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The ducks have a new yard, my future tomato and bean garden. 12.22.17
Chris, I envy you the Turkish greengrocer, So many flavors I never tasted before.
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?
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.
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.
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:
Grandma also made a turnip slaw, just as you would make Cole slaw. It was something like this:
That sounds great, Joan. I love leeks and cannellinis are my favorite bean.
This is from Epicurious and is similar to Grandma Whitehead's recipe.
Leek and Cannellini Bean Soup
ANGELO ACQUISTALAURIE ANNE VANDERMOLEN NOVEMBER 2015 THE MEDITERRANEAN FAMILY TABLE
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