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.

This is our absolute favorite way to cook asparagus. Since it’s so easy and delicious we’ll usually make it once a week with either asparagus or broccoli. This is a a great side with almost anything, but grill up a grass fed steak and it makes a very fancy, restaurant quality meal in very little time. The following recipe serves 2. Double it for a family of four.

Roasted Asparagus

NOTE: You can also use this recipe with broccoli and cauliflower, but fresh asparagus is the best.

Heat oven to 425°F . Wash asparagus thoroughly in cold water. Break off the tough part of the stems by lightly holding the bud part of the stalk between your thumb and index finger in one hand and the other end of the stalk in your other hand. Lightly bend the stalk until there’s a clear break point where you snap off the bottom part of the stalk. Discard the base ends that have snapped off as these are tough and woody. Cover a cookie sheet lightly in foil to protect the pan. Lay the asparagus on the cookie sheet side by side without any of the stalks touching. Drizzle olive oil all over the asparagus, don’t be stingy here, until they are lightly covered. Add fresh cracked pepper and sea salt. Cook on top rack in the oven until they start to get a bit black at the edges. Time varies by bunch, but it’s typically around 20-25 minutes. Remove and eat immediately.