Cape White turnips get their name from Cape Cod. Our fall 2017 crop was demolished after the one-two punch of Hurricane José and a lot of very hungry geese, so we’ve been getting them from our friends at Four Town Farm in Seekonk. They’re terrific keepers, and sublime when roasted.

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Photo by Alison Shaw.

Serves 4-6

2 Tbs. extra virgin olive oil
2 large Cape White turnips, peeled, halved and cut in 1/2″ slices
1 pound Yukon Gold potatoes, skin on, halved and cut in 1/2″ slices
1 onion, halved and cut in 1/4″ slices
1 sprig rosemary, finely minced
1/4 bacon, cut in 1/2″ slices
1/2 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. mustard seed

Preheat oven to 425°.
Drizzle oil evenly over a roasting pan.
Mix in vegetables, rosemary and bacon.
Sprinkle with salt, pepper and mustard seed.
Roast 40 minutes, stirring the vegetables after 20 minutes and again every 10 minutes until done.

From the book Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen.