the skins will come right off.
2. Cut the beets into bite sized pieces. Combine beets, salt, vinegar, oil, shallot, garlic, and spices in a bowl and toss to combine. Store in the refrigerator overnight before serving.
Jubilee Farm 