It took us way to long to discover that turnip greens are edible. They’re better than the turnips themselves, in our opinion. So how did we finally figure this out? The answer is by thumbing through a cookbook everybody interested in growing their own vegetables should own, The Silver Spoon*, which has a section devoted just to turnip green recipes.
The Silver Spoon is a 1,263 page cookbook recently translated into English. It’s the Joy of Cooking for Italians, except instead of tuna noodle casseroles and other American cooking abominations, the Silver Spoon will tell you what to do with a cardoon, a carp, or the aforementioned turnip greens among many other edibles. While we appreciate the crusty old Joy of Cooking’s advice on cooking raccoon, The Silver Spoon is so good that we feel like throwing out all the other cookbooks we have.
But back to the greens. Turnip greens have massive quantities of vitamins A, C and K and a pleasant mild taste. The leaves have some barbs on them which disappear during cooking. In past years we have grown an Italian variety called Rapa da Foglia senza Testa or “rabe without a head”. A better name for it would be “turnips without the turnips”, as it’s a kind of turnip green. This year we’re growing turnips for Ms. Homegrown Revolution’s fermentation experiments and the greens have been a side-benefit.
*Note this link will take you to our new online bookstore. Tacky? Perhaps. But we’re capitalists.