Monday 5 December
Though we've got rows of turnips growing out in the garden, Holt was enchanted by some select varieties displayed by a local farmer on Saturday. So he got some medium ones, and some teeny white ones for Wednesday, all with greens so fresh we just had to cook them tonight.
My thrifty eye had previously noted a recipe in Food and Wine that used both the turnips and the greens, so we tried it out. It's really a dinner salad, done by a top chef with a lot of flavors you wouldn't ordinarily combine: not just turnips and greens but oranges and olives.
Verdict: you don't need the orange sections, spinach, or pecans; you can even do without the olive purée underneath, or just mix it in with the greens.
On the side, we had a couple of thick pork medallions dusted with fresh thyme leaves, quickly browned by frequently flipping them in a hot pan.
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