Apples flanking a Bosc Pear

Rappini

These are one of my perennial farmers market favorites. Here's what I do with them: I trim off the roots and with a paring knife, scrape off some of the toughened skin at the base of the tops, leaving them otherwise unpeeled. Then I cut off the tops of the greens, setting them aside, leaving several inches of the stem attached to each turnip. I slice the turnips in half, leaving a "tail" of stems on each half, and saute them face down in a cast iron skillet in olive oil, salt and pepper, until they are lightly brown. Then I stir in some minced garlic and the rest of the turnip greens, chopped up, turning the turnips over for a few more minutes of cooking on their backs. They are so good this way that I often whip up a batch for a snack immediately upon my return from the farmers market. 

Price: $1.50/bunch