I know that the CSA members may be thinking what to do with all the Golden Globe turnips that showed up these past weeks, and they may also be happy that the turnip harvest is done. Only a few more carrots from spring but the carrots planted in June are well on their way. Now the focus is on planting for winter (leafy greens and root crops) and weeding, weeding, weeding.
One mystery in the garden is why the heirloom Brandywine tomatoes are doing so poorly and the Romas–both variations–are thriving. It doesn’t make sense but many have told me that their tomatoes did not do well this year. That’s certainly true of many of my curcurbits, but I don’t understand why one type of tomato would thrive and the other not.
I did make the following dish and recommend it highly! This is a variation on glazed carrots.
Scarlet Nantes Carrots, scraped, with one inch of green on top
Golden Globe turnips, diced into one inch section
Two or three Stuttgarter scallions, larger size, diced in rounds
3 tablespoons of honey (I used honey from Stratford Hall, purchased at the Old Town Butcher Shop)
1/2 teaspoon cumin (cumin is a relative of carrot)
salt/pepper to taste
butter or vegetable oil – two tablespoons, more if desired
1 handful fresh basil
Heat butter or oil in pan on medium high. Place carrots lengthwise and let saute until slightly brown. Add diced turnips and onions. Add cumin. When all are slightly browned, add 1/4 cup water and 3 tablespoons honey, Turn heat to medium low and let the mixture reduce in the pan. Add more cumin, salt/pepper, if desired. When all vegetables are tender, toss in a handful of fresh basil. Let the herbs’ leaves wilt a bit, then the vegetables are ready to serve. See the pics below. This is wonderful with salmon. The basil makes a wonderful combination with the honey.
As I’ve noted before, the Scarlet Nantes carrot, an heirloom, is smaller and softer than the carrots we find in the grocery store. They’ve been prepped for storage. Photos were taken in John’s kitchen, but this time I did the cooking. Notice how the carrots are prepped with the greens left on, about one inch. This is a classic French approach.