The First Turnip Harvest
One day last week, while sitting at the breakfast table, I made the mistake of mentioning harvesting some turnips.
Not long after, I spotted the four older children on their way out to the Chicken Field. So we gathered a couple of totes and I grabbed the camera and baby Joshie. Eventually Elijah was leading this little lady around by the hand trying to find the largest in the patch.
Pulling up root vegetables is probably one of their favorite garden chores.
Eventually we had a tote overflowing with greens and another half-filled with roots.
We stopped at about 25% of the patch since I knew that was all I would have time to process.
The turnips came into the kitchen along with some of the greens, the remainder going to the goats and chickens.
By the end of the next day we had several gallons of Homestead Chi (recipe in Traditionally Fermented Foods) made from turnips, green onions, and cilantro from the garden cut with grocery store cabbages. I also added some lacto-fermented Turnip Dill Pickles to the jar collection stinking up our counter tops.
We thank the Lord for the increase, the able bodies for harvesting, and the method of simple food preservation that has been such a blessing to our family in so many ways.
Wanted to share a recipe with you for the turnips. It may sound a little weird, and I thought so too, until I ate them this way.
Cut turnips like french fries. Bread them like you would a mushroom, and deep fry until golden. (You can parboil a little before breading if you want a softer turnip after frying)
Dip in a shrimp style sauce. (Ketchup, horseradish, and lime juice)
So yummy. Tastes similar to a fried mushroom.
Love the comment about the “jar collection stinking up the counters.” Lol. Love hearing about your adventures.
Love to read about your life.
One of our favorite ways to eat kimchi is on a piece of toast atop of crunchy peanut butter. Sounds strange but is absolutely delicious (and those flavors are often combined in other asian dishes that work well together). Just thought I’d share if you are looking for more ways to enjoy your ferments!
Lexie,
That’s so funny! When I was working on my fermentation book, Stewart and I were kicking around recipe ideas and book titles. During that conversation Stewart was munching on the exact same snack you describe, with a rice cake replacing the toast. He really liked it!