Circle h Farm

--- Dexter, Oregon ---

Circle h Farm is a certified organic farm, growing fruits, vegetables, and herbs for local markets. Circle h delivers CSA boxes to Eugene, Dexter, and Oakridge, Oregon. Also can be found at the Lane County Farmers' Market.

CSA week 21, September 20

Fall is in the air, and there’s nothing like the smell of a warm, sweet breakfast to enjoy in the morning chill.

Apple Crisp

Ingredients

  • 2 1/2 cups apples - peeled, cored, and sliced

  • 1 cup sifted all-purpose flour

  • 1 cup white sugar

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1/2 cup butter, softened

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.

  2. Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.

  3. Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

  4. Do not overmix the topping, and NEVER cream it. The topping should be gently cut into the butter so that the butter remains in small lumps. This will result in a light, crunchy topping for the apples. Also, in a pinch, you don't need to sift the dry ingredients. Just carefully stir them together until mixed (prior to adding the butter).

  5. Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

CSA week 20, September 13

It’s time for shallots! As I was looking up the best ways to use these sweet, versatile, special onions, I stumbled across this delicious-sounding recipe. I’m going to keep this one in mind for Thanksgiving - movie over green bean casserole!

Tempura Green Beans with Mushroom Salt and Shallot Dip

INGREDIENTS

Dip

  • 2 shallots, 1 coarsely chopped, 1 thinly sliced into rings

  • 4 scallions, white and pale-green parts only, thinly sliced

  • 1 tablespoon Champagne vinegar or white wine vinegar

  • Kosher salt

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 2 tablespoons buttermilk

  • 2 tablespoons finely chopped fresh chives

  • Freshly ground black pepper

  • ¼ cup vegetable oil

Mushroom salt and assembly

  • 3 tablespoons porcini powder, divided

  • 1 tablespoon kosher salt

  • Vegetable oil (for frying; about 6 cups)

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • ½ teaspoon baking powder

  • ¼ teaspoon kosher salt

  • 1 cup chilled club soda

  • 8 ounces green beans, trimmed

RECIPE PREPARATION

Dip

  • Place chopped shallot, scallions, and vinegar in a food processor and season with salt. Process until finely chopped; transfer to a medium bowl. Whisk in mayonnaise, sour cream, buttermilk, and chives; season dip with salt and pepper.

  • Cook oil and shallot rings in a medium skillet over medium heat, stirring occasionally, until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Set aside for serving.

  • DO AHEAD: Dip (without crispy shallots) can be made 1 day ahead. Cover and chill.

Mushroom salt

  • Mix salt and 1 Tbsp. porcini powder in a small bowl; set mushroom salt aside.

  • Fit a large pot with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 375°.

  • Meanwhile, whisk cornstarch, flour, cornstarch, baking powder, kosher salt, and remaining 2 Tbsp. mushroom powder in a small bowl. Add club soda; whisk until batter is smooth.

  • Working in batches, dip green beans in batter, letting excess drip back into bowl, and fry, stirring gently with a slotted spoon if green beans stick together, until golden, about 3 minutes per batch. Using a spider or slotted spoon, transfer to paper towels to drain. Sprinkle with mushroom salt.

  • Top dip with crispy shallots and serve alongside green beans.

CSA week 19, September 6

It's the start of squash season! And none can beat the delicata, so here's a lovely-sounding recipe featuring this lovely squash.

Quinoa Enchilada Stuffed Delicata Squash

Ingredients

  • 2 medium delicata squash
  • olive oil
  • salt and pepper
  • ¾ cup uncooked quinoa, rinsed well
  • ½ cup chopped red onion
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 8 ounce can tomato sauce
  • ¼ cup water
  • 15 ounce can black beans, rinsed and drained
  • ¼ cup fresh cilantro
  • 1 cup grated cheddar cheese
  • additional cilantro or cheddar cheese for serving, if desired

Roast the Squash:

  1. Preheat oven to 375 degrees F. Slice the tough stem end off the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.

Cook the Quinoa:

  1. Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.

Prepare the Filling:

  1. In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.

Fill and Bake the Stuffed Squash:

  1. Scoop the filling into the squash halves. Bake in the 375 degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.

CSA week 18, August 30

It looks like the weather is changing, and for me that means it's the start of hot soup season! And our Italian Sweet Peppers are so dang good, I am sharing another recipe featuring them this week.

Roasted Red Pepper Soup

3 tablespoons butter
1 medium onion, chopped (about 1/2 cup)
1 small potato, quartered
2 to 3 cloves garlic, minced
1 bay leaf
1 tablespoon fresh oregano or thyme
1 tablespoon tomato paste
4 large peppers, roasted, skinned, chopped
2 teaspoons paprika
1 teaspoon salt
4 cups stock or water
1 tablespoon balsamic vinegar
pepper
salt
grated Parmesan cheese

1. Melt the butter in a soup pot over medium-high heat. Add the onion, potato, garlic, bay  leaf, and herbs; saute until potato and onion begin to brown, 8 to 10 minutes. Add the tomato paste and cook for 1 minute. Add the roasted peppers, paprika, and 1 teaspoon salt; cook for 30 seconds.

2. Pour in stock or water and scrape up any of the flavorful caramelized pieces stuck to the bottom of the pot. Bring the soup to a boil, then lower heat to a gentle simmer; cook, partially covered for 30 minutes.

3. Puree soup in a blender or food processor or run it through a food mill. Return it to the pot and heat until warmed through. Add the balsamic vinegar and pepper. Taste; add salt if needed.

4. Garnish wish Parmesan, fresh herbs, and croutons if desired.

CSA week 17, August 23

Our Italian Sweet Peppers are on! While they are quite tasty raw, this recipe also caught my eye. I love using cast iron...

Cast Iron Charred Peppers with Parmesan

Ingredients

  • 4 italian frying peppers, large
  • 2-4 tablespoons olive oil, as needed - start with 2
  • 2 tablespoons grated parmesan cheese, plus more to taste

Directions

  1. Slice the peppers in half lengthwise and remove the stem and any seeds. If there are any large, thick ribs, remove them as well.
  2. Heat a large, seasoned cast iron skillet over medium-high heat until searingly hot. Reduce the heat to medium and add 2 tablespoons olive oil.
  3. Add the peppers cut side down in a single layer — you may need to fry the peppers in two batches if you can’t fit all the peppers in the skillet at once with breathing room around them, so hold on to that extra 2 tablespoons olive oil
  4. Cook without stirring or moving the peppers for 5 minutes, letting the steam building up under the peppers’ “domes” soften them. Flip the peppers with tongs and cook undisturbed for 5 minutes more, letting the skin of the peppers blister and char in the oil.
  5. Continue to cook and flip until the peppers are as soft and blackened as you’d like, anywhere from 5-10 minutes more.
  6. Repeat with the remaining peppers and olive oil as needed. Transfer the charred peppers to a plate and blanket generously with Parmesan cheese. Serve immediately.

CSA week 16, August 16

On the hottest of days on the farm, we get to spend some time in the afternoon shade with the cured garlic - trimming off the tops and roots, and removing the dirty, outermost layers to expose the clean, white layers underneath. It's gotten me thinking of all the things you can do with it. Follow this simple recipe for roasted whole garlic and spread it over warm bread, mix it into mashed potatoes, or use it in a pasta sauce. 

Roasted Whole Garlic

4 large heads garlic, left whole
1/4 cup olive oil

1. Preheat the oven to 350 degrees. 
2. Cut the top one-third off each head of garlic to expose the cloves.
3. Place all 4 heads of garlic on a piece of aluminum foil; drizzle with olive oil. Tightly wrap up the garlic in the foil.
4. Roast until the cloves are soft and creamy, 45 minutes to 1 hour, depending on size.
 

CSA week 15, August 9

The sweet corn is on and it's so deliciously sweet. Here's a recipe to help you keep enjoying it even after you're done making it on the grill. No need to cook this corn!

Black Bean and Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro

  1. Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

CSA week 14, August 2

Pickled Green Beans (Dilly Beans)

Ingredients

4 lbs green beans
1⁄2 teaspoon crushed red pepper flakes, per jar
1⁄2 teaspoon mustard seeds, per jar
1⁄2 teaspoon dill seed, per jar
1 whole garlic clove, per jar
5 cups vinegar
5 cups water
1⁄2 cup salt

Clean and Cut beans to fit in tall Mason Jars. (one pint).
Place ingredients 2-5 into each jar.
Add beans to jar(s) until full.
Bring to boil ingredients 6-8.Pour boiling liquid over beans.
Tighten lids.
Process in boiling water for 10-15 minutes.

  •  

CSA week 13, July 26

Personally, I'm not a huge fan of eggplant, but I've heard that when it's prepared right it can be really tasty. Well I had some grilled eggplant recently and it was good! Here is one recipe, but there are many different ways to grill eggplant. Go ahead and find a recipe that's appealing to you!

INGREDIENTS

  • ½ cup apple cider vinegar
  • ¼ cup soy sauce (preferably dark soy)
  • 4 garlic cloves, peeled and minced
  • 2 small fresh red chili peppers, seeded and minced
  • 1 teaspoon kosher salt
  •  Freshly ground black pepper to taste
  • ½ teaspoon sugar (optional)
  • 2 medium globe eggplants or 4 Japanese eggplants
  • ¼ cup canola oil

PREPARATION

  • Start a grill or preheat broiler. Combine the vinegar, soy sauce, garlic, chilies, salt, pepper and sugar, if using, in a large nonreactive bowl and set aside.
  • Slice globe eggplants into 3/4-inch rounds or cut Japanese eggplants in half lengthwise. Marinate the eggplant in the sauce for 20 to 30 minutes.
  • Remove the eggplant and reserve the sauce. Brush both sides of the slices with oil. Grill or broil until nicely browned and tender, about 5 minutes a side. (Do this in 2 batches if necessary to keep from crowding eggplant.) Remove to a platter and pour the reserved sauce over the eggplant. Serve immediately.

CSA week 12, July 18

Another cold soup recipe this week! I have been enjoying experimenting with recipes like this when it's hot out. No need to stand over a hot stove on a hot day.

Chilled Cucumber-Mint Soup with Yogurt or Sour Cream

4 cucumbers, peeled, seeded, and chopped (about 4 cups)
1 to 2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 clove garlic, peeled and smashed
several fresh mint leaves
2 tablespoons fresh dill or 1 teaspoon dried dill
1 tablespoon honey
1 to 2 tablespoons salt
2 scallions, finely chopped (about 1/3 cup)

1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey and 1 teaspoon salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.

2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.

CSA week 11, July 12

It's getting hot out there, people! Much too hot to fire up the oven. Which is why I have a different kind of recipe for you to try:

DIY Solar Oven

Here are some links to some different plans for easy solar ovens. They seem to be worth experimenting with if you're in the mood to bake on a hot day.

Using a pizza box:
https://www.homesciencetools.com/article/how-to-build-a-solar-oven-project/

Using cardboard boxes, or getting super serious with it:
https://www.wikihow.com/Make-and-Use-a-Solar-Oven

This link leads to all the solar cooker plans you could ever imagine:
http://solarcooking.org/plans/

CSA week 10, July 5

This week's recipe is a great way to use those summer squash as well as keep cool as the weather heats up. For me, this chilled soup turned out to be a bit like a dip. Next time I think I'll add some water or extra yogurt. Less avocado might help too. I also used a blender instead of a food processor.

Chilled Zucchini and Avocado Soup

4 small or 2 medium zucchini, coarsely chopped
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
salt
black pepper
1/4 cup chopped fresh cilantro

1. Put the zucchini, avocado, scallions, garlic, chili powder, and coriander into a food processor; process until smoothly combined.

2. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro.
 

CSA week 9, June 28

Purple sprouting broccoli sure is pretty, but what can you do with it? Some who buy it at market tell me they're inspired by a recent trip to Italy to cook it the Italian way. From what I can gather, here is what that may mean...

Sauteed sprouting broccoli

Serves 4 to 6

The sprouting broccoli can be blanched, cooled, drained and refrigerated up to four days in advance.

2 tbsp sea salt, plus ½ tsp
1 large bunch sprouting broccoli (About 450g)
3 tbsp olive oil
1 large garlic clove, thinly sliced
Generous pinch chilli flakes

Bring a large pot of water to a boil over high heat. Add the 2 tablespoons of salt. Fill a large mixing bowl with cool water and ice cubes. Line a large plate with a few layers of paper towels. Trim off and discard about an inch from the ends of the sprouting broccoli stems, then add the vegetable to the boiling water. Once the water returns to a boil, cook for 1 minute, then use tongs to transfer the vegetable to the ice-water bath just long enough to cool it completely. Transfer the vegetable to the plate. Heat the oil in a large frying pan over medium heat. Once the oil shimmers, add the garlic and cook for about 30 seconds, stirring until it is just beginning to turn golden. Add the blanched sprouting broccoli, the remaining ½ teaspoon of salt and the chilli flakes; cook for 2 minutes, stirring frequently, until the vegetable is warmed through and tender. Serve warm.

CSA week 8, June 21

Summer squash is a lovely, versatile vegetable. But as far as I'm concerned, there's only one way to eat it - in a pie. Here is my all time favorite squash recipe. If you try it, I promise you won't be disappointed.

Zucchini Pie

4 cups thinly cut unpeeled zucchini
1 cup chopped onion
1/2 cup butter
2 tablespoons parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs, beaten
8 oz. muenster or monterey jack cheese
8 oz. crescent rolls
2 teaspoons dijon mustard

1. Cook zucchini and onion in butter until tender (about 10 minutes).

2. Stir in parsley and seasonings.

3. Blend eggs and cheese and stir into vegetable mixture. 

4. Place rolls in quiche pan to form crust. Brush with mustard.

5. Pour vegetable mixture into crust.

6. Bake at 375 degrees for 18-20 minutes or until knife inserted in center comes out clean. 

CSA week 7, June 14

Everyone loves strawberries. They're easy to eat! Chow 'em down plain. Chop them up and add sugar and cream. Make a pie. Slice them on top of your french toast. What I'd like to suggest today is make strawberry shortcake - the easiest and fastest way. A couple of friends and I made a strawberry shortcake recipe that they love just the other day. It goes like this...  (and feel free to use whatever biscuit recipe you already like.)

Strawberry Shortcake

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, divided
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup milk, plus extra for pouring
  • 2 pints strawberries, sliced

1. In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms.

2. Drop the dough by heaping tablespoonfuls into eight mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack.

3. Place strawberries and remaining sugar (or however much you like) in a bowl; toss gently.

4. Each lucky person eating this gets to assemble their own. Break up a biscuit into your bowl. Add however many strawberries you'd like, and pour milk over the whole thing. It ends up being a little like cereal sometimes if you like a lot of milk with yours. Enjoy!

 

CSA week 6, June 7

This week's recipe is a fresh take on beets that includes our delicious dill. The Umeboshi vinegar can be found at an Asian food store.

Julienned Beet Salad with Fresh Dill

4 large beets
1 tablespoon finely chopped fresh dill
3 tablespoons Umeboshi vinegar
1 tablespoon barley malt or rice syrup
1 tablespoon soy sauce or tamari
1 1/2 teaspoons olive oil

1. Put beets in medium pot and cover with water. Bring to a boil over medium-high heat. Reduce to a simmer and cook, uncovered, until tender, about 45 minutes.

2. Drain beets in a colander and run cold water over them. When they are cool enough to handle, rub off the skins. Cut into matchstick-size julienne strips.

3. Put the beets in a large bowl; add the fresh dill.

4. Whisk the Umeboshi vinegar, barley malt or rice syrup, soy sauce or tamari, and olive oil in a small bowl. Pour the mixture over beets and toss until well combined. Set aside at room temperature to marinate for at least 30 minutes.

CSA week 4, May 24

June is almost here! So many goodies are ready to eat, and I've been feeling like rhubarb tends to get lost in the mix. It does require a little more prep than other produce that you could just eat raw, but it's definitely worth it. The easiest, and quickest thing to do with rhubarb (and my favorite) is to make Rhubarb Sauce. Eat it plain like applesauce, or put it on some vanilla ice cream for a refreshing treat!

Rhubarb Sauce

6-8 medium stalks of rhubarb
1/2 to 1 cup sugar
water

1. Wash your rhubarb and cut into equally-sized pieces. I usually go about an inch long and give or take depending on the thickness of the stalk.

2. Put a small, small amount of water in the bottom of your saucepan, just enough so that the rhubarb doesn't burn to the bottom. If you add to much, your sauce will become watery.

3. Add rhubarb to saucepan and use medium-low heat to cook it down. Keep stirring to avoid burning.

4. Once completely cooked down, remove from heat and add sugar. The amount of sugar is completely up to you. I like slightly tarter rhubarb myself. Remember that things taste sweeter when warm, so don't be afraid to add a little more sugar.

This turns out not to be a super pretty food, unless you add some color to it. I would recommend adding strawberries while the rhubarb is cooking down to give it a pinkish color.
 

CSA week 3, May 17

Summer isn't quite here yet, but summer squash sure is! We hope you enjoy this fresh recipe for your summer squash, especially when it gets hot out there.

Chilled Zucchini and Avocado Soup

4 small or 2 medium zucchini, coarsely chopped
2 avocados, coarsely chopped
3 medium scallions, coarsely chopped
2 cloves garlic, peeled, halved
1/2 teaspoon chili powder
1/2 teaspoon coriander seeds, crushed
1 cup plain yogurt
salt
black pepper
1/4 cup chopped fresh cilantro

1. Put the zucchini, avocado, scallions, garlic, chili powder, and coriander seeds into a food processor; process until smoothly combined.

2. Transfer the mixture to a medium bowl; stir in the yogurt. Refrigerate for at least 1 hour. Season with salt and pepper to taste; garnish with cilantro.
 

CSA week 2, May 10

Welcome to week 2! We've all been enjoying this temperate springtime weather, and our crops have as well. This time around, many of you have ordered broccoli - good choice! Here is a broccoli recipe I've been wanting to try.

Flaky Broccoli Pockets

oil for greasing baking sheet
1 tablespoon butter
1 cup minced onion
1 medium head head broccoli florets, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cloves garlic
2 cups crumbled feta cheese
1 1/4 cups fresh bread crumbs
1/3 cup chopped kalamata olives
2 tablespoons lemon juice
10 sheets thawed phyllo pastry (about 1/2 pound)

1. Preheat oven to 375 degrees. Lightly coat a baking sheet with olive oil.

2. Melt the butter in a large skillet over medium-high heat. Add the onion; saute for 5 minutes. Add broccoli, salt, and pepper; cook, stirring, for 5 minutes. Add the garlic and cook until the broccoli is just tender, 2 to 3 minutes longer. Remove from heat.

3. Stir in the feta, bread crumbs, olives, and lemon juice. Add salt and pepper to taste.

4, Lay a single sheet of phyllo dough on the counter or a cutting board. Lightly brush the top side with oil or melted butter, then top with another sheet and brush with oil or butter. Continue this process until you have 5 sheets layered on top of one another (do not butter/oil the top layer at this point). Repeat this procedure with the 5 remaining sheets to make a second stack.

5. Working with the first stack of phyllo, place half the filling at one short end of the dough, leaving about a 1-inch border of dough. Fold in the sides and gently roll the pastry to make a log. Carefully transfer the pastry to the oiled baking sheet. Brush the top of the log with more oil/butter. Repeat this procedure to make a second log with the remaining phyllo stack and filling and place it on the pan.

6. Bake until pastry is golden and crisp, 25 to 30 minutes. Cut with a serrated knife and serve hot or at room temperature.

First CSA of the Year! Week 1, May 3

Thank you to all who have signed up for our CSA this season. This time, we are excited to bring you personalized boxes filled with produce that YOU have selected. We hope that allowing members to choose what they want will make receiving a CSA more flexible and realistic. No more wondering what to do with the kohlrabi! No more excess produce expiring in your fridge! No more worrying about picking up your box when you're out of town! But all changes take some adjusting to. Give it a shot, see how you like it, and let us know what you think. 

We couldn't resist - springtime calls for a salad recipe. The greens are happy this time of year, and so are the turnips...

Turnip and Apricot Salad with Toasted Walnuts and Creamy Greens Dressing

1/2 cup walnut pieces
4-5 salad turnips, cut into matchstick-size sticks
1/2 cup finely sliced apricots
1 small bunch parsley, chopped
1 bunch turnip or radish greens, coarsely chopped
1/2 cup vegetable oil
1/2 cup olive oil
1/3 cup vinegar
1/4 cup plain yogurt
2 shallots, quartered
1-2 chile peppers, stems and seeds removed, quartered
1 clove garlic
2 teaspoons dry mustard
1 tablespoon horsradish
1 teaspoon soy sauce or tamari
salt
pepper
salad greens of your choice

1. Toast the walnuts over medium-high heat, stirring constantly, until browned and fragrant. Transfer to a dish to cool.

2. Combine turnips, apricots, and walnuts in a large bowl.

3. Put parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly until ingredients are just combined. Add shallots, chile pepper, garlic, dry mustard, horseradish, and soy sauce/tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.

4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.

5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately.