While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round, Hakurei. The last time I made Japanese pickled turnips, the green tops were wilted and not really appealing. This time they were fresh and green and not to be wasted. I decided to make Nozawana tsukemono—pickled turnip greens.
Karl’s Japanese Pickled Turnip Greens
Filed under Side Dishes, Vegetarian
Eilene is having her friends over again and she has requested lembas bread and Lord of the Rings stew. I did not want to make the same one that I made last time, but none of the ones on-line struck my fancy.
Karl’s Shire Hens in Apple Wine
Filed under Main Dishes, Poultry, Stews
Jan and I were at the farmer’s market. I had already planned on green beans to go with my roasted pork, but Jan saw these cute little turnips. I decided to combine the two vegetables and add some of the marmalade I made yesterday.
Karl’s Sage Turnips and Green Beans
with Orange Marmalade
Filed under Side Dishes, Vegetables
karllueck
Miriam
Jabberwocky Stew 