In Season

Glazed Turnips with Brown Butter and Sherry Vinegar
From Root to Leaf by Steven Satterfield
1 bunch white turnips
2 tablespoons butter
2 tablespoons sherry vinegar, plus more if needed
½ teaspoon kosher salt, or more to taste
Trim off the tops from the turnips and reserve for another use.  Wash and trim the turnips roots.  Slice them in half if small, or quarter them if large, and set aside.
In a wide skillet over medium-low heat, cook the butter until foamy.  When the foam subsides, watch closely as the bits of milk solids on the bottom of the pan begin to brown.  When lightly browned, immediately remove the skillet from the heat and set it on a cool surface to stop the cooking.
Add 2 tbsp. vinegar to the browned butter and return the skillet to the stove over medium-high heat.  When the mixture begins to sizzle, add the turnips and season with salt.  Keep the turnips moving either with tongs or by shaking the pan so that they cook evenly on all sides.  When they begin to brown and the sauce is reduced to a glaze, taste for seasoning and adjust as needed.  If the butter separates, just add a splash of vinegar, and it should come back together.

Roasted Strawberries
From Super Natural Everyday by Heidi Swanson
“There are few things better slathered on a flaky buttered biscuit, hot crepe, or piece of bread.”
8 ounces small to medium strawberries, hulled
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
¼ teaspoon fine grain sea salt
1 tablespoon port wine
A few drops balsamic vinegar
 
Preheat the oven to 350 degrees with a rack in the middle of the oven.
It is important to use a rimmed baking sheet or large baking dish for this recipe – you don’t want the juices running off the sheet onto the floor of your oven.  If you are using a baking sheet, line it with parchment paper.
Cut each strawberry in half.  If your strawberries are on the large side, cut them into quarters or sixths.  Add the berries to a mixing bowl.  In a separate small bowl, whisk together the maple syrup, olive oil, and salt.  Pour this over the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn.  Watch the edges of the pan in particular.
While still warm, scrape the berries and juices from the pan into a small bow.  Stir in the port and balsamic vinegar.  Use immediately or let cool and store in the refrigerator for up to a week.
Makes about ½ cup

The Swiss Charmer from Your Neighborhood Farmer
Kyle Platt
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Rip chard greens off stems and tear into 2-3 inch pieces. Set aside.
 
Cut the remaining stem into 1/2"-1"pieces.
 
Take olive oil, onion, garlic, and cut chard stems and sauté in a pan on medium heat for 5-7 minutes.
 
Add Chard greens and sauté for 2-3 minutes, or until slightly wilted, turning often.
 
Add one cup of chicken stock per Swiss chard bunch and bring to a simmer.
 
Cover pan, reduce heat to medium low, and simmer for 10-12 minutes.
 
Uncover and add several dashes of balsamic vinegar and sea salt to taste.
 
Stir pan, turn off heat, and recover allowing the pan to sit on the burner.
 
Allow the pan to sit covered for 5-10 minutes.
 
Enjoy!