Turnips are a versatile root vegetable belonging to the Brassica family, alongside broccoli and cabbage. They have a bulbous white or purple-skinned root and a crisp, white interior. The greens of the turnip are also edible, offering a slightly peppery flavor. Turnips can be enjoyed in a variety of culinary applications, from roasting to boiling, or added to soups and stews.

Nutritional Value (per cup, raw)

• Calories: 36

• Protein: 1.1g

• Fat: 0.2g

• Carbohydrates: 8.5g

  • Dietary Fiber: 2.2g

  • Sugars: 4.9g

• Vitamin C: 21% of the Daily Value (DV)

• Calcium: 4% of the DV

• Potassium: 8% of the DV

• Folate: 6% of the DV

Turnips are low in calories and a good source of vitamin C, making them excellent for maintaining a healthy immune system and skin.

Production Season in North Florida

Turnips thrive in cooler weather and are typically grown in North Florida during the fall and winter months. The main production season runs from September through March, with optimal harvesting occurring in early winter through spring. This allows for a crisp texture and sweet flavor, ideal for various recipes.