Hello Bloggers:
The Thursday pick up received turnips in their share this week. I can only assume that we Tuesday pick ups will get ours next week. It was an interesting reaction to them. Sort of like the cabbage reaction, it was either "Wow I can't wait" or "ewww I think I will leave these behind!" Let's see if we can change a few minds.
The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.
In the north of England and Scotland, the name turnip, shortened to "neeps", often refers to the larger, yellow rutabaga root vegetable which is also known as the "swede" (from "Swedish turnip"). Read more on:
Let's start with a raw turnip salad, this means no turning the oven or stove on in this heat:
Grated Turnip and Apple Salad
1 c Peeled & grated raw turnips
1 c Peeled & grated tart green - apples
1/2 c Chopped fresh parsley
Juice of 1 large lemon
1 tb Vegetable oil
Salt & pepper
1 c Peeled & grated tart green - apples
1/2 c Chopped fresh parsley
Juice of 1 large lemon
1 tb Vegetable oil
Salt & pepper
Combine all the ingredients. Toss wll & chill, covered in the refrigerator.
More turnip recipes to follow in other posts.
Laura
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