Fall Turnips

Today was a perfect example of a perfect Fall day. The early morning air was crisp, and the trees provided a beautiful background of Fall colors of varying golden earth tones. As the colors of Summer begin to fade, the landscapes take on subtle tones of a land that is preparing itself for a long Winter’s rest.

In one of our fields where this year’s corn was grown, the only thing that remains is bare soil. What brings this scene to life is three rows of turnips with the lush green foliage that stands out against the muted tones of late Fall.

My earliest memories of turnips date back to the Fall of 1954 when I saw them for the first time on my grandfather’s farm. I was taken by the beautiful color of the purple top turnips that were introduced in 1883, which was three years after my grandfather was born. On that day, I took several of those turnips home where my mother prepared them for supper that night. Her recipe for turnips was very simple and remains my favorite way of preparing them to this day. The thickly sliced turnips were steamed until tender, and then butter and salt and pepper were added. This simple method enhanced the turnips’ subtle flavor without overpowering it with other ingredients.

Every year, I look forward to seeding a turnip patch along with kale, collards, mustard greens and Fall lettuce.

– John Coykendall, Blackberry Farm Master Gardener