We can't seem to get a break from the rain right now. I checked on the garden. It's flooded. Like parts of it have 4 inches of standing water.
Woke up to a chilly 36°F outside. So cold, I had to turn a heater on, and today I need to order propane (gulp!). Way too cold for a garden to grow, so I am praying my already planted herbs and flowers survive this dip in temperature. Wet and cold do not mix well for an abundant garden. My feverfew seeds did not sprout at all, so I may need to re-buy them if we want a harvest this year.
I have been bringing in about 2-3 asparagus a day lately. We are at the end of harvest, but we keep getting a few a day.
I'm already utilizing fresh herbs from the garden. The cilantro seed sprouts are holding up in this colder weather too. Same with the dill seeds I planted.
About turnips . . .
Turnips are the most under-rated cruciferous vegetable in my opinion. Probably along the same path with rutabagas. I don't know anyone personally who even eats either of them, and you won't find them served in any area restaurants (in our area anyway). You can find turnip greens at some restaurants.
I do buy our turnip greens, and for now, organic peas. We have been him-hawing on when and how to add more raised beds, so we can grow more of both.
Turnip Greens are not just a healthy side, but high in fiber. I have been doubling up on our vegetables lately, and mixing up the rotation, so we don't eat the same thing all week long.
I boiled my greens in a mix of organic chicken broth, water, a bit of bacon fat (you could use olive oil), salt and pepper. At the end of cooking I added 1 minced clove of garlic for added health and flavor.
Greens are a healthy addition to a breakfast, and I add them to ours weekly.
I tried this recipe, in hopes to get some turnips in our rotation more often, and to also find a reason to plant them next year.
Funny story, we bought a flat of what we thought (and was told) was cauliflower, and when it all grew it ended up all kohlrabi, We loved it, but we got so tired of eating so much of it ha ha!
Very good, but there were blips with this recipe. First, the recipe stated bake covered for 25 minutes (375°F) then broil. It was not done at that time. By the way, I used my thinnest slicing on the mandolin, so these turnips were very thin too. I covered it and had to bake it for 1 1/2 hours. I then researched roasted turnip recipes, and they use 400°F for one hour.
The recipe is a keeper, but cook time will be higher. We loved this! Turnip au Gratin (Low Carb Spark).
It was very good in the end, but the time in the oven is off with the temperature on the recipe. I think more heavy cream was needed, and maybe one more minute of broil time. Also, the recipe did not say to broil on high or low.
It re-heats nicely, but it does not have a liquid-y base after that long of cooking. However, my husband's first bite was "Wow! That's good!"
I'll keep looking for more new turnip recipes. It was good, but a few flaws in the instructions on this one. It would be a good side for grilling meats on the outdoor grill, but with a higher temperature to speed that baking process up.
By the way, I have put turnips in the crock pot, but with a mix of root vegetables and a sweet/butter glaze.
More Rain ~ Garden is Flooded ~ Turnips © May 2025 by Kristina at Pioneer Woman at Heart
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Blessings and hugs,
Betsy