Turnips

Turnips

Turnips can be eaten from top to bottom, or more fittingly, root to bulb. The small, tender varieties are grown for human consumption and both the bulb and leaves, which resemble mustard greens, can be enjoyed. The larger varieties, on the other hand, are often used as feed for livestock and the the roots provide a valuable energy source for young animals.

Turnips prefer cold-weather climates and the most common variety is white-skinned with a purple, red, or green blush on the top where the sun has hit. Smaller turnips tend to be sweeter and can be eaten raw, adding a nice crunch to salads, while larger turnips have a nuttier taste and are best when blanched or boiled. To avoid a bitter flavor, place a potato in the water directly next to the turnip.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Articles about Turnips

July 18, 2014

Meet Marcy

CUESA is excited to welcome our new executive director, Marcy Coburn! Find out what inspires her work.

July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

July 02, 2014

Volunteer of the Month: Rafael Zuniga

Rafael’s passion for good food stems from his work with children and youth.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »