Pity the poor turnip. Too often, it’s an underdog of root vegetables in many home kitchens. Potatoes, beets, carrots and even rutabagas get prime billing in the grocery baskets.
Yet February is tops for turnips in Sonoma County, and the hardy vegetables thrive here nearly year-round thanks to our reliably cool climate. They’re easy to grow, and are very good source of anti-oxidants, minerals, vitamins and dietary fiber. For low-carb diets, they’re an excellent substitute for potatoes.
Turnips are more popular in other parts of the world, appreciated across Europe and Asia, but also in Eastern American regions. Yet just stop in at Sonoma County’s many farmers’ markets, and you’ll see rows of the tasty veggies. Oak Hill Farm of Sonoma in Glen Ellen is a popular vendor.
In Healdsburg, Medlock Ames general manager Kenny Rochford admits he adores turnips, and tries to turn other people on to them. The Scotland-born gent operates the tasting room, culinary gardens and speakeasy at the winery’s Alexander Valley property. If he could have his way, turnips would be part of the winery garden’s regular organic harvest.
“I’m a turnip fan for sure, but Medlock Ames do not use them,” he says wistfully. “I’ve fought the good fight for more root vegetables but I seem to be losing the struggle.”
For his own turnip fix, he makes pickled turnips, or mashed. “A quick fresh pickle with rice vinegar is fantastic on thin turnips – pungent but delicious,” he says. “But my favorite thing is what we Scots call ‘neeps’ – carrots and turnips boiled and mashed. Delicious.”
Another longtime Northern California chef, Steve Simmons, loves to mix up turnips in french fries. He caters across Sonoma and Marin with the Bon Appetit management company and enjoys crispy outside-mealy-hot inside tosses of seasonal fries like turnip, parsnip, yam and rutabaga.
When selecting your turnips, look for small young turnips or “baby” turnips if they’re going to be enjoy raw, or lightly seasoned. Baby turnips are delicate and sweeter; as they age, their taste becomes stronger and their texture becomes firm and woody. Young turnip are terrific raw, shaved or chopped in salads. Try different varieties, too, such as the thumb-sized Tokyo turnips that are popular with chefs.
For your own recipes, keep in mind that this veggie belongs to the broad Brassicaceae family that also includes cabbage, kale, and Brussels sprouts, so similar preparations can be enjoyed. And although it is the bulbous root that is widely eaten, it is its top fresh greens that are more nutritious, several times richer in vitamins, minerals, and anti-oxidants. Why not try the greens like collard greens, braised deep and slow in meat jus?
Try this easy recipe, too: turnip chips. Simply preheat the oven to 400 degrees, slice your turnips thin, and toss the chips with oil and garlic salt. The veggies are low-cal and low-carb, which just makes them an even better treat. To add some brilliant spring color to the plate, prepare radishes the same way.
we visit sonoma every 2-3 mos from LA and we try to pick up fresh veggies at oak hill farms on hwy 12. they always have the best and freshest stuff. the owner, staff, and workers are REALLY nice!