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Turnip

Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, which are also members of the mustard family. Turnips are available all year long, but are at their best in fall and spring, when they are small and sweet. Larger turnips have a stronger flavor and are great for mashing and or adding to soups and stews.

Like most root vegetables, turnips are a great storage vegetable to use when you want to keep eating locally throughout the winter. Look for brightly colored turnips with creamy looking bulbs and a violet-hued ring around the tops. Baby turnips may not have developed their violet tops and may look like somewhat large white spring radishes. In fall and spring, look for turnips with their greens attached to be sure they were freshly harvested. In winter, turnips will come from storage and their leaves will have been removed.

Turnip

Turnip

The turnip is a member of the cabbage family. The most common turnip roots grow to the size of a baseball and are a reddish-pink at the top. Other varieties being grown may be purple, white and gold.

Turnip - Scarlet Queen

Turnip - Scarlet Queen

These slightly flattened turnips have sweet, crisp, white flesh with spicy, red skin. Internal red splashes of color add to the appeal when sliced.

Turnip - Tokyo

Turnip - Tokyo

The Tokyo turnip is a diminutive, small radish-sized turnip with a crunchy, juicy bitter- sweet flavor eaten raw.