Pan-Fried Potatoes and Turnips with Chili-Soy Sauce & Scallions

Pan-Fried Potatoes and Turnips with Chili-Soy Sauce & Scallions

Here is a really good example of the fact that I’m half-Chinese. I have no idea what this is, but I just made it for a snack. It’s sort of like hash browns, but with turnip slices, and condiments fit for dumplings. I gotta say, though, it was a lot simpler to make than either of the above, and its taste satisfied somewhere in between.

Times are getting rough for locally-grown food. I mean that literally: no delicate greens, squash blossoms or lush beefsteak tomatoes. Instead, we’re left with warted roots, thick cabbage and thorn-like prongs of rosemary. It had to happen sometime. But rather than view this new cast of characters with a wistful tear, I thought I’d throw the spotlight on its brightest stars. After all, we’ve done our geeking out over heirloom tomato varieties all summer, now how about those rare strains of potatoes and turnips?

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