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Post by braided-rug on Oct 18, 2005 14:38:54 GMT 10
An Australian view on pumpkins: www.aussieinamerica.com/food/pumpkins.htmI have been gradually learning these things, some only a few days ago! I have some winter squash to plant out. I am a bit lost actually. I think we are going to plant them this week. I am trying, these are American vegies and I am giving them a go. We both have Oriental Pumpkins, they are nice to eat. I felt so strange eating an apple and butternut pumpkin crisp made from Qld. Blue.
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Deed
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Post by Deed on Oct 18, 2005 20:13:19 GMT 10
What a nice site BR! The author has us Yanks dead on! We are definately a lazy bunch when it comes to cooking. Well I am anyway. LOL I have to say mainly because I am not a big fan of any of the squash family, that I have never cooked a pumpkin in my life!
With just the 2 of us here, I buy a can of the stuff and make my bread, cookies and cakes out of that. ;D
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Post by braided-rug on Oct 18, 2005 23:13:22 GMT 10
The lady is a little cringeworthy. I think after eating so many beautiful roasted pumpkins that it came as quite a surprise to me. I am really blessed because I can eat my roast pumpkins and now all those beautiful pumpkin cookies and bars. Until a few months ago I hadn't heard of a pumpkin cookie. I have used one tin of pumpkin I bought it in Coles a few years ago.
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Post by braided-rug on Oct 18, 2005 23:18:17 GMT 10
If you have ever tried to peel a Qld. blue you would wonder why anyone would bother. They need a very sharp butcher's knife to cut let alone peel.
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Deed
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Post by Deed on Oct 18, 2005 23:36:39 GMT 10
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Post by braided-rug on Oct 19, 2005 10:40:03 GMT 10
Traditionally Australians eat alot of turnips. Are the yellow ones different in flavor? They sell a package of vegies to the older people with an onion, carrot, turnip, probably parsnip for them to make soups and stews with. My Dad and uncle planted a whole field of turnips once and during the winter the sheep ate them. We had parsnip mash the other day, half and half with potato I think, and the kids ate it! It was part of a recipe idea I found.
I saw on TV once that that group of vegies that the turnips are in are called Crucifiorus (sp?) because they have a cross in the flowers.
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Deed
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Post by Deed on Oct 19, 2005 22:19:25 GMT 10
LOL BR, you just went way over my head! As you can see, I very rarely post to the gardening type threads of yours as I don't even have a clue what you all are talking about. My dad used to grow rutabagas, but for the life of me I can't remember what the plant looked like. All I know is they are a member of the 'root vegetables' and hard as rocks! If you get one too big, my dad or hubby has used a really large knife and a hammer to cut it up with. LOL
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Post by braided-rug on Oct 19, 2005 22:26:58 GMT 10
I do tend to be a bit rambly and vague at the same time. The photo you posted looked like a swede or turnip. Of course, rutabagas are supposed to be yellow on the inside according to the link. Turnips are white on the inside. So I don't know if they taste the same or not. Now that you mention it, they do get large like the ones in the paddock that I mentioned. And I do recollect someone cutting them with a large knife.
I ate a lot of pasties when I was a teen, dh assures me they had turnip in them. Whoops, pasties are a shortcrust pastry filled with vegies served with ketchup hot as an alternative to meat pies here traditionally. They were called Cornish Pasties.
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lynn
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Post by lynn on Oct 19, 2005 22:44:00 GMT 10
Turnip roots and rutabagas do taste differently to me. We eat lots of greens here in the south. Turnips, collards, mustard, cabbage. Sometimes mama will cook a big pot of turnips and put the roots in with them. very good with cornbread.
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Post by braided-rug on Oct 19, 2005 22:56:28 GMT 10
That is sad, because I can't buy them. Maybe we could grow some if they are in my catalogue. Some garden places have American seeds. I have one packet of collards and will definitely need help with those later on in the year. So you are saying you eat the turnip tops as well?
I must try your turnips with cornbread Lynn, thanks.
I am big on cabbage. The last time we had it was a few days ago with a Dutch sausage and sauerkraut. Usually though it is with hamburger, chicken noodle soup mix, green beans, celery and some curry powder served with rice. Most Australians eat alot of coleslaw, especially with KFC. Do you have the same thing at KFC?
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Post by braided-rug on Oct 22, 2005 12:38:45 GMT 10
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Post by braided-rug on Nov 21, 2005 13:16:36 GMT 10
BUTTERNUT-APPLE CRISP BARS 3 cups peeled and sliced butternut squash 3 cups peeled and sliced tart apples 1 cup packed brown sugar 1/8 teaspoon ground cloves 1 teaspoon ground cinnamon 2 teaspoons lemon juice 1 1/4 cups all purpose flour/plain flour 1/2 teaspoon salt 6 tablespoons softened butter or magarine 1/3 cups chopped nuts icecream (optional) Preheat oven to 350oF or 180oC. In a large bowl, mix squash and apple slices with 1/2 cup brown sugar, cloves, cinnamon, and lemon juice, tossing gently. Place in a well-greased shallow baking pan and bake for 30 minutes. Remove from oven. In a medium mixing bowl, combine remaining brown sugar, flour, salt, and butter or margarine until crumbly. Add nuts. Spread evenly over squash/apple mix. Bake for 40 minutes longer. Cut into bars. May be topped with ice cream. From: www.mountainharvestorganic.com/csamembers/recipes/butternut_apple_crisp_bars.htmDefinitely an American recipe. Very nice.
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