—quite successfully—and had plenty of. Husband loves pickled turnips and finally had a reliable source to make his own. Admire those imported turnips as I might, I just didn’t see them in my gardening future. But I’m here to say I might be wrong. This year my thinning method has been regular, and I have been rewarded so far with lovely white cherry-size turnips that are really fun to cook.
My favorite recipe is from Deborah Madison’s Vegetarian Cooking for Everyone. Her simple one-pot method is to boil the green tops in a kettle of lightly salted water covered with a steam basket of about a dozen young turnips; both take no more than 12 minutes. After draining the greens, toss them with fresh thyme, a little butter, and salt and pepper, mound them on a serving plate and center the little white beauties on top. Or you could do as I did and just drizzle greens and turnips with a little olive oil and add fresh lemon wedges. Beautiful to look at, yes? And delicious! If I don’t keep eating them this way, some of my turnips just might make it to baseball size yet.