What do I eat for breakfast? Dinner? How do you use this weird vegetable? How do I use my farm share? Find it all here!
  • Mindy Campbell

Season- Early summer (June)

Okay so its early summer, your farm share is looking like a big box of foreign items, its your first box, what do you do with these unfamiliar green squiggly things!? And what about this bright green beautiful turnip and radish tops!? After using garlic scapes for a few seasons they quickly became my favorite ingredient- since they smell like garlic but taste a bit sweet I started using them on everything. For this super green pesto they serve as a bright garlic-y sweet base.

Hakurei turnips have also become my favorite sweeter alternative to radishes. This recipe can use either hakurei turnip or radish greens!


1 cup pistachios, shelled, roasted, unsalted (may substitute almonds)

1 bunch of Hakurei Turnips or Radishes (Just the greens and stems)

3 Garlic scapes (may substitute 2 garlic cloves)

1/4 cup olive oil

1/4 cup nutritional yeast (may substitute Parmagiano Reggiano)

1/4 tsp salt

1/4 tsp freshly cracked pepper


Food processor recommended



*(If using blender, will need to use a softer nut like pine nuts or pecans and more olive oil)


  1. *Prep your tops: Remove the top of the turnip greens from the turnip by cutting off or pulling off. Slice the top of the turnip off where the stems enter the turnip- this area can get extra dirty and gets cleaner if you slice off. Soak all of these, turnips included in a big bowl full of water that completely covers everything, adding 1 tablespoon of vinegar to help kill any germs. Soaking for 5-10 minutes allows the dirt from these root vegetables to soak to the bottom- rinsing off might not get it all. Once dirt free, use salad spinner or collander to let your greens dry. (*This can be done the day you purchase them then keep in air tight container in fridge to use the remainder of the week).

Soak your turnips and turnip tops

  1. Blend garlic scapes in the food processor by themselves to a chopped consistency.

  2. Add nuts, salt, pepper, and nutritional yeast to food processor, blend on high for 30 seconds, until well chopped but not buttery.

  3. Add greens to food processor, making sure to push them down with a spatula into the spaces between to blades to help them blend easier. Then turn food processor to blend, gradually pouring in half the olive oil. If nothing is happening, stop blending and scrape the sides of the food processor to get everything closer to the blades. Repeat by adding the other half of your olive oil. Each set of greens is unique so add as much olive oil as you need to get to a pasty consistency.

  4. Adjust salt and pepper to taste, or add more olive oil if you prefer a thinner consistency.

Serve with sliced radishes, on pasta, or spread on bread. Enjoy!

-Farmers Market Dietitian

Mindy Campbell, MS, RD, LDN

  • Mindy Campbell

I've been experimenting a lot on the grill. It just adds so much flavor. It's so easy if you're already grilling, to throw a whole bulb of garlic on there. Even if you're baking you could roast a garlic on the side of your baking sheet or spare rack in the oven. We had a bunch of roasted garlic leftover and wanted to find a way to incorporate it into our next craving for shrimp. So I came up with this. It mixes best with roasted garlic, but you could also use fresh garlic for a sharper flavor.

The hint of sweetness in this sauce complements the shrimps natural sweetness. This is a perfect New England summer grill dish- using your local maple syrup ( and admittedly not so local shrimp). This sauce could also be used in many other seafood dishes- salmon, white fish, or other shellfish!


1 bulb of garlic (yup, the whole thing!)

1 tablespoon honey

1/2 Lemon, juiced

1/8 tsp salt

1/8 tsp black pepper

1/4 tsp red pepper flakes

1 lbs medium shrimp, peeled


Grill or grill pan with grates

Metal or wood skewers soaked in water overnight*

(*You can also grill the shrimp without skewers as long as they are large enough to not fall through your grill grates.)

  1. Place the whole bulb of garlic on the grill on medium high heat for 20 minutes, or in the oven at 400 for 30 minutes. Cook until garlic are soft and mushy. If you're grilling a few times a week plan to do this for your first grill session that week then use the garlic on the shrimp the next session. You could store this in the fridge for up to 1 week as well. If you're using wood skewers, make sure you soak them in water while doing this step.

  2. Once garlic is cool, squeeze or peel out each individual clove's contents in to a small bowl, removing the fibrous inedible outsides. Mash garlic well on sides of bowl with fork until forms a paste. If using raw garlic, chop finely or blend in food processor.

  3. Add all remaining ingredients except shrimp into bowl. Mix well with fork or whisk for about 1 minute.

  4. If using skewers-Grab shrimp one at a time, and place on skewer starting with head, piercing again through tail. This helps prevent them from flipping on the skewer.

  5. Drizzle sauce over skewered shrimp and let sit for about 10 minutes.

  6. Meanwhile heat your grill to medium high. Once heated, place shrimp on grill and cook for 3-4 minutes each side, adjusting heat for desired crispiness.

  7. Remove from heat, let cool, and remove shrimp from skewer. Serve with other grilled vegetables-see grilled eggplant recipe! for a Mediterranean feel.

Mindy Campbell, MS, RD, LDN

Farmers Market Dietitian

  • Mindy Campbell

Season: Late Spring/Early Summer

Its early summer and your mouth is watering over stone fruit at the market. You buy too many apricots and now your'e not quite sure what to do with the rest before their tender little fruits start to go bad. Chop 'um up into this salad and you'll never look back.

This recipe is super simple and quick. You almost don't even need a a recipe. It goes well as a side to your dinner after a hot spring day. Or put it on tacos, on top of spinach or a TJ's Mahi Mahi burger.

Finish up your apricots before they go bad in this quick salad!


5 apricots

1/2 avocado

1 Tbsp Olive oil

1 Tbsp Rice wine vinegar (sub for any light vinegar)

1 pinch of dried or fresh thyme

Salt optional


1-2 people total (depending on how much you like apricots...)


  1. Slice your apricots around their pit, take out the pit then cut thin slices- almost like you're cutting a miniature apple.

  2. Slice your avocado into thin slices similar to the apricots size. Combine apricots and avocados in salad sized bowl

  3. Mix the olive oil and rice wine vinegar with a fork in a small bowl, until well combined. Pour mixture over bowl of apricots and avocado.

  4. Sprinkle with dried thyme and salt to taste as desired. Enjoy!

-Mindy Campbell, MS, RD, LDN

Farmers Market Dietitian

Created 2020 by FARMERS MARKET DIETITIAN, Mindy Campbell,MS,RD,LDN