Soften sharp greens with a sweet dressing.Read More »
Articles Tagged “turnip”
Rachel Alice Roddy of Rachel Eats proves that turnips are surprisingly adaptable, with five recipes from soup to pickles.Read More »
Don't be intimidated by scary-looking root vegetables. Beneath their bristly exterior, turnips and rutabagas are waiting to be coaxed into a winter salad with nutty farro and lemony cheese.Read More »
Appreciate the beauty of the classic lamb, mint partnership. Then grab someone to eat it with.Read More »
Here's a rutabaga recipe that actually tastes like rutabagas.Read More »
Embrace root-to-stalk cooking to fall in love with a new green, and reduce vegetable waste at the same time!Read More »
Parlsey root is more well-known in Central Europe than it is in the U.S., but not for long -- it deserves an introduction into your kitchen.Read More »
We've decided to just call it. Springtime is here!Read More »
We'll be focusing on more glamorous cold-weather produce in the coming weeks -- citrus, anyone? -- but today it's all about winter's root vegetable workhorses. Turnips and rutabagas are both in the brassica family (along with broccoli and cauliflower, brussels sprouts, cabbage, and more) and are as hardy as root vegetables can be -- although telling them apart can be tricky!Read More »
Every week our friends at Real Time Farms feature the top photos of farms, food artisans, and farmers markets shared on their site.
Farmer Steven Tomlinson cradles an armfull of freshly dug turnips on his farm in Skillman, New Jersey. Also an independent artist and designer, Tomlinson describes the photo as, "...trying to cature the human element in food production. It is important for people to know how much work is involved in small scale agriculture. So, when selling a bunch of turnips for $3.50 at the market, that is actually a bargain for fresh local food. Food needs to be valued more evenly." Click here to see more, and then add a photo of your own - you might be featured here next week!
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