Sweet Spring Turnips

I had to schlep the child and crank out a festival press release this morning, but managed to make it to the last seven minutes of the Great Barrington Farmers’ Market. Indian Line Farm had a few bunches of spring turnips left. The crunchy, sweet sample was a revelation. The turnips tasted good raw, but I’m going to try caramelizing them as the farm’s Alana Chernila recommended.

Caramelized Spring Turnips

Slice, toss with olive oil, salt and pepper.
Spread on a baking sheet.
Bake for 10 to 15 minutes at 375 degrees.

…and, by the way, I happened to learn yesterday that Daniel Chester French, sculptor of the Lincoln Memorial and former Stockbridge resident, got his artistic start as a child by whittling turnips.

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