Turnip
Turnips make a wonderful addition to any stew or soup you are preparing.
Did you know:
- Turnip garden vegetable of the same genus of the family Crucifer (mustard family) as the cabbage; native to Europe, where it has been long cultivated.
- The turnip is one of the root crops used as a stock feed as well as for human food. The green leaves are often cooked like spinach
- The turnip is a biennial cool-weather crop, grown mostly in cool climates.
- Turnips are high in Dietary Fiber, Vitamin C, Vitamin B6, Folate, Calcium, Potassium and Copper.
Heirloom Varieties
- Golden Globe is a tasty turnip with sweet, lightly golden flesh with a fine flavor
- Baby Turnips come in yellow-, orange-, and red-fleshed varieties as well as white-fleshed. Their flavor is mild, so they can be eaten raw in salads like radishes.
- White Egg is a very old pre-1800’s top market variety here in the U.S. White Egg turnips have are smooth and white in color with a quality, mild white flesh.
- Purple Top White Globe is a popular market variety. Very easy to grow and is purple to white in color on the outside.
- Petrowski a nice yellow turnip with sweet, flat roots that mature quickly. A great variety for home and market.
- Shogoin is a popular Japanese variety that has high quality, smooth white roots and delicious, mild tasting greens. Perfect for steaming or frying.
