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Turnips are the perfect accompaniment for hardy stews and slow braised meats in the fall when new winds blow into the field. They are hardy and frost tolerant, often getting sweeter in the cold and the greens are of course tasty, cooked up with collards or kale for nutritious side dish. A homegrower can try the uncommon culinary delight of baby turnips young, tender roots harvested at a small size and eaten whole, fresh or roasted. Nutrients: vitamins C and B6, folate, calcium, phosphorous, potassium, and magnesium.
Brassica rapa HEIRLOOM. Seven Top has been the standard by which turnip greens have been measured in the American South for almost 200 years, earning them a spot on the...
Brassica rapa This turnip will convince anyone to try it raw! Harvest young for a very fine grained, snow white root and mild sweet flavor, good for roasting or salads....
Brassica rapa HEIRLOOM. A favorite garden variety. Purple skin peeks out above the soil, white skin below. Large roots taste mildly sweet and fine grained. Good greens for eating and...
