Turnips are this week’s Fresh Pick of the Week from the valley’s three Certified Farmers’ Markets. Turnip is the common name used interchangeably for the whole plant, its taproot, its leaves and its seeds, all of which are edible. The taproot of the turnip is usually boiled or baked, and in some cultures even pickled. The green leaves are usually picked while tender, then boiled or braised until soft and flavorful. Sometimes the greens are even cooked with diced pieces of the root vegetable to give the dish a very distinct Turnip flavor. 

Turnips grow best in cooler climates and are usually harvested in the late Fall or Winter. Like many Winter vegetables, they keep well, long after being harvested. Turnips can even be left in the ground, covered and, and pulled as needed as long as temperatures don’t get too cold and the ground itself doesn’t freeze.

Did you know: While humans have been eating Turnips since before the 15th century BC, cattle, pigs and other animals were likely the first to discover them while foraging in the wild. Today, Turnips are grown both for human consumption and for livestock consumption.

Price: $3 a bunch or two bunches for $5 - varies per farmer.