Turnips

Fun facts:

Varieties we grow : Hakurei, Hawaiian Red, Indira Yellow
Crop Origin : The turnips was brough to Canada in 1541 by Jacques Cartier, and later was cultivated by the colonists who planted it in 1609.
Jack-o-lanterns were originally turnips in the Celtic tradition. In the 19th century, more people transitioned to pumpkins as they were more conductive to carving and abundant.
Seasonality: Early summer, and fall
Both the root and the greens are edible.
Health benefits: Rich in vitamin K (helps make proteins that are needed for making blood clots and building bones), vitamin A (eye health, growth, immunity, reproduction), C (growth, immunity, and repairing the body), and is loaded with B vitamins (B1, B3, B5, B6, B2). Turnips are also a rich source of manganese, potassium, magnesium, iron, calcium, phosphorus, and omega 3. They are known for anti-cancer properties and are anti-inflammatory.

Storage information :

Temperature: 32-40F
Percent Humidity: 95% RH
Wash? unwashed
How to Store: wrap in a moist towel and store in a perforated plastic bag
Where to Store: crisper drawer in fridge
Best Used By: 1-2 weeks
Maximum Storage: up to 4-5 months
Notes: Turnips store best without their greens. The greens can also be wrapped in a moist towel and stored in a perforated plastic bag in the crisper drawer of the fridge.

How to prepare root : Pickle, raw, roast, sauté, stew

How to prepare greens: sauté, stew

Young turnips are sweet and tender and can be eaten raw, grated into salads, or lightly sautéed. Try out your own combination of partners from the list below!

Complementary Partners for Turnips:
Basil, Chives, Cilantro, Lovage, Caraway, Dill, Marjoram, Oregano, Parsley, Rosemary, Allspice, Mustard, Pepper, Rosemary, Thyme, Honey, Lemon Juice, Orange Juice, Sesame Oil, Soy Sauce or Tamari, Vinegar, Butter, Cream Cheese, Feta Cheese, Cucumbers, Onions, Scallions, Sugar Snap Peas

Featured Recipes:

Turnip and Potato Patties

Submitted by apprentice Cheryl Kastanowski

Ingredients:
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
Salt and pepper

Directions:
1. In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are tender, and drain them. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

2. Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil.

Makes 6 patties.

Lebanese Pickled Turnips

Every Middle Eastern market sells jars of crunchy pickled turnips tinted the rosy color of beets. The pickles are easy to duplicate, their garnet hue achieved by adding a slice or two of raw beet to each jar. Serve with sandwiches or hamburgers in place of a store-bought dill pickle, or with sliced salami or pate. OR offer them with olives and toasted nuts as an accompaniment to drinks. The small, thin-skinned Tokyo turnips work well here.

Ingredients:
1 and 3/4 cups water
1 Tbs plus 1 tsp kosher or sea salt
1 clove garlic, halved
1 small dried red chile (optional)
1/2 cup white wine vinegar
3/4-1 pound turnips, preferably no larger than a golf ball, greens removed
1 small red beet, peeled

Directions:
1. To make the pickling mixture, in a small saucepan, combine the water, salt, garlic, and chile. Set over moderate heat and stir until the salt dissolves. Set aside to cool. When cool, stir in the vinegar.
2. If the turnips are small and thin skinned, you do not need to peel them. Simply scrub them well and quarter them through the stem end. If they are larger and thick skinned, peel them thickly and cut each on into 6 wedges. Cut the beet into pieces of approximately the same size as the turnips.
3. Pack the vegetables into a clean 1-quart jar. Pour the pickling mixture over them, tucking the garlic halve and chile down into the jar. You should have just enough pickling mixture to cover the vegetables and fill the jar. Cover and refrigerate for 1 week before tasting. The pickled turnips will keep in the refrigerate for at least 2 weeks longer.

Stewed Turnip Greens

Ingredients:
10 cups turnip greens
1/2 cup olive oil
2 thinly sliced garlic cloves
1/4 cup water
1 tsp. salt

Directions:
Wash and dry turnip greens. Put in a saucepan with oil, garlic cloves, water and salt. Cover and cook over medium-low heat, until tender. About 40 minutes. Season with pepper.