Using Your Turnips

At City Commons, we’re not that big of fans of those big, purple topped turnips you’ll see at a lot of farmer’s markets in the fall.  We’re more into the small salad turnips, or Hakurei Turnips, that you Tuesday members see in your box this week (don’t worry Saturday folks, you’ll get some this season too).  They’re easier to grow, tend not to be so tough (you can even eat them raw), and don’t have the strong flavor cabbage-y flavor that some folks find offensive.

Here’s an old blog post about these turnips with some recipe ideas.

Glazed or roasted turnips’

Market ragout

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