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Recipe: Gilfeather Turnip and Winter Squash Bhaji

Written by Judy Thurlow on . Posted in Recipes

Gilfeather Turnip and Winter Squash Bhaji

Adapted from Lini Mazumdar,
Anjali Farm and Lini’s Indian Tiffins, South Londonderry

At one point, Lini Mazumdar and her husband, Emmett Dunbar, grew Gilfeather turnips at Anjali Farm, but over the years, they have focused on a few specialty crops like pick-your-own blueberries, chili peppers and heirloom tomato plants. In addition, Lini, who grew up all over India, started offering vibrantly flavored, nourishing, home-cooked Indian meals made from seasonal ingredients. Customers order ahead and come to the farm to pick up their multidish tiffin meals packed in round, stacked, metal lunch containers. This curried vegetable dish could be one of several in a meal or simply served with rice and perhaps the spiced lentil stew known as dal.

Note: The Bengali Five Spice mixture called panch phoron contains black mustard, cumin, fennel, nigella and fenugreek seeds; you can substitute whole cumin seeds.

3 tablespoons coconut oil, divided

1 medium (about 1 pound) Gilfeather turnip, peeled and cut into ½-inch cubes
yield about 2 generous cups

1 pound winter squash, such as pumpkin, delicata or butternut,
peeled (no need to peel delicata) and cut into ½-inch cubes
to yield about 2 cups

1 teaspoon coarse salt, plus more
to taste

1 tablespoon turmeric powder

1 tablespoon panch phoron spice
mixture (see note above) or
cumin seeds

3 cloves garlic, minced

1 tablespoon fresh, finely grated
ginger root

1 small dried Thai red chili, crushed, or ¼–½ teaspoon crushed red
pepper, to taste

2 cups firmly packed ribboned kale

1 tablespoon fresh lemon juice

Preheat oven to 350 F. Put one tablespoon of coconut oil in a rimmed sheet pan or large baking dish and place in oven to melt coconut oil. In a medium bowl, toss turnip and squash cubes with 1 teaspoon salt and turmeric powder. Spread in melted coconut oil and toss to coat. Bake 25–30 minutes until a fork easily pierces vegetables and they are slightly colored.

In a medium cast-iron frying pan or other heavy-bottomed sauté pan, set over medium-high heat, toast panch phoron or cumin just until fragrant, about 1 minute. Add remaining 2 tablespoons coconut oil and lower heat to medium. Stir in garlic, ginger, and chili or crushed red pepper. Cook, stirring, about 2 minutes until colored. (Add a splash of water if ginger sticks to bottom of pan.) Add roasted turnips and squash along with kale and lemon juice. Stir to combine and toss for 3 to 4 minutes until kale is wilted. Taste and add more salt or hot pepper as desired. Serves 4–6.

Original article by Melissa Pasanen from the Spring 2017 issue of Vermont Life 
Photo by Oliver Parini

We Can Pickle That!

Written by Julianne Puckett on . Posted in Taste of the Landscape

Pickled dilly beans offer a tart crunch to a brunch-time bloody Mary. Photo by Julianne Puckett.

Pickled dilly beans offer a tart crunch to a brunch-time bloody Mary. Photo by Julianne Puckett.

I’m a pickle junkie. My pickling cucumbers are just starting to show up in my garden, but I’ve discovered that one mustn’t wait for cucumbers: you can go ahead and get started with whatever is in your garden right now.

You can pickle all sorts of vegetables. Radishes, beets, beans, turnips, carrots — you name it, I’ve probably pickled it. So I thought I would share some of my favorite pickling recipes and techniques with Vermont Life readers.

Pickles, pickles, how do I love thee? Let me count the ways:

Cucumber Pickles

  • Canned pickles. Traditional waterbath canning: the grandpappy of pickling methods, the one that allows you to have pickles all year long, whenever you want them (as long as you haven’t eaten them all). I’ve been making this one recipe for several years now and it hasn’t let me down yet.
  • Refrigerator pickles. This is my go-to pickle because it takes so little time and yields such awesomely pickle-y results. As long as I have cucumbers in the garden, I usually have a few jars of these pickles in the fridge. They are pretty vinegary (which I like) and the taste is more reminiscent of a deli half-sour pickle than a traditional dill.
  • Lactofermented pickles. Last summer, I tried my hand at lactofermentation, the old, natural process by which veggies are fermented using salty brine. Despite the hard time I got from my blog readers about using the words “putrefication” and “scum” in my how-to descriptions (I was being accurate, mind you), I thought the pickles were fantastic and surprisingly easy to make — not to mention that they lasted an extremely long time in the fridge. They tasted like a true barrel-style deli pickle.

Dress up a salad with bright, pickled radishes. Photo by Juliane Puckett.

Other Pickled Veggies

Here’s where you can get quite creative and will likely end up with some of your favorite pickles — think outside the cucumber box.

  • Dilly beans. Pickle-y but with better crunch, and hey, they count as a serving of vegetables. And if you put them in a bloody Mary, that’s about eight servings of vegetables, right?
  • Root vegetable kimchi. This is a quick and very pretty fermentation process, courtesy of Chef Andrea Reusing of Lantern in Chapel Hill, N.C.
  • Zucchini pickles: Another great use for zucchini and ready in 24 hours. Slightly sweet and definitely spicy.
  • Pickeled radishes. I have used this same brine recipe with beets, turnips and parsnips, too — delicious and versatile!

Phew! I think that should keep you fully pickled for the entire year. What are your favorite veggies to pickle? And what pickling method do you prefer?

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