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Small Veggies with Fruit: scallions, salad turnips, radishes, lettuce, Brussels sprouts, sweet potatoes, oregano, Pink Lady apples, and Granny Smith apples.

Large Veggies with Fruit: broccoli, spinach, dandelion greens or chard, lettuce, sweet potatoes, Brussels sprouts, scallions, salad turnips, radishes, oregano, parsley, Pink Lady apples, and Granny Smith apples.

Fruit only: dried strawberries, and apples: Pink Lady, Golden Delicious, and Crimson Crisp.

What are Salad Turnips?

Haikuri Salad Turnips are a great raw-eating turnip; eat like you would a radish. They have a very different texture and taste from your typical purple shouldered, long-keeping winter turnips. They are all white and look like an extra large radish or small beet size-wise.

Storage: When you get your turnips home, if the greens are still attached, remove them. Store the greens in a dry plastic bag in the fridge for up to 5 days. Store the roots in a separate dry plastic bag in the fridge for up to 1-2 weeks. These turnips are not a storage variety, so they will not keep for months in your fridge.

Prep: turnips are a root vegetable, so they are in and close to the dirt. So just before you use them (or the greens), make sure you give them a good wash. If your roots or greens are a bit floppy, soak them in cold water for 30-60 minutes and they’ll perk back up. Cut the roots into wedges, slices, or cubes as you desire. No need to peel these. For the leaves – remove stems if they are tough and tear or chop.

To use: Cooking the turnips caramelizes them and makes them even sweeter, but you can eat them raw; no need to peel the turnips.

Yes, you can eat the greens! The spicy greens of the turnip plant are tender, peppery, and so good to eat. You can add them raw to salads and sandwiches, or cooked in soups, stir fries, and sautéed. Basically, anywhere you’d use spinach or kale, you can use turnip greens.

To Freeze: Freeze turnips and turnip greens separately. For turnips: Wash and cut into chunks. Blanch in boiling water for 2-3 minutes. Place into an ice bath, and drain. Arrange on a single layer on a cookie sheet and place in the freezer for 12 hours to freeze. Transfer frozen turnips to a Ziploc bag and put back in the freezer. Use in cooked dishes. For greens: wash well, blanch for 1-2 minutes, place in ice bath, drain, form into balls of desired size, flash freeze on a cookie sheet. Once frozen, transfer to a Ziploc bag and store in the freezer. Use within 6 months.

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