Turnips
Turnips are hearty root vegetables with a slightly peppery flavor and a creamy texture when cooked. Often used in soups, stews, and roasted dishes, they thrive in cool weather and are a staple of winter harvests.
In season now
NJ season: May 25 – Dec 1
Culinary uses: Turnips have a mildly sweet, slightly peppery flavor that becomes tender and mellow when cooked. They are excellent roasted, mashed, sautéed, added to soups and stews, or enjoyed raw when young, pairing well with butter, garlic, thyme, parsley, honey, and other root vegetables.
Nutrition: Turnips are a good source of vitamin C, fiber, potassium, and folate. Their nutrients support immune function, digestive health, and heart health while providing a naturally low-calorie, nutrient-dense addition to meals.
Hakurei
Pack: 1 bunch
The Japanese salad turnip — small, smooth, ivory-white globes with sweet, crisp, tender flesh that's mild enough to eat raw like radishes — nothing like the strong-flavored storage turnips most people know.
Hakurei
Pack: 20 bunch case
The Japanese salad turnip — small, smooth, ivory-white globes with sweet, crisp, tender flesh that's mild enough to eat raw like radishes — nothing like the strong-flavored storage turnips most people know.
Standard (Purple Top)
Pack: 25 lb. bag
Classic purple-top turnips with crisp, white flesh and that characteristic peppery-sweet turnip flavor — long-storing, dual-purpose vegetables whose greens are as useful as the roots.
Hakurei
Pack: 25 lb. bag (no tops)
The Japanese salad turnip — small, smooth, ivory-white globes with sweet, crisp, tender flesh that's mild enough to eat raw like radishes — nothing like the strong-flavored storage turnips most people know.