Pickled Turnips and You

When my wife and I decided to join our local CSA, I knew that I would be able to score some hipster points. Not only has this CSA allowed me to be more frugal, but is has also given me many opportunities to mention offhandedly how I do my part to support local farmers, eat organically and seasonally, and stave off climate change by not needing to buy produce that is shipped using carbon fuels.

What I didn’t expect was all the roots. I’ve definitely made the most out of the situation over the past two months, being the good house husband and preparing all sorts of interesting dishes. This past week, though, I definitely earned some hipster bonus points. Hipsters have a weird thing about self-sustainability: I like to grow my own food, make my own cleaning products, brew my own beer, and build my own furniture. It’s as if every hipster is secretly or subconsciously preparing for Y2K to actually happen.

Of course, in order to survive more than just the summer months, hipsters must also master either the art of dumpster diving or the art of food preservation (or both). With my recent unexpected abundance of turnips, I knew I needed to find a way to make them last longer than their natural freshness. When it comes to food preservation, there are four basic ways to make your fresh food last longer: drying, freezing, fermenting, and canning. Of course, within each category there exists subcategories: smoking, curing, jamming, and our topic today: pickling. Pickling is an interesting mix between the disciplines of fermenting and canning, and is a great way to infuse your vegetables with new flavors while making them last past their local growing seasons.

When it comes to turnips, there are only so many turnips that one man and wife can eat within a two month period. I knew I needed to spread the turnip love throughout the year, and thus the google searching began. “Turnip recipes” turned to “what to do with turnips” turned to “preserving turnips” and eventually I stumbled upon this recipe for pickled turnips. I became inspired.

The only tweaks that I made to the recipe he lays out are threefold: I didn’t add a bay leaf (I didn’t have one); I added a lot more garlic; and I also added a few shallots that I happened to have on hand. Oh, and I threw in some peppercorns.

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It was difficult to let the week go by in which these white wonders turned to pink pretties, but it was well worth the wait. I figured that I’d be able to put a handful of these in my packed lunches every day for a couple of weeks, but as soon as the jar was open they were gone within a three day period. Besides all the hipster points earned in this endeavor, I now have a new favorite snack that I know is locally and organically grown!

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