Comments on: A turnip for the looks

By: Sichuanese Hotpot — Progressive Dinner Party

Sichuanese Hotpot — Progressive Dinner Party — Thu, 24 Jul 2008 01:07:32 +0000

[...] smoked hard tofu some kind of Vietnamese tofu that was creamy on the inside and had a nice fried edge tiny bundles of yam noodles (check the fridge at your Asian grocery) wind dried pork sausage (in packets at the Asian grocery) Chinese bacon – see below very thinly sliced raw beef (check freezer at Asian grocery) sliced bamboo shoot green onions daikon batons small whole brown mushrooms fresh white fungus (sheesh, this was good, but it’s a texture buzz, not a flavour one) little bundles of enoki mushrooms watercress sprigs water spinach in little lengths (kang kong) fresh mustard greens (the bright green, chunky stemmed kind, not the purple leafy kind) trimmed sprouts slices of fennel (not quite traditional, but divine) slices of hairy melon baby turnips (like these ones) [...]

By: Zoe

Zoe — Mon, 30 Jun 2008 03:42:20 +0000

But did you take a picture? If you did, email it to me and I'll put it in your comment. Most of the cavolo nero ended up in a Ribollita using the River Cafe recipe from here, but a handful of stelline (little star shaped pasta) instead of crustless stale ciabatta torn into one inch pieces.

By: kate

kate — Mon, 30 Jun 2008 03:35:56 +0000

We had cavolo nero the other night, boiled for a while, set aside, boil spuds and carrots in the cavolo nero water while you chop the CN. Saute some onions, garlic and Polish sausage to stick on the top (unless you giggle too much to buy sausage, then you can be veggo) and serve with rye bread and lots of seedy mustard. Loving myself sick after I made that one.

By: Crit

Crit — Fri, 27 Jun 2008 04:38:56 +0000

Easy Tuscan kale recipe – wash and strip leaves off stems. Saute some onion in a big pan or pot with olive oil. Put in kale, add salt and pepper to taste. Saute till it goes floppy. Takes ages. At some point add some walnuts. You might need to add some water or stock if the kale starts sticking before it’s floppy. Thyme is nice in there too. It’s a fabulous winter veg – so dark green it even looks like it’s full of iron and other goodness!

By: Zoe

Zoe — Tue, 24 Jun 2008 09:17:28 +0000

I love beet greens, too. And although this was delicious, some garlic and olive oil is all little tender greens like these need.

Laura, I am extremely pleased that your farmer is called Aphrodite.

By: FDB

FDB — Mon, 23 Jun 2008 23:47:36 +0000

Thanks Laura – I suppose that’s the reason I don’t remember anyone bothering with turnips in Perth!

By: Laura

Laura — Mon, 23 Jun 2008 06:54:24 +0000

Turnips need the cold soil. All year round in Australian cold zones, similar growing season to onions.

I was unfamiliar with black kale until the farmer I get veg from (she’s called Aphrodite) had some. I love it. I’ll plant some next Autumn. I think it’ll look nice in amongst the roses.

By: FDB

FDB — Mon, 23 Jun 2008 04:25:00 +0000

Pretty sure Polk salad is a very different kettle of fish, but I guess Annie could have been (living up to her name and) substitutin’

This looks fatastic akshly. I’ve been banging on about beet greens and radish greens 4 evahs – can’t stand to see chumps just chuck them in the bin.

For the vege-patch minded, you could have them all year round I betcha – if turnips are as much like radishes as they look. So very easy to grow.