It being Tuesday and us having used none of our vegetable share items yet save some lettuce and strawberries (just ate them as usual), we decided to make a big stew incorporating several of the remaining items, including turnips (and their greens), kale, garlic scapes, scallions, and dill.

I didn’t really go with any recipe but sort of threw it together as such:

½ red onion, chopped
handful of garlic scapes, chopped
small bunch of scallions, chopped
5 medium size turnips, peeled and chopped into roughly ½ inch cubed pieces
associated turnip greens, washed and chopped into bite-size pieces
1 bunch kale, washed, chopped into bite-size pieces
1 cup barley
1 cup red lentils
80 oz chicken stock
1 28oz can petite diced tomatoes
extra virgin olive oil
½ cup balsamic vinegar
¼ cup sake
D.L. Jardine’s Texas Champagne cayenne pepper sauce
Handful of dill, chopped fine
1 ½ cups dried gourmet mushroom blend, rinsed well
1.5lbs turkey sausage, casings removed, browned in a skillet

In a large stockpot, sweat the onion, garlic scapes, scallions, and turnips in a small amount of EVOO until just tender. Add chicken stock, tomatoes, barley, lentils, sake, and balsamic vinegar. Heat to boil, cover, and reduce to simmer 20 minutes. Add kale and turnip greens, replace cover, simmer additional 20 minutes. Add dill, mushrooms, hot sauce, sausage, and salt to taste, simmer additional 5-10 minutes. Remove from heat. Serves 2 (on about 4 or 5 consecutive occasions).

Here are garlic scapes, for those who've never seen such a thing. You just kind of cut them up and use them as you would garlic. They tasted strong enough eaten raw, but I didn't really taste the garlic in the final product. Not sure if that's just because of all the other flavors or if they are weaker than real garlic.

Here's our kale.

Here's the goods. I'm quite pleased with the results