Turnips
We grow 3 different varieties of turnips at the farm: hakurei in the spring (a small salad turnip), scarlet and purple top in the fall (larger storage types). They all have a fairly similar sweet flavor, though early season hakurei turnips tend to be the sweetest and most tender. Both the scarlet and purple top turnips have thick skins, making them ideal for storage, but they’re tastier peeled to avoid the bitter toughness. All three types can be enjoyed raw in salads or dipped in hummus, roasted in a root medley, added to soups, or included in pot pies or casseroles.
Turnips will be available in the early summer, and then sporadically through mid-summer. Once we harvest the storage varieties in the fall (generally September), turnips are available until we run out (generally December or January, depending on the year).
Hakurei Salad Turnips are a small, bright white root that we generally harvest with the greens attached, as they are edible (similar to arugula or raab).
Storage Tips
For bunched turnips that come with the greens attached, it’s best to separate the greens from the roots for storage. The greens are edible, and can be sautéed and added to stir fries, eggs, and more. Store the roots in a bag or tupperware in your fridge - they will keep for quite a while! Store the greens in a bag or place the trimmed ends in a cup of water (like a bouquet) in your fridge with a bag loosely over the top. The greens will not last as long as the white root and should be eaten within 2-3 days.
For fall turnips that come with their tops already removed, simply open up the top of the bag a bit, and put the whole bag in your fridge. Roots benefit from some airflow, but can dry out if the bag is left wide open. It’s always helpful to remember that water evaporates up, so keeping the open end of your bag or container underneath your veggies will help manage moisture levels.
Recipes
Savory Chinese Turnip Pancakes