Turnips or Broccoli 

Giulio Cesare Croce and the last by Adriano Banchieri and published for the first time in 1620. A presence, that of turnip, which is not only linked in history and imagination to the poor classes but, in general, to the relationship between man and the environment. Certainly this link is complex and articulated and, as such, difficult to reduce to a simple relationship of use by man of the resources of the territory. Around this, in fact, more variables have been grafted over time that have added interesting and, at times, unexpected meanings. Certainly it must be said that the origin of our protagonist is uncertain, it is believed that the area is northern Europe which was followed by a wider spread to all European territories, but also in Asia and America.

Its consumption, both current and past, is not homogeneous but varies according to the geographical areas: widely used in the Nordic countries and in the regions of northern Italy, it is practically absent in the South. Another great use in the course of history was as a fodder species for the breeding of some animals such as cattle and pigs.

In short, not random representations, but that certify the importance of a product in the economy not only of a social class but, in a broad sense, of entire territories. An association, that to certain classes, which only in recent years is fading thanks to the discoveries made on the numerous beneficial effects given by the consumption of these vegetables, a mix of substances useful to the body in short. Uses, social and cultural ties that often accompany food products and make them much more than simple foods, real bridges with the past and with a culture of the territory that is not always known.

The pickles are a cuddle for the cold season: a food that you resort to when dinner is a bit scarce or if you want two slices of stuffed homemade bread!

For 5 medium capacity jars

2 kg of cleaned turnip greens

3 lt. of water

750 ml (1/4 cup) white vinegar

a handful of coarse salt

To season

extra virgin olive oil

garlic

fine salt

chili

We clean and wash the vegetables, taking the flower, a part of the stem and a few more tender leaves. Meanwhile, we will have boiled the water with white vinegar and a handful of coarse salt. When it boils, we pour the tops and boil for about ten minutes. The time is indicative because so much also depends on the quality of the broccoli. We must drain the vegetables when, touching the stem, we will feel it just just soft. Drain in a colander, let cool a little and squeeze them slightly in our hands without ruining them. Then place them on dry cloths and leave in the air for a few hours. We can dab them with another cloth to remove as much water as possible. Once dry, season with plenty of oil, salt, garlic, chili. We sterilize caps and jars (we prefer new ones with capsule caps for vacuum), putting them to boil in a large pot covered with water for twenty minutes calculated from boiling. We remove from the water one jar at a time. Leave them upside down on a cloth for 5 minutes, then dry the bottom slightly and pour a finger of extra virgin olive oil. We begin to put the broccoli, crushing them slightly so as to fill the voids. Every now and then we put a little oil. We get almost to the edge, press again, so as to leave as little air as possible. We cover with oil, then with a long toothpick or with the blade of a knife stuck in broccoli we descend in several points to the base of the jar. It will serve to ensure that the oil reaches all the spaces. We put the lid. If you want we can pass the jars for 5, 10 minutes in boiling water immersed in the pot upside down. Once cooled, I keep them in the fridge for a few months, while once opened they are to be consumed in a few days.