Turnip and Rutabaga

The Basics

We grow a selection of turnip varieties, including Scarlet, Purple Top, and Gold. Scarlet turnips have a bright pink skin and pink skin the middle of white fresh.

The rutabaga is a root vegetable that looks very much like a turnip, with a creamy skin and its own flavor. We grow the classic type of rutabaga with cream colored flesh and purple blush on the skin.

Gilfeather turnips are actually a cross between turnips and rutabaga. An heirloom selection on the Slow Food Ark of Taste, Gilfeather turnips were developed by Mr. John Gilfeather in Vermont. They have whiter flesh that is creamy when cooked, and a slight green blush on the upper part of the root.

Cooking Tips

Try them raw, roasted, boiled, steamed, stir-fried, mashed, or stewed. High in vitamins A and C, and some minerals, especially calcium.

Storage Tips

Turnips and rutabagas store very well and can last up to a month or more in a plastic bag in the refrigerator.