Turnips

Turnips generally get the short shrift, and while I doubt I'm going to start eating them even once a week for the next five months until we have Spring again, these four recipes do make it seem possible to imagine involving them in something every other week.  Particularly the ginger version seems adaptable to a mix including carrots and parsnips and even rutabaga.

We do have two more weeks after this week.  More carrots and garlic coming our way.  Probably cabbages, both napa and regular, kale, spinach, and who knows what else.