Tips and Recipes
for Brookfield Farm Crops

Turnip
(Brassica rapa)

Turnips, which apparently hail from Asia Minor, were eaten y hunter-gatherers millennia before they were cultivated. They can grow in poor soil, and are so cheap to cultivate that they have often been grown for animal feed. The roots can be baked, fried, boiled, and added to soups and stews. Turnip greens are quite popular in Europe, Eastern Asia, and the southern United States. Consumed by American slaves, turnip greens have become a vital component of the cuisine known as "soul food."

Recipes:

Root Soup

2 turnips
2 potatoes
2 carrots
2 parsnips
2 onions
1/2 cup parsley
1/2 cup barley or rice 4 cups broth
1 tbsp basil
2 dashes of cayenne
1/8 tsp curry powder
salt to taste
1 tbsp of dill
Grate the roots by hand or in a food processor. Put the grated vegetables in a a large saucepan. Add the parsley, barley, broth, and basil and bring the soup to a boil. Reduce the heat, cover and simmer for about 1 hour. Check periodically and add water if needed.Stir in the seasonings to taste. Sprinkle with dill before serving.

Golden Topped Cheesy Potato, Onion, and Turnip Casserole
(from 'More Recipes from a Kitchen Garden' by Renee Shepherd & Fran Raboff)

3 Tbsp. butter
1 Tbsp. olive oil
2 large onions, thinly sliced
2 large baking potatoes (~1 lb.), thinly sliced
2 medium turnips, thinly sliced
salt and pepper to taste
1 1/2 Tbsp. finely chopped fresh marjoram
1 1/2 cups grated Swiss cheese
2 Tbsp Parmesan cheese
1 1/2 cups milk
1/4 cup bread crumbs
1/3 cup chopped parsley

Preheat oven to 375. Grease an 8x11" shallow baking dish. Melt 1 Tbsp. butter and olive oil together in a large skillet. Saute onions slowly over low heat until golden brown, about 15 min.

In the baking dish, make an even layer using half the potatoes and turnips, seasoning with salt and pepper and a little of the marjoram. Layer with half the onions and half the cheeses. Dot with 1 Tbsp. of the butter. Make a second layer with the remaining ingredients in the same order. Pour milk over gently; top with bread crumbs and parsley. Bake covered for 45 min. Uncover and bake 15-20 minutes, until vegetables are tender and top is golden. Serves 6-8.

French Braised Carrots and Turnips
(from 'Recipes from a Kitchen Garden' by Renee Shepherd and Fran Raboff) According to Renee and Fran, this is the recipe for those who usually don't like turnips...

1 Lb. carrots, peeled and sliced
1 Lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste

Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.

Storage Tips: