Smashed Turnips with Charred Napa Cabbage, Cheddar & Fennel + Sautéed Mushrooms with Chard & Garlic + Salad with Green Beans & Turnips

Recipes by Farmers' Chef James Edwards and Charlotte Coman.Smashed Turnips with Charred Napa Cabbage, Cheddar & Fennel1 Napa cabbage, halved lengthwise2 lbs. turnip bulbs, cut into small wedges2 cloves garlic, peeled1 cup full fat buttermilk½ cup packed grated sharp cheddar2 tablespoons fennel fronds, chopped3 chives, thinly sliced1½ teaspoons sea saltFew cracks of pepperIn a large hot skillet with a swirl of canola oil, place both halves of cabbage cut face down and char them until they are a deep deep brown. Remove from heat and let cool slightly before slicing about 1/2 inch thick. Set aside.Into a saucepan set over high heat add turnips and garlic and cover with water. Bring to a boil. Reduce heat and simmer until turnips are fork tender. Strain.Return the turnips and garlic to the saucepan and add the buttermilk. Smash it all together like you’re making mashed potatoes. Fold in the cabbage, cheese, fennel fronds, and chives. Season with salt and pepper. Sautéed Mushrooms with Chard & GarlicOyster mushrooms, cut from growth end1 clove garlic, thinly sliced1 bunch chard, thinly sliced, stems removedSplash white wine vinegarSqueeze of half a lemonSea salt to tasteIn a hot skillet, sauté mushrooms with a bit of canola oil. Add garlic, and cook a few minutes more. Add chard and sauté until wilted. Remove from heat and add vinegar, lemon juice, and sea salt. Salad with Green Beans & Turnips, Tossed in Balsamic VinaigretteBlend of arugula and mixed lettucesGreen beans, sliced in half on the biasTurnips, thinly slicedSalt & pepper to tasteSeason greens with salt & pepper. Add beans and turnips. Toss with balsamic vinaigrette (recipe follows).Balsamic Vinaigrette1 tablespoon balsamic vinegarPinch of herbs de ProvencePinch of salt1 teaspoon Dijon mustard¼ cup EVOOPut all ingredients into a small jar and shake until emulsified.___________________________________________Recipes by James Edwards & Charlotte Coman.

RecipesCarly Demler