TURNIPS
Turnips (Brassica rapa) are a root vegetable cultivated for their white, fleshly taproot. Edible Turnips were domesticated in Central Asia several thousand years ago! We grow two varieties of Turnip: Purple Top, a classic heirloom variety that is starchy, making them a great roasting vegetable, as their natural sweetness comes out and they lose their peppery bite! We also grow Japanese Hakurei Turnips, which are sweet, crisp, and best enjoyed raw!
In season: Late September to November
Nutritional value: Turnips are loaded with vitamins C (30% your DV), K (over 100% your DV), and A. They also contain potassium, calcium, and are a rich source of beta-carotene!
Storage tips: Turnips store best in the crisper drawer of your fridge. Our Purple Top Turnips are a heartier variety, so they will last several weeks in your fridge. Our Japanese Turnips should be eaten within a week, otherwise they will start to wrinkle — in which they are still okay to eat! If they wrinkle or get soft, try soaking in cold water and they should firm right up!
Culinary uses: We love both of our Turnip varieties roasted — Purple Top Turnips tend to be drier, so just use more EVOO before popping in the oven! We also love them boiled and mashed. Our Japanese Turnips can be used just like a Radish — slice and eat raw, grill, roast, saute, you name it!
