Turnips are usually prepared in potato-like ways -- boiled and mashed, creamed, roasted whole, gratinée -- but these small, red-on-the-outside "salad turnips," currently wrapping up their local season, are tender enough to enjoy uncooked, with a mild bite similar to a cabbage heart. Peeled and sliced, the white interior features a rosy starburst inside (see photo below). It's a Spirograph vegetable!
The color and crunch make raw salad turnips a great component in a savory salad. The cute little slices can also be steamed or sautéed (however you cook them, the flavor will mellow to a moist, soothing summer-squashiness). And if you're a fan of Terra Chips, you might see those pretty magenta stripes and think about frying the turnip fragments up crispy with a dusting of salt, pepper, and thyme. They'll look like bar snacks for Hobbits, and they'll taste pretty good, too.
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Maya's Farm vends produce at the Downtown Phoenix and Old Town Scottsdale farmers' markets. Farmer Maya Dailey will also be co-presenting at the "Cultivate. Feast. Heal." healthy dinner event on Monday evening, May 4, along with Sapna Cafe chef Ana Borrajo and naturopath Dr. Kim.