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Turnips are a root vegetable commonly associated with potatoes or beets. Their closest relatives are radishes and arugula. Turnips are a great vegetable to eat when you want to keep eating locally throughout the winter! Larger turnips generally have tougher skins and a slightly bitter flavor, but are great for mashing or adding to soups and stews. Some varieties are grown specifically as baby turnips and are commonly referred to Harukai or Japanese Turnips. Unlike their larger counterparts, these turnips are sweet.Heirloom Tomatoes: Warning: Heirlooms can either be incredibly beautiful or incredibly ugly. Anyone that has been to an estate sale can verify this. Treat with care. They are fragile, which is why they are not often seen in grocery stores.

Nutrition Facts:

Raw turnips are a very good source of dietary fiber, Vitamin C, and Manganese. One cup of turnips has 46% of the DV of Vitamin C. When you cook turnips the Vitamin C is reduced to 30% DV. Turnip greens (raw) are considered a very good source of Dietary Fiber, Vitamin A , Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Vitamin B6, Folate, Calcium, Magnesium, Potassium, Copper and Manganese. One cup has 127% DV Vitamin A, 55% DV Vitamin C, and 173% Vitamin K, and 13% DV Managanese. Like turnips, the greens lose vitamins and minerals in the cooking process.


Store in a perforated plastic bag in the refrigerator.


The bitter taste of larger turnips mellows when cooked, while sweet baby turnips taste delightful raw. You do not need to peel baby turnips—just give them a good wash. You can cook the baby turnips or eat them raw. The turnip greens can be quickly cooked with olive oil.

Quick Fix:

Shred turnips for a great addition to any salad.