Baked garam masala turnip fries

Ali and I joined the Stanton Street CSA this summer, which brings us farm-fresh produce from Windflower Farm, and our first pickup of the season was this past Thursday. Sadly, Ali was in Chicago for her brother's graduation, so it was just my friend James and I walking over to the garden in Sara D Roosevelt Park for pickup. We got a nice, manageable first half-share, at a size I am sure is to grow as the season progresses: turnips, radishes, bok choy, lettuce, salad greens, garlic scapes, and a basil plant all made their way back to the apartment in our bags.

Though we were excited to jump in immediately and make a veggie-feast for the ages, my dad was also in town, and, he not being one for veggies, we agreed to go out to dinner. To get a taste of our spoils, though, we made these turnip fries in a flash before heading out to dinner. They were like potato fries, only earthier, on account of the truly fantastic turnips we got from the farm. They were fantastic, and, though they were good baked, I have a feeling they'd be even better fried, if you're feeling naughty.

BAKED GARAM MASALA TURNIP FRIES

3 large turnips
1.5 tbs olive oil
1.5 tsp garlic salt
1 tbs garam masala powder
Pepper to taste

1. Pre-heat oven to 450 degrees.
1. Peel the turnips, then cut to fry size, about 3/8" by 2". If you have one, julienne them with a mandoline.
2. Put the fries in a bowl; toss with olive oil.
3. Put all other ingredients in a bag; shake to mix. Put oiled fries in the bag; shake vigorously.
4. Cover a baking sheet with tin foil. Place the fries on the foil, and put the baking sheet in the oven. Bake for about 20 minutes, until brown.

Yield: A quick snack for two.