Spring Spoiling

[Robson Valley]

To me, a turnip is 4-6" diameter, whitish inside where the top was cut off and a distinct purple color blush on the outside of the top.

I learned by experiment that a big double handful of fries, not agitated too much, is done in 3 mins 30 sec.
The coating is browning just a littleand they are cooked through. I'll admit there some really scuzzy burnt sludge that settle out.
Four minutes in the pot and many tip/ends are beginning to burn.

Having chicken tonight? Get the oil going and deep-fry branches of sage and oregano for edible garnish.

I'm fond of using one or another of the dry rubs which are usually applied to meats going into my big smoker BBQ rigs.
3 hrs at 275 with some apple wood.

 

[Laurentius]

To me a turnip is a pinkish reddish thing, that grows from turnip seed. I have tried making them into crisps but I did not like the results.

 

[Robson Valley]

OK, I blame you all = yam fries with whatever else for supper tonight!
I'll use what I traded for as I call "Paddy-Rub", meant for meats.
What's so special? There's just a hint of espresso coffee in it.

 

[nunzionuk]

Never done parsnip mash....has to be worth a try, thanks!

Parsnip and sweet potatoe is what I normally do.. Parsnip chips.. MMmm.. Can do parsnip pancakes.. like potatoe cakes, but you get the idea. Pretty much you can replace potatoe in most things with parsnips for extra flavour.

 

[Robson Valley]

Ah, be careful = the lexicon police are alert. We do need more "lerts."

You say: "sweet potato." What, precisely do you refer to? We have two things:

1. Yam. Commonly referred to in the United States as "sweet potato", depending upon where you live.
To me in Canada, it is a Yam = orange interior, reddish brown and thin-skinned surface.

2. Sweet Potato. An abomination of a potato-looking thing with insipid yellow flesh.
If there was a vegetable that earned the rights to being fed to livestock, this is it.
Yeah, yeah, I'm biased and I can live with it.

 

[Toddy]

Then the sweet potato that I know of is your yam. We don't really get 'yams' outside of Caribbean or African speciality greengrocers, but the sweet potato is pretty commonplace supermarket stuff.

I didn't know they were two entirely different things until this thread and I went a-googling
There you go, we learn something new every day

M

 

[nunzionuk]

Ah, be careful = the lexicon police are alert. We do need more "lerts."

You say: "sweet potato." What, precisely do you refer to? We have two things:

1. Yam. Commonly referred to in the United States as "sweet potato", depending upon where you live.
To me in Canada, it is a Yam = orange interior, reddish brown and thin-skinned surface.

2. Sweet Potato. An abomination of a potato-looking thing with insipid yellow flesh.
If there was a vegetable that earned the rights to being fed to livestock, this is it.
Yeah, yeah, I'm biased and I can live with it.

Sweet potatoes (Ipomea batatas)

 

[British Red]

What's wrong with parsnip wine?
Come on guys, get a grip!

12lbs of scrubbed parsnips

Peeled Parsnips by British Red, on Flickr

Chopped and covered in water

Chopped Parsnip by British Red, on Flickr

Cooked

Stewing Parsnip by British Red, on Flickr

Turned into 3 gallons of parsnip wine must

Parsnip Wine Must by British Red, on Flickr

I have a grip sir

 

[British Red]

A few pasties used up a load or roots and tubers too

Cornish Pasties by British Red, on Flickr

 

[beachlover]

12lbs of scrubbed parsnips

Peeled Parsnips by British Red, on Flickr

Chopped and covered in water

Chopped Parsnip by British Red, on Flickr

Cooked

Stewing Parsnip by British Red, on Flickr

Turned into 3 gallons of parsnip wine must

Parsnip Wine Must by British Red, on Flickr

I have a grip sir

That's more like it Hugh! You had me worried for a while there.
I've just made my first gallon of nettle wine. It took some collecting, but there's quite a bit about here already.

 

[British Red]

I made nettle for the first time last year based on John Fennas recommendation. Pleasantly surprised with it. Lilac is worth trying too.

 

[bilmo-p5]

Those handbags look nice, Mr Red. One of them 'tween a coupla rounds o' B&B would be a tasty snack.

 

[Harvestman]

I'd just like to know two things:

1. When will the parsnip wine be ready?
2. Can I book a room for a week at your place for about then please?

 

[British Red]

Reckon April 2016 mate, but then again, last years is about ready now

 

[beachlover]

I made nettle for the first time last year based on John Fennas recommendation. Pleasantly surprised with it. Lilac is worth trying too.

I'd never considered lilac and have some growing nearby too. I need more demijohns and a bigger shed!

 

[British Red]

Its very strongly perfumed. A dessert wine to have with a fruit sorbet I think. Its really an interesting wine, nicer than elderflower I think.

 

[British Red]

Got rid of some more spuds today and the last leeks

Potato and leek ingredients by British Red, on Flickr

Potato and leek soup made by British Red, on Flickr

Potato and leek soup canned by British Red, on Flickr

Processed another trug of parsnips into the (now bursting) freezers.

Have one trug left. I have discovered that chickens like cooked parsnips!

 

[bigbear]

BR, yes sir, a pasty is not a pasty without swede.
Toddy, oh yes, veggie haggis, excellent stuff.
Grew Sweet Bell turnips on the allotment last year, excellent, grow fast, make terrific roasted veg and a damn fine curry as well as being great mashed with carrots or swede, the combination of two of these mashed together is IMHO a good example of the sum being greater than the total of the parts. Pick any two or even all three, boil, mash with butter and lots of black pepper, its good !

 

[British Red]

Doesn't the parsnip wine look odd as it clears?

Parsnip Wine Clearing by British Red, on Flickr

 

[Robson Valley]

Not at all. You're looking at the flocculant must of smashed plant biomass, yeastie-beasties (love those guys) and suspended proteins. Looks like a lot of crud and plenty in the bottom.
Clean and frequent careful racking ought to bring it around.

At the same time, the color looks like it will have a brilliant polish, ought to be yummy.