Profile: Niseko Turnips

Family name:  Brassicaceae (mustards)
Scientific name:  Brassica rapa

Until I grew turnips for the first time in AgSchool, I had never eaten a turnip.  I'm really glad I did because they are one of my favorite vegetables to grow now and taste good raw or cooked.  I've only grown Japanese varieties (Hakurei in AgSchool Niseko in AgPro), which are known for their sweetness and creamy texture, but I'd love to try other varieties in the future.

How to store: Twist the greens off (but they're edible, so you can cook them) and store in an airtight container in the refrigerator.  Wash the roots and store them in a plastic bag for 4-5 days in the refrigerator.

How to prepare:  Turnips roots can be eaten raw with a little sea salt and a dab of butter for a simple snack or roasted until tender and caramelized.  They can also be cooked in a number ways, such as roasting, sautéing, steaming, boiling, and grilling.  Turnip greens, similar to radish greens, have tiny hairs on them, so they may feel a little rough.  If you don't mind that, you can cook them as you would other leafy greens and enjoy. 

Here's a recipe that looks interesting for raw turnip roots:  http://dishingupthedirt.com/recipes/turnip-salad-yogurt-herbs-poppy-seeds/

And another recipe, this one for roasted turnips:  http://www.oxbow.org/farm/recipes/maple-miso-roasted-turnips/