On Fri, 17 Jan 2014 16:50:57 -0500, jmcquown >
wrote:

> On 1/17/2014 4:36 PM, Helpful person wrote:
> > On Friday, January 17, 2014 4:27:50 PM UTC-5, DreadfulBitch wrote:
> >>
> >> After sticking my nose up at them for all of my 61 years I finally tried
> >> mashed turnips prepared by my friend and neighbor. Very good! Really!!
> >> I haven't tried to make it myself yet, but I will.
> >>
> >> DreadfulBitch
> >>
> > Turnips aren't one of my favorites but I do
> > like a few in a stew, and I like them pickled.
> > Imagine the time before the potato when the
> > turnip was the cheap crop of choice.
> >
> My mother used to sneak turnips into beef stew along with potatoes. She
> tried to fool us. Take one bite, you know that's NOT a potato! She
> also used to serve mashed turnips with carrots. She didn't force us to
> eat that, thankfully.
>
I think those unloved root vegetables work very well in a winter bean
soup (in small quantities). I have also roasted them along with
winter squash etc and they worked out well too.



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On Fri, 17 Jan 2014 17:55:54 -0500, jmcquown >
wrote:
> >
> I spent a total of $7. I also bought a bag of fresh field peas. Overall
> it was a waste of gasoline and time. But hey, at least I can now say
> I've been there. LOL
>
And now you'll have a "standard" to measure their praises by. Live
and learn. Some people go gaga over farmer's markets. I don't go
very often because I'm always under-whelmed. I ask about a hard to
find fruit or vegetable but the vendor (I'm not asking someone who
sells carrots about oranges) usually has no clue what I'm talking
about... hasn't even heard about it. What good is that?


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Good Memories.

On 01/17/2014 03:18 PM, S Viemeister wrote:
> On 1/17/2014 5:20 PM, Ophelia wrote:
>
>> I don't want to sound as though I doubt out, but is it a turnip or
>> rutabaga? In Scotland swedes/rutabaga are called turnips/neeps. I love
>> neeps/rutabaga but not real turnip!
>>
> I've never enjoyed 'real' turnips, either, but I love neeps/rutabaga.

How are Tatties and Neeps customarily prepared and served? Are they
cooked together and mashed together, or are they cooked and mashed
separately and served side-by-side? Are any spices or herbs used or just
butter and salt?

"Whirled Peas" > wrote in message
...
> On 01/17/2014 03:18 PM, S Viemeister wrote:
>> On 1/17/2014 5:20 PM, Ophelia wrote:
>>
>>> I don't want to sound as though I doubt out, but is it a turnip or
>>> rutabaga? In Scotland swedes/rutabaga are called turnips/neeps. I love
>>> neeps/rutabaga but not real turnip!
>>>
>> I've never enjoyed 'real' turnips, either, but I love neeps/rutabaga.
>
> How are Tatties and Neeps customarily prepared and served? Are they cooked
> together and mashed together, or are they cooked and mashed separately and
> served side-by-side? Are any spices or herbs used or just butter and salt?

Just a matter of taste. I don't mix them. Neeps (swede/rutabag) is
delicious mashed with some butter.

--
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On 1/17/2014 11:40 PM, sf wrote:
> On Fri, 17 Jan 2014 17:55:54 -0500, jmcquown >
> wrote:
>>>
>> I spent a total of $7. I also bought a bag of fresh field peas. Overall
>> it was a waste of gasoline and time. But hey, at least I can now say
>> I've been there. LOL
>>
> And now you'll have a "standard" to measure their praises by. Live
> and learn. Some people go gaga over farmer's markets. I don't go
> very often because I'm always under-whelmed. I ask about a hard to
> find fruit or vegetable but the vendor (I'm not asking someone who
> sells carrots about oranges) usually has no clue what I'm talking
> about... hasn't even heard about it. What good is that?
>
>
The farmer's market at the Agricenter in Germantown, TN was
underwhelming. Open only three months or so during the summer (what, no
winter crops?). I hear people talk about buying eggs and artisan breads
and even meat at farmer's markets. Not at that one. I couldn't even
buy corn on the cob, they put it all through a machine and sold bags of
corn instead! I saw more crafts-type stuff for sale than I did vegetables.

I have not been to the farmer's market in Port Royal. It's only open on
Saturday and the hours are limited. I don't know about you but I have
to be in the right mindset (or have a great need) to go shopping. I'm
not always in that frame of mind between 8AM and Noon on Saturday.

Jill

On 1/18/2014 7:11 AM, Ophelia wrote:
> "Whirled Peas" > wrote
>> On 01/17/2014 03:18 PM, S Viemeister wrote:
>>> On 1/17/2014 5:20 PM, Ophelia wrote:
>>>
>>>> I don't want to sound as though I doubt out, but is it a turnip or
>>>> rutabaga? In Scotland swedes/rutabaga are called turnips/neeps. I love
>>>> neeps/rutabaga but not real turnip!
>>>>
>>> I've never enjoyed 'real' turnips, either, but I love neeps/rutabaga.
>>
>> How are Tatties and Neeps customarily prepared and served? Are they
>> cooked together and mashed together, or are they cooked and mashed
>> separately and served side-by-side? Are any spices or herbs used or
>> just butter and salt?
>
> Just a matter of taste. I don't mix them. Neeps (swede/rutabag) is
> delicious mashed with some butter.
>
And a bit of freshly ground pepper.

"S Viemeister" > wrote in message
...
> On 1/18/2014 7:11 AM, Ophelia wrote:
>> "Whirled Peas" > wrote
>>> On 01/17/2014 03:18 PM, S Viemeister wrote:
>>>> On 1/17/2014 5:20 PM, Ophelia wrote:
>>>>
>>>>> I don't want to sound as though I doubt out, but is it a turnip or
>>>>> rutabaga? In Scotland swedes/rutabaga are called turnips/neeps. I
>>>>> love
>>>>> neeps/rutabaga but not real turnip!
>>>>>
>>>> I've never enjoyed 'real' turnips, either, but I love neeps/rutabaga.
>>>
>>> How are Tatties and Neeps customarily prepared and served? Are they
>>> cooked together and mashed together, or are they cooked and mashed
>>> separately and served side-by-side? Are any spices or herbs used or
>>> just butter and salt?
>>
>> Just a matter of taste. I don't mix them. Neeps (swede/rutabag) is
>> delicious mashed with some butter.
>>
> And a bit of freshly ground pepper.

I'll put it on the table especially for you Do you ever mix yours?

--
http://www.helpforheroes.org.uk/shop/

On 1/18/2014 9:32 AM, Ophelia wrote:
> > wrote
>> On 1/18/2014 7:11 AM, Ophelia wrote:
>>> "Whirled Peas" > wrote
>>>> On 01/17/2014 03:18 PM, S Viemeister wrote:
>>>>> On 1/17/2014 5:20 PM, Ophelia wrote:
>>>>>> I don't want to sound as though I doubt out, but is it a turnip or
>>>>>> rutabaga? In Scotland swedes/rutabaga are called turnips/neeps. I
>>>>>> love neeps/rutabaga but not real turnip!
>>>>>>
>>>>> I've never enjoyed 'real' turnips, either, but I love neeps/rutabaga.
>>>>
>>>> How are Tatties and Neeps customarily prepared and served? Are they
>>>> cooked together and mashed together, or are they cooked and mashed
>>>> separately and served side-by-side? Are any spices or herbs used or
>>>> just butter and salt?
>>>
>>> Just a matter of taste. I don't mix them. Neeps (swede/rutabag) is
>>> delicious mashed with some butter.
>>>
>> And a bit of freshly ground pepper.
>
> I'll put it on the table especially for you Do you ever mix yours?
>
On my fork.

sf wrote:
>
> On Fri, 17 Jan 2014 17:55:54 -0500, jmcquown >
> wrote:
> > >
> > I spent a total of $7. I also bought a bag of fresh field peas. Overall
> > it was a waste of gasoline and time. But hey, at least I can now say
> > I've been there. LOL
> >
> And now you'll have a "standard" to measure their praises by.

Not really. Going to a farm's vegetable stand in the middle of January
is bound to be a "fail." Go back in the spring and summer when they
actually have things. Geez.

G.

On 1/18/2014 10:26 AM, Gary wrote:
> sf wrote:
>>
>> On Fri, 17 Jan 2014 17:55:54 -0500, jmcquown >
>> wrote:
>>>>
>>> I spent a total of $7. I also bought a bag of fresh field peas. Overall
>>> it was a waste of gasoline and time. But hey, at least I can now say
>>> I've been there. LOL
>>>
>> And now you'll have a "standard" to measure their praises by.
>
> Not really. Going to a farm's vegetable stand in the middle of January
> is bound to be a "fail." Go back in the spring and summer when they
> actually have things. Geez.
>
> G.
>
Do you understand the climate here, Gary? Today it's chilly, only going
to be 48°F. But for a couple of days of *cold* earlier in the month,
it's normally about 60° down here in the winter. Very temperate. It's
broccoli season. Ditto cauliflower. Unfortunately, she cut the
broccoli into florets (discarding the stems which I use when I make
stock). And she *sliced* the cauliflower. Who does that?!

Jill

On Sat, 18 Jan 2014 10:49:29 -0500, jmcquown >
wrote:
snip
>>
>Do you understand the climate here, Gary? Today it's chilly, only going
>to be 48°F. But for a couple of days of *cold* earlier in the month,
>it's normally about 60° down here in the winter. Very temperate. It's
>broccoli season. Ditto cauliflower. Unfortunately, she cut the
>broccoli into florets (discarding the stems which I use when I make
>stock). And she *sliced* the cauliflower. Who does that?!
>
>Jill
That's an outrage. I go to a farm stand to get produce as close to
the way it comes from the ground as possible. I even want the outer
leaves. What you're talking about can be easily gotten at the
supermarket -- unless she cut them up to hide their age? She'd be
able to hide brown/dried broccoli stems and brown spots on
cauliflower. . . Cutting corn off the cob would do the same thing.
Busted!
Janet US

On 1/18/2014 11:45 AM, Janet Bostwick wrote:
> On Sat, 18 Jan 2014 10:49:29 -0500, jmcquown >
> wrote:
> snip
>>>
>> Do you understand the climate here, Gary? Today it's chilly, only going
>> to be 48°F. But for a couple of days of *cold* earlier in the month,
>> it's normally about 60° down here in the winter. Very temperate. It's
>> broccoli season. Ditto cauliflower. Unfortunately, she cut the
>> broccoli into florets (discarding the stems which I use when I make
>> stock). And she *sliced* the cauliflower. Who does that?!
>>
>> Jill

> That's an outrage. I go to a farm stand to get produce as close to
> the way it comes from the ground as possible. I even want the outer
> leaves. What you're talking about can be easily gotten at the
> supermarket -- unless she cut them up to hide their age? She'd be
> able to hide brown/dried broccoli stems and brown spots on
> cauliflower. . . Cutting corn off the cob would do the same thing.
> Busted!
> Janet US
>
Yep! That would be exactly why I buy from a farm stand, Janet. Don't
cut it up for me! I want the stems, the stalks, the leaves. I don't
buy pre-cut vegetables at the supermarket (except for frozen). I
certainly don't want to buy them that way at farm stand.

Jill

On Fri, 17 Jan 2014 19:28:05 -0700, Janet Bostwick
> wrote:

>On Fri, 17 Jan 2014 18:54:57 -0500, Brooklyn1
> wrote:
>
>>DreadfulBitch wrote:
>>>jmcquown wrote:
>>>>
>>>> She tried very hard to sell me turnips. No, no turnips!
>>>
>>>After sticking my nose up at them for all of my 61 years I finally tried
>>>mashed turnips prepared by my friend and neighbor. Very good!
>>
>>I don't like cooked mashed turnips but I like them raw... turnip
>>sticks are nice as crudites for dipping... shredded rutabaga makes a
>>very nice slaw. I like turnip greens too, raw in salads and cooked a
>>la soul.
>They make a nice sandwich. Buttered bread, sliced raw turnips and a
>sprinkle of salt and pepper.
>Janet US

Yes, thinly sliced on buttered pumpernickle with good sardines, and a
glass of Slivervitz.

On Sat, 18 Jan 2014 09:16:13 -0500, jmcquown >
wrote:

> I don't know about you but I have
> to be in the right mindset (or have a great need) to go shopping. I'm
> not always in that frame of mind between 8AM and Noon on Saturday.

Not much of a shopper here either. I do enjoy grocery shopping, but
only on my terms.


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Good Food.
Good Friends.
Good Memories.

On Sat, 18 Jan 2014 09:59:21 -0500, S Viemeister
> wrote:

> On 1/18/2014 9:32 AM, Ophelia wrote:
> > > wrote
> >> On 1/18/2014 7:11 AM, Ophelia wrote:
> >>> "Whirled Peas" > wrote
> >>>> On 01/17/2014 03:18 PM, S Viemeister wrote:
> >>>>> On 1/17/2014 5:20 PM, Ophelia wrote:
> >>>>>> I don't want to sound as though I doubt out, but is it a turnip or
> >>>>>> rutabaga? In Scotland swedes/rutabaga are called turnips/neeps. I
> >>>>>> love neeps/rutabaga but not real turnip!
> >>>>>>
> >>>>> I've never enjoyed 'real' turnips, either, but I love neeps/rutabaga.
> >>>>
> >>>> How are Tatties and Neeps customarily prepared and served? Are they
> >>>> cooked together and mashed together, or are they cooked and mashed
> >>>> separately and served side-by-side? Are any spices or herbs used or
> >>>> just butter and salt?
> >>>
> >>> Just a matter of taste. I don't mix them. Neeps (swede/rutabag) is
> >>> delicious mashed with some butter.
> >>>
> >> And a bit of freshly ground pepper.
> >
> > I'll put it on the table especially for you Do you ever mix yours?
> >
> On my fork.

I've heard that people mix mashed turnips with mashed potatoes, do you
ever do that? I haven't tried it.


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On Fri, 17 Jan 2014 13:47:20 -0500, jmcquown wrote:


> I did manage to get an onion and a head of garlic. I mentioned I was
> looking for vegetables to make oxtail soup. She asked, "What's an ox
> tail? Is it from an ox?" Uh, no, it's a cow's tail. Like stew beef,
> but with bones. "Oh! Like chicken necks!" Uh, no, not really.

Can't be much of a 'farmer' if she didn't know the difference between an
oxtail and chicken necks. LOL! Saw quite a few nice meaty oxtails on offer
when I went shopping for food today - but it's too hot here at the moment
to make stew or soup; it's almost 8.30pm and the temperature is 28.1C
(82.4F)

--
Cheers
Chatty Cathy

On 1/18/2014 1:27 PM, ChattyCathy wrote:
> On Fri, 17 Jan 2014 13:47:20 -0500, jmcquown wrote:
>
>
>> I did manage to get an onion and a head of garlic. I mentioned I was
>> looking for vegetables to make oxtail soup. She asked, "What's an ox
>> tail? Is it from an ox?" Uh, no, it's a cow's tail. Like stew beef,
>> but with bones. "Oh! Like chicken necks!" Uh, no, not really.
>
> Can't be much of a 'farmer' if she didn't know the difference between an
> oxtail and chicken necks. LOL! Saw quite a few nice meaty oxtails on offer
> when I went shopping for food today - but it's too hot here at the moment
> to make stew or soup; it's almost 8.30pm and the temperature is 28.1C
> (82.4F)
>
That's much warmer than here! I don't blame you for not wanting to cook
soup or stew.

Jill

On Sat, 18 Jan 2014 13:33:03 -0500, jmcquown wrote:

> On 1/18/2014 1:27 PM, ChattyCathy wrote:

>> Can't be much of a 'farmer' if she didn't know the difference between
>> an oxtail and chicken necks. LOL! Saw quite a few nice meaty oxtails on
>> offer when I went shopping for food today - but it's too hot here at
>> the moment to make stew or soup; it's almost 8.30pm and the temperature
>> is 28.1C (82.4F)
>>
> That's much warmer than here! I don't blame you for not wanting to cook
> soup or stew.

We are having a bit of a heat wave at the moment where we live; our
summers are fairly hot, but usually not this hot. We've been cooking
various meats outside on the 'braai' (BBQ) in the evenings (when it's been
a bit cooler) and making salads for the sides (e.g. green salads, potato
salads, noodle salads, etc.)


--
Cheers
Chatty Cathy

sf wrote:
>
> On Sat, 18 Jan 2014 09:16:13 -0500, jmcquown >
> wrote:
>
> > I don't know about you but I have
> > to be in the right mindset (or have a great need) to go shopping. I'm
> > not always in that frame of mind between 8AM and Noon on Saturday.
>
> Not much of a shopper here either. I do enjoy grocery shopping, but
> only on my terms.

I despise all shopping except for my weekly Saturday morning grocery
trips (at 6am when they open). For some reason, i do enjoy the grocery
trips. Probably just because it gives me something to do very early
in the morning when I'm active. I get up at 4:30am every morning.

G.

ChattyCathy wrote:
>
> We are having a bit of a heat wave at the moment where we live; our
> summers are fairly hot, but usually not this hot.

You must live south of the equator?

G.

On Sat, 18 Jan 2014 20:54:32 +0200, ChattyCathy
> wrote:

snip We've been cooking
>various meats outside on the 'braai' (BBQ)
snip
Is there an origin for the word braai? I've always wondered about it.
thanks
Janet US

On Sat, 18 Jan 2014 10:49:29 -0500, jmcquown >
wrote:

> Unfortunately, she cut the
> broccoli into florets (discarding the stems which I use when I make
> stock). And she *sliced* the cauliflower. Who does that?!

Lots of people.


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Good Food.
Good Friends.
Good Memories.

On Sat, 18 Jan 2014 09:45:04 -0700, Janet Bostwick
> wrote:

> I go to a farm stand to get produce as close to
> the way it comes from the ground as possible. I even want the outer
> leaves.

I would love to buy beet greens without an attached beet! They are SO
much tastier than chard.


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On Sat, 18 Jan 2014 12:00:14 -0500, jmcquown >
wrote:

> I want the stems, the stalks, the leaves. I don't
> buy pre-cut vegetables at the supermarket (except for frozen). I
> certainly don't want to buy them that way at farm stand.

Seems like you must be in the minority though.


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On Sat, 18 Jan 2014 20:27:21 +0200, ChattyCathy
> wrote:

> On Fri, 17 Jan 2014 13:47:20 -0500, jmcquown wrote:
>
>
> > I did manage to get an onion and a head of garlic. I mentioned I was
> > looking for vegetables to make oxtail soup. She asked, "What's an ox
> > tail? Is it from an ox?" Uh, no, it's a cow's tail. Like stew beef,
> > but with bones. "Oh! Like chicken necks!" Uh, no, not really.
>
> Can't be much of a 'farmer' if she didn't know the difference between an
> oxtail and chicken necks. LOL! Saw quite a few nice meaty oxtails on offer
> when I went shopping for food today - but it's too hot here at the moment
> to make stew or soup; it's almost 8.30pm and the temperature is 28.1C
> (82.4F)

I understood her analogy with chicken necks... lots of bone, not much
meat.


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Good Food.
Good Friends.
Good Memories.

"sf" > wrote in message
...
> On Sat, 18 Jan 2014 12:00:14 -0500, jmcquown >
> wrote:
>
>> I want the stems, the stalks, the leaves. I don't
>> buy pre-cut vegetables at the supermarket (except for frozen). I
>> certainly don't want to buy them that way at farm stand.
>
> Seems like you must be in the minority though.
>

Not quite ...


--
http://www.helpforheroes.org.uk/shop/

On Sat, 18 Jan 2014 13:14:49 -0700, Janet Bostwick wrote:

> On Sat, 18 Jan 2014 20:54:32 +0200, ChattyCathy
> > wrote:
>
> snip We've been cooking
>>various meats outside on the 'braai' (BBQ)
> snip
> Is there an origin for the word braai? I've always wondered about it.
> thanks
> Janet US

Short version of the Afrikaans word 'braaivleis' - which translated means
'grilled meat'.

--
Cheers
Chatty Cathy

On Sat, 18 Jan 2014 15:09:35 -0500, Gary wrote:

> ChattyCathy wrote:
>>
>> We are having a bit of a heat wave at the moment where we live; our
>> summers are fairly hot, but usually not this hot.
>
> You must live south of the equator?

Yes

--
Cheers
Chatty Cathy

On Sat, 18 Jan 2014 12:18:23 -0800, sf wrote:

> On Sat, 18 Jan 2014 20:27:21 +0200, ChattyCathy >
> wrote:
>
>> On Fri, 17 Jan 2014 13:47:20 -0500, jmcquown wrote:
>>
>>
>> > I did manage to get an onion and a head of garlic. I mentioned I was
>> > looking for vegetables to make oxtail soup. She asked, "What's an ox
>> > tail? Is it from an ox?" Uh, no, it's a cow's tail. Like stew beef,
>> > but with bones. "Oh! Like chicken necks!" Uh, no, not really.
>>
>> Can't be much of a 'farmer' if she didn't know the difference between an
>> oxtail and chicken necks. LOL! Saw quite a few nice meaty oxtails on
>> offer when I went shopping for food today - but it's too hot here at the
>> moment to make stew or soup; it's almost 8.30pm and the temperature is
>> 28.1C (82.4F)
>
> I understood her analogy with chicken necks... lots of bone, not much
> meat.

Not really a good analogy, IMHO. I've yet to make 'chicken neck stew'.

--
Cheers
Chatty Cathy

On Saturday, January 18, 2014 1:13:41 PM UTC-8, Chatty Cathy wrote:
> On Sat, 18 Jan 2014 13:14:49 -0700, Janet Bostwick wrote:
>
>
>
> > On Sat, 18 Jan 2014 20:54:32 +0200, ChattyCathy
>
> > > wrote:
>
> > snip We've been cooking
> >>various meats outside on the 'braai' (BBQ)
>

> > Is there an origin for the word braai? I've always wondered about it.
>

>
> Short version of the Afrikaans word 'braaivleis' - which translated means
> 'grilled meat'.
>

I know Dutch likes to double vowels (Looking at YOU, Bruce Springsteen), but
three vowels in a row seems excessive. Does "braai" or similar exist in Dutch,
I wonder.

On Sat, 18 Jan 2014 20:28:53 -0000, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Sat, 18 Jan 2014 12:00:14 -0500, jmcquown >
> > wrote:
> >
> >> I want the stems, the stalks, the leaves. I don't
> >> buy pre-cut vegetables at the supermarket (except for frozen). I
> >> certainly don't want to buy them that way at farm stand.
> >
> > Seems like you must be in the minority though.
> >
>
> Not quite ...

I was talking about the customers of that particular stand.


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Good Food.
Good Friends.
Good Memories.

On Sat, 18 Jan 2014 23:17:28 +0200, ChattyCathy
> wrote:

> On Sat, 18 Jan 2014 12:18:23 -0800, sf wrote:
>
> > On Sat, 18 Jan 2014 20:27:21 +0200, ChattyCathy >
> > wrote:
> >
> >> On Fri, 17 Jan 2014 13:47:20 -0500, jmcquown wrote:
> >>
> >>
> >> > I did manage to get an onion and a head of garlic. I mentioned I was
> >> > looking for vegetables to make oxtail soup. She asked, "What's an ox
> >> > tail? Is it from an ox?" Uh, no, it's a cow's tail. Like stew beef,
> >> > but with bones. "Oh! Like chicken necks!" Uh, no, not really.
> >>
> >> Can't be much of a 'farmer' if she didn't know the difference between an
> >> oxtail and chicken necks. LOL! Saw quite a few nice meaty oxtails on
> >> offer when I went shopping for food today - but it's too hot here at the
> >> moment to make stew or soup; it's almost 8.30pm and the temperature is
> >> 28.1C (82.4F)
> >
> > I understood her analogy with chicken necks... lots of bone, not much
> > meat.
>
> Not really a good analogy, IMHO. I've yet to make 'chicken neck stew'.

The amount of bones to meat works for me.


--

Good Food.
Good Friends.
Good Memories.

On Sat, 18 Jan 2014 23:13:41 +0200, ChattyCathy
> wrote:

>On Sat, 18 Jan 2014 13:14:49 -0700, Janet Bostwick wrote:
>
>> On Sat, 18 Jan 2014 20:54:32 +0200, ChattyCathy
>> > wrote:
>>
>> snip We've been cooking
>>>various meats outside on the 'braai' (BBQ)
>> snip
>> Is there an origin for the word braai? I've always wondered about it.
>> thanks
>> Janet US
>
>Short version of the Afrikaans word 'braaivleis' - which translated means
>'grilled meat'.
thanks
Janet US