Friday, September 2, 2016


Yes, we have lots of turnips ripening in the garden!  Most of the veggies in the garden did very poorly.  Only three beets came up.  The deer ate the tops of all the onions.  They also polished off the soy bean plants.  The lettuce flourished but not the spinach.  But the turnips!  Oh, the turnips came up as thick as could be.  I thinned them a few times, and now there is a row of fat, round turnips all ready to be used.

Most recipes for turnips say: peel them, cut them into cubes, boil them, mash them and add some butter.  That gets a little boring.  But this week I came across a recipe for CRISPY TURNIP "FRIES."  You can find it on  It involves cutting turnips to french-fry stick size, oiling them and combining them with Parmesan cheese, garlic salt, paprika and onion powder.

I substituted garlic powder for garlic salt, used some celery salt and paprika and skipped the onion powder because there was none in the cupboard.  This was an excellent recipe that gave the turnips a completely different taste.  Delicious!

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