Tag Archives: food

Farm Fresh Challenge: Roasted Turnip & Beet Salad

finished plate

Welcome to week two of the Farm Fresh Challenge! Or as I like to call it…

[Not associated with the real Chopped, the Food Network or Tim Allen.]

[Yeah … I’m gonna use that graphic until Tim Allen asks me personally to cut it out.]

I picked up the box at the CSA and it was filled with similar bounty of wonderfulness.

A CSA, you’ll recall, stands for Community Supported Agriculture, and we get our share from Calvert’s Gift Farm in Sparks, MD. We’ve been a part of Calvert’s Gift for five years now, and there’s a lot to love about the farm…

  • the produce picked fresh and is organic
  • it taste terrific
  • the farm is super local, so I don’t fret about the carbon footprint of eating a veggie that’s been trucked from another state (or country!)
  • there is a share box at the barn to swap out a product that doesn’t fit my dietary needs / tastes
  • there are always extras in the bonus box.
  • Calvert’s Gift also has a stall at the Kenilworth Farmers Market on Tuesdays and the Bel Air Farmers Market on Saturdays. Sometimes — when I’m feeling particularly cook-y —  I hit the market too.
  • the CSA is intimate, so as share holders we aren’t just a number
  • Jack and Becky, the farmers are friendly and helpful

Last week’s Turnip and Ham Salad was a huge hit with my family, so when I saw turnips in the share this week I knew I wanted to do another kind of salad.  Blessed with a bit of cooler weather I decided to roast some veggies to make

Roasted Turnip Salad…

In the CSA box I had:

2 Bunches of Scallions, trimmed with the stems chopped and the bulbs set aside

green Onions

2 Bunches of Turnips, greens and roots trimmed off  and turnips cut into 1/2″ chunks.


1/2 cup of Carrots, cut into 1/2″ chunks (technically my carrots were left from last week’s box)


12 medium organic strawberries, diced


I head of lettuceLettuce

From  the pantry:

1 cup of beats, cut into 1/2″ chunks

3 Tbsp virgin Olive Oil

1/4 teaspoon Red Pepper

1 teaspoon Salt

1 teaspoon Parsley

2 teaspoon Cilantro

1/4 cup grated Italian Cheese

1 COOKED Chicken Breast, diced (optional)


4 Tbsp Olive Oil

1 Tbsp Apple Cider Vinegar

1 Tbsp Dijon Mustard

(Chopped tops from the Scallions from above)

Salt and Pepper to taste


1 Pre Heat the oven to 350 degrees

2. Put the Scallions, Turnips, Carrots and Beets into a bowl and toss with the 3 Tablespoons of Olive Oil, Red Pepper, Salt, Parsley and Cilantro.

Turnip Salad tossed

3. Once the vegetables are coated transfer to a roasting pan.they should be in a single layer.  Put the pan into the heated oven for 20 minutes.

4. Carefully stir the vegetables and heat for an additional 10 minutes.

5. While the veggies are roasting prepare the dressing by whisking the Olive Oil, Apple Cider vinegar and Mustard together. Add the Scallions.

6. Once the vegetables are tender enough to pierce with a fork remove from the oven and let cool slightly.

veggies in roasting pan

7. Dress the veggies and add the chicken (optional), strawberries and cheese. Toss gently.

8. Serve on a bed of fresh lettuce greens. Enjoy warm or chilled.

Turnip beet cheese


Thought of the Day 9.9.12 “Colonel” Sanders

“There’s no reason to be the richest man in the cemetery. You can’t do any business from there.

— “Colonel” Harland Sanders

Col. Harland Sanders, 77, head of the multimilion-dollar Kentucky Fried Chicken chain, is shown in 1968. (AP Photo) [Image Courtesy: CBS News]

Harland David Sanders was born on this day  near Henryville, Indiana in 1890. Today is the 122nd anniversary of his birth.

He lived in poverty in rural Indiana sharing a four room shack with his father, mother, brother and sister. His father, a farmer and a butcher, died when Harland was 6 and his mother went to work in a tomato-canning factory to help support the family. Harland took on many of the household chores including taking care of his younger siblings and doing the cooking.

He dropped out of school at 12. At 15 he lied about his age and joined the US Army. He spent most of his Army career in Cuba as a mule driver. When he was honorably discharged and returned to the States where…

As a young businessman before he became “Colonel”. (Image courtesy: Wikipedia)

he worked as an insurance salesman, steamboat pilot, and farmer. It wasn’t until he reached the ripe age of 40… that his famous success with chicken began. [The Corner Office.]

During the Depression Sanders opened a service station in Corbin, Kentucky and began to sell chicken, ham and steak dinners on the side. Eventually the meals, which he actually sold out of his living quarters next door to the service station, became so popular that he moved to Sanders Cafe a 142 seat restaurant at a nearby motel. He slowly perfected his recipe for fried chicken. Some estimates say it took over 1,000 tries to get the proper mix of herbs and spices  for his “special recipe.” Sanders used a pressure fryer instead of frying pan to speed up the cooking process and seal in the meat’s juices.

In 1935 Kentucky governor Ruby Laffoon gave him the honorary title of “Kentucky Colonel”.  By 1950 he had grown his trademark mustache and goatee — which he bleached white to match his hair — and took to wearing a white suit and black string tie at all public appearances.

Photo promoting the (real) Sanders’ visit to Santa Ana KFC on May 26, 2011 — 29 plus years after the Colonel’s death. But don’t worry Southern CA, it wasn’t some Zombie in a white suit and string tie. It was the Second Generation Colonel. The man in the photo above, however, is the real deal. [Image courtesy: New Santa Ana]

When an interstate reduced the traffic to his restaurant he started to look at the franchising model as a way to grow his business.

In 1955, confident of the quality of his fried chicken, the Colonel devoted himself to developing his chicken franchising business. Less than 10 years later, Sanders had more than 600 KFC franchises in the U.S. and Canada, and in 1964 he sold his interest in the U.S. company for $2 million [KFC, History]

He moved to Mississauga, Ontario and concentrated on building his Canadian chain while continuing to make appearances on both sides of the 49th parallel.

Sander’s image has been modernized over the years for use as Kentucky Fried Chicken’s icon. [Image courtesy: USA Today.]

Sanders didn’t always get along with the mega corporation that took over KFC America, Heublein, Inc. He sued the organization when it used his image to promote products he didn’t develop. Heublein, for their part, sued the Colonel for libel when he said of  their gravy:

“My God, that gravy is horrible… They buy water for 15 to 20 cents per thousand gallons and then they mix it with flour and starch and end up with pure wallpaper paste…To the wallpaper paste they add some sludge and sell it for 65 or 75 cents a pint. There’s no nutrition in it and they ought not to be allow to sell it.” [The Colonel’s Kitchen]

The Colonel had a philanthropic side as well and he funded many charities and scholarships. He diagnosed with leukemia in June of 1980, Colonel Sanders died of pneumonia the following december.

Bobble head of the Colonel at the Colonel Sanders Museum (Image Courtesy: Brent K. Moore.)

There is now a museum honoring the Colonel and all things KFC in Corbin Kentucky at the site of the original restaurant. To learn more about the museum go here (for a link to the Corbin County tourism link) or here (for a personal take on the museum by Brent Moore).

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