October 2022 Newsletter 1

Recipe Corner: Turn over a new leaf with turnips!

Fall is root vegetable season. In the times before “all-season produce” access at modern groceries, people stockpiled root veggies and stored them in a root cellar for the winter months. At Edinboro Market we highlight the seasonality of our region and are always excited to share ways to use the unique crops our local farmers grow.

• Mashed turnips. Add a carrot for natural sweetness or PUR Masala Paste for an Indian-inspired veggie dish.
  • You could also go the traditional Scottish route by making them into a “clapshot“ with potatoes, sausage or bacon, & chives.
  • Another traditional meal from across the pond: Irish Colcannon* with turnips, potatoes, cabbage and bacon. Like the author mentioned, go ahead and sub olive oil and smoked paprika if you prefer this dish vegetarian-style.
• Creamy turnip soup. If you want to go the extra mile for a “from scratch” soup, grab a chicken from Copley’s or Steel Toe Farm to make a broth.
• Turnip and Cabbage broth bowl.* For those that prefer a chunky soup, this Asian cuisine-inspired dish with a poached egg is sure to hit the spot. You can pick up PUR Harissa Paste here at the Market for added spice and convenience!
• Roasted turnips
• Sauteed Cabbage, Turnip and White Beans*
• Pickled turnips