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.
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