we are having turnips and greens. I gathered 3 times too much but to have enough turnips I pulled 9. Most were no bigger around than a Popsicle. One was as big around as the bottom of a tea cup. I chop all of the greens: leaf, stem, and the root end that the turnip fastens too. I chop to bite size, then add 1/2 pint of our home canned diced tomatoes, 1/2 onion diced, canning salt to taste,(I used about 1 T), 3 T of country cured diced bacon, a pinch of cayenne, 1 t of minced (fresh) cilantro, 1 T of minced fresh parsley (use dry if you dont still have fresh in your garden or greenhouse). A big pinch of our home grown, then dried, mixed herbs. Includes: dandelion, sage, cilantro, parsley, parsley, tarragon, dill whole plant, shiso, fig leaf, grape leaf, mulberry leaf, oregano, spearmint, lemon balm, basils--4 kinds, red clover leaf, violet leaf and stem. Then I dump in the cooked turnips. Turnips and greens take almost the same amount of time to become tender and tasty enough to eat. How long...about an hour at rolling boil? How much water? That will depend on whether or not you like pot-likker. I do, so I used a 5-quart dutch oven boiler to cook it all in. Reserve the turnip water. (to make corn bread) use the liquid in place of the buttermilk or sweet milk. During depression and the rationing during ww1 and 2, Mom never did have enough milk for the kids, dad, and baking too. So she reserved the liquid most toss out, and used it in place of milk in corn bread, or biscuits. Also in soups, stews, and gravy. Now, soon as the pumpkin bread gets baked, I can eat. Kim does NOT like turnips and greens, not even when it is homegrown organic, using spring water, and pink Himalayan rock salt crushed. Herbs all grown here. Onion, too. Tomatoes too. Jon-making himownself hongry.
Posted on: Wed, 12 Nov 2014 23:13:50 +0000