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Chez

Sean! Help! Turnips!

Jamanda says you have a recipe that makes turnips palatable rather than cow food. I have turnips ... cam you help?
tahir

Somewhere on her is my turnip curry recipe
Slim

Not helpful this year, but my advice is always to switch to hakurei turnips. They're delicious, though not great for long term storage.

I never understood why folks would grow a storage turnip when they could have a rutabaga Laughing
Chez

Thanks, tahir, I'll have a rootle round.

Slim ... I don't even know what a rutabaga IS, except they are in Winnie The Pooh. Will google.
Slim

You perhaps call them swedes?
Midlandsman

The salad turnips are superb. Are these hakurei turnips?

I've grown the variety Tokyo Cross this year and they're excellent.

mm
Slim

Yes, I think Hakurei may have been the name of just one variety of salad turnip (or "spring turnip") that got utilized as the name for all of them (among some locations).

They're good raw (particularly for those like me that don't like radishes) and delicious sauteed, even the greens
sean

Mine

Tahir's
Chez

Mine

Tahir's


Thank you.

Slim ... Swede IS cow food. It's Just Wrong Smile
sean

... those like me that don't like radishes...


I missed this. How can you not like radishes? That's just wrong.
Chez

Shall we all pick on Slim about their root vegetable choices? Smile

I am about to plant some of those Japanese winter radish thingies.
sean

Hang on again. You do mean turnips, not swedes don't you? Smallish, white with purple tops. Not orange, thick-skinned jobbies. Slim

No, the tasty ones are all white!

The other tasty ones with the orange flesh (though not always) are to have tasty sugary root vegetables that caramelize with slow roasting all through the winter.


Actually my state's official "state vegetable" is a type of rutabaga that is called a turnip - talk about confusing - with white flesh: http://digital.vpr.net/post/vermont-gets-state-vegetable-gilfeather-turnip-wardsboro-heirloom#stream/0 It's described as a hybrid there, and that might be right, but I've saved seed from it in the past and I know that it happily self-pollinates so that puts it closer to a rutabaga then a turnip in my book.

It even has it's own festival: http://www.friendsofwardsborolibrary.org/gilfeather-turnip-festival-.html
Jam Lady

What about black radishes?

http://www.specialtyproduce.com/produce/Black_Radish_752.php
Slim

I think I'd prefer horseradish to garden radishes, regardless of color Laughing

(I do like the aesthetics of that jet black skin though)

Don't forget to throw watermelon radish in the mix! http://grist.org/food/whats-a-watermelon-radish-and-what-do-i-do-with-it/

I'll stick with tillage (daikon) radishes, but only in cover crop or kimchi form!
buzzy

Mine

Tahir's

Thank you.

Slim ... Swede IS cow food. It's Just Wrong Smile

That is SO true. But my lovely Jaki likes them, so I cook them for her, 'cos I loves her!

I think it's a northern thing - they eat them in Scotland and call them neeps and serve them mashed as a celebration on Burns' Night.

Henry
sgt.colon

Swede is nice. It's even nicer when mashed with carrot, butter and white pepper. I'm northern so maybe it is a northern thing, we is brought up on well 'ard root veg.

Yes Chez, let's all pick on Slim. Laughing
Slim

I'll take all yer slings 'n arrows, whether they be radish hewn or not!
naka

Give me rutabagas or give me celeriac!

(I decided I'd go for another storage crop over death)
Chez

I know you Northern Types eat swede ... it's weird isn't it, what makes you shudder? We were fed it all through each winter at home, all sort of squishy and watery, in cubes. buzzy

I know you Northern Types eat swede ... it's weird isn't it, what makes you shudder? We were fed it all through each winter at home, all sort of squishy and watery, in cubes.

What makes me shudder? Mashed potato! puke_r puke_l puke_r puke_l . Probably the result of school mashed potato, which was sometimes poured from a jug, like custard!

Henry
Slim

I used to think that I didn't like steak, or lamb chops, or pork chops.

It turns out that my father is just terrible at cooking them, and had a habit of handing us well-browned leather.

Perhaps it's time to re-investigate the rutabaga with a different cooking approach?

(I also used to think that most vegetables were no good, until I learned that steaming wasn't the only way to prepare them)

Might I suggest that rutabagas come out of water after par-boiling at most?
sgt.colon

Oh no mash when done right is yummy. As long as you don't let it go cold, then it just starts to solidify. sad3 buzzy

Oh no mash when done right is yummy. As long as you don't let it go cold, then it just starts to solidify. sad3

Lots of people have told me that, but there are so many vastly better ways of preparing potatoes that I can't see the point of trying to get over the heaves.

Henry
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