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Recipes! Week 4

Posted 6/24/2019 2:16pm by John and Aimee Good.

All the recipes listed below, and many more, are on our Recipe Page. Use the search box on the right to look for a particular vegetable.



Cream of Turnip Soup

2 T. butter

1 bunch turnips, cut into chunks

1 onion, sliced

2 cloves garlic, minced

1 quart chicken or veg. broth

1/2 cup white wine, or more broth

1 medium potato, peeled and cut into chunks

1 cup half and half or light cream

1/2 tsp. salt

ground black pepper

1/4 tsp. ground nutmeg (optional)

1 T. olive oil

thinly sliced turnip greens or spinach, about 2-3 cups (optional)

In soup pot over medium heat, melt butter. Add onion and saute until translucent. Add garlic and saute for one minute more. Add wine and boil until reduced by half. Add turnips, broth, and potato. Bring to boil and then reduce to simmer. Cook for about 20-25 minutes, until veggies are tender. Remove from heat. Add cream and seasonings. Puree with immersion blender. Serve as is or continue below.

OPTIONAL: In a skillet, heat oil over medium heat. Add thinly sliced turnip greens or spinach and cook, stirring, until wilted. Top each bowl of soup with a dollop of turnip greens or spinach.

Butter-browned turnips (this is Farmer John's favorite way to eat turnips!)

1 bunch turnips, scrubbed

1-2 Tbsp. butter

sea salt

Optional additions: sugar snap peas (de-stemmed & cut in half), kale, turnip greens

Remove tops and roots from turnips and cut into 1/2 inch wedges. Melt butter in a heavy skillet over medium heat. Once melted, add turnips and sprinkle with sea salt. Cover with a lid and cook for about 5 minutes. Remove lid. Turnips should be browned on the bottom, but not burnt. Keep heat on medium and stir turnips for a few minutes to brown other sides slightly. If desired, add 2 handfuls of sugar snap peas, or 2 cups chopped kale or turnip greens, and cook uncovered 2 minutes more. Serve and enjoy.

White Bean & Garlic Scapes Dip

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Yield: 1 1/2 cups.  Time: 15 minutes

Garlic Scape Pesto

  • 1/4 cup pine nuts
  • 3/4 cup coarsely chopped garlic scapes*
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon salt
  • A few generous grinds of black pepper
  • 1/2 cup extra virgin olive oil
  • 1/4 cup grated Parmigiano Reggiano cheese
  • *Or use half scapes and half herbs such as basil, dill and chervil
  1. In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
  2. Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.

    Note: If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

    Excellent on crusty bread or crackers, in grilled cheese, on noodles. Also a great flavor boost for salad dressings, soups, and more.


    Pickled garlic scapes

    In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.

    • Yield:makes 1 pint
    • Active time: 30 minutes
    • Total time:1 week


    • 1/2 pound garlic scapes (approximately 3 bunches)
    • 1 teaspoon dill seed
    • 1/2 teaspoon whole black peppercorns
    • 3/4 cups apple cider vinegar
    • 3/4 cups water
    • 1 tablespoon pickling salt
    1. Trim the ends of the scapes, both the blossom end and the hard bit that formed at the original cut, and cut them into lengths that will fit in your jar. Prepare a small boiling water bath and a single pint jar. Place the dill and black peppercorns in the jar. Pack the trimmed scapes into the jar.

    2. Combine the vinegar, water and pickling salt in a pot and bring to a boil. Slowly pour the hot brine over the garlic scapes, leaving 1/2 inch headspace. Once the jar is full, tap the jar lightly to dislodge any air bubbles. Check the headspace again and add more brine if necessary.

    3. Wipe the rim, apply the lid and ring.

      For a fresh pickle - allow to cool and store in the fridge for 1 week before eating. Pickles will keep for several weeks in the fridge.

      For a canned pickle - shelf-stable until opened - Process in a hot water bath for 10 minutes. Let these pickles cure for at least a week before eating. Canned pickles should be eaten within 1 year. Pickles will last for several weeks in refrigerator after initial seal is broken.


Your farmers,

John and Aimee Good

The Good Farm

8112 Church Road

Germansville PA 18053





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