13 Comments
author

Bran is even more manageable! Thank you. I hope our Environment Secretary will relish this recipe as much as I shall.

Expand full comment

However delicious your recipe I am not persuaded about turnips!

Expand full comment
author

Follow Zora Margolis' recommendation and think of them as radishes - unless you don't like those...

Expand full comment

I'm partial to hakurai--small white turnips, sold at the farmers markets, which are also called 'salad turnips. They are best eaten raw, sliced thin. They are juicy and crisp, like a sweeter, less pungent radish.

Expand full comment
author

They sound delicious! The Japanese are brilliant at fine-tuning robust produce like aubergine/eggplant and refining it.

Expand full comment

Chekhov‘s CHERRY ORCHARD was written back in 1903 but the dilemma is still the same. You might look it up on YouTube and watch while cooking;-)

Expand full comment
author

Oh goodness. Yes. So dismaying. How could I have forgotten...? We only seem to act on new discoveries and learn so little from our past.

Expand full comment

Brilliant piece Julia!

Expand full comment
author

Thank you. It's dreadful we even need to worry about protecting our food sources - and trees. What's happened to our society?

Expand full comment

Hey Bim guess what? In Japan they pickle turnips by burying them in ground barley and they come out sweet and crunchy and delicious! I have eaten around 90kg of them in the past fortnight.

Expand full comment
author

It is your DUTY to give us the recipe!

Expand full comment

Your post is tragic. Utterly awful.

Expand full comment