Boiled or steamed, mashed or pureed, sautéed or stewed; after trying our turnips, you will definitely want to adopt this root vegetable into your weekly meal prep routine... you have been warned!
Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has been exposed to sunlight. Like swedes, turnips are a root vegetable and member of the cabbage family. They are a good source of vitamin C and, before the arrival of the potato, turnips were one of the main sources of sustenance for the English peasantry.
Baby turnips are the size of large radishes and have a sweet, delicate taste, while winter turnips are more pungent and peppery. Turnip leaves or 'greens' can also be eaten boiled, steamed, stir-fried or grated into salads.
Baby turnips do not have to be peeled; just wash and slice off the root end. Peel winter turnips with a potato peeler, then cut into small chunks ready to be cooked.
Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.
Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.