January
Turnips
Turnips come in a variety of forms, the most widely available being the squashed globe shape with creamy coloured skin and a purple crown (where the turnip grew above the surface of the ground and was exposed to sunlight). They have a rounded flavour - sweet and slightly peppery - and are nutritionally rich.
Although available pretty much year-round we think there are two optimum times for turnip eating. The first is in early summer when fresh, tender, baby turnips are available. The second is towards the end of the year when the more mature specimens make a tasty, healthy and economical contribution to a warming winter diet.
Turnips are thought to have originated in N. Europe around 2,000 BC and were one of the first vegetables to have been cultivated. They were a very important food for the Romans and a staple across Europe before the potato.
Turnips seem to have something of an image problem in Britain, perhaps as a result of them being grown primarily for cattle fodder in the nineteenth century. Other nationalities view this vegetable much more positively and have put it to many imaginative uses. The French braise or sauté them, and serve glazed turnips with something cute and fluffy! Italians use them in risotto's; the Chinese have long enjoyed sweet roasted turnip and in Japan and the Middle East many forms of pickled turnips are very popular.
Turnips are rich in vitamin C, phosphorus and fibre. They also contain vitamin B6, calcium, manganese, potassium and indoles - compounds that helps the body generate a number of beneficial enzymes.
Turnips should be firm and heavy for their size (indicating a good moisture content) with a smooth undamaged surface. Smaller turnips are sweeter and more tender. Young turnips are sometimes sold with their leaves attached, in which case they should be crisp and green (and are excellent when rinsed and briefly steamed).Remove the leaves (if present) and keep in the fridge, or other cool, dry place. Baby turnips should be used within 2 or 3 days, larger winter turnips will keep for a week or so.
Wash and trim before use. Baby turnips can be used whole (they're good grated raw in salads), larger ones should be peeled To bake, cut into slices or cubes and place in a baking dish with a sprinkling of water. Cover and bake at around 200°C until tender (30 to 45 minutes). Larger chunks can be roasted like potatoes alongside meat or poultry and can also be boiled or steamed. The flavour intensifies during cooking so avoid cooking for too long or the taste can be a bit overpowering
Recipe: Chow Chow Turnips
Pears
There are thousands of varieties of pear grown throughout the world. They come in different shapes and sizes, and vary in sweetness and texture, and so can be used in a lot of different styles. Most are eating pears and their texture and perfume vary according its variety.
Like potatoes some months in store can do great things to pears, conference, comice and some other of our native varieties are as sweet as anything by now and perfect for munching.
Cooking pears are usually sold as such and tend to be less juicy when ripe. These pears benefit from poaching in syrup or being baked whole or in pies. Some varieties, which are tart, small and firm, are grown to make Perry, an alcoholic pear drink. Perry went out of fashion a few years ago but is now enjoying a revival in pubs and bars. It's good to drink but also to cook with, as in pears poached in spiced perry and other dishes. However there is nothing like sinking your teeth into a fresh juicy ripe pear all on its own.
Carrots It's thought that the wild carrot originated in central Asia and was first used as a medicine rather than a vegetable. It wasn't always orange but came in a variety of colours: creamy yellow, lilac and purple. The carrot is a member of the parsley family and is related to the parsnip, celery and fennel.
Eaten raw or briefly cooked, carrots are an excellent source of vitamin A, carotene and potassium. And the old wives' tale that eating carrots boosts eyesight has some foundation in truth, as carotene converts to vitamin A when consumed, which is essential for the well being of the eyes. Choose firm, well-colored carrots and avoid those that are flabby with wilted green tops. Go for small carrots if you can, as they are tenderer than large ones and need very little cooking.
Also in Season
leeks
squash
cabbage
parsnip
shallots
forced rhubarb
celeriac
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