Farm share, week 17

[magid]

• three pounds of sweet potatoes
  
• two heads of cabbage (I chose smaller red ones over larger green ones, because red cabbage makes better kraut)
  
• three pounds of purple-top turnips
  
• two pounds of carrots
  
• a pound of salad greens (I swapped half for another pound and a half of sweet potatoes)
  
• two bunches of hearty leaves (I chose two bunches of collards, because I still have last week's kale available)

First thoughts: maybe I should have swapped half the purple-top turnips for yet more sweet potatoes or a green cabbage, since I don't think in turnips very fluently?* Red sauerkraut. Sauted collards and sweet potatoes with onions, chickpeas, and berbere spice/hot sauce. Split pea soup with barley and sweet potatoes, possibly some turnips, also onions and tarragon. Fermented turnips, or roasted, or sauteed with something buttery.

* We never had turnips growing up, because Dad only like them cooked, and Mom only liked them raw.

Comments

[cellio]

Armored turnips (minimalist description partway down this page) are basically the "potatoes au gratin" treatment applied to turnips. This is a medieval recipe (reconstruction) so the spices are a little different.

[magid]

Oh, those sound pretty yummy!

I used some of the turnips this morning, starting a ferment with beets and some garlic, like the pickled turnips sometimes served with/on felafel.