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Alice Wachenheim in her Rose Garden. Early 1960s.
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
Daniel, turnips are a delicious vegetable, especially in the early summer when I pull up one, wash it off and take slices with my trustworthy shielded knife and a sprinkle of salt from a shaker I keep for that purpose. I take a small bucket of water from the kitchen faucet so I know it is slug free.
This recipe comes from my Grandma Whitehead
YIELD: Makes 1 quart
Randy, your style of composting matches mine. I have done that for more years than I want to admit. I did an experiment years ago when I cut down corn stocks, piled them up and then started throwing other trimmings on top. I checked the corn stocks a year later and they were almost composted. I left them another year and couldn't tell the corn stocks from the zucchini and squash vines, all turned to black gold..
Any squash I don't eat, I cut open for the birds to feed on at the bird feeder station. By spring, there is nothing identifiable left.
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