I got a new camera for Christmas. It’s not a pricey one but it is easy to use and if I am careful can save me a thousand words (giggle). I had a busy morning with three energetic girls that came to the farm with their mom to get started with their new year’s resolution of connecting with local food and learning to make better food choices.
I am a firm believer in getting kids out of the classroom and into the dirt. Once they get here and get their hands on whats growing in the garden they are much more willing to try new (or old timey) foods. Today we harvested turnips, collards, cabbage, and parsley, then looked for fresh eggs in the coop. The girls were munching on raw collard greens and cabbage leaves for much of their visit, until the goats discovered their treat and practically mowed them over trying to get to the tasty greens.
I turned to one of my first cookbooks – a set my parents gave me too many years ago to count – for the following recipe. It takes a bit of time to prep so plan to start an hour before mealtime. You can easily break it up if you have a cooking day set aside every week and do the chopping and even cooking and mashing ahead and freeze the precooked turnips (or keep them in the frig for a day or two – just drain before continuing with the second step).
1 lb turnips (4 medium)
2 Tbsp butter
2 beaten eggs
¾ cup soft bread crumbs (1 slice)
1 Tbsp finely chopped onion
1 Tbsp snipped parsley
1 Tbsp sugar
1 tsp salt (much less if using sea salt)
1 tsp lemon juice
(Better Homes and Gardens, 1977, all time favorite casserole recipes)
Peel and cube turnips to make about 3 cups (I peeled and shredded in food processor). Cook, covered, in small amount of boiling salted water till tender, about 20 min. Drain, add butter and mash.
In bowl, combine remaining ingredients. Add mashed turnips; mix well. Turn into 3 cup casserole. Bake uncovered, at 375* till set, about 25-30 min. Garnish with more parsley if desired. Makes 4 servings. May be doubled.
Feel free to experiment by adding different herbs. Thyme is good with eggs; Italian blend might be fun if you use this as a side dish spaghetti and meatballs or lasagna.
We like it as a main dish by adding chili powder, cumin and cilantro while mixing, then shredding some pepper jack cheese on top before baking. Serve with refried beans or black bean salsa over Spanish Rice and a green salad for Mexican night.
This recipe is not as good reheated but may be good the next day if you sliced the cold puff, reheated it and poured gravy on top or cubed and tossed on tomato soup or wrapped in a warm tortilla with some cheese for a fast breakfast burrito.