Full share Veggie Box Hakurei turnips with tops
Full share Veggie Box kohlrabi
1 Veggie Box sweet onion, finely diced
2 tbsps olive oil
2 cloves garlic, minced
1 tbsp chopped thyme leaves
2 tbsps butter
4 eggs
Salt and pepper to taste

1 Veggie Box sweet onion, finely diced 2 tbsp s olive oil 2 cloves garlic, minced 1 tbsp chopped thyme leaves 2 tbsp s butter 4 eggs

Heat a skillet over medium heat. Wash turnips and kohlrabi, chop off rinsed leafy tops. Chop vegetables into bite size pieces. Cut leafy tops into thin slices.

Add olive oil to preheated skillet, and saute onions and garlic until onions are translucent, about 1-2 minutes. Season with salt and pepper. Add turnips and kohlrabi chunks, stir to combine, and cook 5 to 8 minutes until vegetables are evenly tender and browned. Add thyme and stir. Add sliced turnip and kohlrabi greens. Lightly season with salt and pepper again. Cook until greens are wilted and soft, then add butter and stir to coat evenly.

Make four small wells in the mixture and crack one egg into each. Season tops of eggs with salt and pepper, then cover skillet with a lid for 20 seconds to cook the tops of the eggs. Remove cover and cook eggs to preferred doneness.

Recipe adapted from EdibleNortheastFlorida.ediblecommunities.com