We were invited to promote our work at Chelsea Market with our amazing friend and colleague Anna Lappe. She co-authored GRUB along with our friend Bryant Terry- a fierce chef and food activist and founding director of B-Healthy. Check out their work at www.eatgrub.org for more info. The Cleaver Company provided us with wonderful treats- cupcakes and citrus chili popcorn. We had a great time. Stay tuned for a Panela-GRUB party in 2007.
Lovely Japanese Turnips from the Green Market at Union Square.
Turnip pickles are served with just about every meal in Japanese vegetarian restaurants and monasteries.
5-6 fresh turnips, no more than 2 1/2 inches in diameter
3 teaspoons sea salt
Remove the leaves and stems from the turnips. Wash leaves, stems, and turnips carefully, then cut the turnips into 1/4 inch rounds. Place on a flat plate, then sprinkle with 2 teaspoons of salt. In a pot, boil the turnip leaves and stems for 1-2 minutes. Cool under running water. Cut into 1/4 inch long pieces. Sprinkle on the remaining salt. Spread the cut, salted leaves over the salted turnips in a screwtop pickling jar, or place turnips and leaves under a heavy weight. Leave the vegetable to cure overnight.
It's a good idea to rinse the turnip pickles lightly before serving, then toss and drain in a collander. Serve cool. Add shoyu, minced garlic, and chives to taste.
We were invited to promote our work at Chelsea Market with our amazing friend and colleague Anna Lappe. She co-authored GRUB along with our friend Bryant Terry- a fierce chef and food activist and founding director of B-Healthy. Check out their work at www.eatgrub.org for more info. The Cleaver Company provided us with wonderful treats- cupcakes and citrus chili popcorn. We had a great time. Stay tuned for a Panela-GRUB party in 2007.
Lovely Japanese Turnips from the Green Market at Union Square.
Turnip pickles are served with just about every meal in Japanese vegetarian restaurants and monasteries.
5-6 fresh turnips, no more than 2 1/2 inches in diameter
3 teaspoons sea salt
Remove the leaves and stems from the turnips. Wash leaves, stems, and turnips carefully, then cut the turnips into 1/4 inch rounds. Place on a flat plate, then sprinkle with 2 teaspoons of salt. In a pot, boil the turnip leaves and stems for 1-2 minutes. Cool under running water. Cut into 1/4 inch long pieces. Sprinkle on the remaining salt. Spread the cut, salted leaves over the salted turnips in a screwtop pickling jar, or place turnips and leaves under a heavy weight. Leave the vegetable to cure overnight.
It's a good idea to rinse the turnip pickles lightly before serving, then toss and drain in a collander. Serve cool. Add shoyu, minced garlic, and chives to taste.
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