We had an abundance of turnip greens from our garden this week and had no idea what to do with them.  Jeremy came up with the idea for egg rolls because we can freeze them.  We had a bunch of carrots, radishes, onions, and garlic scapes in our fridge that we needed to use up.  We had never made egg rolls before but went ahead and tried and replaced the normal cabbage with our turnip greens.  We weren’t sure how that would taste but they actually turned out really delicious and now we have 25 or so egg rolls in our freezer for snacks or sides to dishes later in the year.  We fried our egg rolls in a mini deep fryer but you can also bake them in the oven.

3 tblsp olive oil

6-7 cups of turnip greens diced (could us chard, kale, etc.)

5-6 small carrots diced

7-8 small radishes diced

1 large onion diced

2 cloves of minced garlic (we actually used 4 garlic scapes instead)

1 tblsp minced ginger

salt and pepper to taste

2 tblsp oyster sauce

1 package of egg roll wrappers

If you are baking your egg rolls heat the oven to 400 degrees.  Heat olive oil over medium high heat, add carrots, radishes, onions, garlic, ginger, and salt and pepper and cook until onions are translucent, around 5 minutes stirring frequently.   Lower the heat to medium low, add the greens and oyster sauce  to the pan and cook another 5 minutes or so until the greens are tender.

Let your filling cool for a few minutes before handling it.  Next fill each egg roll with 2 tblsp of filling, then roll up each egg roll like a burrito.  If you need pictures for how to fold the egg rolls there are pictures on this site.  We found that it was helpful to seal the outer fold of your egg roll before frying so it doesn’t come loose in the fryer.  We mixed a few tblsp of flour with a few tblsp of water to make a paste, then dab on the last fold of the egg roll to seal.  If you are baking, bake for around 9 minutes, turn the egg rolls over, then bake for another 6 minutes or so.  If you are deep frying, fry for about 3 minutes.

We had ours with sweet and sour sauce, and they were delicious.  We also froze a bunch of ours pre-frying so they are ready to go in the fryer when we want some for a side or snack.

We haven’t provided a garden update in a while, so here is a photo tour of our garden from this weekend.

We did a lot of weeding in our garden this weekend again.  As you can see they have now built a pavilion with a picnic table under it at our garden.  We were a little upset at first because it shades our garden starting around 3PM every day, but it hasn’t been much of an issue, and now Jake can play on it while we are working, notice him in the background of the pic above.

We harvested 17 turnips this weekend along with a boat load of turnip greens.  We still have a few left in the garden but not many now.

One of our tomato plants, the sweet tangerine, has 16 tomatoes on it, and hopefully in a few weeks they will be ripe.

Our scarlet runner beans are starting to run up their strings on the contraption we built.  We weren’t sure if we’d done it right so were very excited that it seems to be working.

Here’s a better picture of a bean plant running up it’s string.

We have brussel sprouts coming up, we may have planted them too late in the season, but we are hopeful they will still produce some sprouts before the first freeze

One of our cauliflower plants is producing a nice little cauliflower.

We have been harvesting our lettuce now that it is getting warmer and have been trying to have salads with pretty much every meal, as you can see we still have plenty more lettuce to eat.

Our onions are getting bigger, and I thinned out some of them I’d missed, so we had those on some salads a few nights ago.

Our carrots are also looking bigger and I accidentally pulled one up and it had a tiny carrot growing.

Here’s one last pic of the whole garden from another angle.