Why Should I Buy Iceberg Lettuce And Roasted Swedenese?
When choosing, select only those that are at least 3 inches in diameter for the strongest, juiciest taste. They should also be firm and feel slightly heavy for their large size and be very smooth in texture. If storing for a month, most commercial swedes are already coated with an enzyme-rich edible wax to retain them for up to a month. However, you may want to store them in the freezer for a few days before using to insure they are still fresh.
A common variety of Swedenes is the Turnips, with its slightly bitter taste, fleshy and strong roots, and distinctive green foliage. In fact, it is so similar to the turnip that many people wrongly call both varieties of swedes the same. Swedenes are well known for being firm and sturdy, and are used as runners in vegetable plants and as a bane in the farming world, killing thousands annually. The leaves of this perennial plant are used in pickling and preserved for later use, and their seeds, which make for an excellent and relatively cheap meal when cooked with other ingredients, are also rich in vitamins and minerals.
There are other varieties of swedes available, including the Garlic-Lime variety which has a tangy taste similar to lemons, and the carrot variety which has an assertive and sweet taste with a hint of vinegar. Both are used both in cooking and in pickling and preserving. Some varieties are hardy plants, which make an excellent choice for growing in the vegetable garden. Others need more maintenance. If growing on a trellis, make sure that the plant has support.
Growing vegetables is an outdoor hobby that can be enjoyed all year long, but there are specific times of the year when these plants will do best. Growing swedes is simple enough if you know what types of conditions to look for, but you may want to take some precautions. Because Swedish mail order brides usually use male plants, some varieties, such as Turnips and Parsley, can become aggressive toward other male plants if the female plants are disturbed. To avoid this, keep all your swedes in containers, and give the male plants a chance to mate. You might also want to wait until the soil is loose and moist before planting a male with female plants, so that the seeds have a better chance of being dispersed outdoors.
If you are looking for a milder alternative to the strong flavour of turnips and cabbage, try the subtle flavours of swedes with a touch of vinegar or cider vinegar added. This works well if you are looking for a vegetable dip or salad ingredient, and is especially nice at room temperature because it minimizes vinegar flavour. If you keep your swede roots damp, they will also retain water, so keep a container of damp soil around your vegetables and you won't end up with soggy turnips and cabbage.
There is another variety of the swede plant that is similar to the Swedish in look and texture. It is called rutabaga, which is from the Latin word for turnip. Rutabaga also has its share of fans, so don't be surprised if you see young salespeople offering their turnip rutabaga on the green. Rutabaga tastes similar to turnips and cabbage, and like the Swedish, is ideal for salads and vegetable dishes. Like sweds, it should be kept in pots that are airtight, and you can plant it either in soil or in a container of moist sand and peat moss. If you have a sunny location, it's best to plant rutabaga in pots that have been tilled beforehand, because the tiny roots will get the full benefit of direct sunlight.
If you are looking for a winter vegetable that has a really rich flavour, you may want to try roasted swede. Roasted swede sticks to the roots and leaves and is very sweet, with an intense nutty and smoky taste. It goes great with root vegetables, sausages, fish, scrambled eggs, salmon, lamb, and rhubarb, and you can drizzle it with olive oil if you like.
To prepare swede for roasting, cut off the hard outer skin before the inner flesh is fully browned. When cutting into the potatoes, make sure you don't cut through the stringy veins. You can mash the potato using a fork, but remember to keep your distance from the fire. Heat the oven, put the cut potato into the middle and roast for about one hour to roast it, or until the interior flesh is pale and the colour is nearly black. When you serve it, sprinkle with fine salt and let it cool.