Godless in the garden

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Godless in the garden

Discussing all aspect of gardening.

Location: Planet Earth
Members: 182
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Comment by Joan Denoo on November 15, 2016 at 11:14pm

Chris, I envy you the Turkish greengrocer, So many flavors I never tasted before. 

Comment by Plinius on November 15, 2016 at 10:44am

I never see big radishes, Daniel, only rettichs, but those mostly in Chinese shops. My new greengrocer's is a Turkish supermarket, and I expect to see some different veg and fruit through the year. There seems to be a strong trend to eat only a few different vegetables - perhaps because people are so busy and cannot bother to look around?

Comment by kathy: ky on November 15, 2016 at 9:54am
Daniel, that's the weird thing. My other lilacs are nicely shaped and produce new shoots in abundance. The tall one is an old variety and isn't producing any new shoots. But it has the most vibrant flowers much brighter than the others.
Comment by Plinius on November 15, 2016 at 8:24am

I made this with the big yellow turnips with the purplish skin - I'm not a turnip fan but this made a very good meal.

Cut the turnips to the size of French fries and put oil and butter in the wok. Stir-fry the turnip on maximum heat until brown tiger stripes appear. Lower the heat and add 100 grams of hazel nuts, black pepper and a teaspoon of thyme. Stir-fry some four minutes longer, sprinkle with a handful of grated Parmigiano Reggiano or other cheese, and serve with brown rice.

Comment by Randall Smith on November 15, 2016 at 6:55am
Looks like Joan has the turnip issue covered. I've never been a fan of them. I did enjoy reading about them in the classic "Tobacco Road" book!
Comment by Joan Denoo on November 15, 2016 at 12:11am

Yes, Kathy, I would agree that a trim of the top would be appropriate, just realize you will lose one year of blossoms. In the future, you will have a nicely shaped lilac and not have to worry about breaking limbs. If you do want to prune it in the future, do it when you are cutting out the fading blossoms. 

Comment by kathy: ky on November 14, 2016 at 9:27pm
Thanks Joan and Daniel. I know I'll miss a years blooms but one of them has grown over twelve ft tall. It's full and bushey at the top but the base is rather narrow. If I don't prune it back this year I'm afraid it will break under the weight of the next blooms. I figured it's better to do it while it's dormant. Ive never seen ome grow so top heavy before. Its not making new shoots at the bottom. I have three others that I've decided to leave alone.
Comment by Joan Denoo on November 14, 2016 at 7:26pm

The picked turnip recipe is in Epicurious, too; there are many recipes there and I have not tried tem. These two recipes are basically from my Grandma.

There are many more in Epicurious: 

Turnips

Grandma also made a turnip slaw, just as you would make Cole slaw. It was something like this:


TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4 servings

Turnip Slaw 

Ingredients

  • 1/4 cup chopped sweet red pepper
  • 1/4 cup thinly sliced green onions
  • 1/4 cup mayonnaise
  • 1 tablespoon vinegar
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups shredded peeled turnips

Directions

  1. In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend. Yield: 4 servings.
Comment by Bertold Brautigan on November 14, 2016 at 6:58pm

That sounds great, Joan. I love leeks and cannellinis are my favorite bean.

Comment by Joan Denoo on November 14, 2016 at 6:47pm

This is from Epicurious and is similar to Grandma Whitehead's recipe. 

http://www.epicurious.com/recipes/food/views/leek-and-cannellini-be...

Leek and Cannellini Bean Soup

ANGELO ACQUISTALAURIE ANNE VANDERMOLEN NOVEMBER 2015 THE MEDITERRANEAN FAMILY TABLE

Yield4 servings

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 2 cups chopped leeks
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup diced turnip
  • 1/2 tablespoon salt
  • 6 cups chicken stock or water
  • 1 1/2 (14-to 16-ounce) cans cannellini beans, drained and rinsed (about 2 1/2 cups)
  • 1/4 cup grated Parmigiano cheese

Preparation

  • 1. In a large pot, put 1/4 cup of the oil over high heat and heat until it shimmers. Add the leeks and sauté for 2 minutes.
  • 2. Add the carrots, celery, turnip, and salt and cook for another 2 minutes. Add the chicken stock and bring the soup to a boil. Lower the heat, cover the pot, and simmer for 20 minutes.
  • 3. Add the cannellini beans and simmer for another 2 minutes.
  • 4. Ladle the soup into bowls. Sprinkle each portion with cheese and drizzle with a tablespoon of olive oil.
 

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