Monday, April 29, 2013
For someone who grew up expecting the Jolly Green Giant to supply her vegetables it’s an experience to realize the variety that is available.
Parsnips, rutabagas, turnips - oh my!
Now that DH has prepared our soil and tilled in some of the 240 lbs of manure he bought, we actually have to plant something.
Tomatoes, of course, and lettuce and beans since I know what to do with those. But DH reads and reads so more possibilities are emerging. I cautioned him that the worst thing would be to work hard and raise a bumper crop of something we hated, which leads me to my new acquaintance with “root vegetables.” I refuse to plant anything I haven’t actually eaten first.
I know carrots and red beets grow in the ground. I like to eat carrots raw while my beets come pickled in a jar. These white veggies were new to me.
Fortunately, thanks to a neighbor, I learned that I could put them in a crock pot – my favorite method of cooking since I don’t have to watch it.
1 lb parsnips,
1 rutabaga, 1 turnip (weight unknown)
1 lb of carrots
2 chopped onions
2 sweet potatoes
1 cup dried cranberries (my package had pomegranates mixed in)
DH helped me peel and chop up all this stuff.
Put everything in the crock pot with the potatoes on top. I “pammed” it first.
Then whisk together 3 tbl olive oil, 2 tbl balsamic vinegar, 1 tbl brown sugar and some salt and pepper and just pour it over the top of everything.
4 hours in the crock pot on high and we had 3 days worth of healthy veggies that have the “junk food king’s” seal of approval.
DH says that root vegetables will grow in our climate through the winter. That would be nice, but if not, I don’t mind buying them. My taste buds are becoming more adventurous.