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December 22, 2008

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I happen to love turnips despite never having tasted one of your Eastham turnips. I'm not sure how I'll get a chance to lay my hands on your fancy East Coast turnips...

I like turnips too. Just boiled and mashed with a ton of butter on them. I've never heard of Eastham turnips, but I'm sure they are the best in the world if you say so. ;)

And incidentally - I love the way your CAPTCHA works now. *Much* easier - thanks!

That's right - I'm stubborn, and I'm never gonna change.

Finding out that turnips aren't particularly nutritious (at least compared to other vegetables, I'm sure they are compared to the jelly beans I just ate) was a great moment for me. No longer did I have to choke down turnips because I felt I should. If only someone would come along and tell me beet greens aren't really good for you after all.

That said, did you know that the Macomber turnip has its own historic marker? Check it out: http://en.wikipedia.org/wiki/File:Westportturnip.jpg
(So does the Baldwin apple, which strikes me as a more palatable choice.)

I've never had a turnip, but am perfectly willing to roast them and give them a shot!

"…well, I can’t help you. You’re stubborn and you’ll never change."

Ah...did you have anyone in particular in mind when you wrote this?

I'll have to try that! We have at least a dozen turnips still of whatever variety or CSA grows. They've got a bitter bite, not sweet like you describe. Mashing with butter and nutmeg, honestly, sounds much better for parsnips than rutabagas. But we have enough that I'll try that, too.

I have a photo of the Baldwin Apple monument on my blog: http://vegyear.wordpress.com/2008/10/28/week-22-october-21-27/

Mmm, turnips. Turnip cake (lo ba gai) is one of my favorite dim sum dishes.

Last person I met who grew up with the salty air and particular sand of Cape Cod was most certainly not sweeter than average, but if you say that'll help a turnip, who am I to doubt?

This sounds delicious! I'd love to see this as a gratin, too, but that's just because I'm a whore for Bechamel.

Heather: Ah, but we are soul sisters, for I put some into a gratin, too. See: http://www.foodonthefood.com/TurnipGratin.jpg
Although I usually save the gratins for the stinkier turnips, since the cream and cheese really help to tone things down.

Brian: I know it's counterintuitive. Usually native Cape Codders are grumpy, salt-of-the-earth types, but there are exceptions to every rule.

adele: Mmmm, turnip cake. Actually, I've never had turnip cake, but now I'm intrigued. I have, however, had turnip pie. Not kidding. This recipe to be exact: http://www.yankeemagazine.com/issues/2008-01/food/turnips
And it's really good (at least, with sweet turnips).

Veg Year: I also like stews with turnips in them. Nice apple monument, BTW!

Dad: How'd you guess? Although you did eat that gratin, so I guess we can't rule out change entirely!

Melissa: You never know with turnips. Let me know how you fare.

Pyewacket: Fascinating! Sounds like Macombers have some rutabaga genes, too (weird, because I don't love rutabagas). Anyway, maybe we can make an arrangement: my squash for your turnips and beet greens.

Sally: Everything I say is the God's honest truth. (Typepad must have improved the CAPTCHA--I had nothing to do with it!)

Mary: They are "fancy" and hard to come by, but maybe we can work something out for next year.

In past years I would have been hesitant to heed your turnip love song, but having recently been won over by parsnips (both roasted and in homemade turkey soup - delightful!), I think I need to give this recipe a try in the new year.

turnips - absolutely love them
cooked any which way
but roasted and I'm in heaven


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