Curried Roasted Parsnips & Sweet Potatoes

What is there to say? It's curried and roasted parsnips and sweet potatoes; a little sweet, a little spicy. Root vegetables are amazing for carrying on all winter and into the spring. 

 

4 servings

1 hour 15 minutes - 30 minutes prep time

 

Roast the Parsnips & Sweet Potatoes:

300 grams (10 ounces; 3 medium) parsnips

300 grams (10 ounces; 2 medium) sweet potatoes

1 tablespoon mild vegetable oil

salt and pepper

 

Preheat the oven to 400°F. 

Peel the parsnips, and cut them into large bite-sized pieces. Wash, trim, and cut the sweet potatoes into similar chunks. Toss them with the oil in a shallow baking pan, in which they can be spread snugly but in a single layer. Season with salt and pepper. Roast for 30 minutes. Stir them and roast for a further 15 minutes. This 15 minutes is the time to prepare the spices.

Prepare the Spices & Finish:

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon fennel seeds

1 tablespoon finely grated fresh ginger

2 or 3 cloves of garlic

2 tablespoons chick pea flour

1/8 teaspoon fenugreek seeds

1/4 teaspoon black peppercorns

1/4 teaspoon allspice berries

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

a good grate of nutmeg 

2 tablespoons mild vegetable oil

1/2 cup thick yogurt

Measure the cumin, coriander, and fennel, and set them aside in a small bowl. 

Peel and grate the ginger and garlic, and put them in smallish mixing bowl. Add the chick pea flour. Grind the fenugreek, peppercorns, and allspice with the salt, and add them. Add the turmeric and cinnamon. Grate in some nutmeg. 

Heat the oil in not-too-large skillet over medium heat. Add the bowl of whole spices, and cook, stirring, for a minute or two until they toast slightly and become fragrant. Add the other bowl and seasonings and mix in well. Cook for another minute or so, until it is a bit dry and pasty. Turn it back into the mixing bowl and mix in the yogurt. 

When the vegetables have roasted for the 15 minutes, take them out and stir the spiced yogurt into them until they are all evenly coated in it. Return them to the oven and bake for a final 15 minutes. Serve at once.

Last year at this time I made Baked Penne or Ziti.

Russian Meat Pie

I'm giving instructions for making this as 1 large pie, but I actually made one medium pie (for my mother and I) and a couple of individual pies (for Mr. Ferdzy). This will all make sense when I also tell you that the medium pie was made with chopped lamb liver (could have use beef, or chicken for that matter) and the smaller ones had regular ground beef in them. The kind of meat you use in these is really very flexible; it just has to be chopped up fairly finely. 

This is another relative of the Russian pies made with some combination of yogurt/sour cream/mayonnaise, and no complaints here. It was lovely. 

As with the meat, the herbs can be changed around. If there's anything that's immutable, I'd say that lots of onions are required. 

It feels strange publishing a Russian recipe at the moment, but let's try to remember that people are not their nation's politics. I'd like to share a story I heard of a woman in our town, a friend of my mother-in-law's. She used to go around and share her history with high-school students. She came from Poland (I think), and was a teenager during WWII. When the Russians came in from the east, she was on the road as a refugee. She was seized by a band of Russian soldiers, raped, and left to die in a snow-bank. A little while later another band of Russian soldiers came along, who pulled her out and gave her medical treatment and took care of her until she could get to a better situation. 

Let's remember that every society has its smashers and its menders. Let us be on the side of the menders and support them wherever we can find them.

 

8 servings

1 hour 30 minutes - 45 minutes prep time

 

 

Make the Pastry:

1 1/2 cups whole spelt flour

3/4 teaspoon salt

3/4 teaspoon baking powder

1/3 cup cold unsalted butter

1/2 cup thick yogurt

 

Mix the spelt flour with the salt and baking powder in a mixing bowl. Grate in the butter, pausing to dust the flour over it every so often. Rub the butter into the flour until evenly distributed but still in little lumps. Mix in the yogurt to form a ball of stiff dough. Cover and set it aside.

 

Make the Filling:

3 medium onions

3 cloves of garlic

1 medium carrot 

1 tablespoon bacon fat or mild vegetable oi

1/4 teaspoon salt

freshly ground black pepper to taste

400 grams (scant pound) ground beef or other meat

1/3 cup chopped fresh parsley and/or dill

 

Peel and chop the onions. Peel and mince the garlic. Peel and grate the carrot. 

 

Heat the fat or oil in a large skillet and cook the onions and carrot gently over medium heat, stirring regularly, until softened and reduced. Add the garlic and seasonings. Add the ground or finely chopped meat, and cook until browned but still with a fair bit of pink showing. Remove the pan from the heat. 

Wash, dry, and chop the herbs. 

Roll out the pastry to fit your pie plate(s). Spread the filling out in it evenly, and sprinkle with the chopped fresh herbs. Preheat the oven to 350°F. 

Make the Topping:

1 cup thick yogurt

1/4 cup mayonnaise

3 large eggs

1/4 teaspoon salt

freshly ground black pepper to taste

Whisk the mayonnaise into the yogurt, then beat in the eggs one at a time. Season with the salt and pepper, and whisk again. Pour this evenly over the prepared pie(s). Shake them gently to settle the topping into the meat. 

Bake at 375°F for 45 to 50 minutes for a single pie, or for 30 to 35 minutes if you have made 6 single pies. In any case the filling should be just set in the middle, and show some brown spots. 

Let rest for 10 to 15 minutes before serving; also fine at room temperature.

Bulgarian Lentil Soup

This is as simple a little lentil soup as one could make; but very tasty nonetheless. Summer savory and paprika are typical seasonings in Bulgarian cuisine. When I first discovered this, I exclaimed "I'm a Bulgarian cook and didn't even know it!" 

 

Well, not quite. But I have gotten more interested in Bulgarian cuisine this winter, as you may have noticed. This is not quite the original Bulgarian soup as I found it, but close enough. The original did not have the vinegar added as it cooked, but vinegar was mixed with garlic and salt and swirled though the finished soup. I prefer to add it to the soup in good time to allow it to mingle and mellow, and to use a more Turkish finish of garlic yogurt. Since the Bulgarians also use garlic and yogurt in quantity, I'm sure I am not the first to do so. If you don't want it you don't have to; but we thought it a very good addition.   

I'm saying 15 minutes prep time, but you can't wander away for the hour of cooking - it does want stirring every so often.

 

2 to 4 servings

1 hour 15 minutes - 15 minutes prep time

 

 

 

Mix the Seasonings:

2 teaspoons summer savory

2 teaspoons sweet paprika

1 teaspoon salt

freshly ground black pepper

 

In a small bowl; set them aside.

 

Make the Soup:

1 large onion

2 or 3 cloves of garlic

1 medium carrot

2 tablespoons sunflower OR olive oil

1 cup green or brown lentils

6 to 7 cups of water

3 to 4 tablespoons apple cider vinegar OR white wine vinegar 

 

Peel and chop the onion. Peel and mince the garlic. Peel and dice the carrot finely. 

Heat the oil in a heavy-bottomed soup pot. Cook the onion and carrot gently over medium heat, for 5 to 10 minutes,  until softened and very lightly browned. Mix in the garlic, give it another minute, then add the lentils and 4 cups water. 

Simmer gently for about 45 minutes, stirring regularly, until the lentils are tender. Add more water as it cooks down to keep a thick but soupy consistency. When the lentils seem to be done, add the seasonings and the vinegar. Simmer for a further 15 minutes or so, again stirring regularly and maintaining the consistency. 

Serve plain, or with a dollop of Garlic-Yogurt. 

Garlic Yogurt:

3/4 cup yogurt

1 clove of garlic

a pinch of salt 

When you mix the seasonings, line a strainer with a coffee filter and put in the yogurt. Strain while the soup cooks, then mix with the garlic, peeled and mashed with the salt.

Lasts year at this time I made Buckwheat & Flax Meal Tortilla Wraps.

Red Winged Blackbird!

Notice the singular. I heard and saw one yesterday in the evening when we were out for a walk, enjoying the very warm weather. I expected to wake up to a chorus of them this morning, but I didn't. However, they must be on the way... it's pretty typical for them to come up on a burst of warm air, just in time for it to get unpleasantly cold again. Although it looks like it will just be cool, rather than cold. Anyway, bring them on! I am ready.

Polish Egg Cutlets

This is the time of year when people often find themselves with a lot of hard-boiled eggs left over, and it's always nice to have something a little different to do with them. These are quick and simple, and who doesn't like cutlets? (Yeah, I know - somebody doesn't. Not me though; I just love them.) 

 

Eat them plain or put them in a sandwich. Have them for breakfast or lunch. Add a little sautéd garlic andd/or mushrooms. Bind them with a little leftover mashed potato instead of the flour. There are lots of possibilities with these. 

 

5 or 6 cutlets - serves 2 or 3 

30 minutes prep time

4 large eggs

1 or 2 green onions or 1/4 cup minced chives

salt & freshly ground black pepper

1 tablespoon barley or wheat flour

1/4 cup grated firm cheese, optional

1 large egg

1/3 cup fine dry breadcrumbs

2 tablespoons mild vegetable  oil

 

Put the 4 eggs in a pot with water to cover and bring them to a boil. Boil for 1 minute, then cover the pot and let them sit in the hot water for 10 minutes. Rinse under cold water until they are cool. 

 

Peel and mash the eggs fairly finely. Season them with salt and pepper to taste. Add the flour, and the cheese if you are using it. Break in the raw egg, and mix to smooth mash. 

Spread the breadcrumbs on a plate. Divide the mixture into 5 or 6 equal portions, and flatten each one into a patty. Press each one into the breadcrumbs on both sides. 

Heat the oil over medium heat. Fry the patties until golden-brown on each side; about 3 minutes per side. Serve at once. 

 

 

 

 

Last year at this time I made Carrot & Sauerkraut Soup.

Greek Marinated Lamb Chops or Souvlaki

Yes, that's the amount of oregano. 

If you can get out and cook this on a grill, so much the better, although it wasn't half bad out of the oven. I did it as lamb chops and again as souvlaki, and I was a bit surprised that the time in cooking them was not different by more than a few minutes. I should know by now that's pretty common, but it seems I keep forgetting. Either way, this is a lovely way to have lamb with a Greek flare to it. Feel free to serve with some Tzatziki, or, while Skordalia would be more traditional, I admit I might prefer the related Toum. 

 

If you are making souvlaki and using bamboo skewers start soaking them in water as soon as you start marinating the lamb - the longer the better, if they are not to char quickly. 

All that oregano; seriously.

 

4 servings

45 minutes - 10 minutes prep time

PLUS marinating time

1/2 teaspoon rubbed rosemary 

1/4 teaspoon cinnamon OR whole allspice

1/4 teaspoon black peppercorns

1/2 teaspoon salt 

4 tablespoons dried rubbed oregano

1/2 teaspoon rubbed mint

1/2 teaspoon dried dill

the zest of 1 large lemon

the juice of 1 large lemon

2 to 4 cloves of garlic

2 tablespoons olive oil

4 large (600 grams; 1 1/3 pounds) lamb chops 

OR lamb shoulder piece, cut in bite-size pieces

 

Grind any spices which are whole or large; generally, the rosemary, allspice, and pepper. It's easiest to grind them with the salt. Mix all the herbs and spices in a coverable container that will hold the lamb snugly in a single layer. Add the lemon zest and juice. Peel and mince the garlic, and add it with the olive oil. Add the lamb pieces, turning to coat them, then cover and refrigerate for 2 hours to overnight. If you are making souvlaki using bamboo skewers, they should be soaked in water for 2 hours as well, before the meat is threaded on them. You can expect to get 6 to 8 skewers.

 

For either lamb chops or souvlaki; roast, covered loosely with foil, at 400°F for 20 minutes. Uncover and broil on each side for 3 or 4 minutes. Rest 5 minutes before serving.  

Last year at this time I made Sesame-Ginger Chicken.

Swedish Rye Flatbread

These were fun to make and I loved the flavour of the bread spice in them. Crackers are as easy to make as cookies, and I think should be made at home more often. 

 

Having said that... I will probably continue to buy most of my Scandinavian style rye crackers. This definitely lacks the convenience factor.

 

If you want to get serious, though, there is a special rolling pin for Scandinavian crispbreads and flatbreads, which rolls in a waffle-like texture. I'd kind of like to get my hands on one, but I probably won't because of space considerations. And laziness. 

 

Traditionally these were made in large quantities and hung from the rafters using a hole cut in the middle before baking. Yay! Dusty, smoky crackers. But the good news is, these will keep very well and may even improve with sitting. (We ate ours fast enough I can't say that for sure.) For storage, though, I recommend more of a cool, dark, and air-tight environment. 

8 to 16 large crackers

40 minutes work time, broken up; includes baking

2 1/2 to 3 hours rising time

1 cup warm water

1 teaspoon yeast

2 cups coarse whole rye flour

1 cup whole spelt flour

1/2 teaspoon salt

1 1/2 teaspoons fennel seed AND 1 1/2 teaspoons caraway seed

OR 1 tablespoon bread spice

rye or spelt flour to knead and roll out

1 teaspoon mild vegetable oil

a little coarse sea-salt 

The water should be just warm to the touch; add the yeast and let it dissolve as you mix the remaining ingredients. 

Mix the rye flour, spelt flour, salt, and spices in a large mixing bowl. Mix in the water to form a dough, then turn it out on a clean counter or board to knead. Dust it with flour as required to keep it from sticking. Knead for 5 minutes, or a little longer if necessary, to form a smooth, elastic dough. 

 

Use the oil to grease a clean mixing bowl. Turn the dough over in it to coat it, then cover it with a slightly damp tea towel and leave it to rise in a warm spot for 2 hours. 

 

Preheat the oven to 400°F. 

Divide the ball of dough into 8 to 16 evenly sized pieces. Roll them out on a clean, flour-dusted surface very thinly, one at a time. Pierce each one all over with a fork, then sprinkle with a little coarse sea salt. press it in gently, then transfer the flatbread to a pizza pan or baking pan. You can put as many as will fit on each pan; they can be crowded but should not touch. You can cut a circle out from the middle of each one if you like - lay out the circles to bake too. Let them rise again for half an hour to an hour.

 

Bake for 8 minutes, then turn them over. Bake for a further 7 to 9 minutes, until lightly browned and firm. Let cool. They can be wrapped up and stored until wanted, or hung from the rafters if you prefer. 

 

 

 

 

Last year at this time I made Two Potato & Celeriac Salads.

Creamed Peas on Toast

I'm finishing frozen vegetable week here with this delightful dish that harks to the '20s. The 1920s, that is - good gosh, that's 100 years ago! I'm not old enough to remember them, but when I first became aware of their existence, they were a mere 50 years past. I don't understand why they haven't stayed there. (Although I guess in that case I would still be 10, so no.) 

 

Anyway! These were originally a little plain and stodgy, but seasoned up to modern tastes they are excellent. Rich peas (and eggs, if you like) with a creamy sauce, soaked up by crunchy toast, and not too thick and gummy, so be sure to supply a spoon. Also be sure to use a good quality bread - French or Italian style - to get that chewy crust. You could replace the seasonings with some curry powder if you like, or more subtly, use a smoked or slightly hot paprika. 

 

 2 or 3 servings

30 minutes prep time

 

1 small onion or large shallot

1 tablespoon unsalted butter

2 cups thawed frozen peas

1/2 cup water

1 tablespoon barley or wheat flour

1/4 teaspoon salt

freshly ground black pepper to taste

1/2 teaspoon sweet Hungarian paprika

1/2 teaspoon rubbed savory

1/2 teaspoon rubbed mint

1/2 cup light cream or whole milk

2 to 4 large eggs, optional 

toast to taste

 

Peel and finely chop the onion or shallot. Heat the butter over medium heat in a fairly large skillet; one which has a lid. Gently cook the onion until softened and reduced in volume, and lightly browned. Add the thawed peas and water, cover, and bring it up to a simmer. 

Mix the flour and seasonings in a measuring cup, then slowly stir in the cream or milk. When it is smooth, stir it into the simmering peas. At this point you can cover the peas and simmer for about 5 to 7 minutes, until thickened, and serve over toast, OR you can break in the eggs. Cook them covered as well, for 6 to 10 minutes until done to your liking, before ladling them over the toast. 

Last year at this time I made Pickled Red Cabbage.

Greek Stewed Green Beans & Potatoes

Does this look like a make-do dish of forlorn frozen veg? No, no it doesn't. I've made essentially this before, when all the vegetables were in season, and it is extra-delightful then; no question. But frozen beans and canned tomatoes are perfectly fine, teamed with winter potatoes and alliums and gently stewed. This version was seasoned with more of a Greek twist (cinnamon) versus my original more Italian take, to which you should revert if you prefer it. 

 

I've been cooking more with whole cinnamon lately. It's definitely a little more luxurious, but it does provide different results from using the powdered. Don't forget to pick it, and the bay leaves, out before serving. Unless, as in this household, they are redeemable for prizes (generally a kiss from the cook).

 

2 to 4 servings

 

 

3 medium (450 grams; 1 pound) potatoes

1 large onion

2 or 3 cloves of garlic

3 tablespoons olive oil

1" piece of cinnamon

1 or 2 bay leaves

1/2 teaspoon salt

freshly ground black pepper to taste

2 cups crushed tomatoes

1/2 cup water

2 to 3 cups frozen green beans, thawed

the juice of 1/4 lemon, optional

Wash and trim the potatoes, and cut them into chunks. Cover them with water and boil for 10 minutes. 

Meanwhile, peel and dice the onion a little coarsely. Peel and mince the garlic. 

Heat the oil in a heavy-bottomed soup pot, over medium-high heat, and cook the onion until softened and reduced. Add the cinnamon - split in half if you can -, bay leaves, salt and pepper, and garlic. Mix in and cook for another minute or so. 

When the potatoes are done, drain off all but about 1/2 cup of the cooking water, then add them with it. Add the tomatoes and simmer the stew gently until the potatoes are nearly done. Add the chopped, thawed beans and simmer until they are done to your liking (for me, that's about 5 minutes). Add the lemon juice in the last few minutes of cooking.

 

 

 

 

 

Last year at this time I made Red River Rye Bread. 

Edamame Salad

Even though we eat a fair bit of frozen vegetables around here in the winter, I tend to give them short shrift on the blog. So this week I am going to put the spot-light on them for a bit of a change. 

 

Ontario frozen edamame can be hard to find, but check your local health food store - they may have them. Mixed with cabbage and greenhouse peppers and lettuce (you could throw in a cucumber too if you like) they make a great substantial salad. 

 

I've always tried not to put sugar in vegetable and salad recipes, but maybe my tahini was unusually strong/bitter; I really felt it needed a little smoothing out. It's up to you - maybe taste the dressing before you add it.  

I assume this is the main body of the meal; it would go further as a side salad but it seems like a main dish to me with all those edamame in it. Maybe add the entire lettuce if using it as a side salad.

 

2 to 4 servings

30 minutes prep time

 

 

Make the Dressing:

1" piece ginger root 

1 tablespoon tahini

2 tablespoons soy sauce

3 tablespoons apple cider OR rice vinegar

1 tablespoon mild vegetable oil

1 teaspoon toasted sesame oil

1 teaspoon sugar

black or chile pepper to taste

 

Peel and grate the ginger finely into a small mixing bowl or jam jar. Mix in the tahini and soy sauce, then mix in the remaining ingredients, stirring well after each addition. 

Make the Salad:

2 cups frozen edamame, thawed

1/3 red, yellow, or orange greenhouse bell pepper

1 or 2 green onions

1 medium carrot

1 cup finely shredded Savoy cabbage

1/2 to 1 head greenhouse lettuce

 

Cook the edamame in boiling water for 3 minutes then drain them very well. 

 

Meanwhile, dice the pepper. Wash, trim, and finely chop the onions. Peel and grate the carrot. Wash, drain, and shred the cabbage. Wash, dry, and chop the lettuce fairly finely. Mix all these in a salad bowl. 

 

When the edamame are done, drain them and rinse them in cold water until cool. Drain well. 

 

Toss the edamame into the salad with the dressing and serve.

 

 

 

 

 

Last year at this time I made Braised Tau Pok & Cabbage.

Date & Apple Cake

I like to kid myself that things made with dates are "low sugar" but I'm afraid they are mostly just delicious. Still, this has a lot less sugar than most cakes.  

Like quite a few cakes with a lot of fruit in them, this can be a bit awkward to mix at the end, because the fruit seems so excessive to the quantity of batter, hence the slightly odd instructions for a combination of layering and mixing. It all works out fine in the end though, and this makes a tasty end to a meal, a good snack, or even a breakfast treat. 

Because of the amount of apple chunks in this it will not store outstandingly well. As usual, I can't say I find that a problem... it just has to be eaten. Too bad; so sad.

 

12 to 16 servings

1 hour - 15 minutes prep time

 

1 1/2 cups whole spelt flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt 

1/3 cup unsalted butter

2 tablespoons honey

2 large eggs

1/2 to 1 cup diced dates

4 medium apples

1/2 cup milk or light cream

Measure the spelt flour and mix in the baking powder and salt. Line an 8" x 8" pan with parchment paper. Preheat the oven to 375°F.

In a mixing bowl, cream the butter and beat in the honey. Beat in the eggs, one at a time.

Chop the dates, discarding the pits, if any. Peel, core, and dice the apples fairly finely. 

Mix about half the flour into the creamed butter etc. Mix in the milk or cream, then the remainder of the flour. Mix in the dates. Because of the very large quantity of apples going into this, I found it easiest to spread about 1/3 of the batter over the bottom of the prepared pan. Sprinkle 1/3 of the apples over this, and press them gently in. Mix the remainder of the apples into the batter and scrape it all into the pan. Spread it out evenly, pressing down slightly to remove any air gaps. 

Bake at 375°F for about 45 minutes, until lightly browned and firm to the touch (done). Let cool 5 minutes then remove from the pan to a rack to finish cooling. 

Keeps for several days well-wrapped and refrigerated.

 

 

 

 

Last year at this time I made Roasted Onions with Sherry & Vinegar. 

Yogurt Chicken

There are a lot of versions of yogurt-marinated chicken in Indian cooking; this is my own take on them. It was extremely well-received and I liked it a lot too. I can see it becoming a regular menu item. 

The flavours are less complex than in some dishes, but they are lively and almost sweet from the fennel and cinnamon. I didn't put any heat into this, other than generous quantities of pepper. I suspect that sometimes I will want to add some, and sometimes I won't. If you do want heat, simply add whatever quantity you would like with the other spices, or a finely-chopped fresh hot pepper or two if they are in season. 

The yogurt marinade will, of course, curdle as soon as it is heated. Once it thickens up again, however, all will be well. 

Do check the chicken regularly towards the end of the cooking - you will need to stir up the sauce hard to be sure it doesn't scorch. 

I used skin-on, bone-in chicken thighs but I think this would be just as well made with skinless, boneless ones.

 

4 servings

15 minutes to prepare marinade

marinating time

1 hour - 30 minutes prep time

 

Marinate the Chicken:

2 tablespoons peeled and grated fresh ginger

1 tablespoon peeled and grated garlic

1 1/2 teaspoons salt

freshly ground black pepper to taste

1 cup yogurt

1 kilo (2 pounds; 8 medium) chicken thighs

Peel and grate the ginger and garlic, and put them in a coverable container which will hold the chicken. Add the salt and pepper, and stir in the yogurt. Add the chicken pieces, coating them completely with the yogurt marinade. Cover and refrigerate for 2 hours to overnight.

Mix the Spices:

1 tablespoon fennel seeds 

2 teaspoons cumin seeds

4 teaspoons coriander seeds

2 teaspoons ground turmeric

4" to 5" piece of cinnamon bark

2 or 3 cloves of garlic

Grind the fennel, cumin, and coriander seeds. Mix them in a small bowl with the turmeric. Break the cinnamon into 1" to 2" pieces. Peel and mince the garlic and add it to the bowl.

Cook the Chicken:

2 medium onions

2 tablespoons mild vegetable oil

1/4 cup fresh cilantro, if available

Peel and chop or thinly slice the onions. Heat the oil in a large skillet over medium heat and cook them for about 5 minutes, stirring regularly, until softened and reduced in volume, and slightly browned. Add the bowl of spices including the cinnamon and garlic, and mix in well. Allow to cook for another minute or so, then add the chicken, nestling it in one piece at a time. Scrape in all the marinade. 

Cover the chicken and let it simmer for 15 minutes. Remove the lid and turn the pieces over. Simmer for a further 12 to 15 minutes, uncovered, until the sauce has reduced to a thick coating. Stir occasionally. 

Garnish with finely chopped fresh cilantro. Serve with rice or roti. 

Last year at this time I made Nutty Turnips.