From the Farm: Neighbors’ turnips field ‘salad bowl’ brimming with color to draw bees and wildlife

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From the Farm: Neighbors’ turnips field ‘salad bowl’ brimming with color to draw bees and wildlife
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Though not part of our family menus while growing up, later in life with my adult appetite I learned how much I like “boiled greens” as a side dish. A true Southern menu favorite of ages old and st…

Towering blooming turnips provide a sea of yellow along Indiana 10 in San Pierre in one of the 80-acre fields of the Wappel Farm. Though not part of our family menus while growing up, later in life with my adult appetite I learned how much I like “boiled greens” as a side dish. A true Southern menu favorite of ages old and still today, collard greens, mustard greens and turnip greens are the prime trio.

Our peppermint farming friends Larry and Debbie Wappel have used this nature’s nutrients rotating option for farm fields for years, but I’ve never noticed as much vibrant field color as this year in their 80-acre field near their peppermint still and farm operations buildings along Indiana 10 in our small farming town of San Pierre.

“I call this field our ‘farm field salad bowl’ because the wildlife love it, from birds and bees to the deer and rabbits,” Larry said. Even though turnip greens might not have ranked among my mom’s rotating recipes for the kitchen favorites of my youth, her recipe for round steak in rich brown gravy always hit as a top request.

Just as surprising was my own quest last month to find round steak packaged and available at the meat counter of any of our local grocery stores in Northwest Indiana. Growing up, packaged round steak was a common purchase of menu-planning and cost-conscious cooks. Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at [email protected] or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374. 1. Using a covered Dutch oven, add oil and place in steaks, sprinkling with garlic powder.3. Heat oven to 350 degrees and add to the roasting pot the chopped onions, black pepper, the dried onion soup mix and 3 cups of water. Bake for 1 hour covered.

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