March 20, 2012 at 5:35 pm 1 comment

We know what you’re thinking:  ‘it’s 70 degrees out and you’re writing about turnips?!’  Yes. We are.  And we’re  hoping that this photo of an adorable child holding a turnip (courtesy of Baker Creek Heirloom Seeds) will help you warm to the idea.

We realize that this time of year it can be hard to get excited about root vegetables.  It feels like Spring is here, even if it’s not, and most of us are thinking *green*, as in spinach, salad mix, lettuce, fresh herbs.  We’re thrilled to be working with Everlasting Farm in Bangor, Living Land Farm in Winterport and Half Moon gardens in Thorndike, to bring greens to our members through the winter, but the fact of the matter is that root vegetables still make up the bulk of local vegetables available to us right now and it’s still worth finding creative ways to work with them.  So, back to turnips.

The purple and white  bulbous roots are rich in dietary fiber, folate, calcium, potassium, copper, manganese, vitamin C and B6 plus 5 grams of protein.  That’s quite a list!  They’re also wonderfully versatile in the kitchen, in soups, salads, frittatas, stews, roasted vegetable dishes and more. So what gives?  A google search of turnip recipes turns up article after article containing words like “overlooked”, “humble”, “boring” and “underappreciated” and then links to recipes that sound amazing! Perhaps its the turnip’s longevity that bores us – they store exceptionally well and as a result they’re around for a long time.  So let’s all commit to getting past the turnip’s image and enjoy a few more meals featuring this vegetable before the greens of Spring take center stage.  

The following two articles are devoted to turnips and each contains some amazing recipes that are inspiring us right now.  Enjoy!  And as always, send along your turnip recipes to freerangefarmtruck@live.com

Giving Turnips a Second Look, Tara Parker-Pope for the New York Times:
Turnip Gratin: A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting.
Couscous With Turnips and Sweet Potatoes: This spicy couscous demands little in the way of prep time.
Frittata With Turnips and Olives: This dish is adapted from a Richard Olney recipe.
Rice Noodles With Stir-Fried Chicken, Turnips and Carrots: Turnips are a perfect winter vegetable for a hearty stir-fry.
Mashed Turnips and Potatoes With Turnip Greens: This recipe is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage

Ten Terrific Turnip recipes from the blog Cooking Manager
This one contains many ingredients but is not as complicated as it looks–Couscous with Seven Vegetables in My Excellent Couscous Adventure.
If raw turnips are your thing, try Grated Turnip and Apple Salad. Via JustVegetableRecipes.
Marinated Turnips use only five ingredients and can easily be prepared in advance. Via JustVegetableRecipes.
If medieval recipes are your thing, why not try Rapes in Potage? Rapes are another name for turnips.
 Here’s something a little different: Vegan Shepherd Pie, via Leora.
What would a recipe collection be without soup? Turnip, Onion and Rice Soup via Love to Know.
Try Roasted Turnips with Balsamic Vinegar from Kalyn’s Kitchen.
Try this recipe for turnips with sage and apple, Turnips with or without Greens, via Healthy Living for Ordinary People.
You can’t get any easier than putting all the ingredients into the pot and turning it on: Tomato, Noodle and Turnip Soup. Via JustVegetableRecipes.
Mimi from Israeli Kitchen gives simple directions for cooking Glazed Turnips.




Entry filed under: Featured Products.

free range farm truck at PechaKucha! Spring-Dug Parsnips

1 Comment Add your own

  • 1. greenishmonkeys  |  March 21, 2012 at 12:17 am

    I was just talking with someone at a bridal shower who recommended grilling turnips– she said it absolutely transformed the flavor.


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