Tag Archives: turnip

Brown Rice with Garden Veggies (Including Summer Squash!)

by stuporglue Posted on July 8, 2010

Squash time has arrived, which leads to the question “What can I make with squash!” Two years ago we had a bumper crop of summer squash and nearly overdosed on the stuff. This year I intend to record each recipe that we make using summer squash (including zucchini) so future me can more easily decide what to do with it. Part of our strategy this year is to pick them when they’re smaller. They should be more tender and less intimidating this way, right?

Summer squash and zucchini
Summer squash and zucchini. About 9 inches long

Brown Rice with Garden Veggies (Including Summer Squash)

We really liked this recipe, even my 4 year old. It’s kind of a cross between fried rice and Hawaiian haystacks. The squash isn’t very prominent, but helps make the rice more interesting. Nutty brown rice mixes nicely with the sweetness of the pineapple and pulled pork while the ginger and turnips help it from being too sweet. The peas round out the dish adding a nice fresh crunch to it.

Enjoy!

Plate of brown rice with garden veggies (including yellow squash!)
Plate of brown rice with garden veggies (including yellow squash!)

Ingredients

  • Brown Rice
  • 1 medium (9 inch!) summer squash, chopped
  • 1 cup Peas in the pod, stems removed
  • 1/2 cup chopped turnip
  • 1 medium onion, chopped
  • Pineapple
  • Pulled Pork (we used leftover fake Cafe Rio Pork Barbacoa)
  • Ginger (powdered, but I bet grated would taste awesome)
  • Garlic
  • Salt
  • 2 tbsp soy sauce
  • A little oil, butter or cooking spray

Cook It!

  1. Prepare pulled pork using your favorite recipe (or buy it, if you’re in a hurry).
  2. Put the rice on to cook. You want to stop it while it still has a nice bite and isn’t stuck together. None of this mushy rice stuff.
    1. When it is done add a couple tablespoons soy sauce
  3. Lightly oil a frying pan and fry in the onions and turnips on medium heat. These are the hardest of our vegetables tonight, so we start them first.
  4. After about 10-15 minutes, when the onions and turnips are just starting to soften, add the squash and peas. Immediately add the ginger, garlic and salt to taste.
  5. Cook the vegetables for another 10-15 minutes. You will know that it’s done when the squash starts to get soft. We’re just cooking the squash and peas just enough to make them start to release their juices.
  6. Mix the finished rice and vegetables together.

Serve It!

Put down a bed of brown rice with vegetables, add the pulled pork and pineapple on top.

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How to Enjoy Turnips

by stuporglue Posted on July 2, 2010

Turnips Rock!

Turnips are one of those root vegetables that many people don’t eat. I’m not talking about people who can’t fry an egg, I’m talking about people who wouldn’t flinch at the idea of making home made mashed potatoes or making egg salad sandwiches from scratch. People who already possess the skills to enjoy turnips but don’t because they find them scary and imposing.

Eat This Turnip
Eat This Turnip

I was once like you.

Then I bought a bag of turnips on a whim.  I didn’t have a plan for them, I just though I should try them.  I peeled them, diced them, boiled them, and mashed them. Homemade mashed turnips.  I added a dab of butter, some salt and pepper  and became a huge fan of turnips!

Beet confronts nemeses
Beet confronts nemeses

So here’s the official print-it-out recipe.

Delicious Mashed Turnip Recipe

  1. Peel turnips and dice into 1/2 inch cubes.
    1. If you have small fresh turnips the skins may be tender enough to just cook. Store bought turnips will be covered with food-grade wax to help preserve them.
  2. Place in a pot with water covering them.
  3. Cover pot with lid and simmer on medium for 30-45 minutes, stirring occasionally.
  4. When the turnip cubes can be mashed with a fork easily, they’re cooked.
  5. Mash the turnips and continue cooking until any extra water has cooked off.
  6. Add butter, salt and pepper to taste.

They will have a texture like slightly lumpy mashed potatoes, and flavor like weak radish crossed with carrot.

Other Garden Happenings

Raspberry Flower Buds
Raspberry Flower Buds

The raspberries are starting to flower.

Bean Flowers!
Bean Flowers!

Despite the various squirrel attacks the bean plants have put out a plethora of flowers. The picture above is from one of the rows of bush beans.

Cucurbitaceae flower
Cucurbitaceae flower

What’s a Cucurbitaceae? It’s the family name that includes Squash, Pumpkins, Cucumbers and Zuchinni. Since I didn’t label what was planted here, I have no idea what it will be. The following plant definately looks like a summer yellow squash though.

Small Yellow Squash!
Small Yellow Squash!

We have also eaten and given away another 3 cups or so of peas. Most of them never make it to the peas-in-the-pod stage…we pretty much eat the pods as soon as they’re big enough!

Posting Delays

I apologize for the slowness in posting these recent weeks.  I have recently accepted a new job, but will be continuing part time at my current job, which means 60 hour work  weeks. I’m very excited about the new position, and I’m excited to be able to talk about the company in coming months. What the new job does mean though is that Gardening is no longer my part-time job. It’s now my part-part-time job.  My new posting schedule goal is once a week until this crazy work schedule clears up a bit.

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