Turnips are part of the brassica family along with broccoli, kale, and cabbage! They are excellent storage crops, and have been used to sustain families through the tough winter months for generations.
Turnips are a mild, pungent tasting vegetable with a slightly bitter and spicy undertone. They taste a cross between a cabbage and a radish. Their texture is crisp and crunchy like carrots.
Fun fact: the original jack-o-lantern was made from a turnip!
Turnips and rutabaga will keep for up to a month stored unwashed in the refrigerator drawer. Be sure to remove greens from the bulb.
First wash and scrub the bulb to remove any soil. Be sure to peel your turnips to reduce the bitterness. Chop the bulb into desired size. Small turnips (referred to most commonly as “Hakurei” or “Tokyo” turnips) may be eaten raw and make a great addition to salads and vegetable platters. Larger turnips should be cooked, and can be baked in an autumn root vegetable dish, added to stew, soups, and casseroles. Try adding turnips to your next batch of mashed potatoes!
Scallions are also known by the name “green onion” and are in the same family as leeks, onions, chives, and garlic. They have a mild onion flavor and are hearty in both cold and warm temperatures.
Store scallions unwashed in either a plastic bag or damp towel. They will keep for one week. Be careful when storing scallions next to other odor sensitive foods such as bread and mushrooms, as they may absorb some onion-y flavor.
Wash scallions under cold water, Remove roots and strip off any wilted leaves. Both the white and green parts of the scallion can be used, and taste great when added to soups, stews, salads, stir fries, potatoes, and more! Scallions can also be grilled- simply remove the roots and 2 inches from the tips of the leaves. Grill until tender.