Dinner: Tuesday, December 4, 2007

turnips

Alanna posted about glazed turnips the other day, and when I read her post, it occurred to me I still had a bunch of turnips buried deep within “MY FRIG, THE ROOT CELLAR” too. I’d bought them from Claverach Farms a couple months ago with no idea what I’d even do with them as I’d never actually cooked turnips before, but with my only recent memory eating them coming from Red, I felt they deserved a chance at glory on my dinner table.

Heading to the kitchen to dig them out I was concerned with how they would look roughly two months after purchasing them, and I was happy to see they appeared almost identical to when I’d tossed them in the fridge in the first place. It’s amazing how long some fruits and vegetables will last if stored properly, and as I pulled the turnips from the crisper, I took the opportunity to take stock of my other late market purchases.

Walker Claridge’s green onions from The Root Cellar were doing surprisingly well for being at least 6 weeks old as I’d washed them the minute I’d gotten them home and wrapped them in moist paper towels. I enjoyed using them all summer when he had them as they were a sort of two-fer: the green ends could be used as herbs in vinaigrettes, tacos, etc. and the bulby root ends were perfect for a light onion flavor in something like scrambled eggs; having almost a leek like flavor.

Celeriac from Berger Bluff Farms, which I’d swiped away from all my Slow Food friends by buying every single one on the last day of the Maplewood Farmers’ Market, looked exactly as I’d expected: unchanged and ugly as the day I bought them; wrapped safely in their plastic bag.

Chioggia Beets from Claverach Farms were maybe a touch soft after at least 6 weeks, and one giant chioggia from The Root Cellar looked precisely how it did the day I bought it as I’d cut the beet greens off and used them the night I’d brought it home ensuring it’s longevity.

With everything pulled out for inspection, it was then that I saw the several varieties of apples from Centennial Farms I’d completely forgotten about. A bit soft, they were definitely showing their age, and it was at then inspiration hit in the form of applesauce…applesauce on turnip-potato pancakes.

beans applesauce
pork pork2

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