These slightly flattened turnips have sweet, crisp, white flesh with spicy, red skin. Internal red splashes of color add to the appeal when sliced. The hairless, dark green tops have attractive red stems and can be used in salads, or cooked on their own or with the roots. Turnips can be eaten raw, but are more commonly cooked and lend themselves to a variety of preparations. They are delicious roasted (a process that mellows and yet concentrates their sometimes watery flavor at the same time), mashed, baked, or added to soups or stews. The "hot" flavor associated with turnips makes them particularly well suited to mixing and matching with other root vegetables. Recipe: Here's an awesome roasted root veggie fajita recipe from With Food and Love! Pair with our sunchokes, parsnips, beets, and kale!

Refrigerate unwashed in a plastic bag. They should keep for anywhere from 1 week to 2 weeks in the fridge.