Radish and Turnip Tacos and Greens

Recipe by Educational Chef Julia Schneider
Demonstrated at East Atlanta Village Farmers Market on April 12, 2018

Ingredients

• Market:
  • 5 Radishes from Scharko Family and Friends ($3.00)
  • Beet greens from Scharko Family and Friends ($4.00)
  • 2 Bunches Collards from Cosmos ($3.00)
  • Turnips from Cosmos ($4.00)
• Pantry:
  • Salsa
  • Tortillas 
  • Salsa Verde
    • 3 lbs tomatillos, husks removed and rinsed
    • 1 large sweet onion, stem end removed and sliced into wedges
    • 1 jalapeno, cut into 4-5 pieces
    • 3-4 cloves garlic
    • 1 large bunch cilantro
    • salt
  • Salsa Roja
    • 1 (28 oz) can organic fire-roasted crushed tomatoes
    • 1 large sweet onion, chopped
    • 4 garlic cloves
    • 1 jalapeno, sliced
    • 1 large bunch cilantro
    • Juice of 1-2 limes
    • Salt

 Directions

1. Preheat oven to 425-450 degrees F.
2. Slice radishes, turnips and greens into small pieces. Optional: Use the greens including stems too, as they are young and tender.
3. Saute vegetables in butter and olive oil until-crisp tender, just a few minutes.
4. Season to taste with salt and pepper.
5. Serve on a corn tortilla with salsa verde or salsa roja, cilantro and onion.
6. Roast the salsa verde ingredients except the cilantro and salt in the oven in a single layer on a sheet pan for 16 minutes, turning the pan halfway through the cooking time. Let the vegetables cool, then puree in a blender or food processor with the cilantro and salt to taste.
7. Salsa Roja: Combine all ingredients in a food processor, process for 1-2 minutes until mixture is uniform but still a little chunky (or desired consistency).
8. Taste and add salt as needed.
   
9. Serve over sliced squash chips, rice, or with tortilla chips.

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.