Purple Top Turnips
Another delicious member of the brassica family, this is the first time in a while that purple top turnips have been able to make it to our CSA shares. These storage crops have a somewhat spicy flavor and can be enjoyed raw or cooked. Purple top turnips have a distinct flavor that works well in braises and stews. Turnip root is high in Vitamin C, and the leaves are high in good source of vitamin A, folate, vitamin C, vitamin K and calcium.
Turnips should last for several weeks stored loosely with the greens cut off, in a plastic bag, and stored in the crisper drawer.
Wash thoroughly and peel. Roots are very versatile, can be eaten raw, pickled, roasted, and stewed.
Purple Top Turnip & Apple Slaw
2 large purple top turnips 1 apple (whatever variety you prefer) 1/3 cup raw pumpkin seeds (optional) 1/3 cup olive oil 1/2 lemon
Dressing: 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 1 tsp dijon mustard (omit for raw dish) 1 tablespoon honey (sub agave or maple syrup if you don’t use honey) 1 teaspoon chopped fresh thyme salt + pepper to taste
Julienne apples and turnips. Peel turnips and slice into 1/4 inch slices. Stack slices on top of each other cut as thin as you can into “matchsticks”. Repeat with unpeeled apple. (or use mandolin). Place in large bowl, and squeeze 1/2 lemon over so apples don’t turn brown.
Make dressing. Combine remaining ingredients except pumpkin seeds in a glass jar with a tight fitting lid. Shake until combined.
Pour dressing over slaw. Mix pumpkin seeds, dressing, and slaw until combined.