Just before the summer season this year, we committed to joining a local CSA, which stands for community supported agriculture. We chose Pinehold Gardens, a 21-acre CSA farm in Oak Creek. For the past ...

Bring a large pot of water to a boil over high heat. Clean and cut turnips into roughly equal-size pieces. Here are a few tips about preparing turnips, rutabagas and parsnips. Add turnips to boil ...

Sausage and Mashed Turnips is a lighter version of traditional British fare. Special to the Telegraph Summer is here and the heat is on — in more ways than one. It is great to see all the fresh ...

Enjoy turnips all season. This crisp root vegetable resembles a large radish and has a similar peppery flavor. Enjoy turnips all season: Turnips taste best when they’re very fresh, so choose small to ...

Peel turnip and carrots. Cut into 3/4-inch chunks. Cook turnips and carrots in separate pots of simmering water until very tender; drain. Mash cooked chunks with a potato masher or in a food processor ...

Potatoes make turnip puree milder and give it a smoother, creamier texture. The potatoes and turnips are cooked in just enough water so that there is about 1/2 cup of liquid remaining in the pan when ...

Larry Moore offers several ways to prepare turnips.Easy Turnips Peel, cut in wedges, and boil them long enough to be a little bit softer than fork tender.Not soft enough to be mushy or to break ...

Turnips weren’t always an off-season locavore punch line. The delicately flavored root vegetables were huge in ancient Rome. (Pliny the Elder was a big fan!) The Meatball Shop’s Daniel Holzman ...

Do we expect too much of the potato? We gather potatoes from the ground where they emerge looking like rocks. And yet, once in the kitchen, we fully expect the potato to undergo a magical conversion, ...

Let’s not mince words: The goal here is that after reading this story, you throw down this magazine (or your preferred device), grab the keys and race to Aquebogue — yes, Aquebogue — for a plate of ...