We will be at Tsunami (928 South Cooper) today from 10-1. We will have sweet potatoes, kale, greens and turnips. Van Cheeseman (Flora at Bluebird Farms) will be there with spinach, endive, shiitake mushrooms, duck eggs and chicken eggs. Tim Smith (Gracious Garden) will have arugula, tender lettuce mix, baby mesclun mix and spinach. There are also a few others who set up on Saturday. You will probably see McCarter Coffee, Shoaf's Loaf, Donnell Century Farm Beef, Newman Farm Berkshire Pork, Bonnie Blue Farm Goat Milk Cheeses, Evergreen Farm milk, cream, eggs & butter, Mickmak Farms hydroponic heirloom tomatoes, cucumbers & lettuces and True Vine greens, herbs and winter veggies. See our new add in Edible Memphis!
I've never really liked turnips - I always thought they smelled awful. One day, about a year ago, I was in my parents' kitchen and noticed a dish full of little bites of a roasted veggie of some sort. They looked yummy and smelled yummy. I picked one up to try it and then asked what it was. Turnips. Really? Never having liked them I was skeptical. I gave in and tried it. I was very pleasantly surprised. Since then, I've been a turnip roaster and eater. Don't even think of offering me boiled ones - yuck! They do stink. My children are now turnip eaters too and so is my husband. Tonight, I got them to eat golden yellow beets as well. The key to all this......I lie! I've told them for ages that the turnips were potatoes. I roast them with sweet potatoes and when I find them, parsnips as well. Today when I found beautiful yellow ones at Fresh Market I bought some. I threw them in with the sweet potatoes & turnips and the cooked color was close enough to the sweet potatoes that my youngest bought it. My oldest knew better, but he ate them anyway. The sweet potatoes remain his favorite, but he has Dodson blood in him, so it stands to reason. The beet greens got cooked too. I threw those in a pot with a little olive oil and garlic and sauteed them until they were nice and tender - the stems too. They taste a lot like Swiss chard. Good with a little Parmesan cheese. See the recipe at the bottom of the blog (roasted veggies) for cooking instructions. Enjoy!!!