Visiting Duke Farms
Visitor Information Visitor Services Duke Farms Garden Kitchen: Our Story Property Highlights Activities Property Map Guidelines, Rules, and FAQ's For Educators Duke Farms App Saturday Pass FAQ
Classes & Events
Calendar Professional Development Farmers Market
Making an Impact
Habitat Restoration AgroEcology Sustainability Eagle Cam Stewardship at Home Distance Learning In the Classroom Community Garden
About
Staff Volunteers Careers Internships
Blog
Volunteer
Contact
Privacy Policy
Newsletter
Duke Farms
Visiting Duke Farms Classes & Events Making an Impact About
< View All Blog Posts

Farm Market Recipe of the Week: Pickled Turnips

6/1/2016 | Farm Market Josh Falzone

This week we are featuring young white turnips from Dogwood Farms. White turnips have crisp sweetness so tasty you could eat them like an apple. We would like to show you how to take it one step further and pickle them. This process has been around for centuries as both a method of preserving and adding flavor. Preserving the turnips improves their health benefits. When pickled, turnips (and all fermented or pickled products) pack probiotics, which help populate and rebalance human gut flora, aiding in digestion. Probiotics help with many things from allergies to preventing dental cavities to weight loss. Pickling also enables us to use locally sourced products for longer, creating uses for crops that might otherwise not find a home.

Here we have salad using the turnip tops in addition to the turnips itself. Our chef  recommends using a whole grain mustard and apple cider vinaigrette which compliments the heartiness of the turnip greens.

Ingredients: 3 bunches of turnips, peeled and sliced ½-inch thick, saving greens for salad 6 slices of a peeled beet 3 cloves of garlic, peeled and thinly sliced 3 cups of water 1/3 cup of coarse ground kosher salt 3 bay leaf 1 TB whole coriander 1 cup white distilled vinegar

Instructions: Cut the turnips into ½-inch slices or into sticks. If you cut them into sticks, make them about the size of French fries. Place 1 slice of beet into each jar (this is what will give the turnips their pink color), then divide the turnips and garlic slices among the jars. In a saucepan over medium-high heat, add water, salt, bay leaves, and coriander, stirring until the salt is dissolved. Remove the saucepan from heat, add the vinegar. Pour the salted brine over the turnips, making sure they are completely covered, top off with water if necessary. Place the lids on the jars and let them sit at room temperature for one hour, then refrigerate. Pickled radish will keep for months when refrigerated.

 


Dogwood Farms is owned and operated by Jon & Kim Knox.  As a Jersey native, Jon knew the  Garden State would be a perfect place for a farm offering fresh produce and meats to local families, all grown and raised sustainably on 35 acres at Duke Farms in Hillsborough, NJ. 

The Duke Farms Farm Market is open on Thursdays from 3 pm to 8 pm. 

Related Blog Posts View All
Farm Market Recipe of the Week: Smoked, Pulled, and Barbequed Pasture Raised PorkRead More

Events & Classes

View All

APR 14

Evening Birding at Duke Farms: Early Spring Migrants & Resident Breeding Birds

APR 14

Evening Birding at Duke Farms: Early Spring Migrants & Resident Breeding Birds

APR 14

Evening Birding at Duke Farms: Early Spring Migrants & Resident Breeding Birds

VIEW ALL

Contact

Duke Farms Foundation

1112 Dukes Parkway West Hillsborough, N.J. 08844

(908) 722-3700

info@dukefarms.org


Navigate

Visiting Duke Farms Classes & Events Making an Impact About
Blog Volunteer Contact Privacy Policy Newsletter