Today was our first CSA pickup. I’m not going to lie, I was shocked by the sheer volume of vegetables we received.
The box was filled to the brim. Overflowing as you can see. What was inside?
- Swiss chard
- Pea Shoots
- Bok choy
- Garlic Scapes
More food than I even know what to do with. Thankfully we went light on the greens grocery shopping this weekend in anticipation.
I had been feeling very uninspired to cook the last few days. This all changed as soon as I set my CSA box on the kitchen table and started digging. Turnips? Okay. I can do that. I’ve never cooked turnips before, so that took some research. And Swiss Chard and I have recently made friends. Paired with a bread crumb crusted pork chop? It’s a go!
Here’s what you need –
- 3 – 5 small turnips, stems removed and cut into slices
- 2 garlic scapes, chopped into 1/4 inch pieces
- 1/4 tsp dill
- 1 tbsp butter
Melt the butter in a frying pan. Add the turnips and start cooking with the lid on. Every few minutes stir. After 5 – 6 minutes add the garlic scapes and continue to cook for another 3 minutes or so, lid off. Add dill, stir, and remove from heat. Turnips should be soft.
- 1/2 tsp olive oil
- 1 bunch of swiss chard, stems removed and cut into strips
- 1/2 tbsp apple cider vinegar
Heat a large pan. Add olive oil and let heat up. Throw in the Swiss chard and cook until its starts to wilt. Add the vinegar and continue to cook for another minute. Remove from the heat.
- 2 thin sliced pork chops
- Flour for dredging
- 1 egg, beaten
- 1/4 cup bread crumbs
- 1 tsp paprika
- 1 tsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
Cover pork chops in flour. Set aside. Mix together the bread crumbs, paprika, oregano, salt and pepper. In a bowl, beat the egg. Take floured chops and dip in the egg on both sides. Cover in bread crumb mixture on both sides. Heat olive oil in a pan and place the chops in. Cook about 4 minutes on each side until crispy.