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Announcing our 2011 Photo Contest Winners

Splendor Farms: A Louisiana B&B fit for cowgirls and queens

Mapping Transparency: Why it pays to be open

Five years ago I had the crazy idea of asking companies to publish their supply chains on the web. I was teaching a new sustainable product design class at MIT and in the process of equipping my students with the tools to make … Continue reading →

Open Environmental Data in China

What is the value of supply chain transparency in an authoritarian state? That is one question Yeling Tan, a pre-doctoral candidate at the Kennedy School of Government, sought to answer on Thursday's seminar at the Transparency Policy Project. Her paper "Clearing … Continue reading →

Hypertransparency and the future of CSR

Digital media has undercut the price of information so that it costs virtually nothing to be transparent today: governments and multinationals can share vast amounts of data with millions of stakeholders at little or no cost. That sets the stage … Continue reading →

Turnips with Spicy Honey Glaze

Turnips. I can't say that I'm in love with them, but I can say I have come to at least kind of like them. I do have a go-to recipe where I saute them with walnuts and bacon that never fails to turn them into something special. This is not that recipe.

The other night I just didn't feel like doing the same old thing. Why not try something different? Maybe it would be even better than my go-to recipe and I'd appreciate the turnip even more. I found an interesting recipe via my Epicurious iPhone app for Roasted Parsnips, Turnips, and Rutabagas with Ancho-Spiced Honey Glaze. I didn't quite have all the ingredients on hand, but figured I could adapt it.



Ingredients

• 4 turnips, trimmed, peeled and sliced into 1/2 inch wedges
• 2 Tablespoons olive oil
• 1 garlic clove, minced
• 1 Tablespoon melted butter
• 1 Tablespoon honey
• 1/2 Tablespoon fresh lemon juice
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cinnamon
• 2 teaspoons ground hot pepper (I used dried Chinese 5 color pepper)
• Salt, to taste

Directions

1. Preheat oven to 400 degree Fahrenheit.
2. In a large bowl whisk together melted butter, honey, lemon juice, thyme, cumin, cinnamon, hot pepper and salt.  Set aside.
3. In a large bowl toss the turnip wedges with the olive oil and a pinch of salt.
4. Line a rimmed baking sheet with parchment paper and spread out the turnip wedges so none of the pieces are overlapping.
5. Roast for about 40-45 minutes, until the turnips are soft and lightly browned in spots.
6. Pour the glaze over the cooked turnips, gently toss to coat and return to the oven for 10-15 minutes more or until the glaze is absorbed.

While this adapted recipe worked out fairly well, I'm still not in love turnips. I think adding other root veggies like they did in the original recipe might be a key component to success. Maybe I'll give it another go.

What do you make with turnips?

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As You Sow: Environmental Health - Nanomaterials Sourcing Framework
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As You Sow is promoting corporate accountability through shareholder action and toxics reduction using innovative legal strategies and community grantmaking. We are transforming corporate behavior and creating a more socially and environmentally just society.

Wall Photos
Churros by Paula Deen: http://www.hispanickitchen.com/video/sweet-mexican-churros-by-paula-deen
Some of these pics are by HK, some are contributed to HK, some are just shared. All the same, a visual feast!

Winter 2012
Winter and Spring on the farm.

Akshayapaatram: Roasted Butternut Squash Soup with Thyme & Roasted Garlic
www.akshayapaatram.com
The colour is just gorgeous! I prefer my soups a little thinner, but this one looks stunning and sounds super delicious!

Collecting and Maintaining Wild Yeast Sourdough Starter
ruralspin.com
No, you do not have to buy yeast to make really great bread. In fact, you never have to purchase yeast from the store again if you collect your own wild, local yeast and make your own sourdough sta...