Organic Turnips – Mustard’s and Bok Choy’s Cousin

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:
Calories: 34
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.

Turnip Uses

• 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

Turnip Recipes

• Cheesy Kale Cups
• Carrot Kale Juice Recipe for Everyone
• 4 Quick Turnip Recipes
• Substitute spinach with turnip greens

Other Great Recipes and Resources

• Strawberry Grapefruit Granita – A Light and Refreshing Treat
• Pickled Radishes – A Delicious Way to Store This Wonderful Vegetable
• Chicken Tinola – Filipino Chicken Moringa Soup
• Carrot Beet Celery Root Juice
• Grilled Eggplant Roulades – A Fun Way To Serve Eggplant
• Storing Greens – 5 Rules for Lettuce, Cabbage, Other Greens
• Catalogna Chicory Salad with Avocado, Grapefruit and Pumpkin Seeds
• Get the Most Out of Your Harvest Box – Ten Tips
• Carrot Greens – More Vitamin C Than the Root
• Summer Squash – A Versatile and Nutritious Vegetable

Sharing is caring!