Our purchases this week include, from left to right, honey oatmeal bread, two turnips, basil plants, bok choi, one (the last!) kohlrabi, onions, one cucumber, and two bunches of asparagus.
Once I got home -- Ta-Da! -- Inspiration struck in the form of a turnip souflé.
Turnip (or other root vegetable) Souflé
Peel, dice, and boil two turnips, along with three spring onions and tops. Takes about 20 minutes. Drain.
In the blender, buzz up
3 eggs (be aware that the hot veggies can cook the eggs on contact, so add the other stuff first)
1 Tbsp. butter, or whatever you call it
1 c. milk
cooked turnips and onions
small handful of fresh dill leaves
dried up, worthless old heel of bread
Pour into a buttered 2 quart casserole dish. Stir in about a cup of grated or crumbled cheese - any kind. The dish pictured here has some cheddar and a little leftover feta cheese.
Bake uncovered at 400º. I'm guessing it was in the oven for about 40 - 50 minutes, but I forgot to pay attention.
The salad was made from garden lettuce and cilantro, half a can of black beans, and is dressed with roasted garlic pineapple salsa that we purchased while on vacation in Missouri, but which was locally made near the place we were visiting. Does that count? I don't care - it's very good!
On our scorecard; the butter is not local - well, who really knows? (It's not really butter either.) The feta cheese is far from local, but it was in the freezer so I used it. The eggs were probably laid in Iowa, but I don't know where. Likewise the milk. The heel of bread was the end of loaf I made two months ago, but which was made from ingredients purchased at the big guys.
