A plant and vegetable called a hanover

lupinelady · May 17th, 2008, 09:46 PM

I'm new to this website, and am looking for any information about a rutabaga like vegetable called a hanover. I was raised in central West Virginia, and grew up eating this wonderful root vegetable during the late fall. No one seems to know how it got it's name "hanover". I am curious if anyone could help. Thanks.

Janet · May 18th, 2008, 02:19 AM

Quote:

Originally Posted by lupinelady

I'm new to this website, and am looking for any information about a rutabaga like vegetable called a hanover. I was raised in central West Virginia, and grew up eating this wonderful root vegetable during the late fall. No one seems to know how it got it's name "hanover". I am curious if anyone could help. Thanks.

my Dh also lover Hanovers. These are the same thing that is called rutabega in the market places. Most commercial ones are sold with a wax coating. I don't know how they became known as hanovers, but that is what all the people of my grandparents era called them. I think they are too hard to peal, so I pefer turnips--saves the bandaids.Janet

Janet · May 18th, 2008, 02:24 AM

My Dh also loves hanovers. I don't know how the got the name, but that is what all of the people of my grandparents era called them. Today I find them in the markets with a wax coating to keep the m fresh. Ilike turnips better--ruaebagas are too hard to peel---saves the bandaids! Janet

trudyjean · May 18th, 2008, 06:17 AM

Janet have you ever tried growing them, I didn't use to like them either. Especially the peelig of them til I grew my own. Man what a huge difference. Peeled so easily an the taste has no comparison to the store bought. I even like them with the greens cooked in. I have never heard of them called hanover b4 though.

Ajla · May 18th, 2008, 10:32 AM

Well, we call them swedes but I found a hanover on www.botany.com/brassica.html

roygee · May 18th, 2008, 10:44 AM

They keep well in the root cellar, but if you shred them add salt and ferment them, they make a delicious sauerruben. I mixed mine with turnips though for a more complex taste.

Ajla · May 19th, 2008, 12:30 PM

Quote:

Originally Posted by roygee

They keep well in the root cellar, but if you shred them add salt and ferment them, they make a delicious sauerruben. I mixed mine with turnips though for a more complex taste.

That sounds good, my try at sauerkraut was dissastrous, but Momol does it with mustard I think, when she has lots, I must tell/ask her.

momol · May 19th, 2008, 03:04 PM

Yes, I ferment my mustard. It is the same way like making sauerkraut (but no slicing, just slightly predehydrate before rubbing with sea salt), it takes 3 to 5 day to get it ready. I haven't made any sauerkraut my self, will probably try it one day or even the Korean Kim Chi

. I have some turnip to try this year (Shogoin), will grow them for winter and if I have any left, will try to ferment it into Sauerruben

. Many thanks for the idea Roygee.

roygee · May 19th, 2008, 04:41 PM

My wife is not interested in cooking, but when it comes to fermentation she is a "specialist". She makes among other things sauerkraut (some with red cabbage and some with green with added juniper berries) and kimchee too (not as hot as the Korean version though). I can ask her for her recipes if you are interested. Never tried the mustard green, i will mention it to her. Thanks for the tip.

momol · May 20th, 2008, 04:05 AM

Yes please Roygee, I love both cooking and fermenting food and would love her recipe

. Here is the recipe I use for fermenting mustard :
http://hungerhunger.blogspot.com/200...rd-greens.html

Looking forward to making my own sauerkraut

. I heard that non aged sauerkraut taste less sour than the aged one which is just what I am looking for, many thanks Roygee.

May 17th, 2008, 09:46 PM	#1
lupinelady Junior Member Join Date: May 2008 Posts: 1	A plant and vegetable called a hanover I'm new to this website, and am looking for any information about a rutabaga like vegetable called a hanover. I was raised in central West Virginia, and grew up eating this wonderful root vegetable during the late fall. No one seems to know how it got it's name "hanover". I am curious if anyone could help. Thanks.

May 18th, 2008, 02:24 AM	#3
Janet Junior Member Join Date: May 2008 Location: The beautiful Blue Ridge mts of Nc Posts: 3	Re: A plant and vegetable called a hanover My Dh also loves hanovers. I don't know how the got the name, but that is what all of the people of my grandparents era called them. Today I find them in the markets with a wax coating to keep the m fresh. Ilike turnips better--ruaebagas are too hard to peel---saves the bandaids! Janet

May 18th, 2008, 06:17 AM	#4
trudyjean Senior Member Join Date: Nov 2005 Location: South Georgia Posts: 313	Re: A plant and vegetable called a hanover Janet have you ever tried growing them, I didn't use to like them either. Especially the peelig of them til I grew my own. Man what a huge difference. Peeled so easily an the taste has no comparison to the store bought. I even like them with the greens cooked in. I have never heard of them called hanover b4 though. __________________ http://www.mypowermall.com/Biz/Home/14797 http://www.rotatrixfriends.net/index...riend_trudy05/ Get Paid to Hang Out!

May 18th, 2008, 10:32 AM	#5
Ajla Senior Member Join Date: Apr 2008 Location: The Netherlands USDA Zone: 7b Posts: 2,068	Re: A plant and vegetable called a hanover Well, we call them swedes but I found a hanover on www.botany.com/brassica.html

May 18th, 2008, 10:44 AM	#6
roygee Senior Member Join Date: Jan 2008 Location: Maine Zone 5b Posts: 484	Re: A plant and vegetable called a hanover They keep well in the root cellar, but if you shred them add salt and ferment them, they make a delicious sauerruben. I mixed mine with turnips though for a more complex taste.

May 19th, 2008, 03:04 PM	#8
momol Molly mole Join Date: Nov 2007 Location: South Netherlands (equally zone 7b or 8a) USDA Zone: No zone info Posts: 739	Re: A plant and vegetable called a hanover Yes, I ferment my mustard. It is the same way like making sauerkraut (but no slicing, just slightly predehydrate before rubbing with sea salt), it takes 3 to 5 day to get it ready. I haven't made any sauerkraut my self, will probably try it one day or even the Korean Kim Chi . I have some turnip to try this year (Shogoin), will grow them for winter and if I have any left, will try to ferment it into Sauerruben . Many thanks for the idea Roygee. __________________ Molly mole, the friendly mole .

May 19th, 2008, 04:41 PM	#9
roygee Senior Member Join Date: Jan 2008 Location: Maine Zone 5b Posts: 484	Re: A plant and vegetable called a hanover My wife is not interested in cooking, but when it comes to fermentation she is a "specialist". She makes among other things sauerkraut (some with red cabbage and some with green with added juniper berries) and kimchee too (not as hot as the Korean version though). I can ask her for her recipes if you are interested. Never tried the mustard green, i will mention it to her. Thanks for the tip.

May 20th, 2008, 04:05 AM	#10
momol Molly mole Join Date: Nov 2007 Location: South Netherlands (equally zone 7b or 8a) USDA Zone: No zone info Posts: 739	Re: A plant and vegetable called a hanover Yes please Roygee, I love both cooking and fermenting food and would love her recipe . Here is the recipe I use for fermenting mustard : http://hungerhunger.blogspot.com/200...rd-greens.html Looking forward to making my own sauerkraut . I heard that non aged sauerkraut taste less sour than the aged one which is just what I am looking for, many thanks Roygee. __________________ Molly mole, the friendly mole .