Crisp and mildly spicy when raw, turnips turn velvety soft, sweet, nutty, and earthy when cooked. Dice them and cook into a breakfast hash you serve with eggs. You can grate them over a salad or create a slaw. You can puree it into a root vegetable soup. Shred some and mix with an egg and a few tablespoons of flour or breadcrumbs, then pan fry both sides for crispy fritters even kids will love! Oven roast turnips with eggplant and potatoes for a hearty side dish. Steam them then turn into a mashed alternative to potatoes.
Mt. Laurel Farm is right up Hwy 280 from us, and is run by our good friend Keith Caton. His farm is Certified Naturally Grown, so you won't be getting any pesticides or fungicide residue on your produce! Matthew and our kids love to go fishing at Keith's!