permaculture

[Harmon Seaver <hseaver@gmail.com>]

Marimike6@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