turnips
Turnips are a great source of vitamin C, iron, magnesium, and B6 vitamins. The roots can be steamed, braised, pureed, mashed, or roasted, while the greens can be either cooked or eaten raw.
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May through July, late August through November
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Turnip roots can last for a few months if stored properly. Keep unwashed turnips in a plastic bag until you are ready to use them.
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Make sure to peel turnips before cooking them – the peel can make them taste bitter. The greens are edible and so is the root, which should be firm with tight skin.
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