If you're from the South, you understood the title of this post right away. There's nothing quite like a slice of hot cornbread, fresh-baked in a cast iron skillet, served with a blob of melting butter on the top and a side glass of cold buttermilk. Add what we call a 'mess of greens'--that would be your choice of collards or turnips--and you've got yourself a filling, delicious dinner!
Tomorrow night I'm going to hear a talk by author Crescent Dragonwagon (yes, that is her real name! She had it legally changed at age 16) about her new book, The Cornbread Gospels. Bill, my husband, is the real cook in our family, so I can't wait to turn him loose with her recipes. Good eating, dead ahead, and forget the New Year's diet already.
If you've grown turnips before, you may be familiar with 'Purple Top White Globe', which has been a marketplace standard for years. Dating back to 1880, this variety has round, bicolored roots with bright purple to reddish tops and creamy white bottoms. 'White Egg' is another great heirloom turnip to try. The egg-shaped roots have a white, smooth skin and a sweet and tender flesh. Yum, yum.
Turnips are cool-season crops, so you can plant them pretty soon. Get those seed catalogs out and start making your lists now. And when you're ready to harvest, remember the buttermilk and cornbread!
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