Hi, friends. We are so happy that the hard frost is holding off a little longer. It allows the greens to grow so vigorously that they are simply glowing. They are healthy and happy and they will make you healthy too! Red Russian kale and turnip greens are still growing on the farm. We also have romaine lettuce and green peppers, comfrey, lemon verbena, and parsley.
Check out this website: www.whfoods.com. I really liked it and I copied the following regarding turnip greens. For max nutrition, they recommend the following: Cut greens into 1/2-inch slices and let sit for at least 5 minutes to enhance their health-promoting benefits and steam for 5 minutes. (I didn't know about letting them sit, although I did know that was true for garlic).
* The noticeably bitter taste of turnip greens has been linked by researchers to its calcium content. On an ounce-for-ounce basis, turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage. Even in comparison to mustard greens, turnip greens contain about twice the calcium content. High calcium content is not the only reason for the noticeable bitterness of turnip greens, of course. But it may be an important contributing factor. While the commercial food industry has sometimes tried to breed out the bitter-tasting constituents from turnip greens, this practice doesn't make sense if you want to maximize your nourishment from this cruciferous vegetable. A much healthier approach would be the use a recipe and cooking method that brings out the delicious potential of turnip greens in a flavor-blended way.
* For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower, and broccoli among the most commonly eaten cruciferous vegetables. That fantastic glucosinolate content brings with it some equally fantastic health benefits. The glucosinolates in turnip greens are phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties. All cruciferous vegetables have long been known to contain glucosinolates, but it has taken recent research to show us exactly how valuable turnip greens are in this regard.
If you have a recipe for turnip greens that you think is successful, I'd love to hear about it. I'm interested in figuring out how to use these amazing greens.
For a Halloween party this year, we made a rice salad with brown rice, garbanzo beans, chopped carrots, chopped cooked kale, dried tart cherries, and toasted cashews, and tossed the whole thing with a dressing made of spices (turmeric, coriander, cumin, and garam masala) sauteed in ghee, and lemon juice. It was good and also looked nice (we called it pond scum salad to comply with the theme of the evening, after the bits of kale, but you could name it something a little more conventional).
Check out this website: www.whfoods.com. I really liked it and I copied the following regarding turnip greens. For max nutrition, they recommend the following: Cut greens into 1/2-inch slices and let sit for at least 5 minutes to enhance their health-promoting benefits and steam for 5 minutes. (I didn't know about letting them sit, although I did know that was true for garlic).
* The noticeably bitter taste of turnip greens has been linked by researchers to its calcium content. On an ounce-for-ounce basis, turnip greens contain about 4 times more calcium than a much less bitter-tasting cruciferous vegetables like cabbage. Even in comparison to mustard greens, turnip greens contain about twice the calcium content. High calcium content is not the only reason for the noticeable bitterness of turnip greens, of course. But it may be an important contributing factor. While the commercial food industry has sometimes tried to breed out the bitter-tasting constituents from turnip greens, this practice doesn't make sense if you want to maximize your nourishment from this cruciferous vegetable. A much healthier approach would be the use a recipe and cooking method that brings out the delicious potential of turnip greens in a flavor-blended way.
* For total glucosinolate content, turnip greens outscore cabbage, kale, cauliflower, and broccoli among the most commonly eaten cruciferous vegetables. That fantastic glucosinolate content brings with it some equally fantastic health benefits. The glucosinolates in turnip greens are phytonutrients that can be converted into isothiocyanates (ITCs) with cancer-preventing properties. All cruciferous vegetables have long been known to contain glucosinolates, but it has taken recent research to show us exactly how valuable turnip greens are in this regard.
If you have a recipe for turnip greens that you think is successful, I'd love to hear about it. I'm interested in figuring out how to use these amazing greens.
For a Halloween party this year, we made a rice salad with brown rice, garbanzo beans, chopped carrots, chopped cooked kale, dried tart cherries, and toasted cashews, and tossed the whole thing with a dressing made of spices (turmeric, coriander, cumin, and garam masala) sauteed in ghee, and lemon juice. It was good and also looked nice (we called it pond scum salad to comply with the theme of the evening, after the bits of kale, but you could name it something a little more conventional).
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