"turnips" news and stories

• If your plate is larger than 9 inches across, you're probably eating too much.
• Many Kansans are quick to turn their noses up at turnips, but it seems everyone wants locally grown sweet potatoes.
• A small-town barbecue-joint bartender made it all the way to the big time -- sort of. He went before Judge Judy in a carding case.
• A mom on a budget hits three grocery stores to find the best deals.
• One writer says the numbers don't lie when it comes to determining our national sandwich -- and he believes the clear winner is peanut butter & jelly.

Turnips come out of hiding during this time of year and especially for Thanksgiving on our dinner tables. While the smell and flavor of turnips are pungent and turn many off from trying them, the taste becomes dramatically mild after the cooking process. Maple-Sage Glazed Turnips satisfy a sweet craving and with only 68 calories per serving, you can rest easy knowing you're serving your family a healthy side.

Selecting: A good turnip will be smooth and heavy for its size. If it comes with greens attached, remove the greens before storing in the refrigerator. The greens are edible and should be stored in a plastic bag in the refrigerator for up to three days; they resemble mustard greens in flavor.

Saturday morning I met up with sometimes Slashfooder Sarah Gilbert and her youngest son at the Portland Farmers Market. It was cold and rainy (normal for this time of year in Portland) but that didn't stop us from first taking a loop of the whole market to see what was being offered before starting to buy in earnest. It was the first time I've been to this market and I was totally awed by what I found. I thought that we were doing pretty well in Philly with our Headhouse Square Market, but Portland had put us totally to shame.

I tried to be restrained in my buying, knowing that my mom had already the bulk of the holiday food shopping and I won't have that many opportunities to cook before I head back to Philly on the 29th, but I still managed to fill the reusable bag I brought with me and spend around $20 on some of the most gorgeous produce I've seen in a while. I was particularly taken by the mountain of turnips you see above. There was something about the freshness and sheer abundance that seemed to embody the best qualities of a farmers market.

Sadly, it was the last Saturday for the Portland market until spring. Thankfully, it will be open again when I get out this way again during the summer. I can't wait!

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