Clay Thompson of Thompson Family Farms in Monroe tills land that’s been in his family for more than 80 years. “My dad and grandfather were row croppers before I was born,” said Thompson. He got into farming himself about 15 years ago after working in real estate.
Now he manages the farm and runs the farm’s roadside stand on Highway 11 between Monroe and Winder. He also takes his produce to local farmers markets when he has extra to sell. This past year he could be found at the Brookhaven, Snellville and Watkinsville farmers markets on occasion. But much of his business is wholesale, working with a food coalition that sells to Whole Foods and selling at the Atlanta State Farmers Market in Forest Park.
“In the summer, we plant over 150 acres. In the fall we only plant about 30 acres. We plant collards, cabbage, broccoli, kale, spinach, rutabagas and mustard greens,” said Thompson.
And they plant turnips - purple top turnips, the old-fashioned Southern classic. “Where we are, it’s hard to get people to try new things like those Japanese turnips. We stick with what we know our customers want,” said Thompson.
He planted six acres of turnips this fall in four plantings so the turnips wouldn’t all mature at once. Within three weeks of planting, it was time to start harvesting leaves. In about six weeks, the farm started pulling turnips, with the roots about apple size.
“If we don’t have a real cold winter, we should have turnips available through the end of the year, or even into January or February,” he said.
Thompson says he likes growing turnips because he loves the greens. “We wash them really good and put them in a pot of water with a little bit of meat, a ham hock or fatback and a piece of hot pepper. I really like turnip greens cooked with a little bit of mustard greens, too,” he said.
If you’re buying your turnips at a farmers market, they’ll most likely come with the greens attached. Some farmers will also sell just the roots, or just the greens.
Remember that because of their high water content, turnips stored on the counter can begin to shrivel in just a day. Keep them in a plastic bag in the refrigerator for up to a week, and wash them just before you’re ready to use. Older turnips should be peeled, but most of the turnips you’ll find at farmers markets need no peeling at all.
At local farmers markets
For sale
Vegetables, fruit and nuts: apple cider, apples, arugula, Asian greens, beets, broccoli, broccoli raab, cabbage, carrots, cauliflower, chard, chestnuts, collards, dandelion, edamame, eggplant, endive, escarole, fennel, field peas, frisee, garlic, green beans, herbs, Jerusalem artichokes, kale, kohlrabi, leeks, lettuce, mushrooms, mustard greens, okra, onions, pea shoots, pears, peppers, persimmons, popping corn, potatoes, pumpkins, radicchio, radishes, sorrel, spaghetti squash, spinach, spring onions, sweet potatoes, sweet potato greens, tomatoes, turmeric, turnips, winter squash
From local reports
Todd Stein’s Pickled Turnips
Hands on: 10 minutes
Total time: 10 minutes
Makes: 20 pickled turnip halves
Turnips are a traditional accompaniment to duck. Chef Todd Stein of TWO Urban Licks created this slightly sweet pickle recipe to garnish his Duck Confit with Toasted Pistachio and Celery Root Puree, pictured here.
Stein uses turnips with just a bit of the stem attached. This recipe will work with either small purple-top turnips or hareuki turnips. If using the purple-top turnips, you may want to peel them. Your yield for this recipe will vary depending on the size turnips you use.
1 pound turnips, split in half from root to stem end
1 cup unseasoned rice vinegar
1 cup granulated sugar
1 cup water
2 tablespoons kosher salt
Arrange turnips in a 1-quart jar, leaving at least 1/2 inch of room at the top of the jar.
In a medium saucepan, combine vinegar, sugar, water and salt, whisking to dissolve the sugar and salt. Bring to a rapid simmer over high heat, about 2 minutes.
Immediately pour brine over turnips, making sure to cover them completely and leaving 1/4 inch room at the top of the jar. Cover the jar and let cool to room temperature.
Be sure lid is secure and shake the jar or turn it upside down to evenly distribute the brine. Refrigerate for at least 1 day and preferably 1 week before using. Can be kept in the refrigerator for up to 2 months.
Per half: 30 calories (percent of calories from fat, 1), trace protein, 7 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 294 milligrams sodium.
