Four years ago, I shared how I made Korean mandu with turnip greens on Simple, Good, And Tasty. I’m bringing it back because it’s too good to get lost in the shuffle.
Kale seems to get all of the glory. But as far as leafy greens go, I much prefer the flavor and texture of collards, beet greens, dandelion greens, and turnip greens. Raw turnip greens can sometimes feel prickly. Once you cook them down they have a silky texture and savory, earthy flavor. They’re perfect added to these fried Korean dumplings.
Our first CSA season is finally over. Visit Simple, Good, And Tasty and read my final installment in the Farm To Fork, A CSA Series.
I cook my first local pheasants and riff on Paula Deen’s gooey butter cakes but adding home-cooked pumpkin.
Join me for my second to last installment of the Farm To Fork, A CSA Series on Simple, Good, & Tasty where I learn how to cook my first pumpkin. I added the cooked pumpkin to the mini cheesecakes my mom used to make.
In case you have been wondering where all of my posts about home cooking adventures have gone, I have been saving them for this CSA series and you can read about them here.
Culinary school. Work. A wedding in four days.
The past couple of weeks have left little time to cook. Visit Simple, Good, And Tasty to find out how I used my CSA box.