'We're afraid of what we don't know - the parsnips, the rutabagas, the turnips," said executive chef Travis Lorton. "They're difficult to cook properly because they're roots. They are fibrous, so ...
A 1980 cookbook offers ideas on how to enjoy some of the bounty of the backyard gardens. Cook turnips in salted boiling water until tender. Drain then cube. Melt butter, blend in flour, salt, pepper, ...
In this biweekly Farmers Market Spotlight, we feature a food item that’s available at a Capital Region farmers market, but usually not supermarkets, and offer tips on how to cook with it. Spotlight: ...
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