​1 bunch of scallions, sliced
1 bok choy, stems separated, washed, and quartered lengthwise
2 to 3 medium turnips, greens removed (can be cooked with the bok choy), washed and quartered
1 Eggplant, cut into ½ inch cubes
2 to 3 Sweet Peppers, chopped
1 garlic clove, finely chopped
2 tablespoons olive oil
1 can of coconut milk
1 stalk of lemongrass or 1 tsp. dried
Red curry paste to taste
Salt and pepper to taste

Over medium heat, sauté the turnips, eggplant, and sweet peppers about cook 5 minutes. Add the bok choy and minced garlic.

In a small pot combine the coconut milk, lemongrass, ginger, and add the red curry paste a little bit at a time until the desired flavor is reached. Allow to simmer for 10 or 15 minutes, then strain and add this to the vegetables.  Serve over buckwheat soba noodles and top with scallions and toasted sesame seeds.

*You can add mushrooms to this recipe; cook them along with the turnips, eggplant, and sweet peppers.

Okra and Greens Gumbo
Adapted from the Gumbo Z’herbes recipe in Susan Spicer’s Crescent City Cooking
Makes 8 to 10 servings
 
½ cup oil
½ cup flour
2 medium onions, chopped
2 sweet peppers, chopped
2 stalks of celery, chopped
2 medium turnips, chopped
1 cup plus ½ cup chopped scallions
2 garlic cloves, minced
4 cups of greens, coarsely chopped (mustard greens, turnip greens, kale or chard)
1 tablespoon chopped fresh thyme
1 teaspoon file powder
2 quarts stock (chicken, vegetable, or shrimp)
1 tablespoon Worcestershire sauce
Bouquet garni (made with parsley stems, bay leaf, and thyme)
2 cups okra, chopped
Salt and pepper
Hot sauce
Cooked white rice, optional
Also optional, cooked chicken, shrimp, and/or sausage
 
Heat ½ cup oil in a large, heavy-bottomed pot over medium-high heat until almost smoking.  Carefully whisk in the flour.  Continue whisking until the roux is the color of peanut butter, or a little darker. 
Add the onions, sweet peppers, celery, turnips, 1 cup of scallions, and garlic, and cook, stirring to coat vegetables with roux, for 5 minutes. 
Add the greens, stir, and cook for about 10 minutes, or until they are wilted; add the thyme and file powder. 
Stir in the chicken stock, 2 cups at a time, bringing the mixture to a boil after each addition.  Whisk in the oyster liquor and Worcestershire sauce. 
Bring the gumbo to a boil, then reduce the heat to a simmer.  Add the okra and the bouquet garni and cook over medium-low heat for about 1 hour, adding more chicken stock or water if the mixture gets too thick. 
​Season to taste with salt, pepper, and hot sauce. 

To serve the gumbo, ladle generous portions into bowls and garnish with remaining scallions, and hot rice, if desired.

These fresh-from-the-farm ingredients available at The Market at Pepper Place and Tuscaloosa River Market, as well as in CSA boxes!

Sweet Potato, Potato, and Turnip Gratin with Thyme and Gruyere
 
1 pound of potatoes
1 pound medium red-skinned sweet potatoes
1 pound of turnips
2 cups heavy whipping cream
1/4 cup (1/2 stick) butter
2 garlic cloves, minced
2 tablespoon minced fresh thyme
1 1/2 teaspoons fine sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (packed) coarsely grated Gruyère cheese (about 5 ounces)
 
Using a mandoline (or knife if you do not have a mandolin), cut the potatoes, sweet potatoes, and turnips in 1/8-inch rounds.  Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Place thyme leaves in a small bowl. Mix sea salt and black pepper in another small bowl.

Butter small baking dish or pie pan. Alternate slices of sweet potato, potato, and turnip, standing on their skin side, to fill the dish or pan.  Sprinkle thyme and salt mixture over the slices, separating if necessary and allowing some of the salt and herbs to fall between the slices.  Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible. Sprinkle the cheese on top. 
DO AHEAD Can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.
​
Preheat oven to 400°F. Cover gratin tightly with foil. Bake 30 minutes. Uncover; bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer. Let stand 10 minutes; serve.

With a salad, it makes a meal!