Or to be more correct . . . Holy Purple Top Turnips! I was checking in the garden yesterday for kohlrabi big enough to harvest. They're planted in a raised bed right next to some turnips which I had no idea would be as large as they are.
Yikes! Before you think I must be blind as a bat not to see these beautiful purple and white orbs popping up out of the soil, it's because I plant very intensively in my raised beds and the greens from the turnips totally obscured what was growing beneath them.
So . . . surprise, surprise! (What was it I said recently about this being, at least, a good year for root crops?)
We usually eat turnips raw cut in slices or sticks with dip. But I didn't have any dip hanging around in the fridge so I decided to prepare one of the turnips to have as a cooked veggie with dinner last night.
I cubed it, boiled it in water, drained it, sprinkled on some chopped chives just to add a little color interest to the white cubes, buttered it and added salt and pepper.
While dinner was cooking, I took a tour of the Internet thinking I might discover a delectable way to cook turnips. (I have a feeling we're going to have quite a few.) Besides noting some interesting sounding recipes, I learned that if you boil turnips you should change the cooking water a couple of times to get rid of any strong flavor the turnips may have which becomes prominent when cooked. (Drop everything, run out to the kitchen, change cooking water. Twice.)
I also learned that maximum size before the turnip turns woody and develops a bitter taste is about 3" across. Ooops, these two I found yesterday were a bit bigger.
Served at dinner the turnips were flavorful and yet did have enough of a bitter finish (do you suppose turnips can have a "finish" like wine does?) that I found them, frankly, objectionable.
As my dear hubby said, "Well, we know we like them raw. And raw foods are better for us anyway. So why cook them?"
Alrighty then. On the agenda for today: Make some dip. Arrange a plate of raw turnips, kohlrabi, zucchini, baby carrots and sprigs of curly kale . . . and enjoy. (And check the turnip patch and harvest any that are already between 2" and 3".)
P.S. I served several slices of raw turnip on our breakfast plates this morning (no dip made yet), and they were just fine -- no bitter taste.
Fabulous Modern Farmhouse in Denver
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