Turnips are two vegetables in one. The greens are one of the best of all greens – a wonderful flavor, and so tender. If you get turnips with their greens on, it is a good idea to cut the greens off of the roots and store them separately — the roots will last quite some time in a bag in the refrigerator once the greens are cut off.
Full Belly always grows hakurei turnips (which go by several names: Tokyo turnips, salad turnips, etc. They’re white and have a sweet, mild taste and are often enjoyed raw. We also grow scarlet and purple top, though not every year.
Turnips have quite a bit of internal moisture and can be cooked with hardly any water at all — a pat of butter and a pinch of salt might be the ticket. Turnips are also great in a roasted root medley. If you are making mashed potatoes, add a turnip or two and enjoy a really gourmet version of this staple dish!
