1. 2 lbs. Yukon Gold Potatoes
2. 1 Bunch of Beets
3. 1 Purple Cabbage
4. Heirloom Tomatoes
5. Swiss Chard and Kale
6. 1 Bunch of Radish
7. 1 lb. of Carrots
8. Yellow Anne Raspberries
9. Garlic
10. Onion
11. ¾ lb. Green Beans
12. 1 lb. Scarlet Turnips
13. Dill
We have been enjoying our turnips in the Nishime cooking method. We have been dicing them with carrots, beets and their greens, onion, and a little potato.
Take a heavy pot with a tight fitting lid. Place a small strip of seaweed in the bottom of the pot. Place your diced veggies in the pot and add a super small amount of water. Cook on high just long enough to generate steam, then turn heat to low. Cook at least 20 minutes or until desired tenderness. This really brings out the delicious flavors of the vegetables.
2. 1 Bunch of Beets
3. 1 Purple Cabbage
4. Heirloom Tomatoes
5. Swiss Chard and Kale
6. 1 Bunch of Radish
7. 1 lb. of Carrots
8. Yellow Anne Raspberries
9. Garlic
10. Onion
11. ¾ lb. Green Beans
12. 1 lb. Scarlet Turnips
13. Dill
We have been enjoying our turnips in the Nishime cooking method. We have been dicing them with carrots, beets and their greens, onion, and a little potato.
Take a heavy pot with a tight fitting lid. Place a small strip of seaweed in the bottom of the pot. Place your diced veggies in the pot and add a super small amount of water. Cook on high just long enough to generate steam, then turn heat to low. Cook at least 20 minutes or until desired tenderness. This really brings out the delicious flavors of the vegetables.
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