Beet Greens, Turnips, and What the Heck to Do with Them

You may have noticed a new item or two in your bag this week! The dark, leafy greens with the deep red stems are beet greens. They’re packed with flavor and nutrients and we’re excited for you to try them! We’ve intentionally snipped them from the beets, as both the beet and the greens last longer on their own.

Sauteed Beet Greens

Todd, one of our very own farmers at Crown Town Farm enjoys them sauteed with a little garlic, oil, and salt for an easy side dish. You can find the recipe here.

In addition to the beet greens, turnips are making an appearance this week! If their arrival isn’t a sign that fall is here, then we don’t know what is! The particular variety of turnip in our bags is called Hakurei or Tokyo, a Japanese variety flush with Vitamin C. Also a plus, you can eat them raw! 

Ginger Soy Turnips

Not surprisingly, ginger & soy make this specific turnip shine. Made with or without the turnip greens, this recipe is about as simple as the beet greens one, and great for an easy weeknight dish.