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Farm Box Inspiration from Jason
Meet Jason Lundberg, our founder and former turnip hater turned lover. Inspired by Vegetable Literacy - Jason made a turnip pickle that's equally spicy, sweet, and with the perfect crunch. He can't get enough of our passover style brisket sliced thin and served cold on a toasted ciabatta bread with layers of quick turnip pickles. Whatever it is - try something new this week and let's turnip the beats as we head to Spring!See this week's recipe »
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Pickled Turnips and Carrots
This week's Farm Box inspiration comes from a former turnip hater turned fan - our founder Jason. At a friends reccomendation, we picked up a copy of Vegetable Literarcy by Deborah Madison for the office book exchange. A simple pickled turnip recipe with carrots did the trick - now, we can't wait for turnip season, that delicate time between the Winter and the Spring - when fresh quick pickles on a simple sandwhich (or picked right out of the jar) beckon for sunshine and the coming warmth. Cozy up this week and give the turnip a try - pickle them and enjoy!
- 1 lb of turnips, washed and sliced 0.25" thick
- 1 - 2 carrots (colors are preferred)
- 2 cups of water
- 1/2 cup apple cider vinegar
- 1 clove garlic, thinly sliced
- 1 tsp each ground turmeric, fennel seeds, olive oil
- 1 sprig of thyme
- Sea salt
Slice the turnips into 0.25" thick and then roughly juilienne to make thick matchsticks. Peel carrots and julienne.
In a sauce pan, combine water, garlic, turmeric, fennel seeds, olive oil, thyme, and 1 TB salt and bring to a boil.
Add the turnips and carrots and adjust heat to simmer. Simmer for 10 minutes.
Remove from heat. Let cool. Store in a mason jar or plastic bowl and refrigerate overnight before enjoying!