Crop Spot: Turnips

In the dead of winter, we long for the abundance of summer gardens and farmers’ markets. While their bounty is hard to outshine, it is amazing to take stock of, and appreciate, how much variety is still available this time of year. Season-extending techniques like hoop houses (aka high tunnels) allow us to have fresh tender greens, spinach, and cold sweetened carrots. We’re also able to find a wide range of storage vegetables: cabbage, beets, carrots, garlic, onions, potatoes, sweet potatoes, rutabaga, kohlrabi, and more! And don’t forget this month’s crop spotlight: the humble turnip.

The turnip is a member of the brassica family (kale, cauliflower, cabbage, rutabaga, etc.) is high in vitamin C (immune health, skin health), and is a great source of fiber (satiety, cholesterol-lowering, healthy gut). You will most often find turnip roots bagged without the leaves (storage turnips) or tied together in a small bunch (fresh eating turnips). When selecting turnips, choose small to medium-sized turnips that are free from soft spots.

Storage turnips have thicker skins which allow them to be stored, in the right conditions, for months at a time. These turnips come in a variety of colors (green, white with purple shoulders, yellow, and pure white) and are best peeled before using in soups, stews, or roasts. Thanks to season-extending hoop houses, we also have soft, sweet, fresh turnip varieties available this time of year. These buttery turnips are perfect for thinly shaving on a fresh salad, eating raw with your favorite dip, or lightly sauteing with butter and salt.

Look for turnips at your local farmers market and then try one of these recipes:

Kelly Wilson, RDN, is the Director of Community Partners for Southeast Michigan. Find more local food recipes here. Contact her at [email protected].