“In July, it’ll be zucchini and cherry tomatoes. “Right now, I’m bringing home bags full of asparagus, radishes, and spring lettuces,” she says. Donofrio is a big time farmers market goer, scooping up whatever’s in season. Her newest book, Love & Lemons: Simple Feel-Good Food, which came out April 25, is already a New York Times bestseller. I also talked to Jeanine Donofrio, the popular recipe developer and author you may better know as Love & Lemons if you’re an online recipe seeker, it’s very likely that you’ve cooked dishes from her website once or twice (or in my case, many times). My go-to is the freezer any fruit that shows the slightest sign of turning-into the freezer.” The best way to do that, if you aren’t already an immensely creative home cook (though you can certainly become one) is to stock up on killer cookbooks. If you aren’t able to eat everything up, there are little tips to extend the life. ![]() “I think I’m so fixated on in Pulp because I’ve heard a lot of folks say that they don’t buy fruit because of how quickly it goes bad. “That’s why books are written this way-to make it easy to look at the market tables, farm box, or fridge shelves without a plan and provide ideas after the fact.”īerens recommends starting eating the more perishable items first-if you have salad greens and cabbage, eat the greens first if you squished your berries on the way home, use them right away or find some way to preserve them, like freezing them (or, like, making a jam). My go-to question is, ‘What are you excited about today?’ It opens up the conversation and gives me insight into their farm, their business, their day, and what I should try.” Once she zeroes in on produce that appeals, she’ll grab whatever looks good and figure out a recipe for it later. “Then, I go very slowly around the market again, really looking at stuff and talking with the vendors. “This is usually the time that I buy a pastry and a cup of coffee,” she says. ![]() When Berens, who also does a lot of work with farms, visits a market, she first surveys the space. Store them in the fridge, and they should keep for about a month.For some deeper insight on how best to approach produce in all its glorious ways, I first talked to Abra Berens, author of new fruit-forward cookbook Pulp (lovingly reviewed here and cooked through here) as well as masterful tomes Ruffage and Grist together, they constitute a trilogy that basically teaches you how to create a rustic masterpiece out of nearly any kind of fresh food imaginable. That’s it! Serve with just about anything, or as an appetizer when entertaining. Your turnips will have made an unforgettable journey towards pinkness as they ferment. It might be a good idea to crack the seal on the jar after a couple days to release air pressure if the lid looks a little too pressurized. Let the jars sit in a dark area of the house for four days. Add water as needed so there’s about a 1/2″ of air left in each jar. You could also use one half-gallon jar.Īdd the vinegar to the now-cooled water, stir together, then pour the mixture into your jars. Slice the turnips into spears, about the size of thick-cut french fries.Īrrange your garlic, beets, turnips, and bay leaves in two quart-sized jars (one garlic, beet, and bay leaf per jar) with tight-fitting lids. Add the other two cups of water to the hot water, then wait for it to reach room temperature.Īs the water cools, peel your veggies. Mix the salt with 1 cup of boiling water, and stir it together until dissolved. Beets have been around just as long, although early forms were only the beet greens, and the bulbous root was developed/cultivated later.Ģ lbs turnips (six or seven), peeled and slicedĢ small beets (or one medium beet cut in half), peeledĪnother interesting turnip fact: did you know that rutabagas are the result of cross-breeding turnips and cabbage? Okay, that’s enough history for today, let’s do the recipe. I’m not sure how long this dish has been around, but I do know that turnips have been around for a long, long time the Romans talked about them, and some of their original names were in Greek, which suggests they were eaten in Ancient Greece. And, as Paul Jaminet points out, there is evidence of fermented foods like kimchi helping against autoimmune diseases and allergies. ![]() Fermented foods are great for adding natural probiotics into your diet. The dish sports a vibrant pink color, which is made by adding beets to the turnips as they ferment. ![]() Kabees El Lift is a popular Lebanese dish, often served as a lighter side to heavy meat dishes. NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
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