Turnip
Brassica rapa var.rapifera

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Nutritionally Rich In These Nutrients
Good source of vitamin C, with high concentrations of calcium, and potassium. In addition to these nutrients, turnip greens are also high in vitamin A, B's, and magnesium.

Harvested
This cool climate vegetable is available in late fall and with proper storage throughout the winter.

Selection Tips
The bulb is firm and heavy for it's size, with few root hairs at the bottom. The surface is smooth with a creamy white skin that turns to purple, reddish pink or green at the top as it nears the stem. The leaves are crisp and green.

Best Way to Store
Use fresh and raw for maximium vitamin C. For short term storage, place in plastic bag in refrigerator. For longer periods, keep in cool, humid location. Refrigerate greens for up to two weeks in a damp cloth.

How to Prepare
Scrub to remove dirt. Do not peel. Grate or slice raw for salads and slaws. If cooked boil, steam, bake, roast, or stir-fry.

Recipes Best Suited for
Salads, slaws, soups, stews, stir-frys.

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Spring | Summer | Fall | Winter

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