|
GREEN TIP
OF THE MONTH: Givin' Turnips a Fair Chance
Rich in
Vitamin A, C, B6, as well as Folic Acid, Potassium and
Copper, turnips are a highly nutritious root vegetable,
and unfortunately, are often overlooked on the grocery
shelves. They are sometimes even overlooked at the
farmer's market. I remember one time I bought a huge
bunch of turnips and the bagger proceeded to cut off the
greens and throw them away! Although the greens of
turnips can have a bold flavor, if cooked properly, they
can really make an excellent dish. Lot's of cooks
recommend braising young, garden-grown turnip greens in
olive oil and garlic and mixing with hot pasta, hard
cheese and other accompanying vegetables. Many of the
store-bought turnips often have tougher greens, which
will fare better in the crock pot and a touch of apple
cider vinegar. As for the turnips themselves, try making
them the same way as you would mashed potatoes. The
texture is less smooth than potatoes (less starch), but
give a distinct, mellow taste. If you want to enjoy the
tastiest of turnip greens, try growing them in your
garden. Perfect for an organic garden, turnips do not
require soil additives. Just keep the ground moist and
you are good to go. They can be grown in the Fall and
Spring, and take around 55 days before sowing in the
Fall and around 40 days in the Spring.
|
