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Location: United States

Julie graduated from Creighton University with a major in dance and Theology and taught for several years at an inner-city school in Milwaukee. With a desire to expand her knowledge of the arts and spirituality, she attended St. John’s University in Collegeville and completed a Masters in Theology and Liturgical Studies. Over the years, her quest to merge diverse religious beliefs and practices through the commonalities of love and peaceful living, led her to travel, live, and study with shaman practitioners, herbal healers, Native American medicine women, Buddhist priests and other earth-based spiritual teachers. Through these experiences and experiences with global metaphysical teachings, she learned to honor the eternal source of love in all people.

Wednesday, July 21, 2010

Turnips into Chicken Food

I have some mammoth purple turnips in my garden. They are a new organic seed variety I obtained through mail order. This week, I pulled up several and prepared them for dinner. I boiled them, mashed them with butter and served them with a dollop of sour cream. Most turnips I've eaten are very mild--not so these. Oh my! For whatever reason, they've taken on a bitter flavor. I couldn't eat them and consigned them to the compost.

After I harvested my peas this morning, I pulled up two of those very disappointing turnips and tossed them in to my jabbering chickens. When I returned this evening to pick eggs all of the turnips had been devoured. I love my chickens. Here I was feeling bad and wondering what to do with the turnip crop and I discover that I have another food source for another food source--full circle.


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