Posted by Angle Iron on December 14, 2014 at 12:41:57 from (68.58.235.124):
In Reply to: still harvesting,dec 13 posted by larry@stinescorner on December 14, 2014 at 10:44:51:
We start thinning them at about 1 inch in size and eat some in salads like radishes or alone with a little salt. After that up until around 3 inch we dice them boil like a potato, heavy cream, butter and mash. Salt and pepper to taste. Now I don't care for them but my wife and her family are nuts for the greens from the turnips. Remove the heavy stems, shred like you would spinach or any other green. In a pot to simmer with a streak of lean, fatback or bacon for flavor. This is an ongoing thing as the green tops keep on growing and can be cut over and over. Same thing with the rutabaga greens as well. Take the pot juice and pour over crumbled corn muffins. My wife says its like candy. As I said I don.t care for them but she has eaten them since they were kids. Her parents were kids during the 30s and I think they ate what ever was growing at the time and were happy to get it.
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Today's Featured Article - Old Time Threshing - by Anthony West. A lovely harvest evening late September 1947, I was a school boy, like all school boys I loved harvest time. The golden corn ripens well and early, the stoking, stacking,.... the drawing in with the tractors and trailers and a few buck rakes thrown in, and possibly a heavy horse. It would be a great day for the collies and the terrier dogs, rats and mice would be at the bottom of the stacks so the dogs, would have a busy time hunting and killing, all the corn was gathered and ricked in what we c
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