I have no idea where the phrase, “didn’t just fall off the turnip turnip truck” originates. In fact, if you talk with my 93 year old grandmother, she’ll tell you that the milk truck was actually more hazardous. Evan Morris believes it is an example of a catch phrase based upon urban-rural rivalry.
3 lb Turnip in my CSA (egg for scale)
In other words, it’s an “I’m not naive and I wasn’t born yesterday statement” or as Evan translates it “I am not a an ignorant country bumpkin who just arrived in the big city on a truck full of lowly turnips that I was dumb enough, on top of everything else, to fall off of.” My next reaction is to wonder why it is so often that I’ve heard turnips proceeded by the adjective ‘lowly’. I mean, I’ve never heard anyone describe a beet or a carrot or kohlrabi as lowly but in contemplating this, I decide that if lowly means humble, I might enjoy turnips even more. Nutritionally, it couldn’t be further from the truth. Turnips, when eaten with their greens, pack an enormous punch. They’re rich in vitamins A, C and in Calcium. In fact, turnip greens are more nutrient dense in calcium than milk.
Suddenly, I have endless possibilities for this post. By enrolling in our CSA and advocating the same position for others, I’m already buying into the rural side of the urban-rural rivalry. Sure I live in the city but I prefer slow food, harvested locally and without pesticides reminiscent of my rural ancestry in Kansas. And knowing that turnips make a generous contribution to the health and wellness of my family cause me to want to climb right into the back of the flatbed. Heck, given that it’s National Poetry Month, I find myself scratching out an ode to the Turnip to post on Jessie Carty’s Thursday poemshare.
The reality is that each year, turnips are probably the most challenging element of my CSA. I enjoy the small white dense Hakurei variety but the purple and white ones with their distinct flavor are more difficult. Over the years I’ve disguised them in many dishes and Mr. Neep has been most helpful with ideas including the turnips in white sauce that I can serve for company. Still, when a 3 lb turnip arrived in my CSA bag this week, I was a bit perplexed.
- 1 large turnip or several small, peeled and cut in half
- 1 Tbs olive oil
- 2 medium garlic cloves, minced
- 1/2 lb sausage (I used local chicken sausage with basil and sundried tomatoes) or 1/2 lb cooked white cannellini beans for a vegetarian option
- 1 bunch of swiss chard, chopped fine
- 1 jalapeño, seeded and minced
- handful coarse sourdough bread crumbs
- 1/2 tsp salt
- ground black pepper
- 3/4 cup grated parmesan
Agrigirl's Blog 
montucky
/ April 20, 2011A long time ago I grew some very nice turnips. Unfortunately I never did learn to like to eat them. Your recipe looks interesting though. Just maybe…
Tammy McLeod
/ April 20, 2011I remember when I was little that my grandfather had his photo in the paper with giant turnips. They were much bigger than this one.
Cindy
/ April 20, 2011This looks great, Tammy.
(How did you do the changing-pic trick? I love it!)
Tammy McLeod
/ April 21, 2011It’s called slide show and is a feature. I’ll bet you can too.
iDella
/ April 20, 2011OMG you managed to make TURNIPS look good. Now I am going to have to try that recipe. Great post Tammy. 🙂
Tammy McLeod
/ April 21, 2011Yes, it is a challenge to make turnips look good.
Hannah
/ April 20, 2011I have just discovered that I love turnips! I can’t remember ever having them as a kid, but I keep eating them raw with carrots. Shall have to try your recipe!
Tammy McLeod
/ April 21, 2011Report back Hannah. My kids really did eat them right up.
Tes
/ April 21, 2011You did an amazing job with turnips! I really have to try your recipe 🙂
Tammy McLeod
/ April 21, 2011I don’t know if they are common in India Tes.
souldipper
/ April 21, 2011Canadian families living in Germany post-war tell of Germans being appalled that Cdns actually ate turnips. The German people fed them to their pigs. Perhaps that is part of the “lowly”.
I still don’t know if Germans eat turnip today or not.
That looks delicious.
Tammy McLeod
/ April 21, 2011Ahh, I was going to tell of Charlotte knitting the word Humble for Wilbur. You might be right about the pigs.
Artswebshow
/ April 21, 2011That would make a very nice soup.
Excellent shot Tammy
Tammy McLeod
/ April 21, 2011You are right. Take the stuffing and add broth.
Debbie
/ April 21, 2011I didn’t know they were packed with so much that was good for us. 🙂 Thank you, Tammy, for teaching us about the turnip and then providing a great recipe too. You are so nice!
I’ll be looking for that turnip ode . . .:)
Tammy McLeod
/ April 21, 2011On my way over there!
The Table of Promise
/ April 21, 2011That is BEAUTIFUL!! I also love how you got the images to flash like that.
Very innovative.
Tammy McLeod
/ April 21, 2011it’s a wordpress feature called slide show. Not hard at all.
kateshrewsday
/ April 21, 2011Ah, I have awaited this turnip post with eager anticipation, Tammy, and that recipe is such a great payoff. Thank you!!
Tammy McLeod
/ April 21, 2011Let me know if you try it Kate.
Geni - Sweet and Crumby
/ April 21, 2011That is the biggest turnip I have ever seen. Your stuffed idea is marvelous! I usually just clean, chop, toss with olive oil and salt and pepper and roast. They are yummy roasted.
Tammy McLeod
/ April 21, 2011I still have to disguise them in some way – lots of spice and mixed with other roots.
Carol Ann Hoel
/ April 21, 2011How fancy! I like turnips. This is a new discovery for me. I substituted them for potatoes in stew and like them better in stew than potatoes. I love potatoes, but I prefer them baked or boiled with onions and served with butter. I’ve never tried turnip greens. We like collard and beet greens, so why not turnip greens? Great post, Tammy. Blessings to you…
Tammy McLeod
/ April 21, 2011If the greens are too bitter for you, try blanching them for a minute first.
Melissa
/ April 21, 2011Sounds good. I never ate turnips before the CSA, but I like them now.
Tammy McLeod
/ April 21, 2011me neither!
nrhatch
/ April 21, 2011We received turnips regularly from our CSA.
Most often, I cooked and mashed them with potatoes. The smaller ones, I sauteed up with the greens in olive oil, garlic, and crushed red pepper.
That stuffed turnip looks amazing. Thanks, Tammy.
Tammy McLeod
/ April 21, 2011I like them sauteed the way you are suggesting with the greens.
Pseu
/ April 21, 2011I seem to have missed what a CSA is….?
In Scotland I understand ‘Neeps’ are actually what we in England call swede, and I don’t think I’ve ever eaten turnip. Might try though, now I’ve seen this 🙂
Tammy McLeod
/ April 21, 2011Well, CSA stands for community supported agriculture and is a deal between me and a farmer. Here’s a better description:
https://agrigirl.wordpress.com/2010/01/03/community-supported-agriculture-writing/
I think what you call swede, we call rutabaga – fairly similar
nursemyra
/ April 21, 2011I’m not sure what the difference is between turnips and swedes but we ate both growing up in New Zealand. They’re lovely roasted but even better mashed with loads of New Zealand butter
Tammy McLeod
/ April 21, 2011I eat them mashed but I have to mix them with potatoes.
BermudaOnion
/ April 22, 2011I’ve never enjoyed turnips cooked, but if you pull them up when they’re still on the small side, they’re delicious raw. Just peel ’em and eat!
Tammy McLeod
/ April 22, 2011I also like the small white ones raw.
Kath (My Funny Little Life)
/ April 22, 2011I love turnips, and still I eat them way to rarely. This is something that needs to be fixed! Thank you for reminding me of this wonderful vegetable! I already have ideas what to make with turnips, I just need to get some tomorrow or next week, after Easter. 🙂
Also, I had no idea they are so rich in calcium! This is very interesting for me because I cannot eat most dairy products.
In part, at least, I can understand why prior generations here have a hard time with turnips: After WWs 1 and 2, people in Germany suffered incredibly during the winter (especially the winter of 1916/1917 is called turnip winter), and turnips were one of the few things that were still there to eat. Maybe it’s because of these unhappy associations that are tucked to turnip that they’re a little out of fashion? That’s too bad because they’re such a wonderful vegetable! I hope your posts helps for a turnip comeback! I’ll support you with a recipe post soon. 🙂
Tammy McLeod
/ April 22, 2011Very interesting information Kath. That would add to the lowly turnip status. Hope you’ll jump on board. And check out the nutrition link.
Kath (My Funny Little Life)
/ April 22, 2011Doing both for sure! 😀
Happy Easter to you!
Erin Hutton
/ April 22, 2011Your stuffed turnip recipe looks fantastic! I kind of want to go buy a 3 lb turnip now just to recreate this in my kitchen…I have turnips, but they are all going into another batch of the soup I just posted about.
Thanks for the recipes and info!!
Tammy McLeod
/ April 22, 2011Thanks for visiting Erin. I’ll head over to read the soup recipe.
E Stelling
/ April 22, 2011Tammy- growing up in the south, I hated them, but now I love them, my grandmother would be proud 🙂
I believe, my guess, is that the poor and migrant farm workers who moved from farm to farm picking vegetables and other groups for little pay, were considered ignorant in some ways, because they did not have a regular home and such, so thus “I didn’t fall off the turnip truck” meant you were not dumb…as I said my guess 🙂
I also host a food site, and am a chef by trade, or simply a cook who is passionate about all things food!
Tammy McLeod
/ April 23, 2011Good insight Elizabeth! Thanks for visiting.
Tilly Bud
/ April 22, 2011That looks like an extremely tasty dish!
Estrella Azul
/ April 22, 2011Now that’s a turnip!
I love all vegetables and just had an amazingly yummy, huge, colorful, fresh vegetables salad a couple of days ago (I usually eat different things each day and two huge salads per week). This is when I stock up on all my vitamins so to say, and turnips are very much a part of the menu.
My gosh, I LOVE Spring and all the wonderful greenery 😉
Tammy McLeod
/ April 23, 2011There are different varieties and I really like the red salad turnips raw.
Estrella Azul
/ April 24, 2011Oh yes, the red salad ones are the best!
Happy Bunny Day! 😉
Luana
/ April 23, 2011My mother always used to say, “Lettuce, turnips and peas.” We would laugh and laugh….now, I am enjoying this remarkable food FRESH in many ways and dishes ~ Thanks Tammy for reminding us of the turnips! Sometimes they are forgotten.
Tammy McLeod
/ April 24, 2011seems more often than not.
suzi banks baum
/ April 23, 2011YUM!
What a delicious post Tammy.
Love, S
Tammy McLeod
/ April 24, 2011Agreed. It’s such an underrated experience!
dana
/ April 24, 2011I love turnips the way my mother would make them when I was a little girl in Canada. She would boil then and mash them with butter, salt and pepper and brown sugar. Oh boy, were they delicious. In fact today for Easter we are going to mums and she has promised me there will be a bowl of freshly mashed turnips in my honor. Your receipe sounds delish Tammy, I’m going to try it.
Tammy McLeod
/ April 24, 2011I don’t know about brown sugar in the turnips but I do like the savory variety.
tasteofbeirut
/ April 24, 2011I love turnips and their sour taste! Even the greens are good in soups with lamb shanks! Other than that, I love the idea of stuffing them like you did. In Lebanon, turnips are made into pickles and eaten with every sandwich, every day (they are dyed pink too with beets); there is also a stuffed turnip recipe.
Tammy McLeod
/ April 24, 2011I had no idea that they were so popular there.
Kathy
/ April 24, 2011Tammy, I have not eaten turnips in a couple of months. It is fun to include them with rutabagas and potatoes and sweet potatoes and onions and roast them with a little olive oil in an oven until done. Tonight we’re having rutabaga “french fries”. When we get back from our vacation, I’m picking up turnips again, thanks to your reminder.
Tammy McLeod
/ April 24, 2011hmmm rutabaga french fries sound interesting.
isathreadsoflife
/ April 25, 2011Wonderful post and recipe ! I love turnips and never saw any as big as the one on your photo. What a treat ! My grandmother used them also to heal sore throat and coughing. She dug a hole in a turnip, poured some honey inside. She then forgot about this mixture for a while. My mother, who had to drink it on several occasions said it really helped 🙂
Tammy McLeod
/ April 25, 2011Wow, that sounds like a very interesting remedy. I think it might be too hot to store honey in a turnip here.
milkayphoto
/ April 25, 2011LOVE turnips! (to the chagrin of my hubby who most certainly does not). Even so, I still make smashed turnips for thanksgiving and thorougly enjoy eating the bowlful myself. Your recipe looks delish! 🙂
Tammy McLeod
/ April 25, 2011Give it a try and let me know what you think.
nancy at good food matters
/ April 26, 2011Nice work with the Colossus! I have made turnip gratins, in similar fashion to potato gratins, with the jumbo ones that have been pretty tasty.
Tammy McLeod
/ April 26, 2011down to salad turnips now which are easier for me.
croquecamille
/ April 26, 2011Turnips can be a bit of a challenge. I like to make a warm lentil salad with them – cook cubed turnips in lots of butter or duck fat until they’re soft, then toss them with cooked green lentils and a punchy vinaigrette. Stir in the turnip greens until they wilt. Delicious.
Tammy McLeod
/ April 26, 2011I love lentils in any fashion – haven’t thought of putting them with turnips.
Inger Wilkerson
/ April 28, 2011Mmmm, I could use my homemade sausage in this! I usually get rid of my turnips in stews but this looks like a lot of fun–and takes care of some swiss chard in the process, always a bonus!
Tammy McLeod
/ April 28, 2011Give ’em a try. They were great the first day but didn’t warm too well after that.
Naomi
/ May 1, 2011Great post, Tammy, and super cool slide show! I rather like turnips and used to grow them a long time ago, but Dave doesn’t like them, so it’s been ages since I’ve cooked any. That big one is impressive!
Tammy McLeod
/ May 1, 2011I think if you leave them in the ground, they’ll just keep growing! Sneak them into something without Dave knowing.
OysterCulture
/ May 2, 2011I never would have thought of stuffed turnips, I am very intrigued.
Tammy McLeod
/ May 4, 2011Give them a try and let me know what you think.
Joe
/ May 4, 2011I have seen turnips but not this big.
Tammy McLeod
/ May 4, 2011From what I’ve been told, they will just keep growing if you leave them in the ground.
Tepary @ GrowFamilyGrow
/ May 16, 2011I grew so many turnips this year, but they were awfully bitter. Dang AZ soil. Not made for turnips. Maybe I should have tried this recipe?
Tammy McLeod
/ May 16, 2011Blanche them first to reduce the bitter. That’s what I have to do.
ashleyfreshfromthefarm
/ May 22, 2011Great idea! I have about 3 turnips left from my CSA box this week. Any vegetarian friendly suggestions?
Tammy McLeod
/ May 22, 2011I like them mashed with potatoes. Deborah Madison also has a good soup recipe where you float the greens on the top.
sharingbananas
/ June 15, 2011I’m glad to know I’m not the only one who gets somewhat perplexed by the turnips in her CSA box! This recipe sounds delicious. I will have to try it when the large turnips come around again. Thanks for the great post!
Tammy
/ June 15, 2011Let me know what you think and pass along only other recipes that work for you!
Tammy
/ November 20, 2011Thanks Kath!