DOWN on the FARM
with Tom Willey
First Friday of the month at 5p.m.
KFCF, 88.1 FM Fresno
basil beets brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips plum potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
Adapted from justvegetablerecipes.com
1 cup Asian Turnips, grated
1 cup Carrots; grated
4 Tbls. vinaigrette
2 Tbls. minced dill
Red Butter Lettuce
salt & freshly ground pepper
In a bowl combine the grated turnips and carrots and dress with the vinaigrette. Toss well, then add the dill and season to taste with salt and pepper. Arrange on salad plates lined with the lettuce. Serves 2-3