Touring Northern Europe, my food appreciation classes recently got their hands deep into the food. They were making sauerrueben, a version of fermented turnips very much like sauerkraut, but t0 my mind much better. Sauerrueben has a nuttiness and depth of flavor most sauerkrauts lack. Tossed with sauteed onions, it works great next to a […]
I just returned from a week in Berkeley, CA, and found that my garden is wild for all the compost we placed in our beds this spring. Maybe a little too wild. The radishes were reaching for the sky, getting ready to make seed. But wait. They hadn’t made any radishes yet. There was nothing […]
What would happen if you crossed a radish with mozzarella cheese? You might end up with something like this Hakurei turnip. The cheese part is only a bit of a stretch. Otherwise, I struggle to describe the soft, smooth texture of this turnip. As white as drifting snow, the Hakurei borders on sweet, with only the […]
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