Isaiah 58:11

The Lord will guide you always;
    he will satisfy your needs in a sun-scorched land
    and will strengthen your frame.
You will be like a well-watered garden,
    like a spring whose waters never fail.

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Chattanooga CSA, Organic vegetables chattanooga,  Locally grown chattanooga, Pasture raised eggs, Pasture raised pork,  Pasture raised chicken, Local beef

Farm 58, 8097 SR8, Dunlap, TN 37327

© 2017-2019 Farm 58

PHOTOGRAPHY BY CAMERON COKER and CALVARY CHATT CREATIVE

WEBSITE  BY  C & A DESIGNS

FOOD. WORTH. EATING.

Spring (Baby) Turnips

Turnips are in the brassica (cabbage) family. They are one of the most ancient and globally used vegetables. The baby turnips in the spring are sweet and their greens are tender and delicious. Both the root and the greens are good sources of vitamins and minerals.

 

 

 

Storage Tips

• Store turnips unwashed in plastic bag in the fridge for 1-2 weeks

• Store the greens separately in a damp cloth or a plastic bag. Use as soon as possible

 

 

Culinary Tips

• Scrub turnips with a vegetable brush. No need to peel

• Grate raw into salads and slaws

• Steam 1-inch slices for 12-15 minutes

• Bake turnips for 30-45 minutes at 350 degrees F basted with butter

• Roast along with roasting meats

• Sauté garlic in olive oil, then add thin slices or turnips, when the turnips are almost done, add the turnip greens. Sauté until greens are bright green but not mushy. Serve with tamari.

• Dice turnips and add to soups or stews or stir-fry

• Mash turnips like potatoes

• Use turnip greens as you would other cooking greens

 

 

Recipes

Roasted Turnips

Glazed Turnips

Butternut Squash and Turnip

 

 

 

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Farm 58 Chicken & Pork Recipes

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Our Favorite Cookbook 

From Asparagus to Zucchini

(link takes you to Amazon. Completely unaffiliated. We just like the book!)