With many fall crops yielding such bountiful greens, such as spinach, kale, mustard and turnips, sometimes consuming them all before they expire can be a challenge. A certain amount of crop yield may be specified for canning or distribution. Yet a portion of the harvested greens may be set aside for you and your family to enjoy.
Many are familiar with these very tasty and versatile greens. Yet, when it comes to preparing turnips for consumption, it doesn't matter if you're a gourmet expert or if you've just fallen off the turnip truck, so to speak — good recipe tips are always welcomed.
Here are a few tasty tips when incorporating turnips in recipes and for planting these delightful greens during fall. A basic rule of thumb is to use turnip greens as you would other versatile greens, such as spinach and to use turnip roots as you would a versatile root like potatoes.
Seasoned and Simmered as a Side1. In a large pot, add enough water to cover about half the volume of turnip greens. Allow the greens to reach a gentle boil. Then turn heat to low or off.
2. Drain the water, leaving only about half an inch at the bottom of the pot. Add a splash of olive oil, combined with a medley of seasonings such as salt, pepper, garlic, onions, dill and/or tarragon, or other fresh or dried herbs.
3. Cover with lid and allow to simmer for 3 to 5 minutes or until desired tenderness is reached. Then, turn the heat completely off and let stand covered until ready to serve.
4. Prior to serving, you may wish to sprinkle additional toppings, as desired, like grated parmesan cheese, pine nuts, sesame or sunflower seeds.
Note: Turnip greens are relatively tender, so they really do not require excessive heating.
Make a Festive Salmon Salad
On a bed of fresh turnip or mustard greens, combine salmon, black beans, sliced apples, oranges, seedless green grapes and white onions. Drizzle with dressing and serve.
Other ways to use turnips: chopped turnips in soups, sliced on sandwiches, add turnips to a rice stir-fry, prepare turnip roots sliced, seasoned, grilled, baked or fried.
Planting fall turnips: Start with clean, fresh garden beds. Plant in late summer to allow for a mature fall harvest. The cooler temperatures produce milder, better tasting turnips.
Monica White is a freelance writer, member of the Georgia Air National Guard, and an avid runner and cyclist who loves the great outdoors and all things DIY. She divides her time between Tampa and her central Florida property, where she's growing a self-sufficient homestead. Connect with Monica on her outdoor lifestyle blog, on Facebook, Twitter and Instagram. Read all of her MOTHER EARTH NEWS posts here.
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