Storage: Store turnip roots and greens separately. Greens are treated like mild mustard greens. Both roots and greens can be placed dry in storage bags in the fridge.

Uses: The mild Japanese turnips we grow can be eaten raw as a delicious sweet treat. Don’t overcook the roots in cooked dishes. The roots and greens are nice cooked together, with the greens being added after a few minutes. Pair turnips with soy sauce, rice vinegar and chicken. Turnips are terrific pickled.

• Baeckeoffe
• Batter Fried Parsnip
• Daniel’s Kim Chee
• Indian Medley
• Maye’s Beets
• Moroccan Turnip and Chicken Stew
• Rutabaga and Potato Gratin
• Spinach and Turnip Bhaji
• Supreme Turnip Salad
• Turnips And Spinach
• Turnips Marinated in Dill Dressing
• Vegetarian Baeckoffe