You may have noticed organic turnips in your harvest box this week. Organic Turnips grow really well in the winter months of Southern California.
Turnip’s botanical name is Brassica rapa, which is the same for its cousins, Mustard, and Bok choy. The round-root is the main edible part of the plant, but the delicious leaves are just as nutritious as its cousins.
Organic Turnips Nutritional Value
The root is high in vitamin C. The leaves (“turnip greens”) are an excellent source of vitamin C, vitamin A, vitamin K, folate, and calcium.
According to the USDA, one medium raw turnip contains these nutritional elements:
Fat: 0.12 g
Carbohydrates: 7.84 g
Fiber: 2.2 g
Protein: 1.10 g
How to Use and Cook with Your Organic Turnip
As far back as the Roman era turnips were considered a critical plant for both animals and humans. It was used extensively as fodder for farm animals and could be left in the ground for famine prevention.
- Boiled, Baked or Steamed
- Instead of mashed potatoes make mashed turnips
- Coleslaw – use shredded turnips
- Raw – use in salads or with dips
- Substitute your greens – use instead of spinach or collard greens
- Soups and Stews
- Cheesy Kale Cups
- Carrot Kale Juice Recipe for Everyone
- 4 Quick Turnip Recipes
- Substitute spinach with turnip greens
Always use organic fruits and vegetables in these recipes.
Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester. If you do, you can use the local organic fruits and vegetables in our harvest boxes for these recipes.