When I harvested my potatoes the other day, I also harvested some turnips.
These took a bit more work to store away than the potatoes did, though.
First, I had to dump them in a sink for a quick rinse.
This time around, I did not scrub them, but let them soak as I quickly separated the greens and the roots into two separate bowls.
After separating the roots from the greens (and cleaning the sink) I put the roots back in the water. This time, they got a true scrubbing before getting trimmed.
You will notice that the bugs got to one of the turnips. However, no rot had set in, and the root was sound, so I kept it anyway. Our turnip patch is not big, and we only grow enough to keep in the fridge, so I did not need to worry about long-term storage. Some of the roots, however, were too bug-eaten to keep.
As the turnips were drying on the towel, I washed and trimmed the greens.
Now, I was ready to store everything in the fridge. The turnips were easy. All I had to do was put them in a zip-lock bag. The greens, on the other hand, needed a little more care. I have found that the best way to store them is wrapped in a damp paper towel. By doing this, they will last several months in the refrigerator.
Normally, we just throw a bundle of turnip greens in a pot of soup about five minutes before serving it. Since we have so much right now, though, I thought I should look up some recipes where the greens are the main focus instead of an added ingredient.
Here are the recipes that looked the most promising. Who wants to try them out with me?