Root, Stem and Leaf

Cassidee Dabney, Executive Chef of The Barn at Blackberry Farm®, values the deep connection that she has with the ingredients in her dishes at the Farm. From the time the seed is dropped in a garden row until its final plated presentation, Chef Cassidee follows the growth and the story of her ingredients and shares that connection with guests.

Cassidee’s root-to-leaf cooking philosophy means that she aims to utilize every usable part of a plant to honor and showcase the rich flavors and varied uses each ingredient allows. From pickling the stalks and transforming roots into a savory broth, to plating with a petal garnish, each part of a plant can play a unique role in a dish.

Turnip
Cook the actual turnip by roasting it or slowly grilling. Use a simple seasoning of salt, pepper and oil.

Turnip Greens
Strip the greens from the stem. Sauté the greens with garlic and rosemary then drizzle with a high-quality olive oil.

Stems
Pickle the stems using a traditional 1-1-1 pickling ratio of water, vinegar and sugar.

You can combine all parts of the turnip into a delicious dish. Mix the roasted turnip and sautéed greens together, and top it with the pickled stems.

Add some freshly grated Singing Brook cheese for a finished side dish, or fry an egg and place it on top of your turnips for a healthy, light meal.