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Recipes: Week 20

Posted 10/16/2017 1:39pm by John and Aimee Good.


All of our recipes can be found on our website's recipe page, http://www.goodfarmcsa.com/recipe. Most recently posted recipes are at the top, but you can search our site for any recipe ever posted! Just type in the vegetable or recipe title into the search box on the right.

Roasted Turnips

I love roasted turnips. Roasting brings out the sweetness of the roots, and makes them very juicy.

1 bunch Hakurei turnips, scrubbed and halved or quartered

olive oil


Toss turnips with olive oil and salt. Spread in  a baking pan. Roast uncovered at 400 degrees for about 20 minutes, until pierce tender with a fork. Enjoy!


Cream of Turnip Soup

We enjoyed a soup similar to this at a lovely Farm-to-Table restaurant we supplied with produce from our first farm in Phoenixville, over 10 years ago now! I have tried to re-create it here. Enjoy!

2 T. butter

1 bunch Hakurei turnips, cut into chunks

1 onion, sliced

2 cloves garlic, minced

1 quart chicken or veg. broth

1/2 cup white wine, or more broth

1 medium potato, peeled and cut into chunks

1 cup half and half or light cream

1/2 tsp. salt

ground black pepper

1/4 tsp. ground nutmeg (optional)

1 T. olive oil

thinly sliced turnip greens or spinach, about 2-3 cups (optional)

In soup pot over medium heat, melt butter. Add onion and saute until translucent. Add garlic and saute for one minute more. Add wine and boil until reduced by half. Add turnips, broth, and potato. Bring to boil and then reduce to simmer. Cook for about 20-25 minutes, until veggies are tender. Remove from heat. Add cream and seasonings. Puree with immersion blender. Serve as is or continue below.

OPTIONAL: In a skillet, heat oil over medium heat. Add thinly sliced turnip greens or spinach and cook, stirring, until wilted. Top each bowl of soup with a dollop of turnip greens or spinach.


Mashed Taters & Turnips topped with Turnip Greens

1 bunch Hakurei turnips with greens

3-4 medium potatoes

1 onion, sliced in rings, or a few scallions, chopped

2 T. butter

milk (optional)

sea salt

black pepper

sour cream or goat cheese (optional)


Separate turnips from greens. Scrub turnips. Sort greens to remove any yellowed leaves. Wash greens thoroughly and chop coarsely. Cut turnips into quarters, if large, halves if small. Scrub potatoes and cut into chunks.

Put potato and turnip chunks into a pot. Cover with water and bring to a boil. Boil until soft.

Meanwhile, saute onion or scallion in olive oil until soft. Add chopped turnip greens and cook until tender. Season with salt and pepper. Remove from heat, but keep covered until turnips and potatoes are done.

When potatoes and turnips are soft, drain. Mash with butter. (You can use a potato masher for a chunky mix, or for a smoother texture, use a mixer.) Add milk if thinner consistency is desired, but I find the juicy turnips help make a nice texture without adding milk.) Season with salt and pepper to taste.

For each serving, put a nice mound of mashed roots on the plate. Top with a healthy dollop of sour cream. Scatter the sauteed greens & onions over top. Enjoy!

Serves 4-6


Your farmers,

John and Aimee Good

The Good Farm


8112 Church Road

Germansville PA 18053


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