Turnips
Turnips fall somewhere between a radish and a potato. Some are best cooked, and others shine as raw additions to the menu. Part of the brassica family with broccoli, cabbage, and kale; turnips are selected for their bulbous roots and tender, spicy greens. Depending on the season they can be excellent early season fresh eating or late autumn storage crops. Look for white “salad turnips” and purple cooking turnips on our menu primarily throughout the spring and fall.
Salad Turnips
Milky flesh and thin skinned, these turnips are versatile additions to salad raw and can also be cooked for successful outcomes. Try these recipe recommendations:
If you’re prepping for a summer potluck and have a bunch of turnips, consider this recipe for a tamari-marinated dish. Umami, crunch, and a quick and simple prep, these marinated turnips are best made the day prior and held in the refrigerator until your event. Add them to rice, noodles, or alongside a protein as a palate cleanser, too!
