
I've been re-reading the Little House on the Prairie books this week for the first time since childhood. I picked up the set for a great deal at a little used bookstore in town, and for a while I was hesitant to read them again, since I feared they might have lost some of the magic they held for me as a child. My fears were in vain, however, and I have felt all manner of heartswelling emotions as I've lived the pioneer saga again with the Ingalls family. I will even admit to openly weeping today as I finished the last book, which is extremely rare for me to do, on account of my stone-cold heart. I've noticed things this time that I didn't notice as a child (Ma's deep-seated hatred of Indians, for example), but overall I have been in a happy little prairie cloud.
Anyway, in one of the books (I can't remember which one, exactly), the family is busily harvesting turnips and talking about how much they (and their horses) enjoy eating turnips, raw and cooked. I realized that I have never in my life tasted a turnip, but I figured that whatever is good enough for the Ingalls is good enough for me. So off we went to buy some turnips.
Now, I don't know if the produce folks at our local Fred Meyer have some kind of sick sense of humor, but for some reason they store the turnips in the same bin with parsnips and rutabagas. I am thinking that none of those vegetables are currently at the height of their popularity, so I feel I am not alone in being uncertain how to distinguish the three. No, that's not entirely true. I could definitely tell which one was a parsnip. But turnips and rutabagas? If you ask me, the turnips should be stored in a bin with, oh, let's say broccoli and apples. That would make choosing a turnip very easy.
Nevertheless, my powers of reasoning (and faith) prevailed, and I managed to come home with two robust and lovely turnips. I put them in the fridge, after which I proceeded to stare at them several times a day for the next three or four days, since I had no idea what to do with them. Finally, I just decided to cook them and mash them and hope for the best, but not before tasting a little bit of raw turnip. A note here: if you like strong radishes, you will like raw turnips. I do not like radishes.
Cooked and mashed with some milk, butter, salt, and pepper, turnips are actually pretty good (how could they not be?). They're very reminiscent of cooked cauliflower. And I mean very reminiscent. I can't say that we'll be eating them weekly, but I'd go for a turnip again. I'm just like Laura! But first, I think I'd like to tackle a rutabaga.






