[permaculture] [Fwd: [SANET-MG] Jerusalem Artichokes, An Overlooked Market

Harmon Seaver hseaver at gmail.com
Sat Apr 5 17:54:44 EDT 2008


Marimike6 at cs.com wrote:

> Hot tip: try rutabagas. Any time you're cooking a soup or a stew, grate them 
> and add them as a nutritious and tasty thickener.

   Yup -- and try boiling them up with some potatoes and then mashing
them, about half and half works great -- they call it rutma in Sweden.

> 
> Avoid the similar looking turnips. The hogs seem to like them. I hoed too 
> many as a kid to have any great appreciation for this vile tasting, bilious root.

    Oh, no, no, not so at all! Turnips are really, really great. Lots of
people even like to eat them raw. And turnip greens are terrific as
well. I really like a mix of turnip greens and collards, half and half.
Or those two and mustard greens, about 2-3 lbs of each and maybe half a
cabbage thrown in at the end, with a quart of chicken stock. Serve it on
rice.
    I love making soup with all roots -- turnips, rutabagas, parsnips,
potatoes, and white beans.

-- 
Harmon Seaver


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