With autumn around the corner we are busy in the fields harvesting and in the kitchens preserving. We’re spicing up our life with zesty salsas, tomatillo salsa, and jalapeno jam. We’ve also been freezing corn, broccoli, beans, zucchini, and tomato sauce for cooking classes this fall and winter. Next up: pickles, dilly beans, and apple sauce. Any ideas for what we can do with turnips?
Make kim chi out of the turnips and pickle the leaves.
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