Turnips from my potager

If you listen to Mark Chestnut’s song “Daddy’s Money” you will discover that his girlfriend is “country as a turnip green”.  Well, if liking turnip greens makes you country then I am definitely “country”.  I love turnips and I love their greens (fresh and cooked).  They taste great and they are good for you.  The root is high in vitamin C and the greens are loaded with vitamins A, C, K and calcium.  How many other vegetables do you know that can provide you with two sides for a single meal?   

People (and not just country people) have been enjoying turnips (Brassica rappa) for a very long time.  The Romans loved them.  Since they were a staple of the Roman diet, we can surmise that they have been in cultivation for well over 2000 years.  They were also staples in the Irish diet long before the potato arrived.  The tradition of the “jack-o-lantern” started with the turnip.  Legend says that an Irish thief named Jack tricked the devil out of taking his soul.  When Jack died, he was too sinful to go to heaven but, because of his deal with the devil, he couldn’t go to hell either.  So, he was cursed to wander in darkness forever.  On All Hallow’s Eve, the Irish would carve out a turnip and place a small candle or ember inside to help this crafty folk hero find his way to the after life.

Turnips are very easy to grow.  Around September, I plant my first row of turnips.  I add

A two course meal

another row in October and still another in November.  This will keep me in turnips and greens right up until March.  To plant, I dig a shallow furrow with a long screw driver, scatter the seeds, cover and water.  Within a few days, they sprout.  In fact, so many little plants pop up that I am convinced they have about a 110% germination rate!  Once the true leave form, I start thinning them to about 4” apart.  Their thick, green, leafy tops make a very attractive border in my potager. 

You can eat every part of the turnip.  The young greens add a sharp taste to fall salads.  The more mature greens are wonderful cooked (if you like greens) and the root tastes an awful lot like a potato (with a little extra zip).  Because of our nation’s new found interest in healthy living, turnips and turnip greens are enjoying renewed popularity.  Many top restaurants (not just Southern restaurants either) now regularly serve greens to their well healed customers.  I have even seen bunches of turnips and their greens for sale at Whole Foods.  At this rate, greens won’t be just for country folk much longer!

If you would like to see how I prepare my greens, be sure to read the next post.