Sean! Help! Turnips!

Latest Articles

Sean! Help! Turnips!
Page Previous 1, 2

Downsizer Forum Index -> Recipe Database

Author

Message

chez

Joined: 13 Aug 2006
Posts: 35935
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Wed Sep 06, 17 7:56 pm Post subject:

sean wrote:

Mine

Tahir's

Thank you.

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

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Sep 06, 17 8:11 pm Post subject:

Slim wrote:

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

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

chez

Joined: 13 Aug 2006
Posts: 35935
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Wed Sep 06, 17 8:18 pm Post subject:
Shall we all pick on Slim about their root vegetable choices? I am about to plant some of those Japanese winter radish thingies.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Sep 06, 17 9:07 pm Post subject:
Hang on again. You do mean turnips, not swedes don't you? Smallish, white with purple tops. Not orange, thick-skinned jobbies.

Slim

Joined: 05 Mar 2006
Posts: 6614
Location: New England (In the US of A)

Posted: Wed Sep 06, 17 9:53 pm Post subject:

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: https://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: https://www.friendsofwardsborolibrary.org/gilfeather-turnip-festival-.html

Jam Lady

Joined: 28 Dec 2006
Posts: 2573
Location: New Jersey, USA

Posted: Wed Sep 06, 17 10:24 pm Post subject:
What about black radishes? https://www.specialtyproduce.com/produce/Black_Radish_752.php

Slim

Joined: 05 Mar 2006
Posts: 6614
Location: New England (In the US of A)

Posted: Wed Sep 06, 17 10:31 pm Post subject:
I think I'd prefer horseradish to garden radishes, regardless of color (I do like the aesthetics of that jet black skin though) Don't forget to throw watermelon radish in the mix! https://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

Joined: 04 Jan 2011
Posts: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Wed Sep 06, 17 11:40 pm Post subject:

Chez wrote:

sean wrote:

Mine

Tahir's

Thank you.

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

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

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Thu Sep 07, 17 8:52 am Post subject:
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.

Slim

Joined: 05 Mar 2006
Posts: 6614
Location: New England (In the US of A)

Posted: Thu Sep 07, 17 11:06 am Post subject:
I'll take all yer slings 'n arrows, whether they be radish hewn or not! Give me rutabagas or give me celeriac! (I decided I'd go for another storage crop over death)

chez

Joined: 13 Aug 2006
Posts: 35935
Location: The Hive of the Uberbee, Quantock Hills, Somerset

Posted: Fri Sep 08, 17 9:36 am Post subject:
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

Joined: 04 Jan 2011
Posts: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Fri Sep 08, 17 10:47 am Post subject:

Chez wrote:

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!

. Probably the result of school mashed potato, which was sometimes poured from a jug, like custard!

Henry

Slim

Joined: 05 Mar 2006
Posts: 6614
Location: New England (In the US of A)

Posted: Fri Sep 08, 17 11:25 am Post subject:

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

Joined: 27 Jul 2009
Posts: 7380
Location: Just south of north.

Posted: Fri Sep 08, 17 11:27 am Post subject:
Oh no mash when done right is yummy. As long as you don't let it go cold, then it just starts to solidify.

buzzy

Joined: 04 Jan 2011
Posts: 3708
Location: In a small wood on the edge of the Huntingdonshire Wolds

Posted: Sat Sep 09, 17 9:48 am Post subject:

sgt.colon wrote:

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

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

	Downsizer Forum Index -> Recipe Database	All times are GMT Page Previous 1, 2
Page 2 of 2

View Latest Posts