Baby Turnips

Cultivated for centuries for both culinary and medicinal purposes, turnips, Brassica rapa, are believed to have origins in Scandinavia or Russia. Northern Europe has considered them a staple food for a very long time. Not especially loved in America, turnips were grown in Virginia in 1609 but strong flavors of the mustard family for some reason were never favored by taste buds in the United States. Especially in the Orient, vegetable bitterness and bite have always been appreciated as well as in Austria, France, Switzerland, Great Britain and throughout Europe. Our baby turnips are expecially sweet, so even if youre not the biggest turnip fan, give ‘em a try.

Easy Turnip Recipes

For an easy side dish, steam baby turnips until tender; drizzle with melted butter and sprinkle with salt and pepper. Accent with crumbled bacon, dill or fresh sweet basil.

For a flavorful twist, add peeled, cored and quartered apples with turnips; boil or steam until tender; mash together; season as desired. Sprinkle with nutmeg.

Soups, stews and casseroles welcome the turnip’s company. To bake, peel; arrange in shallow baking dish; dot with butter, sprinkle with salt, water and freshly ground pepper. Cover; bake at 350 degrees until tender.

Raw or cooked, add fresh leaves to soups, casseroles, salads. The greens give foods a feisty kick. Place damp leaves in a tightly covered pot with one or two inches of water; cook five to ten minutes until tender but not mushy. Season with butter, salt and pepper; top with Parmesan or other cheese.

To store leaves, wash and shake dry; place in plastic bag; refrigerate two to four days.

To store turnips, place in a plastic bag; refrigerate up to three weeks.