Farmer's Market Turnips

2 lbs.     Fresh farmer's market turnips (greens and all!)
1/4        Red onion, diced small
2 T        Sunflower oil
1/2 t      Sea salt

Clean the turnips... wash them well, especially the greens. Rough chop the leafy part of the greens into 1-2" pieces, once you get near the stem, if they are woody, discard the bottom portion, and cut off a very small part of the top of the turnip. Break off the thin root end and discard. Cut the turnips into large coins at least 1/8" thick. Do not peel these turnips... if you get them from an organic farmer like Rita's Roots. They have a delicate skin that is delicious! Heat a large saute pan or dutch oven over high heat for 2-3 minutes to get it very hot. Add the sunflower oil, and then quickly add the turnips, being careful not to splash the oil. Allow the turnips to brown for 1-2 minutes before stirring them at all, then stir or shake the pan to turn them over to brown the other side. Allow turnips to brown nicely, but be careful not to burn. Add the onions after letting them brown for another 2 minutes. Reduce heat to medium and saute onions and turnips together and begin to stir everything more often. To brown evenly. Add sea salt and pepper. After about a total of 7-8 minutes in the dry pan, deglaze the pan with the vinegar, and then add the vegetable stock, and use your judgement to not put too much so they are swimming, but enough to just cover (it depends on how big the pieces you cut). Cover the pan, reduce heat to medium-low and allow to simmer for 3-5 minutes to soften the turnips. Check for doneness by inserting a paring knife. If it goes in easy, but doesn't come out easy, they are perfect. Add the chopped greens, and cover the pan. Steam for 1 minute, just to wilt the greens. DO NOT OVERCOOK THE GREENS, they will be less bitter. Add butter and nama shoyu and toss welll in a bowl. Serve with steamed sprouted quinoa, or just by themselves.

This month's OM factor:
Raw Butter

Ahh butter... a much maligned food these days. Just as most other things, in moderation, butter is an important part of our diet. But the right KIND of butter is what's important. Butter made from raw, unpasteurized cream  is what we want to seek out. Pasteurized dairy products are not great for the body... but unfortunately they can be hard to come by. Life Enhancing Acres, an Amish farm in Pennsylvania is a great source. When Dr. Weston Price studied isolated traditional peoples around the world, he found that butter was a staple in many native diets. (He did not find any isolated peoples who consumed polyunsaturated oils.) The groups he studied particularly valued the deep yellow butter produced by cows feeding on rapidly growing green grass. When Dr. Price analyzed this deep yellow butter he found that it was exceptionally high in all fat-soluble vitamins, particularly vitamin A. He called these vitamins "catalysts" or "activators." Without them, according to Dr. Price, we are not able to utilize the minerals we ingest, no matter how abundant they may be in our diets. He also believed the fat-soluble vitamins to be necessary for absorption of the water-soluble vitamins. Vitamins A and D are essential for growth, for healthy bones, for proper development of the brain and nervous systems and for normal sexual development. Many studies have shown the importance of butterfat for reproduction; its absence results in "nutritional castration," the failure to bring out male and female sexual characteristics. As butter consumption in America has declined, sterility rates and problems with sexual development have increased. In calves, butter substitutes are unable to promote growth or sustain reproduction.