Full of vitamins and antioxidants, the TURNIP is calling your name this season.

TURNIPS ARE ROOT vegetables grown in cold climates with edible roots and greens. Farmers pick them early, when they’re sweet, or just before fall frost, when they’re bigger. Both types are good sources of antioxidants, minerals, and vitamins, such as C and K. Adam Kelinson, creator of Organic Performance and author of The Athlete’s Plate: Real Food for High Performance, says the dietary nitrates in turnips yield exercise benefits. “A 2013 British Journal of Clinical Pharmacology study found foods with dietary nitrates have vascular benefits such as the reduction of blood pressure,” Kelinson says. “Journal of Applied Physiology studies published in 2009 and ’11 found that nitrates reduce the oxygen cost of low-intensity exercise and enhance tolerance for high-intensity exercise.” Here’s all you need to know to cook a turnip: “No need to peel the skin; the smaller the better; and greens should be full, tender, and small.” Try Kelinson’s recipe below for a quick antioxidant boost.



2 bunches Harukei turnips, halved or quartered, with greens reserved
2 tbsp olive oil
1 tbsp ginger, minced
1 tbsp garlic, minced
2 scallions, trimmed and chopped
2 tbsp water
1 tbsp apple cider vinegar
1 tbsp crushed red pepper
2 tbsp pine nuts

1. Wash, trim, rinse, and dry greens.
2. Heat oil over medium heat in pan.
3. Add ginger, garlic, and scallions and sauté for 1-2 minutes.
4. Add turnips and sauté for 5 minutes until they caramelize.
5. Add water and greens, and sauté for 1 minute.
6. Splash with vinegar, add pepper, place on plate, and top with pine nuts.

The Hakurei turnip is the quickest to grow— and the only variety you can eat raw.