As announced last week, we’re experimenting with sharing the round-up posts from our weekend newsletters on our website. Although some people read the site and others read the newsletter, we recognize that many prefer one over the other. We’re hoping that providing the round-up of the newsletter here (a week after it’s shared to subscribers), that these round-ups will provide ideas, inspiration and recipes for a single ingredient, topic or technique.
This week was the last of the winter veggies: turnips! Each of the links were hand-selected (we spend hours combing the Internet for content that we think you’ll like) and we’re excited to share the love of so many people who are doing such great work.
The coming weeks will feature round-ups on foraging, rhubarb, asparagus and more. You can subscribe to the newsletter here and we’d love to hear your feedback on the newsletter or the format of including the links here.
Here’s the round-up of turnip-preserving links from last week:
- How to Dry Turnips in a Dehydrator (Leda Meredith, About.com). Leda has been writing about preserving for as long as I remember reading about it online. She’s an inspiration to us and I’m glad to share her link.
- An Alternative to Potato Chips: Muchy Crunchy Veggie Chips (Kitchen Stewardship). I Love when people use a dehydrator as a way to prepare food (transcending the storing of ingredients). I’ve made dehydrated sweet potato chips with great success and have to try these.
- Sesame Turnip Chips (Rawk Out). Another take on dehydrated chips – I also love the name of this site.
- Oven Baked Turnip Chips (MountainMama Cooks). This isn’t really dehydrated but it could be a good starting place if you don’t have a dehydrator and want to see if you like to eat turnip chips
- Dehydrated Turnip Greens (Dorris and Jilly Cook). Turnip greens are scarce this time of year but it’s good to look ahead. Dorris and Jilly used to be one of my favourite blogs on food and preserving (it is no longer updated).
- DIY Homemade “Green Powder” (Bonzai Aphrodite). This site was a new find to me but I love it. It’s full of urban farming, great food ideas (like this post) and great writing.
FRIDGE/ FREEZER/ CELLAR
- Pickled Turnips (David Lebovitz). I love David’s writing and his recipes; this is no exception. You can make a small batch of fridge pickles using this recipe (they’ll last for weeks).
- Quick Pickled Turnips (Eating Well) They’ll last for up to two weeks in your fridge; we frequently make pickles like this through the winter and spring.
- How to store Root Vegetables in boxes in a Cellar (hubpages.com) A trick using sawdust!
- Freezing Turnips or Parsnips (National Center for Home Food Preservation). This entire article is 2 sentences long but tells you all you need to know to freeze turnips!
- Pickled Turnips (Georgia Pellegrini). This recipe is cooked for longer than I’m used to but I love the spice combination that Georgia uses in it.
- Lemon Pickled Turnips (Eating from the Ground Up). I rarely think of using lemon rind in pickles – this sounds like a great idea, especially in this recipe.
- Pickled Japanese Turnips (Mill City Farmers Market) I love the idea of using Rice Wine Vinegar or Mirin in this recipe – just make sure it’s at least 5% acidic.
- Turnips – A Canning Tutorial (Moo Said the Moma). A great intro on pressure canning and how to can turnips without pickling them.
- Fermented Turnip Pickle (Leda Meredith on About.com). Turnips are easy to ferment and one of the truly forgotten treasures of fermenting. Their natural sweetness makes them a great contrast with the sour flavours of fermenting.
- Turnip Kraut – How to Make this Old Style Fermented Food (Hillside Homestead). I love the photo of the old cookbook this recipe came from – almost as much as I love turnip kraut. If you’re looking for more precise measurements, check out our recipe for turnip kraut at the bottom of this newsletter.
- Tantalizing Turnips (University of Alaska Fairbanks). Several ways to keep turnips and recipes for them.
- Using Storing and Preserving Turnips (Michigan University). Another resource for preserving turnips may ways.
- Pickled Turnips 3-Ways (TheKitchn). Still unconvinced if you’ll like preserved turnips? Our friend Emily tried 3 different styles of preserved turnips to see if she could learn to love them.
- Fermented Turnip Pickles (Like in Shawarma)
The homemade version of these purple pickles is so much better than the stuff sold in jars. A small amount of beet juice is used to add color!
- Fermented Turnip Kraut
My Father introduced me to the concept of ‘turnip kraut’ – I hadn’t heard of it before. It didn’t sound overly exciting until he endorsed it and it quickly became one of my favorite ferments!