Spices and Seasons – Turnips


Japanese TurnipsThis was what I like to refer to as a grand finale weekend. Well, the last but one weekend before school closes is when everything comes to a head. We had a weekend of non-stop games, recitals and finishes. I am happy, but exhausted. This is when I am glad that we have seasons and our little backyard. The produce that comes my way, ensures that I cook them to ensure a good wholesome meal for all of us.

The seasonal vegetable that shows up this time of the year, rain or shine is the turnip. This year, due to the temperamental spring the sping vegetables have been fewer than I would like, but there are there here and there. We have had the raab, some kale and of course these petite and snow white japanese turnips complete with their lovely head of greens. This year, we have been conservative with growing the greens because, a lot of the spring vegetables such as the turnips and radishes come with their built in heads of greens.

To see what else, we have been growing and cooking, do not forget to stop by my facebook page. Turnips often get a bad rep, but hopefully before the season is up, if you are a turnip lover, I might have a recipe or two that would be an interesting addition to your table, such as this one on my blog and of course this recipe that I will share, that is a turnip and chickpea pasta dish. If you do not like turnips, you might want to give one of these recipes are try, they just might change your mind.


About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

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