Subject: Re: [permaculture] [Fwd: [SANET-MG] Jerusalem Artichokes, An Overlooked Market
Date: Sat, 05 Apr 2008 16:54:44 -0500
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.